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Writer's pictureAbby Brown

Banana Pudding - Allergy Free CookBook

Updated: Sep 18

Banana pudding is a summer gathering favorite. This is a simple recipe, although it has three parts. Especially for the gluten free lifestyle. It is easiest to bake the cookies the day before. After baking, break several up for the pudding. There will be plenty left over for nibbling, or frozen for a later pudding. It takes two people preparing the pudding. One person to slice the bananas, and arrange them, and the cookies. While the other person prepares the cook pudding. This is a community effort recipe. A fun way to keep a kid occupied and learning how to cook.


Pre Cook Preparation:

A. Timer set to the time to begin preparation prior to cooking

B. Stay with meal to stir frequently


Meal Adaptations:

Physical Accommodations:

Electric mixer, or lightly mix and pour into the pan, allowing the baking process to complete mixing

Large handled measuring cups and spoons

Large handled mixing spoons


Visual Accommodations:

Easily identifiable labeled ingredients

Long oven mitts

Brightly colored measuring cups, spoons, and bowls


Potential Food Allergy or Intolerance:

Bananas (fructose)

Butter (lactose)

Cookies (gluten)

Eggs

Flour (gluten)

Milk (lactose)

Sugar (diabetics)

Vanilla (gluten)


Meatless Preparation Avoid:

Butter

Eggs

Milk

Substitute with: ________________


Utensils:

Measuring cups

2 Mixing bowls

Microwave safe cup

Spoon

Toothpick (round)

Whisk

Pan:

Cookies: Large cookie sheet

Pudding: 8 quart pan


Ingredients:


Meat: None


Vegetables: None


Other ingredients:

Cookies:

1 cup dark brown sugar

1/2 cup melted butter (1 stick)

3 eggs

1 3/4 cups flour mix (gluten free)

1 tablespoon vanilla extract (gluten free)


Bananas: about 8 well ripened bananas (some brown spots are good).


Pudding:

6 tablespoons of butter

1/2 cup of cornstarch

6 cups of milk (lactose free)

Almond, or

Soy

1/2 teaspoon of salt

1.5 cups of sugar

3 tablespoons of vanilla extract


Topping:

Cookie crumbs

Whipped cream

Preparation time:

Cookies: 15 minutes

Bananas: 20 to 30 minutes

Pudding: 10 minutes


Preparation:

Cookies:

1. Melt 1/2 cup of butter in microwave safe cup.

2. Mix in medium mixing bowl:

1 cup dark brown sugar

1/2 cup melted butter (1 stick)

3 eggs

1 3/4 cups flour mix (gluten free)

1 tablespoon vanilla extract (gluten free)

3. Chill the dough for 15 minutes.

3. Spoon onto cookie sheets.

4. Bake at 350 degrees for 12 to 15 minutes.

5. Allow to cool before assembling pudding.


Bananas:

1. Slice 8 ripe bananas.

2. In a large glass bowl, alternate layers of bananas and cookies.

3. Save a few cookie crumbs to sprinkle on top once the pudding is added.


Pudding:

1. Combine in an 8 quart pan:

1/2 cup of cornstarch

6 cups of milk (soy or almond)

1/2 teaspoon of salt

1.5 cups of sugar

2. Allow to heat, stirring frequently.

3. Once it boils, set a timer for 10 minutes. Stir frequently.

4. After 10 minutes, mixture should be beginning to set (it won't appear as thick as animal milk pudding, it will thicken when it cools).

5. Add the 6 tablespoons of butter and the 3 teaspoons of vanilla extract.

6. Stir in well.

7. Pour over bowl of bananas and cookies.

8. After it cools, whipped cream may be added if desired.

9. Sprinkle cookie crumbs on top for a little color and texture.


Cook Temperature:

Cookies: 350 degrees

Pudding: Medium


Cook Time:

Cookies: 12 to 15 minutes

Pudding: 20 to 30 minutes


Servings: 10


Storage Solutions: Round containers in individual servings

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 2 days * Per What's Cooking America Storage Chart link in Resources

Freezer safe: Doesn't freeze well


Reheat Instructions: Not recommended








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