Chocolate Banana Pudding Cups

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Chocolate banana pudding cups are a delightful variation of the classic banana pudding we all love. With creamy pudding, wafers, and fresh bananas, the traditional version is always a hit. But when you add chocolate, it takes it to a whole new level! These pudding cups combine rich chocolate pudding with layers of sea salt caramel, banana slices, and chocolate wafers. They’re a new favorite because, really, what doesn’t taste better with chocolate?

Tips for the Best Chocolate Banana Pudding Cups

  • Use Ripe Bananas: Pick medium bananas that are ripe but still firm. They should be easy to slice and add a natural sweetness to the pudding.
  • Chill the Pastry Cream: Refrigerate the pastry cream for about an hour before you start assembling the pudding cups. This helps it set and makes it super smooth and creamy.
  • Layer Evenly: Make sure to distribute the pastry cream, salted caramel, bananas, and chocolate wafers evenly in each layer. This way, every bite is a perfect mix of flavors.
  • Chill Before Serving: Once assembled, let the pudding cups chill in the fridge for 1-4 hours. This allows the flavors to blend together, making them taste even better.


Can I Make the Chocolate Banana Pudding Cups in Advance?
Yes, you can prepare the components ahead of time and assemble the pudding cups later. However, for the best texture and freshness, it’s best to assemble them on the same day you plan to serve them.

Can I Use Other Fruits Instead of Bananas?
While bananas are a classic choice, you can try other fruits like strawberries or raspberries. Adjust the amount based on your taste.

Can I Substitute Dark Chocolate with Milk Chocolate?
Yes, but keep in mind that milk chocolate will make the pudding sweeter and less intense than dark chocolate.

Chocolate Banana Pudding Cups

Prep Time 30 minutes
Cook Time 15 minutes
Cooling 2 hours
Course Dessert
Servings 6 cups


– **Bananas:** 2 medium, sliced

    – **Chocolate Pastry Cream:**

    • – 1/2 cup sugar
    • – 1/4 cup cornstarch
    • – 2 large eggs
    • – 2 1/2 cups whole milk
    • – 1/2 teaspoon salt
    • – 1 tablespoon vanilla extract
    • – 5 ounces dark chocolate high quality, like Valrhona
    • – 4 tablespoons salted butter

    – **Chocolate Wafers:** 15 chocolate sandwich cookies, filling removed and broken into pieces

      – **Salted Caramel:**

      • – 1/3 cup heavy cream
      • – 1 tablespoon vanilla bean paste
      • – 1/2 cup sugar
      • – 2 tablespoons water
      • – 1 tablespoon light corn syrup
      • – 1 teaspoon flaky sea salt
      • – 2 tablespoons salted butter

      – **Whipped Cream:**

      • – 1 cup heavy cream
      • – 1 tablespoon sugar
      • – 1 teaspoon vanilla extract


      #### Pastry Cream:

      • **Preparation:** Set a bowl with a fine-mesh sieve on top to strain and cool the pastry cream once it’s cooked.
      • **Mix Cornstarch and Sugar:** In another bowl, whisk together cornstarch and sugar. Add eggs and whisk until smooth.
      • **Heat Milk Mixture:** In a saucepan, combine milk, salt, and vanilla extract. Heat over medium-high until just below boiling, stirring occasionally.
      • **Combine and Cook:** Slowly add a third of the hot milk to the egg mixture, whisking constantly. Then pour this mixture back into the remaining milk. Cook over medium heat, whisking until thick like lightly whipped cream. Remove from heat just before it boils and pour through the sieve into a bowl.
      • **Add Chocolate and Butter:** Stir in chocolate until melted. Add butter one tablespoon at a time, stirring until smooth. Let it cool for 10 minutes, then press plastic wrap onto the surface and refrigerate for at least 1 hour.

      #### Salted Caramel:

      • **Make Caramel:** In a medium pot, combine sugar, water, and corn syrup. Boil over medium heat, stirring to dissolve sugar. Cook without stirring until amber colored, about 8 minutes.
      • **Heat Cream:** While sugar heats, warm heavy cream and vanilla bean paste in a small pot until just below boiling.
      • **Combine:** Slowly pour warm cream into the caramel. It will bubble up, then simmer down. Whisk until smooth, cool for 5 minutes.
      • **Add Butter and Salt:** Add butter one tablespoon at a time, then stir in sea salt.

      #### Whipped Cream:

      • **Whip Cream:** Just before assembling, whip heavy cream, sugar, and vanilla in a mixer until soft peaks form.

      #### Assembly:

      • **Combine Creams:** Fold together pastry cream and half of the whipped cream (reserve the rest for serving).
      • **Slice Bananas:** Slice bananas about 1/4 inch thick.
      • **Layer Ingredients:** In 4-6 glasses (12 oz) or a large bowl, layer in thirds: pastry cream, caramel, bananas, and chocolate wafers. Top with remaining whipped cream and garnish with extra wafers if desired.
      • **Chill and Serve:** Refrigerate for 1-4 hours before serving for best flavor. Enjoy the same day for freshest taste.

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