A Southern staple that will be welcome anywhere in the world, these banana pudding cups are a delicious and easy dessert to delight friends and family alike. Any time you find yourself with extra bananas on hand, you’ll know what to do with them once you’ve tried this banana pudding.
Especially tasty and refreshing during the warm summer months, this is a comfort food treat if ever there was one. Making this banana pudding cups recipe will not be a challenge, even for the amateur chef. The only hard part of the process is waiting for the pudding to chill before you dig in and enjoy.
Ingredients for Banana Pudding Cups
- Whole milk:Â Be sure to use whole milk here, as 2% or skim will lead to a pudding that’s just too thin.
- Half-and-half cream:Â With this much half-and-half in the mix, you know dessert is going to be tasty.
- Egg yolks:Â If your eggs are on the smaller side, add seven yolks, just to be safe.
- Sugar:Â Sweetening things up for you, it’s good old sugar. Use basic white sugar.
- Cornstarch:Â The cornstarch helps ensure your banana pudding has just the right consistency.
- Butter: The butter needs to be softened for this recipe, so give it time resting on the counter.
- Vanilla extract:Â Measure carefully, because vanilla extract is a potent ingredient indeed.
- Vanilla wafers: As measured out for this recipe, you’ll need one package (that’s 12 ounces) of vanilla wafers.
- Bananas: Plan to use four medium bananas that are ripe, but just so, not browning and mushy.
- Frozen whipped topping: Make sure the 12 ounces of frozen whipped topping have in fact thawed in time for use here.
- Caramel sundae syrup (optional): This is an optional topping, but we advise you to consider it mandatory.
Directions
Step 1: Heat the milk and cream, add the eggs and dry ingredients
In a large saucepan, bring the milk and cream to a simmer. Meanwhile, in a medium-sized bowl, whisk together the egg yolks, sugar, cornstarch and salt. Next, whisk a small amount of the hot milk and cream mixture into the egg yolk mixture, then return everything to the pan, whisking constantly.
Step 2: Add the butter and vanilla
Bring the egg, milk and cream blend to a gentle boil and cook, stirring constantly, for two minutes. Remove the pan from the heat, then stir in the butter and vanilla. Let the mixture cool at room temperature for 15 minutes, stirring occasionally.
Step 3: Layer the pudding
Line the bottom of a 3-quart trifle or other glass bowl with half the vanilla wafers, cover those with half the banana slices, followed by half the pudding. Repeat the layers to complete the pudding.
Alternatively, make individual portions by layering the vanilla wafers, banana slices and pudding among twelve 10- to 12-ounce serving glasses. Either way, press airtight wrap onto the surface of the pudding and refrigerate it until cold, at least an hour. Just before serving, remove the wrap and top the pudding with whipped topping. If desired, serve it with a caramel syrup.
Banana Pudding Cup Variations
- Skip the wafers:Â While they bring some added sweetness and vanilla taste, you can leave the wafers out of this banana pudding and still enjoy a tasty, sweet treat, one that’s a bit healthier too. Layer just the fruit and pudding instead.
- Add some chocolate to the mix:Â You can take this already excellent dessert to the next level with chocolate. Consider adding chocolate chips into the saucepan in the Step 2, stirring them throughout as they melt, or drizzle chocolate syrup over each layer as you construct the pudding.
- Swap the vanilla extract for banana extract:Â If you go bananas for bananas, then take things to the next level by replacing the vanilla extract with banana extract, or replacing just half of the former with the latter.
How to Store Banana Pudding Cups
This banana pudding is really best enjoyed fresh, but you can keep it in the fridge for two days. Wrap servings tightly in airtight wrap or scoop the pudding into an airtight container, and know that some browning will nonetheless occur.
Can you freeze this banana pudding?
Not really, we’re sorry to say—it will be a mushy mess when thawed. Frozen bananas lend themselves well to smoothies, but that’s really about it.
Banana Pudding Cup Tips
How do I keep my bananas from turning brown in this pudding?
Make sure not to slice the bananas until just before you’ll need them; don’t cut them up while the pudding is cooking or chilling. If you must make the pudding early, such as if you’re bringing it to a party, consider lightly coating the banana slices in lemon juice before layering them in.
What should I serve with banana pudding?
As noted, chocolate is a welcome partner to banana pudding, so consider serving this pudding in place of ice cream alongside slices of chocolate cake. It’s also a welcome sweet to accompany pancakes or waffles, or to go with a cup of coffee.
Is this a low-calorie dessert?
With this much flavor, so too come some calories, so make this dessert a treat, not a staple. It packs in just over 500 calories per serving.
