Easy to Make Homemade Banana Pudding in a Jar


Last Updated August 2021 by Crystallace

Homemade Banana Pudding In A Jar

For days when you want to sit back and indulge your sweet tooth, this Homemade Banana Pudding In a Jar is the perfect treat. With just a few ingredients and a bunch of ripe bananas, enjoy this light and airy pudding without all the added sugars. 

Growing up, I was always the one getting my hand popped over cookies- especially when it came to Nilla wafers. I had a sweet tooth, and anything with a buttery taste to it was good as gone. So, when my cousin passed down my aunt’s recipe for banana pudding (the one filled to the brim with vanilla wafer cookies), I snatched it up with no hesitation. And I have been hooked on it ever since.

No one can make Banana Pudding quite like my Aunt Gwen! I have tried many, many banana puddings over the years, from top-tier bakeries to well-known mom and pop restaurants, and although each had their own ‘umph’ per se, they were just no match to hers. There was something about it that I couldn’t describe, and I always regretted my dessert choice after trying it.

After having made this a few times, I think the secret to my Ghen’s Bangin Homemade Banana Pudding is the can of sweetened condensed milk. Sweetened condensed milk is a concentrated, sugary cream that provides a milky flavor to desserts. It’s not a substitute for milk, but it does provide extra flavor to pies, tarts, and ice creams. For this recipe, it is the building block for the decadent vanilla cream that holds the bananas and wafers in place.

Very simple to make and can be stored for weeks at a time, this recipe I know will become a guilty pleasure. I hope you enjoy my aunt Ghen’s recipe as much as I do! I promise it’s the best!

Why You’ll Love This Recipe

  • Great way to use bananas that are going bad
  • Low-calorie dessert alternative
  • Easy to convert to vegan-friendly alternative
  • A reason to eat Nilla wafers guilt-free!

What You’ll Need

  • Ripe bananas
  • Condensed milk
  • Nila wafers
  • Milk
  • Vanilla extract
  • Nutmeg
  • Cinnamon
  • Cool whip
  • Eggs
  • Cornstarch

Recipe Tips & Tricks

  • This recipe is fully customizable! Increase or decrease the amount of Nila wafers used as well as the number of bananas.
  • Make sure that your bananas are fully ripe before using. You want them to have a nice and soft texture before adding the cream mixture on top.
  • The longer you let the pudding ‘set’ after preparation, the thicker it becomes. I aim for at least 3 hours minimum refrigerator time, but I have also prepared this pudding the night before, and it was just as delicious!

Homemade Banana Pudding In A Jar 

Prep Time: 45 minutes 

Refrigerate Time: 3 hours

Additional Time: 2 hours

Total Time: 5 hours 45 minutes

Makes: 10-12 servings


6 ripe bananas

2 boxes Nilla wafers

2 tsp vanilla extract

1 tsp nutmeg

1 tsp cinnamon

2 oz. of condensed milk

1/4 cup cornstarch

2 1/2 cups 2% milk

1/2 cup heavy cream

3 large eggs

1 container of Cool Whip


  1. Take your ripe bananas and cut them into ½ inch thick slices. Set aside.
  2. Grab 3 handfuls of Nilla wafers and crushed them until crumbly. Set aside.
  3. Prepare the banana pudding by combining the sugar, nutmeg, cinnamon, and cornstarch in a medium saucepan. Whisk together. Then add in the milk and heavy cream slowly while stirring to eliminate any lumps.
  4. Set the pan on a burner and turn the heat on to medium. Then cook until thick, whisking continuously. This should be 6-10 minutes. Remove pan from heat.
  5. Beat the eggs and vanilla, and then whisking the pudding quickly, slowly pour the egg mixture into the pan. Then return to the heat and cook until thick and bubbly. Remove from heat.
  6. Layer your mason jars with vanilla wafers, pudding, and bananas.
  7. Repeat step 6 until you have created two to three layers, depending on how it fits in your jar.
  8. Spoon the cream mixture over wafer/banana layers, making sure to coat each cookie on the top layer.
  9. Allow the jars to cool to room temperature for approximately 20 to 25 minutes.
  10. Once cool, transfer to the refrigerator to stiffen for at least 3 hours. Overnight is best.
  11. After the pudding has stiffened to your desired firmness, add a cool whip on top and garnish with crushed vanilla wafers.
  12. All the pudding to sit for a few more hours (in a cool area or back in the refrigerator) before serving.
  13. Enjoy!

Adapted from this recipe

Let me know how this turned out in the comments!

from the lawyer next door,
Crystallace Fenn

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about the blogger

Hey! I’m Crystal, a lawyer that loves blogging, baking, and designer handbags. Follow me on socials to see what I have been up to lately.

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