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banana pudding jar with spoon on top of stacked plates
5 from 1 vote
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Banana Pudding Jars

These easy banana pudding jars are made up of mini nilla wafers, fresh banana slices, vanilla bean pastry cream, and homemade whipped cream!
Prep Time 1 hour
Total Time 1 hour
Servings4 jars
Courseno bake dessert
CuisineAmerican
AuthorSloane

Ingredients

For the pastry cream:

  • 4 egg yolks
  • 100 g (½ cup) granulated sugar
  • 16 g (2 tablespoon) cornstarch
  • 227 g (1 cup) whole milk
  • 28 g (2 tablespoon) unsalted butter, room temp
  • 1 teaspoon vanilla bean paste

For the whipped cream:

  • 227 g (1 cup) heavy cream, cold
  • 30 g (2 tablespoon) granulated sugar

For assembly:

  • 65 g (1 cup) mini nilla wafers
  • 1-2 medium bananas

Instructions

For the pastry cream:

  • In a medium bowl, whisk the egg yolks, sugar, and cornstarch together for 2-3 minutes until light in color.
  • Heat the milk in a saucepan, and bring to a simmer or about 200 degrees F.*
  • Once the milk is simmering, slowly pour half into the egg-sugar mixture, whisking at the same time to temper the eggs.
  • Pour everything back into the saucepan and heat over medium heat, whisking constantly as it thickens.
  • Once the pastry cream is thick and a few big bubbles come to the surface, continue whisking for one more minute, then remove from heat.
  • Immediately stir in the butter and vanilla.
  • Transfer the pastry cream to a bowl and press plastic wrap up against the surface to prevent a skin from forming.
  • Chill in the fridge (preferably) overnight or until ready to use.

For the whipped cream:

  • Just before you are ready to assemble the jars, make the whipped cream.
  • In a medium bowl, beat the heavy cream with an electric mixer while slowly pouring in the granulated sugar.
  • Beat until soft peaks form, and no more! It can be easy to over-whip, so watch carefully.

For assembly:

  • In four small jars (I used WECK jars), start with a layer of mini nilla wafers, then a layer of sliced bananas.
  • Spread the pastry cream into a smooth layer, then add a layer of whipped cream.
  • Repeat these layers one more time (or however many you can fit).
  • Chill the jars in the fridge until ready to serve.*

Notes

  • It can be difficult to tell when milk is simmering sometimes, so it's best to go by temperature (200 degrees F).
  • You can make these jars up to one day in advance. Store left-overs for 1-2 days.

Nutrition Facts

Serving: 1jar | Calories: 582kcal | Carbohydrates: 60g | Protein: 7g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 281mg | Sodium: 113mg | Potassium: 280mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1380IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg
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