Banana Pudding Cups
Enjoy the timeless taste of these classic Banana Pudding Cups. Featuring rich, velvety pudding, perfectly ripe banana slices, and crunchy vanilla wafers. Topped with a dollop of freshly whipped cream, this dessert is both nostalgic and delicious.
Banana Pudding Cups is a beloved Southern classic. My version features homemade pudding instead of the boxed variety, ensuring you get the most luscious, smooth pudding layered in each cup.
Plus, it’s easy to make ahead of time, making it perfect for effortless entertaining.
Looking for more recipes filled with banana goodness, then try my Cinnamon Crunch Banana Bread, Chocolate Smoothie Bowl, and Strawberry and Banana Milkshake.
Why You’ll Love This Recipe
- Homemade goodness- Nothing beats the rich and creamy texture of homemade pudding.
- Easy to make- Simple steps make this recipe effortless to prepare, for both beginners and experienced cooks.
- Make ahead dessert- Prepare in advance for stress-free entertaining or quick desserts during busy days.
- Great for sharing- Impress your guests at gatherings, potlucks or casual dinners with this crowd-pleasing dessert.
Ingredient Notes
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Bananas- Choose ripe bananas for the best flavor. Look for ones with yellow skins that have a few brown speckles.
- Milk- Use whole milk for the richest flavor and creamiest texture.
- Vanilla- I use vanilla bean paste for its strong vanilla flavor inside the pudding and vanilla extract in the whipped cream.
- Eggs- I use just the egg yolks. Adds richness and texture to the pudding.
- Flour- I use all-purpose flour to thicken the pudding.
- Butter- Unsalted. Make sure it’s at room temperature.
- Sugar- To sweeten the pudding, I use white granulated sugar.
- Heavy cream- Make sure it’s properly chilled before whipping.
- Powdered sugar- Dissolves quickly in the whipped cream and helps sweeten it as well.
- Nila Wafers- You gotta have Nila wafers in banana pudding! You can use regular sized wafers or mini’s, depending on the size of your cups.
Ingredient Note Substitutions
- Pudding- Instead of homemade vanilla pudding, you can use instant mix. However, homemade pudding has a wonderful natural vanilla flavor compared to boxed.
- Vanilla- If you can’t find vanilla bean paste, feel free to use vanilla extract in the custard.
- Nila wafers- Shortbread cookies, Ladyfingers, or animal crackers are all great substitutes.
Step By Step Instructions
STEP 1: Heat the milk. Place milk into a medium saucepan. Cook over high heat, stirring constantly until it just starts to simmer. Remove from heat.
STEP 2: Combine the egg mixture. Meanwhile, in a medium bowl, whisk egg yolks, sugar, and flour. Whisk until smooth and combined.
STEP 3: Temper the egg mixture. While whisking the egg mixture, slowly pour in the hot milk, in a thin stream. Whisk constantly and quickly until all of the milk is incorporated. Strain the custard into a clean pot.
STEP 4: Cook the custard. Return the mixture to the stove and cook over medium heat, whisking constantly, until it thickens and comes to a slow boil. Remove from the heat. Stir in the vanilla bean paste and butter.
STEP 5: Cover and chill. Place plastic wrap directly on top of the custard to prevent a skin from forming. Refrigerate for 1 hour.
STEP 6: Whipped cream. In a large mixing bowl, add heavy cream, powdered sugar and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form. Cover and refrigerate until you’re ready to assemble.
STEP 7: Layer. In serving cups or jars, layer the bottom with vanilla wafers. Place a few slices of bananas on top of the cookies. Spoon a layer of the slightly cooled custard over the banana layers.
STEP 8: Repeat layers. Add another layer of cookies, bananas, and custard until the cups are filled, ending with a layer of custard on top.
STEP 9: Chill. Lightly cover the cups with plastic wrap and refrigerate for at least 2 hours.
STEP 10: Serve. Before serving, top each cup with whipped cream and garnish with banana slices and Nila wafers. Enjoy!
Expert Tips
- Ripe bananas- Use ripe bananas for the best flavor and texture. They should be sweet and slightly soft but not overly mushy.
- Tempering eggs- When adding the hot milk to the egg mixture, do it slowly while whisking constantly. This process, called tempering, prevents the eggs from scrambling and ensures a smooth custard.
- Custard consistency- Cook the custard until it’s thick enough to coat the back of a spoon. It should be smooth and creamy, not too think or too thick.
