Homemade Mason Jar Banana Pudding

Banana pudding + mason jars are two classic Southern things, so it makes sense to combine them, right? I’ve ended up with a recipe that a) I think tastes better because it’s not cloyingly sweet and b) is actually a bit healthier in some ways. This mason jar banana pudding isn’t health food, but with all natural ingredients, reduced sugar, and controlled portion sizes, you can feel good about enjoying it for a sweet treat.
Recipe courtesy of Liv from Healthy Liv.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4
You:
Rate this recipe!
Servings 6 servings
Prep Time 20 minutes
Cook Time 12 - 18 minutes
Passive Time 20 - 30 minutes
Submitted By Liv from Healthy Liv
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4
You:
Rate this recipe!
Servings 6 servings
Prep Time 20 minutes
Cook Time 12 - 18 minutes
Passive Time 20 - 30 minutes
Submitted By Liv from Healthy Liv
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. To a liquid measuring cup, add 2 tablespoons of flour and a splash of almond milk. Whisk until smooth, add more almond milk to fill to the one cup mark, and pour into a medium saucepan. Repeat three more times, until 8 tablespoons of flour and 4 cups of milk are in the saucepan.
  2. Cook over medium-low heat, whisking continuously for 2-3 minutes. Enough whisking should prevent any lumps from forming, but if you do get lumps, you can strain the flour and milk mixture at this point. Once the flour and milk mixture is smooth and beginning to thicken, whisk in sugar and salt.
  3. Lightly beat the egg yolks in a small measuring cup and whisk in a small spoonful of the hot milk mixture to "temper" the eggs so they don't scramble once you add them to the hot pudding.
  4. Add eggs to the saucepan and whisk constantly for at least a minute. Cook over medium-low heat for 10 to 15 minutes, until pudding can coat the back of a spoon. Remove from heat and stir in vanilla extract. Let pudding cool for 20-30 minutes.
  5. In six half-pint mason jars, layer pudding, vanilla wafers, banana slices, pudding, vanilla wafers, banana slices, pudding, and then add an optional layer of freshly whipped cream on top. Refrigerate for at least three hours, and then enjoy within 24 hours for best taste.
Recipe Notes

Source: Adapted from an old Southern Living magazine recipe: swapped dairy milk for almond milk, reduced sugar, and increased flour since almond milk doesn’t thicken as much as dairy milk

Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *