Low FODMAP Banana Cream Pudding Recipe 

This creamy Low FODMAP Banana Cream Pudding is made with lactose-free milk, egg yolks, sugar, cornstarch, and firm bananas. The result is a rich and velvety dessert that tastes sweet and comforting without upsetting your stomach. This recipe creates the perfect treat for anyone following a low FODMAP diet, making enough for four delicious servings.

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Low FODMAP Banana Cream Pudding Ingredients

For the Banana Cream Pudding:

• 2 cups lactose-free milk (whole or 2%)
• 1/3 cup white sugar
• 3 tbsp cornstarch (cornflour)
• 2 egg yolks
• Pinch of fine sea salt
• 1 tbsp unsalted butter or lactose-free butter
• 1 tsp pure vanilla extract
• 1/2 tsp banana extract (optional, but adds great flavor)
• 1 1/2 small firm bananas, sliced (just yellow with no brown spots)

For the Whipped Topping:

• 1/2 cup lactose-free whipping cream
• 1–2 tbsp powdered sugar (icing sugar)
• 1/2 tsp vanilla extract

Optional Cookie Layer:

• 1/2 – 3/4 cup gluten-free vanilla cookies or digestive biscuits, roughly crushed

How To Make Low FODMAP Banana Cream Pudding

1. Mix the dry ingredients: In a medium saucepan, whisk together the white sugar, cornstarch, and salt while the pan is off the heat. Make sure there are no lumps.
2. Add milk and yolks: Slowly pour in the lactose-free milk while whisking constantly to dissolve the cornstarch. Add the egg yolks and whisk again until the mixture is completely smooth.
3. Cook the custard base: Place the saucepan over medium heat. Whisk constantly while cooking until the mixture begins to thicken and gently bubble. This usually takes 6–10 minutes. Once it bubbles, cook for 1–2 more minutes to fully cook the starch. It should coat the back of a spoon.
4. Flavor the pudding: Remove the pan from the heat. Immediately whisk in the butter, vanilla extract, and banana extract (if using) until the mixture is smooth and glossy.
5. Cool slightly: Let the pudding sit in the pan for 5–10 minutes. Whisk it every few minutes to release steam and stop a skin from forming on top. It should be warm, not piping hot.
6. Prepare the layers: Slice the firm bananas into thin rounds. If using the optional cookies, crush them into rough pieces now.
7. Layer the dessert: Using 4 small jars or ramekins, add a spoonful of warm pudding to the bottom. Sprinkle a layer of crushed cookies on top, then add a few banana slices. Repeat the layers once more, finishing with pudding to cover the bananas.
8. Chill until set: Cover each dish with plastic wrap. Press the plastic gently onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours until cold and thick.
9. Make the whipped cream: Just before serving, combine the lactose-free cream, powdered sugar, and vanilla in a bowl. Whip with a hand mixer until soft peaks form.
10. Top and serve: Remove the pudding from the fridge. Top each cup with a dollop of whipped cream and a fresh slice of banana. Serve immediately.

Recipe Tips

• Choose Firm Bananas: It is crucial to use firm bananas that are just yellow with no brown spots. As bananas ripen, their FODMAP content increases, which can trigger digestive issues.
• Whisk Constantly: When cooking the custard on the stove, do not stop whisking. This prevents the cornstarch and eggs from clumping at the bottom of the pan, ensuring a silky texture.
• Use Banana Extract: Since you must limit the amount of real banana to keep this low FODMAP, adding a small amount of banana extract helps boost that classic fruity flavor without the digestive risk.
• Press the Plastic Wrap: When chilling, press the plastic wrap directly onto the surface of the warm pudding. This prevents a tough, rubbery “skin” from forming on top of your dessert.

What To Serve Banana Cream Pudding

This dessert is rich and sweet on its own, but it pairs well with a warm beverage. Serve it with a cup of hot tea or fresh coffee to balance the creamy sweetness. If you want to add more texture, serve a few extra gluten-free vanilla wafers on the side for dipping. For a fresh contrast, you can also garnish the top with a few slices of low FODMAP berries, such as strawberries or blueberries, alongside the whipped cream.

How To Store Banana Cream Pudding Leftovers

• Refrigerate: Store the pudding cups in the refrigerator for up to 2 days. Keep them covered with plastic wrap. Note that the bananas may brown slightly over time, and the cookie layer will soften.
• Freeze: Do not freeze this pudding. Cornstarch-thickened custards tend to separate and become watery when thawed, ruining the creamy texture.

Low FODMAP Banana Cream Pudding Nutrition Facts

• Calories: 330 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 115mg
• Sodium: 120mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 6g

Frequently Asked Questions

• Can I use almond milk instead of lactose-free cow’s milk? Yes, you can use almond milk, but the pudding may be slightly less rich. Ensure the almond milk is calcium-fortified and does not contain high FODMAP additives like inulin.
• Why do I have to limit the banana amount? Bananas contain oligo-fructans, which can cause digestive distress in large amounts. Firm, unripe bananas are lower in FODMAPs, and sticking to the recommended portion size (about 1/3 of a medium banana) keeps this dessert safe for sensitive stomachs.
• Can I make this recipe ahead of time? Yes, you can make the pudding a day in advance. However, assemble the whipped cream topping right before serving for the best texture and presentation.

Try More Recipes:

• Low FODMAP Baked Apples Recipe
• Low FODMAP Apple Crisp Recipe
• Low FODMAP Acai Bowl Recipe