Banana Pudding Cups

Posted on: April 2, 2023. Updated on: September 25, 2023.

by Carolina Gelen

3.9 / 5. from 43

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If you like easy no-bake desserts, this recipe is for you. It’s a creamy banana pudding, plated in small, individual cups: we’ve got creamy, dreamy layers of pastry cream, whipped cream, bananas, and vanilla wafers. This recipe comes together super quickly, requiring no baking, just a little waiting around.

  1. Whisk the sugar, yolks, and salt in a medium bowl. Add the flour or cornstarch and mix until smooth and lump-free.
  2. In a medium pot over medium heat, bring 3 cups of heavy cream, whole milk, and vanilla to a simmer. Ocasionally stir using a wooden spoon or silicone spatula to prevent the milk and cream from burning at the bottom.
  3. While constantly whisking the yolk mixture, slowly stream in a ladle of simmering hot mixture (cream, milk and vanilla) in the yolk mixture. Repeat this step with 3 ladles of hot liquid.
  4. Pour the tempered yolk mixture through a sieve, in the pot, over the remaining milk and cream. Place the saucepan on low-heat, and stir until thickened. This will take 8 to 12 minutes. The mixture will first foam up, bubble and eventually thicken. Take the pot off heat once the custard has thickened. If the custard looks lumpy, strain it through a fine mesh strainer, into a separate bowl.
  5. Layer the biscuits at the bottom of 8 to 10 x 3 oz glasses. Pour the hot custard in each glass, leaving room for whipped cream and bananas. Cover the glasses with plastic wrap, making sure the plastic touches the custard. This will prevent it from forming a skin.
  6. Before serving, whip the remaining cup of heavy cream to stiff peaks. Top the chilled pudding cups with whipped cream, sliced bananas and serve.

Banana Pudding Cups

3.9 / 5. from 43

Click to vote

Servings: 8 - 10
Prep: 20 min
Cook: 12 - 15 min
Total: 32 - 35 min

Ingredients

  • 4 egg yolks
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 4 cups heavy cream, divided into 3 cups and 1 cup
  • 1 cup whole milk
  • 1 vanilla pod, beans scraped or 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour or cornstarch
  • 11 oz or 311 g pack Nilla wafers* if not in US, I’d use petit beurre biscuits
  • 4 to 5 bananas, sliced

Instructions

  1. Whisk the sugar, yolks, and salt in a medium bowl. Add the flour or cornstarch and mix until smooth and lump-free.
  2. In a medium pot over medium heat, bring 3 cups of heavy cream, whole milk, and vanilla to a simmer. Ocasionally stir using a wooden spoon or silicone spatula to prevent the milk and cream from burning at the bottom.
  3. While constantly whisking the yolk mixture, slowly stream in a ladle of simmering hot mixture (cream, milk and vanilla) in the yolk mixture. Repeat this step with 3 ladles of hot liquid.
  4. Pour the tempered yolk mixture through a sieve, in the pot, over the remaining milk and cream. Place the saucepan on low-heat, and stir until thickened. This will take 8 to 12 minutes. The mixture will first foam up, bubble and eventually thicken. Take the pot off heat once the custard has thickened. If the custard looks lumpy, strain it through a fine mesh strainer, into a separate bowl.
  5. Layer the biscuits at the bottom of 8 to 10 x 3 oz glasses. Pour the hot custard in each glass, leaving room for whipped cream and bananas. Cover the glasses with plastic wrap, making sure the plastic touches the custard. This will prevent it from forming a skin.
  6. Before serving, whip the remaining cup of heavy cream to stiff peaks. Top the chilled pudding cups with whipped cream, sliced bananas and serve.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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11 thoughts on "Banana Pudding Cups"

  1. Diana says:

    Hey! I assume you meant 8-10 servings (not minutes) but just checking in case the serving size is actually different. Excited to make these!

    1. Carolina says:

      Ooops. Fixed it, thanks 🙂

  2. HJR says:

    Love how you sliced the bananas-artsy! Pudding Sunday, yeah!

  3. janet says:

    Can I just cut the ingredients in 1/2 to make less servings?

    1. Carolina says:

      Absolutely!!!

  4. Holly Witt says:

    How long can they last in the fridge?

    1. Carolina says:

      I’d give them 4 to 5 days in the fridge

  5. myquasia chambers says:

    This is my favorite vanilla pudding recipe! Everyone holiday season it’s a hit I’ve alter the milk to non dairy and used sugar cane and still chefs kiss

    1. Carolina says:

      I’m so so happy to hear that!!!

  6. Erin says:

    I have made this recipe a minimum of 8 times since it was posted! I am actually in the process of making it again as we speak. I do not change a thing and it comes out perfect every. single. time! Try it, you will not be disappointed. Thank you for allllll the delicious recipes, Carolina (and for being a true gem) <3

    1. Carolina says:

      That’s so sweet, grateful to have you here Erin!

      Best, Carolina