Three Ingredient Banana Pudding in a Jar

This Three Ingredient Banana Pudding is the perfect treat during hot Summer days! Easy and mess-free, this Banana Pudding is made in quarter pint jars for the perfect individual servings.

Everyone has their favorite dessert from when they were a kid right? For me, it was pudding. My mom would always make pudding. Different flavors and in different ways but it was always a dessert that was on our table. My favorite pudding was banana pudding. There is something that is just so delicious about the creamy vanilla flavors mixing with the sliced bananas. I could still eat it every day. This Three Ingredient Banana Pudding in a Jar is the perfect dessert because it is a single-sized serving and perfectly portable. This recipe is also dairy-free and uses plant milk for all my friends who don't drink cow's milk. You won't want to miss this one!

For some other delicious desserts, check out these Homemade Lime Popsicles, this Banana Pudding Lasagna or these Cookie Monster Cookies!

Jump to:

• What Makes This Recipe So Great?
• Ingredients
• Instructions
• Substitutions and Variations
• FAQ's
• Equipment
• Storage
• Top tips
• Other Great Dessert Recipes to Try
• Three Ingredient Banana Pudding in a Jar
• Food safety

What Makes This Recipe So Great?

• This Three Ingredient Banana Pudding is a fun, family-friendly recipe!
• These single-serve desserts are perfect for birthday parties or other fun events!
• This 3 Ingredient Banana Pudding is dairy-free and vegan! Perfect for those who can't have traditional pudding with milk.
• This Banana Pudding in a Jar is perfect for lunches as it is transportable and just one serving!

Ingredients

• Cook and Serve Vanilla Pudding- Cook and Serve Vanilla Pudding is the base of this Banana Pudding recipe. This recipe will not work with instant pudding so make sure you get the Cook and Serve Variety. You can also make a chocolate banana pudding using chocolate pudding mix!
• Bananas- It wouldn't be banana pudding without bananas! The bananas are sliced and added to the jars with the pudding for the perfect bite! Make sure you use ripe bananas.
• Almond Milk- You can use any plant milk that you like in this recipe, the cool thing about cook and serve pudding is that you can make it with plant milk as opposed to instant pudding that can only be made with cows milk.

See the recipe card for full ingredients and quantities.

Instructions

• Wash and dry your quarter pint jars so they are clean and ready to use.
• Stir the pudding mix into the almond milk and pour into a saucepan.
• Bring to a boil on medium heat, stirring constantly. The pudding will thicken as it heats.
• Remove the pudding from the heat after it has thickened, about 2-3 minutes.

• Fill the jars halfway with the pudding mixture, add the sliced bananas and top with the remaining pudding.
• Cover and refrigerate until cooled.
• When ready to serve, top with additional bananas, graham crackers and whipped cream, if desired.

Hint: This pudding can be served either warm or cold but it will get thicker the more it cools down.

Substitutions and Variations

• Almond Milk - You can use any plant milk that you like, or feel free to use regular milk!
• Chocolate - Try using cook and serve chocolate pudding for a fun twist!
• Different Mix-Ins - Use your favorite fruits like strawberries, blueberries, or pineapple. You can even add in some cinnamon, chopped nuts, or chocolate chips to make it even fancier.

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• Quarter Pint Mason Jars
• Saucepan
• Whisk
• Measuring Cups and Spoons

Storage

Store the banana pudding covered in the refrigerator for up to four days. The banana pudding can be frozen for up to two weeks.

Other Great Dessert Recipes to Try

• Red, White, and Blue Pound Cake
• Easy Edible Brownie Batter
• No-Bake Strawberry Crunch Cheesecake
• Peach Cobbler Pound Cake
• Fruit Salad with Whipped Cream

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.