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Easy, no-bake, vegan Mason Jar Banana Pudding makes the perfect individual dessert! It’s made with instant pudding for quick and easy prep.
This Mason Jar Banana Pudding dessert has been on my mind for a while now! After making all kinds of baked sweets and desserts, I wanted to have something light that didn’t involve baking.
This dessert is perfect as an individual banana pudding serving at home after dinner or parties!
Banana Pudding Ingredients
- Instant vanilla pudding
- Unflavored non-dairy milk (oat, almond, soy)
- Unflavored non-dairy yogurt
- Vanilla wafer cookies
- Banana
- Non-dairy whip cream
How Do You Thicken Banana Pudding?
Follow the measurements and directions of your brand of the instant pudding of choice. I chose Simply Delish brand because it’s vegan.
Generally, directions to make the pudding are that you will have to beat the pudding mix into non-dairy milk with a handheld or electric mixer for about 2 minutes and will let stand for 5 minutes.
My trick for thickening the pudding so that it isn’t a liquid mess is to add two tablespoons of creamy non-dairy yogurt. You can also use coconut cream which will add a delicious coconut flavor!
How To Assemble in Mason Jars
I used 8-ounce mason jars but you can use any size you want. I think the very tiny jars could make cute party desserts.
First layer a tablespoon of vanilla pudding at the bottom of the mason jar. Then top with crushed vanilla wafer cookies. Lastly, top them with sliced bananas. Repeat until the jar is almost full. The last layer will be whipped cream.
To make our pudding pretty, add more sliced bananas and crushed wafers on top. Drizzle with maple syrup to make them irresistible.
How Do You Store Banana Pudding?
It’s best to eat this delicious homemade banana pudding the same day. You can chill it in the fridge for a couple of hours. However, if it’s left in the fridge overnight, vanilla wafers will get soggy and lose their crunchy texture.
If you have left-overs, I advise you to store the pudding and whip cream in the fridge separately and assemble the dessert the day you will consume it.
Easy, no-bake, vegan Mason Jar Banana Pudding makes perfect individual dessert! It’s made with instant pudding for quick and easy prep.
- 1 package 1.7 ounces instant vanilla pudding
- 1 ¼ cup unflavored non-dairy milk (the amount may differ based on the instant pudding brand, please check the instructions on the box)
- 2 tbsp unflavored non-dairy yogurt
- 1 cup vanilla wafer cookies
- 1 banana
- 1/2 cup non-dairy whip cream
- Optional: maple syrup or agave
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First layer a tablespoon of vanilla pudding at the bottom of the mason jar. Then top with crushed vanilla wafer cookies. Lastly, top them with sliced bananas. Repeat until the jar is almost full.
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The last layer will be whipped cream. To make our pudding pretty, add more sliced bananas and crushed wafers on top. Drizzle with maple syrup to make them irresistible.
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Cover with lid and store in the fridge for up to 8 hours.
Nutrition Information (per serving): Calories: 129 Fat: 3.9 g Saturated fat: 0.8 g Carbohydrates: 22.4 g Dietary Fiber: 1 g Sugar: 12.7 g Sodium: 115 mg Protein: 1.3 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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