Homemade Banana Pudding Cups

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

Homemade Banana Pudding Cups

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.

Course: Desserts

Cuisine: American

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Calories: 726kcal

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

2 bananas sliced
1 cup vanilla wafers broken

Chantilly Cream

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

Instructions

Pudding

In a medium bowl, whisk sugar and cornstarch together.
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.

Assembly

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

How to Store Your Banana Pudding Cups:

These Banana Pudding Cups are best enjoyed fresh, but you can store them for a short time:

Assembled Cups: Once assembled, store leftover banana pudding cups covered with plastic wrap in the refrigerator for up to 2 days. The Nilla wafers will soften further over time, but the flavors will still be delicious.
Unassembled Components: The pudding, bananas, and vanilla wafers can all be stored separately to extend their shelf life:
- Pudding: Homemade pudding can be stored in an airtight container in the refrigerator for up to 3 days.
- Bananas: Sliced bananas can be stored in an airtight container in the refrigerator for up to 1 day. Tossing them in a little lemon juice before storing can help prevent browning.
- Vanilla Wafers: These can be stored at room temperature in their original airtight container for up to a week.

Tip: It's best to assemble the banana pudding cups just before serving to ensure the Nilla wafers retain their crunch.

Success Tips for Perfect Banana Pudding Cups:

- Chill Time is Key: Allow the pudding to cool completely before assembling the cups. This prevents the bananas from becoming mushy and ensures a layered, defined look.
- Tempering Matters: When tempering the egg yolks with hot milk, take your time and whisk continually. This prevents the eggs from scrambling and creates a smooth, silky pudding!
- Don't Over Heat: Once the pudding thickens, remove it from the heat immediately. If you leave it on the heat too long, it can develop an unpleasant texture.
- Banana Prep: Tossing banana slices in a little lemon juice before layering them helps prevent browning!
- Container Choice: Use clear containers like mason jars or bodega glasses to showcase the beautiful layers of your pudding cups.

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