Banana Pudding Cups
These Banana Pudding Cups are easy to make and absolutely delicious! Layers of banana custard, with vanilla wafers, and sliced bananas, topped with whipped cream.
Servings 4 servings
Calories 300kcal
Ingredients
Banana Pudding
- 2 cups whole milk 480 ml
- 2 cups very ripe chopped bananas 340 g, 3 to 4 medium bananas
- 1 vanilla bean split in half optional, see Note
- 4 large egg yolks
- ½ cup granulated sugar 100 grams
- 3 tbsp cornstarch 24 grams
- ¼ tsp fine sea salt
- 1 tbsp unsalted butter 14 grams at room temperature
- 1 tsp vanilla extract optional
To assemble
- 1 cup vanilla wafers
- 2 bananas sliced
Whipped Cream
- 1/2 cup whipping cream
To decorate
- Vanilla wafers
- Dehydrated banana slices
Instructions
Banana Pudding
- To make the Banana Pudding, place the milk, banana slices, and seeds from the vanilla bean, and the vanilla pod (if using) in a medium saucepan over medium heat and bring it to almost a boil. If not using the vanilla bean, simply add more vanilla at the end (read step 8)
- When you see the first few bubbles, remove the pan from the heat. Cover the pan and let the bananas and milk infuse for at least 4 hours, or place the pan in the fridge overnight. When the milk is done infusing, place the pot back over medium heat and reheat until hot.
- While the milk reheats, in a bowl, whisk together the egg yolks, granulated sugar, cornstarch and salt.
- Strain the milk, being careful so you don’t let any banana pieces get through the strainer. Gently squeeze the bananas to release as much milk as possible from the solids without letting them through.
- Slowly pour 2 tablespoons (30 ml) of the hot milk over the yolk mixture while whisking nonstop. Keep adding the remaining milk very slowly, whisking the custard continuously.
- Once all the milk has been added to the yolks, return the whole mixture to the saucepan that you used to heat the milk by pouring it through a fine-mesh sieve to remove any bits of yolk that may have cooked or banana pieces that may have gone through.
- Place the pan over medium heat and cook, stirring nonstop with a wooden spoon or spatula, making sure to scrape the sides and bottom very well while you cook it.
- The custard will start to get thick and it will look lumpy for a while, but just keep stirring over medium heat. After a minute or so, the mixture should be thick and smooth. Remove the pan from the heat and add the butter and vanilla extract, stirring to combine.
- Pour it into a small bowl and cover with plastic wrap, placed right on the surface of the custard so it doesn’t form a skin as it cools. Place it in the fridge to chill completely.
Whipped Cream
- Whip the cream with a mixer for 2 minutes, or until peaks form.
- Place the whipped cream in a piping bag.
To assemble
- Spoon or pipe a bit of the custard on the bottom of a small cup or small dessert bowl. I used small jars that measured 2x4".
- Top with a layer of sliced bananas, and a layer of vanilla wafers.
- Follow with another layer of banana custard, then sliced bananas and more vanilla cookies.
- Top with a third layer of banana pudding. The amount of layers you make will depend on the size and height of your cup or dish. I was able to make 4 pudding cups with 3 layers of custard each.
- Pipe the whipped cream on top, and place a vanilla wafer, and a slice of dehydrated banana on top.
Storage and serving
- Serve the pudding cups on the same day, or the day after. Store in the fridge.
Notes
Milk: Make sure to use whole milk for a rich custard.
Bananas: The bananas for the pudding must be very ripe. Green bananas won't taste much.
Banana pudding: Feel free to use 1 teaspoon of vanilla extract instead of the vanilla bean. In this case, add the vanilla extract after you are done cooking the pudding and have removed it from the heat.
Amount: Depending on the size of your cup, you will be able to obtain 3 or 4 pudding cups. I was able to obtain 4 cups, and the jars I used to assemble measured 2x4".
Nutrition
Serving: 1cup | Calories: 300kcal