This Mason Jar Banana Pudding is a creamy, comforting dessert layered with homemade banana pudding, fresh bananas, crunchy Nilla wafers, and fluffy whipped cream. Perfect for gatherings, meal prep, or a simple sweet treat, this mason jar banana pudding recipe is both nostalgic and beautifully presented.
Why You’ll Love This Recipe
- Rich, creamy homemade pudding with real bananas
- Perfectly portioned for parties or make-ahead desserts
- Simple ingredients and easy steps
- Family-friendly and great for all ages
- Beautiful layered presentation in mason jars
Ingredients
Banana Pudding
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1/4 cup granulated sugar
- Pinch of salt
- 1 1/2 cups 2% milk
- 1 teaspoon vanilla extract
- 2 tablespoons sweetened condensed milk
- 1 ripe banana, mashed
- 1 ripe banana, sliced
- 1 cup Nilla wafers
Homemade Whipped Cream
- 2 cups heavy whipping cream
- 2 tablespoons granulated sugar
Instructions
- Whisk the eggs in a large bowl and set aside.
- In a pot over medium heat, add flour, sugar, salt, milk, and vanilla extract. Whisk continuously until the mixture comes to a boil.
- Reduce heat to medium-low and continue whisking until slightly thickened.
- Slowly add a few tablespoons of the hot pudding mixture into the eggs while whisking constantly to temper the eggs.
- Pour the combined mixture back into the pot and cook over medium heat until it reaches a gentle boil, whisking continuously.
- Remove from heat and stir in mashed banana and sweetened condensed milk.
- Transfer pudding to a container and let cool at room temperature for 30 minutes, then refrigerate for 3–4 hours until fully chilled.
- Whip heavy cream and sugar on high speed until thick and fluffy. Refrigerate until ready to use.
- Layer mason jar banana pudding by adding pudding, banana slices, Nilla wafers, and whipped cream into jars. Repeat layers.
- Top with a banana slice and wafer. Let sit 30 minutes before serving.
Tips & Tricks
- Whisk constantly to prevent lumps or burning
- Use ripe bananas for deeper banana flavor
- Cool pudding fully before layering for clean presentation
- Substitute Cool Whip if short on time
Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 35 minutes
- Yield: 4 mason jars
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, halal-friendly
Notes
- Serve in bowls or cups if mason jars aren’t available
- Add extra wafers just before serving for more crunch
- Great dessert for picnics and potlucks
Nutrition (Approximate per Jar)
- Calories: 420
- Protein: 6g
- Carbohydrates: 45g
- Fat: 24g
FAQ
Can I make mason jar banana pudding ahead of time?
Yes, it’s best made a day ahead for optimal flavor.
How long does it last in the fridge?
Up to 3 days when covered tightly.
Can I skip homemade whipped cream?
Yes, store-bought whipped topping works well.
Why temper the eggs?
It prevents scrambling and keeps the pudding smooth.
Can I use vanilla wafers alternatives?
Yes, shortbread cookies or graham crackers work.
Storage
- Refrigerator: Store covered for up to 3 days
- Freezer: Not recommended due to texture changes
- Reheating: Serve chilled, no reheating needed
Similar Recipes
Mason Jar Banana Pudding Recipe
Creamy homemade banana pudding layered with fresh bananas, Nilla wafers, and whipped cream.
Ingredients
Banana Pudding
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1/4 cup granulated sugar
- Pinch of salt
- 1 1/2 cups 2% milk
- 1 teaspoon vanilla extract
- 2 tablespoons sweetened condensed milk
- 1 ripe banana mashed
- 1 ripe banana sliced
- 1 cup Nilla wafers
Homemade Whipped Cream
- 2 cups heavy whipping cream
- 2 tablespoons granulated sugar
Instructions
- Whisk the eggs in a large bowl and set aside.
- In a pot over medium heat, add flour, sugar, salt, milk, and vanilla extract. Whisk continuously until the mixture comes to a boil.
- Reduce heat to medium-low and continue whisking until slightly thickened.
- Slowly add a few tablespoons of the hot pudding mixture into the eggs while whisking constantly to temper the eggs.
- Pour the combined mixture back into the pot and cook over medium heat until it reaches a gentle boil, whisking continuously.
- Remove from heat and stir in mashed banana and sweetened condensed milk.
- Transfer pudding to a container and let cool at room temperature for 30 minutes, then refrigerate for 3–4 hours until fully chilled.
- Whip heavy cream and sugar on high speed until thick and fluffy. Refrigerate until ready to use.
- Layer mason jar banana pudding by adding pudding, banana slices, Nilla wafers, and whipped cream into jars. Repeat layers.
- Top with a banana slice and wafer. Let sit 30 minutes before serving.
Notes
- Serve in bowls or cups if mason jars aren’t available
Conclusion
This Mason Jar Banana Pudding is creamy, comforting, and irresistibly delicious. Whether for entertaining or a cozy dessert at home, this recipe delivers classic flavor with modern presentation. Once you try it, it’s sure to become a favorite.