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 as a sweet treat.
Recipe courtesy of Liv from Healthy Liv.
5
Bananas
(yellow, slightly ripe; not green but not too speckled is ideal)
6 half-pint
Mason Jars
Optional for Topping
1/2 cup
Heavy Whipping Cream
whipped with 1/2 tsp sugar
Instructions
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 1-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.
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.
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.
Add eggs to the saucepan and whisk constantly for at least a minute. Cook over medium-low heat for 10-15 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.
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.