Hey there! Today, I’m going to show you how to make easy and delicious Banana Pudding Cups. These are made with layers of homemade banana custard, fresh banana slices, and vanilla wafers, all topped with whipped cream. We’re making the pudding from scratch because it tastes so much better than the instant mix!
Banana Pudding Cups
Servings 4
Ingredients
Banana Pudding
- 2 cups whole milk
- 3 to 4 medium bananas very ripe, chopped (about 1 1/2 cups)
- 1 vanilla bean split (optional, see note)
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 1 tablespoon unsalted butter at room temperature
- 1 teaspoon vanilla extract optional
To Assemble
- 1 cup vanilla wafers
- 2 bananas sliced
- 1/2 cup whipping cream
To Decorate
- Extra vanilla wafers
- Dehydrated banana slices
Instructions
Banana Pudding
- Heat the Milk: Combine milk, chopped bananas, and vanilla bean (if using) in a medium saucepan. Heat over medium until it almost boils. If not using vanilla bean, just add more vanilla extract at the end.
- Infuse: When the milk shows the first bubbles, remove it from the heat. Cover and let the bananas infuse for at least 4 hours or refrigerate overnight.
- Reheat: Once infused, reheat the milk over medium until hot.
- Mix Yolks and Sugar: In a bowl, whisk egg yolks, granulated sugar, cornstarch, and salt.
- Strain Milk: Pour the hot milk through a fine strainer into another bowl, pressing the bananas to get all the milk out. Discard the solids.
- Temper the Yolks: Slowly whisk 2 tablespoons of the hot milk into the egg mixture. Gradually add the rest of the milk, whisking constantly.
- Cook Custard: Pour the custard back into the saucepan through a fine strainer. Cook over medium, stirring continuously until thick and smooth, about 5-7 minutes.
- Add Butter and Vanilla: Remove from heat. Stir in butter and vanilla extract (if using). Pour into a bowl, cover with plastic wrap touching the surface, and chill in the fridge.
Whipped Cream
- Whip the Cream: In a mixer, whip the cream until peaks form, about 2 minutes.
- Prep for Piping: Place whipped cream in a piping bag.
Assemble the Cups
- Layer the Ingredients: In small cups or dessert bowls, start with a layer of banana custard. Follow with banana slices and vanilla wafers.
- Repeat Layers: Continue layering until the cups are full. Finish with a layer of banana custard.
- Top with Whipped Cream: Pipe whipped cream on top. Decorate with a vanilla wafer and a slice of dehydrated banana.
Storage and Serving
- Serve Fresh: Serve the pudding cups the same day or the next day. Store them in the fridge.
Notes
- Milk: Use whole milk for a rich, creamy pudding.
- Bananas: Ensure the bananas are very ripe for the best flavor.
- Vanilla: You can use 1 teaspoon of vanilla extract instead of the vanilla bean, adding it after cooking the pudding.
- Cup Size: This recipe makes 3-4 pudding cups, depending on your cup size. My jars were 2×4 inches.