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Banana Pudding Cups

Course Dessert
Prep Time 30 minutes
Cook Time 5 minutes
Resting Time 1 hour
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 2x4 inches.