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Easy Banana Pudding Jars
Easy Banana Pudding Jars
Easy Banana Pudding Jars cover
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From the Cook
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Easy Banana Pudding Jars

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a small saucepan over low-medium heat, bring the milk to a simmer, or about 190 degrees F.
2
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Meanwhile, in a medium bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until pale in color and the mixture flows off of the whisk.
3
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Once the milk has reached a simmer, slowly pour half of it into the egg-sugar mixture while simultaneously whisking to temper the eggs. Pour everything back into the saucepan and place over medium heat. Use a rubber spatula to mix constantly as it thickens.
4
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Once the pastry cream is thick and a few big bubbles come to the surface, continue whisking for one more minute, then remove the pan from heat.
5
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Immediately pour the pastry cream through a fine mesh sieve into a small bowl to ensure it’s perfectly smooth. Then, add the butter and vanilla, and use an immersion blender (or rubber spatula) to combine.
6
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Press plastic wrap up against the surface of the pastry cream to prevent a skin from forming, and place in the fridge to chill for at least one hour or until ready to use.
7
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Just before you are ready to assemble the jars, make the whipped cream.
8
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In a medium bowl, beat the heavy cream with an electric mixer while slowly pouring in the granulated sugar.
9
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Beat until soft peaks form, and no more! It can be easy to over-whip, so watch carefully.
10
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Add half of the whipped cream to the cooled pastry cream, and gently fold with a rubber spatula until fully combined. Reserve the other half for topping.
11
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In each jar, add layers of pudding, nilla wafers, and fresh banana, then repeat until full.
12
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Top each with a generous dollop of the reserved whipped cream, then place in the fridge overnight.

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Tips & Tricks (5)

  • Temper Egg Yolks Properly 🥚
    Slowly whisk hot milk into egg yolks while whisking constantly to prevent scrambling, then return the mixture to heat for a silky, lump-free pastry cream.
  • Slice Bananas Last-Minute ⏰
    Add banana slices immediately before assembling to prevent oxidation and browning, keeping them bright and fresh-tasting in your final dessert.
  • Make Wafers More Flavorful 🍪
    Brush nilla wafers lightly with melted butter and a pinch of vanilla bean paste before layering to intensify their flavor and prevent them from becoming soggy too quickly.
  • Chill Pastry Cream Thoroughly ❄️
    Refrigerate pastry cream for at least 4-6 hours or overnight so it sets to the perfect spreadable consistency and develops deeper vanilla flavor.
  • Whip Cream to Soft Peaks 💨
    Stop whipping heavy cream at soft peaks rather than stiff peaks to maintain a light, pillowy texture that won't overpower the delicate pastry cream layers.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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