Homemade Banana Pudding Cups

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Easy to make homemade Banana Pudding Cups…sweet, creamy, and oh so delicious. The perfect dessert to serve all year long! Silky homemade pudding infused with vanilla, layered with freshly slices bananas, and crushed vanilla wafers. Then, finished with a dollop of Chantilly Cream, more vanilla wafers, and a banana slice, of course! It’s such a simple and easy to make dessert. The best part? This banana pudding is spooned into individual glasses, which means you don’t have to share! Every bite is so creamy, sweet, with just the right amount of crunch from the vanilla wafers. Simply delicious!

glasses of banana pudding with two spoons beside, vanilla wafers and flowers around on marble surface.

About The Recipe

We’re ending the week with a little bit of a nostalgic recipe this week…banana pudding! Though, it’s not just your ordinary banana pudding. No, no. This might just be the best banana pudding we’ve ever made. A bold statement, I know, but it’s true!

There’s no pudding mix for this recipe. Instead, it’s a homemade vanilla custard that’s the star of this dessert!

My brother absolutely adores banana pudding. He used to ask for it for it at almost every birthday. But, when he was a younger, he ordered a banana pudding at a restaurant and received a deconstructed banana pudding. It was a spoonful of vanilla pudding, a couple of wafers, and a scoop of ice cream.

After that, he’s not really asked for banana pudding again.

So, my mom and I got to thinking. His birthday is next week and we thought it would be fun to surprise him with a homemade banana pudding!

Though, keeping him out of the vanilla wafers long enough for us to make this recipe was almost impossible! Every time we turned around, he was snacking on them. It was really kind of funny!

front shot of banana pudding in glass with two more beside, with flowers and spoons beside.

But once we got this pudding made, he was ecstatic. My mom and I make quite a few different custards and puddings for the blog; so, he really had no idea we were making this until he saw us layering it!

The recipe turned out so well and he loved it so much that we thought it would be the perfect treat to share with all of you. Especially with Thanksgiving right around the corner!

The best part? This dessert is individually layered, which means, less waste and no having to share! Because, after the first bite, you really won’t want to share.

Every bite is perfectly sweet, vanilla-y, creamy, with just the right amount of banana, and wafers. There’s no better dessert to make for any and all occasions!

Reasons You Will Love This Banana Pudding

  • Homemade vanilla custard!!
  • Easy to make.
  • Crowd pleasing.
  • There is no baking required.
  • Perfect for holiday’s or birthday’s!
  • Sweet and so delicious.
  • Can easily be made into one big dessert!
three glasses of banana pudding with spoon dug into middle glass with vanilla wafers and flowers around.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Pudding:

  • Granulated Sugar
  • Cornstarch
  • Egg Yolks
  • Whole Milk
  • Salted Butter
  • Vanilla Extract
milk, egg yolks, cornstarch, sugar, butter, and vanilla on marble surface.

For The Topping:

vanilla wafers and sliced banana on marble surface.

For The Chantilly Cream:

  • Heavy Cream
  • Powdered Sugar
  • Vanilla Extract
heavy cream, powdered sugar, and vanilla on marble surface.

How To Make Banana Pudding

Step 1: Make the pudding

In a medium bowl, whisk together sugar and cornstarch.

Mix in the egg yolks. Set aside.

In a medium saucepan, heat milk until it starts to bubble around the edges.

milk in small pot.

Slowly whisk the hot milk into egg mixture.

Return to saucepan and cook over medium low heat, stirring continuously, until custard thickens, about 5-8 minutes.

Stir in butter and vanilla.

Strain through a fine mesh sieve into a clean bowl. Set aside to cool.

Step 2: Make Chantilly cream

In a small bowl, combine the heavy cream, powdered sugar, and vanilla. Beat at high speed with an electric mixer until stiff peaks form.

Step 3: Layer

Spoon ½ inch custard into the bottom of each glass. Cover custard with banana slices. Top with 1 Tablespoon vanilla wafers.

Repeat layers to top of glasses. Spoon Chantilly cream on top of puddings.

banana pudding cup with whipped cream on top.

Banana Pudding FAQ’s

Can I use a pudding mix for this recipe?

While you can, making your own custard for these puddings is a lot easier than you might think and tastes SO much better!

How to keep the bananas from browning?

Once bananas are exposed to air, they will start to brown. You can lightly sprinkle the slices with lemon juice to help prevent browning, but even then, they still will eventually brown.

How long does banana pudding last?

Once assembled, the banana pudding cups will keep, covered, in the fridge for about 2-3 days.

