Go Back Email Link
+ servings
A close up of banana pudding in a jar on a marble surface.

Banana Pudding in a Jar

Creamy vanilla pudding folded with homemade whipped cream and layered with banana slices and vanilla wafers.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 jars
Calories 506kcal
Author Ella


  • 4 0.25 litre/8.5 fl oz jars


Vanilla pudding

  • 1 egg room temperature
  • 2 egg yolks room temperature
  • 75 grams sugar
  • 20 grams cornstarch
  • ¼ teaspoon kosher salt
  • 58 ml heavy cream
  • 283 ml whole milk
  • 2 teaspoons vanilla extract
  • 23 grams unsalted butter room temperature

Whipped Cream

  • 2 teaspoons sugar
  • 227 ml heavy cream


  • 1 banana sliced
  • vanilla wafer cookies


  • In a medium sized saucepan, whisk together your sugar, salt, egg, egg yolks and cornstarch until it is completely smooth.
  • Drizzle in your heavy cream and your milk, whisking constantly. Heat this over medium heat and allow it to come to a simmer, stirring constantly. Once it starts to simmer it should begin to thicken, this takes 2-4 minutes. Don’t allow it to come to a boil or it will curdle.
  • Remove from the heat and whisk in your butter and vanilla extract.
  • Pour into a bowl and put a piece of plastic wrap on top of the pudding so a skin doesn’t form. Let it chill for at least 4 hours or ideally overnight. This makes 2 cups of pudding.
  • Beat heavy cream with the sugar until soft peaks form.
  • Keep half of the whipped cream to the side. Fold the other half of the whipped cream in with the pudding. Fold until it is completely smooth.
  • Layer your jars as follows: a few cookies, a spoonful of pudding, a couple banana slices. Repeat this until you get to the top of the jar and top with the reserved whipped cream. Refrigerate, preferably for a few hours so the cookies can soften slightly. When ready to serve, top with a banana slice, a cookie and some crushed cookies on top of the whipped cream.


My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US customary’ above the ingredients.
Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Butter: I use European style butter, like Kerry Gold, in my recipes.
Jars: I used 0.25 litre Kilner jam jars, but you could also use those larger Bonne Maman jars (I always save mine when I get jam!) but note it will only make 2 jars worth of banana pudding. Feel free to use any dessert container or jar you have! 
Storage: Keep the finished puddings in their jars for up to 3 days in the fridge. I don't recommend topping them with the sliced banana until you're just about to serve them, as the banana on top will brown slightly and dry out. 
Making Ahead: You can make the vanilla pudding the night before. 


Calories: 506kcal | Carbohydrates: 38g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 225mg | Potassium: 282mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1514IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 1mg