Banana Pudding Jars
These easy banana pudding jars consist of delicious layers of homemade vanilla bean pudding, nilla wafers, fresh banana slices, and velvety whipped cream! As a no bake dessert served in individual cups, it's the ideal sweet treat to bring to summer cookouts!
Equipment
Ingredients
For the pastry cream:
- 227 g (1 cup) whole milk
- 4 egg yolks
- 100 g (½ cup) granulated sugar
- 16 g (2 tablespoon) cornstarch
- 28 g (2 tablespoon) unsalted butter, room temp
- 1 teaspoon vanilla bean paste
For the whipped cream:
- 227 g (1 cup) heavy cream, cold
- 50 g (¼ cup) granulated sugar
For assembly:
- nilla wafers
- 2-3 small bananas
Instructions
For the pastry cream:
- In a small saucepan over low-medium heat, bring the milk to a simmer, or about 190 degrees F.
- Meanwhile, in a medium bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until pale in color and the mixture flows off of the whisk.
- Once the milk has reached a simmer, slowly pour half of it into the egg-sugar mixture while simultaneously whisking to temper the eggs. Pour everything back into the saucepan and place over medium heat. Use a rubber spatula to mix 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 the pan from heat.
- Immediately pour the pastry cream through a fine mesh sieve into a small bowl to ensure it’s perfectly smooth. Then, add the butter and vanilla, and use an immersion blender (or rubber spatula) to combine.
- Press plastic wrap up against the surface of the pastry cream to prevent a skin from forming, and place in the fridge to chill for at least one hour 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.
- Add half of the whipped cream to the cooled pastry cream, and gently fold with a rubber spatula until fully combined. Reserve the other half for topping.
For assembly:
- In each jar, add layers of pudding, nilla wafers, and fresh banana, then repeat until full.
- Top each with a generous dollop of the reserved whipped cream, then place in the fridge overnight.
Notes
- Chill the assembled jars overnight. To achieve that soft, melt-in-your-mouth wafer texture, be sure to chill the banana pudding overnight.
Nutrition Facts
Serving: 1jar | Calories: 418kcal | Carbohydrates: 45g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 187mg | Sodium: 105mg | Potassium: 123mg | Fiber: 0.3g | Sugar: 34g | Vitamin A: 907IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 0.4mg
Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!