- Covering with plastic wrap- Press the plastic wrap directly onto the surface of the custard before chilling. This prevents a skin from forming on top.
- Chill time- Allow the pudding cups to chill in the refrigerator for at least 2 hours, or overnight if possible. This allows the wafers to slightly soften, the flavors to meld and the custard to set properly.
FAQ
Yes, you can! You can prepare the pudding as well as assemble the cups and refrigerate them for up to 2 days. However, it’s best to add any whipped cream or garnishes just before serving to maintain freshness.
Make sure to whisk the egg mixture thoroughly and strain it through a fine mesh sieve before cooking. Also, whisk continuously while cooking to prevent lumps from forming.
If you have leftover custard, you can use it as a filling for cakes, eclairs, cream puffs, or spread onto toast for a delicious treat.
Slice the bananas just before assembling the cups rather than in advance. Also, ensure the bananas slices are completely covered with pastry cream. This creates a barrier between the bananas and the air, slowing down the oxidation process.
Yes, you can! Simply layer the cookies, bananas, and custard in a large baking dish following the same steps as you would for individual cups. Cover and chill before serving.
Storing
After assembling the Banana Pudding Cups, cover them tightly with plastic wrap. Store the cups in the refrigerator for up to 2 days to maintain freshness. Before serving, you can add any toppings like whipped cream or garnishes.
If you have leftover custard, transfer it to an airtight container and refrigerate for 5 days max!
Helpful Tools and Equipment
- Medium saucepan- For heating the milk and making the custard. Opt for a heavy-bottomed saucepan to prevent burning.
- Whisk- Use a balloon whisk which is great for whisking the eggs, sugar, and flour together to make the vanilla custard.
- Fine mesh strainer- Used for straining the custard to remove and lumps or cooked egg bits, ensuring a smooth texture.
- Glass cups or jars- You can use small mason jars, parfait dishes, or any cups will work. Just make sure they’re big enough to get a couple layers of each ingredient.
- Hand mixer or stand mixer- If making homemade whipped cream, a mixer is handy for whipping the cream.
More Dessert Recipes You Might Enjoy
Some of My Favorite Dessert Recipes To Try
- Strawberry Filled Cupcakes
- Banoffee Tartlets
- Brown Butter Sugar Cookies
- Blueberry Cinnamon Rolls
- Churro Chips with Fruit Salsa
After trying out this recipe, I’d love to hear your feedback. Please consider leaving a star review on the recipe card below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
Banana Pudding Cups
Ingredients
Vanilla Custard
- 3 cups Whole milk
- 6 oz White granulated sugar
- 6 Egg yolks
- 2 oz All-purpose flour
- 1 tsp Vanilla bean paste
- 2 oz Unsalted butter, room temperature
Homemade Whipped Cream
- 3/4 cup Heavy cream , chilled
- 1/4 cup Powdered sugar
- 1 tsp Vanilla extract
To Assemble
- 1 1/2 cups Nila wafers
- 4 Ripe bananas, sliced
To Decorate
- Vanilla wafers
- Sliced bananas
Instructions
Vanilla Custard
- Place milk into a medium saucepan. Cook over high heat, stirring constantly until it just starts to simmer. Remove from heat.
- Meanwhile, in a medium bowl, whisk egg yolks, sugar, and flour. Whisk until smooth and combined.
- While whisking the egg mixture, slowly pour in the hot milk, in a thin stream. Whisk constantly and quickly until all of the milk is incorporated. Strain the custard into a clean pot.
- Return the mixture to the stove and cook over medium heat, whisking constantly, until it thickens and comes to a slow boil. Remove from the heat. Stir in the vanilla bean paste and butter.
- Place plastic wrap directly on top of the custard to prevent a skin from forming. Refrigerate for 1 hour.
Homemade Whipped Cream
- In a large mixing bowl, add heavy cream, powdered sugar and vanilla extract.
- Using an electric mixer, beat on medium-high speed until soft peaks form. Cover and refrigerate until you're ready to assemble.
Assemble
- In serving cups or glass jars, layer the bottom with vanilla wafers.
- Place a few slices of bananas on top of the cookies.
- Spoon a layer of the slightly cooled custard over the banana layers.
- Add another layer of cookies, bananas, and custard until the cups are filled, ending with a layer of custard on top.
- Lightly cover the cups with plastic wrap and refrigerate for at least 2 hours.
- Before serving, top each cup with whipped cream and garnish with banana slices and Nila wafers. Enjoy!