MASON JAR BANANA PUDDING — 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.
WHAT PEOPLE ARE SAYING ABOUT MASON JAR BANANA PUDDING
I’ve prepared this twice now….exactly as written. Family loved it! Will definitely keep this recipe! ~ Debi
If you want more of a banana taste, substitute the vanilla mix for banana cream mix instead.It came out so good. I’m definitely keeping this recipe. It was a huge hit at the baby shower. ~ Gerda
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
- Cream cheese
- Sweetened condensed milk
- Heavy whipping cream
- Pepperidge Farm chessmen cookies
Mason Jar Banana Pudding
Creamy vanilla pudding is layered with sliced bananas, whipped cream and vanilla wafer cookies in this fun twist on classic banana pudding.
- 1 (3.5 oz.) box instant vanilla pudding
- 2 cups milk
- 4 ounces cream cheese, softened
- 1/2 cup sweetened condensed milk
- 2 cups heavy whipping cream
- 5-6 tablespoons granulated sugar
- 1/2 teaspoon vanilla
- 2 bags Pepperidge Farm Chessmen cookies, coarsely crushed
- 4-6 bananas, sliced
- In a medium bowl, whisk together the pudding and milk.
- In a separate bowl, beat the cream cheese and sweetened condensed milk with an electric mixer until smooth.
- Stir the pudding mixture into the cream cheese mixture and mix well.
- In the bowl of a stand mixer, beat the cream, sugar and vanilla until soft peaks form.
- Fold 1 cup of the whipped cream into the pudding mixture.
- In a glass jar, layer about 1/8 cup of cookie crumbs, 6 slices of banana, 1/3 cup of pudding mixture and 1/4 cup whipped cream. Repeat once.
- Sprinkle additional cookie crumbs on top of the last layer of whipped cream. Refrigerate until serving.
- If desired, garnish with fresh banana slices just before serving.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 497Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 93mgSodium: 149mgCarbohydrates: 51gFiber: 2gSugar: 36gProtein: 8g
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Who Dished It Up First: Inspired by Paula Deen’s banana pudding recipe.
Nicole ~ Cooking for Keeps
Mmmmmm I could totally skip breakfast and dive head first into this dessert instead. Looks fabulous!
Prudy | butter, basil, and breadcrumbs
Isn’t it funny how delicious a dessert can be, but even made over the top by what it’s served in?? I love this recipe…I love the mason jars… I can’t wait to try it! 🙂
Oh my- you are killing me. Every time I get another email from you my jaw drops. YUM.
Becca @ Crumbs and Chaos
This looks fantastic, Danelle! I agree that the mason jar just makes it taste better 🙂
Love this idea! Just wanted to let you know I included you in my round-up of 8 Mason Jar Recipes for Summer. Have a good one. 🙂 http://www.recipechatter.com/mason-jar-recipes-summer/
We like your fancy desserts and based on your picture, we can tell you know what you’re talking about. Special kids out.
Can you make this the night before?
Just made this for my family and it’s delicious; everybody loves it!
Can you make this the day before and put jar lid on it??
Hi i viewed this recipe yesterday and it looks wonderful! I plan on using this recipe to do a demonstration video for my school speech. I will include proper citations. The main reason i chose this is it looks totally wonderful and who doesn’t like banana pudding! If there is any way u would like it cited please let me know so i can give proper credit.
OMG! I am totally in love with the idea of Jar anything that I make myself. I’m putting this up on my site and giving you full credit. thanks for another dessert in a jar..love it:)
This looks so good I’ve got to make it!
Has anyone made this ahead of time? How far ahead can you make it? I see a couple people have asked whether it can be made the night before…has anyone gotten a response? Thank you!
Thanks for the recipe! I recently went to a restraunt that served the exact same thing. Can I ask what restraunt you went to? No need for a location, just the name, cuz I’m curious. Thanks!
No way..!! Must use the real stuff ,, I am sorry but instant pudding has only one place in my book ..we tried it whole family all said same thing ,,Do it the ole way real bananas etc..
I wish that people would reserve comments until after they try the recipe. OMG this looks good is of no help, it’s not a review.
100% agree. Why comment that you are going to make it, or that it looks soooo good, can’t wait to try it. That is NOT a review. I have made several recipes off pinterest that did not turn out well. I just saw a picture of a two layer cake, but the instructions were for a three layer different cake.
I’ve prepared this twice now….exactly as written. Family loved it! Will definitely keep this recipe!
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
Thank you! 🙂
On step 4 when you say beat the cream sugar and vanilla together are you talking about the heavy whipping cream or whipped cream? And when you say fold the cream into the pudding what does fold mean?
There isn’t any whipped cream called for in the recipe. It’s the heavy whipping cream–you beat it with the sugar and vanilla to make whipped cream. Then you fold the whipped cream you make into the pudding, which just means you stir it together very gently.
While this looks good, and I mean no offense, this is vanilla pudding with bananas. I have been seeking banana pudding! Every single recipe I’ve found just tells you to make vanilla pudding and toss some bananas on top. Does anyone know how to make real banana pudding? I’ve read that there are no natural banana flavorings that you can put in the pudding. Maybe using dried bananas, pounding them into powder, and putting it into a pudding mixture? Any help out there? Thanks in advance.
Substitute the vanilla pudding mix for banana cream pudding mix. I tried it way and was delicious. I’m definitely keeping this recipe.
If you want more of a banana taste, substitute the vanilla mix for banana cream mix instead and don’t add vanilla flavoring. It came out so good. I’m definitely keeping this recipe. It was a huge hit at the baby shower.