The best gluten-free substitute for vanilla wafers (Nilla Wafers) is a recipe for vanilla wafers made with coconut flour. Bake and cool . Bake in a preheated oven for 12-14 minutes, or until it becomes very lightly golden brown. Remove from the oven and cool completely before using. Enjoy! As you prepare your substituted base, remember to use the appropriate baking soda quantity to help the crust rise and create the desired texture. Similarly, when combining ingredients, ensure that your whole milk and large egg are at room temperature for a smooth batter.

They both have 113 calories per serving, they’re both made with mostly white flour and sugar, and they both have the same number of ingredients (7). Next, add the egg, vanilla, and milk to the stand mixer bowl and blend these ingredients for about 30 seconds. It’s not always easy to get a vegan version of vanilla wafers, but even if they’re readily available, nothing really beats homemade. Historically, the name “Nilla” was originally registered as a trademark in the United States by Nabisco in 1899.The original Nilla product is the Nilla wafer, a round, thin, light wafer cookie made with flour, sugar, shortening, and eggs. [2] Originally flavored with real vanilla, Nilla wafers have been primarily flavored with synthetic vanillin since at least 1994, a change which prompted some criticism. [3] [4] Presently, Nilla wafers are described as having "natural and artificial flavor", according to the ingredients list on the box. [5] For this recipe I prefer using instant vanilla pudding mix while making my own homemade whipped cream, but this layered banana pudding dessert can also be made with cool whip if that’s all you have, and there’s several variations you can make to switch up the flavors. Vanilla Wafer Banana Pudding Ingredients – What’s in Banana Pudding? This is a great solution for anybody who doesn’t want to spend the time and energy making homemade vanilla wafers. It comes from an ancient Latin word meaning “twice baked.” It has since become very popular in Tuscany and all over the world. Bananas brown easily, so slice them only when you’re ready to use them. If you’ve sliced them too early, keep them in the fridge to delay the discoloration.

Made with layers of sweet bananas, a smooth custard, and vanilla wafers, it creates a wonderful explosion of flavors and textures. Another suitable option is castella cake, a Japanese sponge cake with a subtle sweetness and fine texture. Its dense structure holds up well when layered in desserts and it can easily be cut into various shapes to fit your recipe. The best part? This heavenly banana pudding is easy to make. Once you’ve whipped up the custard, it’s just a matter of layering the ingredients. Mix the ingredients . Transfer to a bowl and add the sugar, melted butter and cinnamon (optional). Mix well until the mixture resembles wet sand and keeps its shape when squeezed in your hand. Prior to serving, I recommend refrigerating it for a minimum of 4 hours, and any leftovers should be stored in the fridge.I always recommend keeping your banana pudding cold and returning to the fridge when you aren’t eating it. These vegan vanilla wafers are so full of buttery vanilla flavor, you won't be able to stop reaching for more, guaranteed! They're my CopyCat version of commercial Nilla Wafers, made without eggs or dairy.

Add the dry ingredients to the wet and mix in by hand (with a spoon or spatula, just don’t use the electric mixer for this part). When you try to find substitutes for vanilla wafers, it can be hard to find one that will truly give you the same experience.While Nilla Wafers have a vanilla-forward flavor profile (made even richer by the buttery shortbread nature of the cookie), Ladyfingers have an egg-forward flavor profile. 5. Sugar Wafers