Banana Pudding In Mason Jars
This recipe for Banana Pudding in Mason Jars will go with you wherever you need it! Banana Pudding is a classic southern farmhouse dessert featuring a creamy, custard pudding base and vanilla wafers for added texture. Serving this pudding in mason jars adds to the farmhouse feel of the dessert while making it easy to transport and store!
Three Reasons Why Banana Pudding is the Perfect Tailgating Dessert:
- It’s absolutely delicious.
- It’s easy to transport.
- I get to serve it in cute jars of various sizes, to meet everyone’s needs.
Banana Pudding is the quintessential dessert in the South. You won’t be at a picnic, potluck, barbecue, or dinner on the grounds without there being several versions of banana pudding. If you mention it, there’s bound to be a brawl. Passions inevitably rise when it comes to Banana Pudding preferences. Some like it with the vanilla wafers soggy, and some like the crunch of fresh wafers. Some like meringue, some like whipped cream.
One thing that remains universally liked is the filling. It’s really a custard—a custard that’s to die for, I might add. Traditionally, custards are made with only cream and eggs. In that way, this is really the perfect farmhouse dessert—if you’re keeping chickens and cows, then you probably have a steady supply of the primary ingredients.
Since I added cornstarch to the eggs and milk, I’m actually making a pastry cream. You technically don’t have to add it to this recipe, but it’s an extra step I usually take to ensure the pudding will set, plus the starch prevents my eggs from curdling.
I’m going to be serving this pudding in jars! My grandmother served hers in a lovely pink bowl. I usually serve my pudding in a trifle dish, but today I’m putting them in jars for this party.
Banana Pudding in Mason Jars
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
- 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!