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Banana pudding in mason jars, topped with vanilla wafers and whipped cream

Banana Pudding in Mason Jars

This recipe for Banana Pudding in Mason Jars will go with you wherever you need it!
5 from 2 votes
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Course Dessert, Snack
Cuisine American

Ingredients
  

For Banana Pudding

  • 1 cup sugar
  • 1/3 cup corn starch
  • 3 cups milk
  • 4 large egg yolks
  • 1/3 cup butter
  • 1 pinch kosher salt
  • 2 teaspoons vanilla
  • 3 cups mini vanilla wafers or halved regular vanilla wafers
  • 5 ripe bananas sliced

For the Whipped Cream

  • 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • In a medium-size heavy saucepan, whisk together sugar and cornstarch. In a large bowl, whisk milk and egg yolks. Begin to slowly whisk milk and egg mixture into the saucepan with the dry ingredients. Bring mixture almost to a boil (medium heat) and whisk continuously until thickened, about 8 minutes. Remove from heat.
  • Add butter, one tablespoon at a time, allowing each one to melt completely before adding the next, while continually stirring. Add the extract and salt until combined.
  • In a stand mixer or electric mixer, whip cream at a high speed until it's foamy and has increased in volume. Add vanilla and then slowly add sugar until soft peaks form.
  • Now for the assembly! I use all sizes of mason jars for those of small or big appetite. Place a layer of vanilla wagers in the bottom of the jar. Add sliced bananas followed by a layer of pudding, then a layer of whipped cream. Depending on the size of the jar, continue layering. If you are eating them straight away, add a tall layer of whipped cream and top with whole or crumbled wafers. If you are saving for later, or are traveling with them in a cooler, leave off the whipped cream and leave 1/8 inch of head space at the top of the jar and place lids on them. Once ready to serve, remove the lids and top with whipped cream and wafers!
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