Banana Pudding Jars: The No-Bake Southern Classic That Never Misses

There’s something about peeling a banana that immediately drops me back into my grandma’s sunlit kitchen. She didn’t serve banana pudding in jars back then—it was more of a big bowl affair. But I remember sneaking in for a spoonful before dinner, still warm, wafers just starting to soften. Pure magic.

These Banana Pudding Jars are my spin on that tradition. Same nostalgic flavor, just dressed up in a portable, party-ready format. No baking, no fancy tricks—just real flavor, done right.

Why You’ll Love This Recipe

Banana pudding jars: Easy, nostalgic, crowd-friendly

• No-bake dessert – No oven? No problem.
  
• Nostalgic flavor – Like the one from your childhood, only a little more grown-up.
  
• Great for parties – Individual servings = no scooping drama at the table.
  
• Build-ahead friendly – Make them the night before, and chill till showtime.

This is the best banana pudding for parties, and I’ll show you why.

Ingredient Highlights for Homemade Banana Pudding

Vanilla Wafers

Classic crunch and absorbency. They soak up just enough pudding without disintegrating. Don’t skip these.

Ripe Bananas

No green. No speckles = no flavor. Use bananas that are soft, fragrant, and sweet. This is key.

Homemade Pudding

Forget the box. We’re making vanilla pudding from scratch using egg yolk tempering. It’s rich, silky, and you control the flavor.

Cream Cheese

Just a bit—blended into the pudding. This gives you that cream cheese pudding vibe that holds up well in layers.

Whipped Cream

Freshly whipped. Soft peaks if you’re layering, stiff peaks if it’s your final topping.

Pro Tips Before You Start

1. Egg yolk tempering
   Slowly add a bit of the hot milk mixture into the yolks while whisking. Don’t rush it. Scrambled eggs = trash.
   
2. Room temp cream cheese
   You can’t blend cold cream cheese. It’ll clump and ruin the texture. Let it sit out.
   
3. Timing the layering
   Don’t wait too long after pudding cools to layer. Warm-ish pudding helps wafers soak just right.
   
4. Chill fully
   These jars need at least 4 hours in the fridge. Overnight? Even better. The magic happens while it rests.

How to Make Banana Pudding Jars (Step-by-Step)

Step 1: Make the Pudding

Get a saucepan. Combine:

• ½ cup sugar
  
• 2 tablespoons all-purpose flour
  
• Pinch of salt
  
• 2 cups whole milk (warm it slightly first)

Whisk constantly over medium heat until it starts to thicken. Meanwhile, in a bowl:

• 3 large egg yolks—whisk ‘em.
  
• Slowly add a ladle of hot milk mixture into the yolks while whisking. That’s tempering.

Now pour the tempered yolks back into the pot. Stir until pudding is thick and coats the back of a spoon.

Off the heat, stir in:

• 2 tablespoons butter
  
• 4 oz room temp cream cheese
  
• 1½ teaspoons vanilla extract

Let cool slightly.

Step 2: Whip the Cream

In a chilled bowl, combine:

• 1 cup heavy cream
  
• 2 tablespoons powdered sugar (or to taste)
  
• A splash of vanilla

Whip to soft peaks if layering. Stiff peaks if you’re topping the jars with it. You want those peaks to stand tall.

Step 3: Assemble the Jars

Here’s how to layer banana pudding in jars:

1. Crushed vanilla wafers go on the bottom.
   
2. Add a few slices of ripe banana.
   
3. Spoon in some warm pudding.
   
4. Repeat: wafers → banana → pudding.
   
5. Finish with a generous dollop of whipped cream.

Optional: Garnish with crushed wafers, banana slice, or caramel drizzle.

Don’t overfill. Leave a little room for cream and garnish. You’re building beauty and balance.

Craving More? Try These Next

If you loved these Banana Pudding Jars, you’re definitely my kind of dessert person. Here are more creamy, fruity, and banana-packed treats from the blog to keep that sweet streak going:

Related Recipes Using Bananas and Creamy Pudding

• Start your day with these moist banana muffins for breakfast or dessert.
  
