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Homemade Mason Jar Banana Pudding

Makes 3-4 jars


  • 1/2 cup {1 stick} butter
  • 1/3 cup flour
  • 1 cup Dixie Crystals sugar
  • 1/3 cup whole milk
  • 1/2 can {6oz} evaporated milk
  • 1/2 tsp salt
  • 3 egg yolks
  • 1 tsp vanilla
  • 2 large bananas
  • 2 cups mini Vanilla Wafers plus extra for garnish
  • 1 tbsp lemon juice optional
  • 1 cup whipped cream {see my recipe below}

For the whipped cream:

  • 1 cup heavy cream
  • 1 tbsp Dixie Crystals brown sugar
  • 1/2 tsp vanilla


  • Melt butter in a double boiler over medium heat.
  • Add sugar, flour, salt, whole milk, and evaporated milk. Whisk to combine.
  • Whisk continuously until the mixture thickens, about 10 minutes.
  • Add a spoonful of the hot milk mixture to the bowl with the egg yolks and mix to temper the yolks.
  • Stir the tempered yolks into the milk mixture and cook, stirring for another 5 minutes or so until thickened more. It is ready when it coat the back of a spoon and does not slide off.
  • Remove from heat and mix in vanilla.
  • Let cool to room temp, about 30 minutes.
  • Slice bananas, reserving a 1/4 of a banana {in the peel} to slice and add as a garnish before serving.
  • In 3-4 empty mason jars, layer vanilla wafers,┬ábanana slices, and pudding up to three times then top with whipped cream.
  • Refrigerate for at least an hour before serving.
  • Before serving, add a garnish of crushed Vanilla Wafers and a couple slices of banana on each jar.

For the whipped cream:

  • Add all three ingredients to a cold mixer bowl {I freezer my bowl before}.
  • Mix on high speed until soft peaks form.
  • Store for up to 3 days in a covered container in the fridge.