Can I make banana pudding in advance?

Of course! The custard can be made 1-2 days ahead of time. Just be sure to keep it in an airtight container and in the fridge. The rest really needs to be made the day of. Though, if you’re okay with the vanilla wafers not being crunchy, you can layer this dessert the night before, and keep covered in the fridge. Right before serving, dollop each pudding with Chantilly cream!

angled shot of three glasses of banana pudding with two spoons beside, white flowers, vanilla wafers, and white cheese cloth around.

Decorating Ideas

While banana pudding is easily one of the most delicious no bake desserts, it can be pretty simplistic in looks! Here are a few of our favorite ways to dress up these banana puddings.

  • Pipe the Chantilly cream on top instead of dolloping it!
  • Finish with edible flowers like chamomile.
  • Crush a few vanilla wafers on top.

No matter what, these banana pudding cups will always be delicious!

How To Store

While these banana pudding cups are best eaten the day they’re made, if there’s any leftover, you can cover each glass with plastic wrap and keep in the fridge for about 2-3 days.

Looking for more recipes like this? Here are a few you may like: No Bake Strawberries and Cream Cheesecake Bars, No Bake Peanut Butter Pie, No Churn Banana Pudding Ice Cream, Vanilla Chamomile Cake with Mascarpone Frosting

banana pudding in three glass on marble surface with vanilla wafers and flowers around.

Expert Tips

  • Don’t skip straining the custard! This is to ensure no lumps of cooked egg are in the custard.
  • Be sure to strain the custard into a glass bowl.
  • The layering amounts in this recipe all depend on the size glass you use! Adjust as needed.
  • Make sure the vanilla custard is completely cool before assembly! You can also place the custard in the fridge, if needed. Just be sure to cover the bowl the custard is in with plastic wrap.
  • This recipe is best eaten the day it’s made.
  • If desired, gluten-free vanilla wafers can be used in this recipe to make it gluten-free!

When you make these Homemade Banana Pudding Cups, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

glasses of banana pudding with two spoons beside, vanilla wafers and flowers around on marble surface.

Homemade Banana Pudding Cups

Traci
The perfect nostalgic dessert for any and all occasions! These super simple homemade Banana Pudding Cups are sweet, creamy, and melt in your mouth delicious.
5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Desserts
Cuisine American
Servings 4
Calories 726 kcal

Ingredients
 

Puddings

  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 6 large egg yolks
  • 2 cups whole milk
  • 2 Tablespoons salted butter, sliced
  • 1 teaspoon vanilla extract

Topping

Chantilly Cream

  • 1 cup heavy cream, cold
  • 1 Tablespoon powdered sugar
  • ½ teaspoon vanilla extract

Instructions

Puddings

  • In a medium bowl, whisk together sugar and cornstarch.
  • Mix in egg yolks. Set aside.
  • In a medium saucepan, heat milk until it starts to bubble around the edges.
  • Slowly whisk hot milk into egg mixture.
  • Return to saucepan.
  • Cook over medium low heat, stirring continuously, until custard thickens, about 5-8 minutes.
  • Stir in butter and vanilla.
  • Strain through a fine mesh sieve into a clean bowl.
  • Let cool.

Chantilly Cream

  • In a small bowl, combine cream, sugar, and vanilla.
  • Beat at high speed with an electric mixer until stiff peaks form.

Putting it together

  • Spoon ½ inch custard into the bottom of each glass.
  • Cover custard with banana slices.
  • Top with 1 Tablespoon vanilla wafers.
  • Spoon another ½ inch custard on top of vanilla wafers.
  • Repeat layers to top of glasses.
  • Spoon Chantilly cream on top of puddings.

Notes

  • Don’t skip straining the custard! This is to ensure no lumps of cooked egg are in the custard.
  • Be sure to strain the custard into a glass bowl.
  • The layering amounts in this recipe all depend on the size glass you use! Adjust as needed.
  • Make sure the vanilla custard is completely cool before assembly! You can also place the custard in the fridge, if needed. Just be sure to cover the bowl the custard is in with plastic wrap.
  • This recipe is best eaten the day it’s made.
  • If desired, gluten-free vanilla wafers can be used in this recipe to make it gluten-free!

Nutrition

Serving: 1puddingCalories: 726kcalCarbohydrates: 76gProtein: 12gFat: 43gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 373mgSodium: 232mgPotassium: 506mgFiber: 2gSugar: 51gVitamin A: 1653IUVitamin C: 5mgCalcium: 227mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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