Banana pudding in a jar

Course Dessert

Cuisine American

Keyword banana pudding, dairy-free dessert, mason jar desserts, southern dessert

Prep Time 20

Cook Time 12

Total Time 32

Servings 6 servings

A from-scratch almond milk vanilla pudding layered with vanilla wafers and bananas in half-pint jars.

Ingredients

8 Tbsp organic unbleached white all-purpose flour
4 cups original almond milk
6 Tbsp granulated sugar
1/4 tsp salt
5 egg yolks lightly beaten in a measuring cup
1 tsp vanilla extract
6 oz mini vanilla wafers
5 bananas (yellow, slightly ripe)
6 half-pint mason jars
Optional topping: 1/2 cup heavy whipping cream, whipped with 1/2 tsp sugar

Directions

In a liquid measuring cup, whisk 2 Tbsp flour with a splash of almond milk until smooth, then add almond milk up to the 1-cup mark and pour it into a saucepan. Do this three more times, for 8 Tbsp flour and 4 cups milk in all.
Cook over medium-low heat, whisking nonstop for 2–3 minutes, and strain it if it is lumpy. Once it is smooth and beginning to thicken, whisk in the sugar and salt.
Temper the yolks with a small spoonful of the hot milk mixture.
Add the yolks to the pan and whisk constantly for at least 1 minute, then cook over medium-low heat for 10–15 minutes, until it coats the back of a spoon. Remove from the heat, stir in the vanilla, and cool for 20–30 minutes.
Layer the jars in this order: pudding, wafers, banana, pudding, wafers, banana, pudding. Add whipped cream on top if you like.
Refrigerate for at least 3 hours.

Notes

Prep 20 min, cook 12 min, passive 30 min. Refrigerate; best eaten within 24 hours. Allergy: tree nuts (almond milk), egg, wheat; whipped cream topping is dairy. Not a shelf-stable gift jar — keep cold.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 6 servings; original almond milk counted as unsweetened almond milk. Brands and portions vary, so use it only as an approximation.