• This flavor-packed banana zucchini bread is a clever way to use up extra bananas and sneak in veggies.
  
• Or go classic with my super moist chocolate chip banana bread recipe—it’s a crowd favorite

Creamy & Layered Favorites

• Cool off with a no-bake banana split cake with layers of cream and fruit—perfect for parties.
  
• Go retro with grandma’s pineapple dream dessert with crushed wafers.
  
• Cozy up to this old-fashioned rice pudding for a creamy nostalgic taste.
  
• Or brighten things up with my easy no-bake lemon eclair cake layers—refreshing and rich.

Banana Pudding Jar Variations and Substitutions (Gluten-Free, Lighter, Crunchy)

• Gluten-free: Sub GF vanilla cookies or almond flour biscuits.
  
• Lighter version: Use low-fat milk, Greek yogurt instead of cream cheese, or whipped topping instead of cream.
  
• Caramel twist: Swirl caramel sauce between pudding layers. Instant upgrade.
  
• Crunch factor: Crushed pecans, toasted coconut, or chocolate shavings on top.

Storage & Leftovers

• Store: Airtight, in the fridge, up to 2 days. Beyond that, bananas brown and wafers get soggy.
  
• Make ahead: Totally. You can make the pudding and whip cream ahead. Layer a few hours before serving for best texture.
  
• This is a yes to “can banana pudding be made ahead?”

FAQ: Make-Ahead Banana Pudding Tips & More

Final Thoughts

These Banana Pudding Jars are everything I love about dessert—simple, familiar, and impossible to mess up if you follow the steps. You get the homemade pudding, the creamy layers, the cold contrast, and a big ol’ hit of nostalgia in every spoon.

Give it a shot. Whip up a batch, stash them in your fridge, and try not to eat one before dinner (or do—I won’t judge). And hey, if you liked this one, stick around. More comfort food’s coming your way.

Want more no-bake treats and Southern staples? Check out my Pinterest page for more sweet inspiration.

This is the pudding I want to eat—and I think you will too.

Banana Pudding Jars: The No-Bake Southern Classic That Never Misses

Print Recipe

These Banana Pudding Jars are my spin on grandma’s Southern classic—no bake, ultra creamy, and perfect for parties.

• Author: Emilio
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 6 jars 1x
• Category: Dessert
• Method: No Bake
• Cuisine: Southern

Ingredients

Scale 1x2x3x

• ½ cup sugar
• 2 tablespoons all-purpose flour
• Pinch of salt
• 2 cups whole milk (slightly warmed)
• 3 large egg yolks
• 2 tablespoons butter
• 4 oz room temperature cream cheese
• 1½ teaspoons vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 splash of vanilla
• Ripe bananas (sliced)
• Vanilla wafers (crushed)

Instructions

1. In a saucepan, combine sugar, flour, salt, and warm milk. Whisk over medium heat until thickened.
2. In a separate bowl, whisk egg yolks. Slowly temper with hot milk mixture, then return to pot and stir until pudding coats the back of a spoon.
3. Remove from heat and stir in butter, cream cheese, and vanilla extract. Let cool slightly.
4. In a chilled bowl, whip heavy cream, powdered sugar, and a splash of vanilla to soft or stiff peaks depending on use.
5. Layer jars: start with crushed wafers, add banana slices, then warm pudding. Repeat layers.
6. Top with whipped cream and optional garnishes like crushed wafers, banana slices, or caramel drizzle.
7. Chill at least 4 hours or overnight for best texture.

Notes

Use ripe bananas and room temperature cream cheese for best flavor and texture. Do not skip the chilling time—this is when the magic happens.

Nutrition

• Serving Size: 1 jar
• Calories: 370
• Sugar: 22g
• Sodium: 180mg
• Fat: 21g
• Saturated Fat: 13g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg

Keywords: banana pudding jars, no bake banana pudding, Southern dessert, mason jar pudding, party desserts