How do I prevent the bananas from turning brown?

You can brush the banana slices with lemon juice or dip them in club soda. Using barely ripe bananas will also help prevent the bananas from turning brown too quickly.

Why is there liquid in my banana pudding?

You’ll want to let the pudding set for at least 2 hours. Reducing the time can cause the filling to be watery.

Why didn’t my filling set up after refrigerating the banana pudding jars?

If you don’t beat your cream until stiff peaks form, your filling mix will be loose and not set up properly.

Can you make banana pudding ahead of time?

Yes, you can mix the condensed milk, water, and pudding up to 3 days before. Store tightly covered in the fridge.

Easy Banana Pudding in a Mason Jar

Banana Pudding in a Mason Jar

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5 from 2 reviews

Author: Maria Pagiotas
Total Time: 4 hours 20 minutes
Yield: 8 jars 1x

Description

Super easy Banana Pudding in a Mason Jar comes together in just 20 minutes. Layers of vanilla whipped filling, sliced fresh bananas, and vanilla wafers create these beautiful and fun single-serve dessert jars.

Ingredients

Scale

1 (14-ounce) can sweetened condensed milk
360 g (1 ½ cups) cold water
1 (3.4 ounce) box instant vanilla pudding mix
480 (2 cups) cold heavy cream
1 (11-ounce) box vanilla wafers
3 large ripe bananas, peeled and sliced into ¼-inch rounds

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Instructions

In a large bowl, beat the sweetened condensed milk and water together until combined. Add the pudding mix and beat for 2 minutes. Cover and chill in the refrigerator for at least 2 hours or overnight.
In a large mixing bowl, use a handheld or stand mixer fitted with the whisk attachment to whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the pudding until evenly combined. Fill a disposable pastry bag with the pudding mixture.
To assemble the dessert, arrange a few cookies at the bottom of each jar. Top with a layer of banana slices. Next, layer the pudding mixture. Repeat layers until the jars are filled.
Refrigerate for 2-3 hours before serving to allow the cookies to soften.

Notes

Storage: Store the leftovers in the refrigerator for up to 1-2 days.

Freezing: I do not recommend freezing this dessert. The sliced bananas will not hold up well, and the filling will lose some its smooth and creamy consistency.

Prep Time: 20 minutes
Chill Time: 4 hours
Category: Custards & Parfaits
Method: No-bake