Mason Jar Banana Pudding (2024)

Creamy vanilla pudding is layered with sliced bananas, whipped cream and vanilla wafer cookies in this fun twist on classic banana pudding.

Our family recently ate out at a restaurant that served banana pudding in a Mason jar. It was heavenly. And I’m pretty sure the Mason jar made it taste even better! Naturally, we decided to come home and try making Mason Jar Banana Pudding ourselves.

I love to use Pepperidge Farm Chessmen cookies in my banana pudding, but you could easily substitute vanilla wafers or even graham crackers.

Just made this for my family and it’s delicious; everybody loves it! ~ Mandi

The recipe will fill 5-6 pint jars, but that’s a pretty good-sized helping of banana pudding, so you could easily get more using smaller jars. And there’s just something about individual, mini-sized desserts that’s so fun.

I do like using a wide-mouth jar, because it’s a little easier to dig into with a spoon. But any kind of jar, glass, or dessert dish will work just fine.

I’d say that the size pictured is definitely big enough for sharing.Or if you don’t need that many servings, you can half the recipe.

Either way, no one is going to complain about there being too much banana pudding.

I’m telling you this now, if you make and serve like I did to a party of 25, you’ll get 20 requests for the recipe. This is a winner and you’ll keep in your dessert repertoire. ~ Denise

I do recommend eating this banana pudding the day it’s made, because the bananas will begin to turn brown eventually. It will still taste good though, it just wont be as pretty.

This Mason Jar Banana Pudding was fun to make and eat, and so easy to put together. It’s definitely going to be served regularly at our house, and we won’t have to go to a restaurant (or pay restaurant prices) to enjoy it.

Be sure to save this Mason Jar Banana Pudding recipe to your favorite Pinterest board for later.

Tips for Choosing and Storing Bananas

Color: First, decide when you’ll be using your bananas. For bananas you’ll be eating right away, Choose bright yellow fruit with little to no green around the ends. Some light brown speckling is okay.

If you won’t be using your bananas for a few days, look for fruit with more green around the ends. Most bananas will ripen at room temperature in a few days.

Appearance: Look for full, plump bananas with peels, stems, and tips that are fully intact. Avoid bananas that are bruised, split, or have deep, sunken dark spots on the peel.

Storing: Keep unripe bananas at room temperature – storing them next to other fruit such as tomatoes will speed up the ripening process. Ripe bananas can be stored in the fridge–the skin will turn black but the flesh will be good for several more days.

Here’s what you’ll need to make Mason Jar Banana Pudding

• Instant vanilla pudding mic
• Milk
• Cream cheese
• Sweetened condensed milk
• Heavy whipping cream
• Sugar
• Vanilla
• Pepperidge Farm chessmen cookies
• Bananas

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If you love this recipe, you might also like:

Who Dished It Up First: Inspired by Paula Deen’s banana pudding recipe.

Last Updated on 2024-06-10 by Glen McCollum