These No-Bake Mini Banana Pudding Cups are individually portioned and perfect for any occasion. Banana slices are layered between homemade pastry cream, fresh whipped cream, and vanilla wafers for the ultimate treat.
If you are a banana cream pie or banana pudding fan, you must make these easy banana pudding cups. This delicious dessert requires little hands-on time, and no baking is required.
Layers of pastry cream, homemade whipped cream, fresh banana slices, and vanilla wafers marry deliciously in each cup. The vanilla wafers soften into a delicious texture that pairs well with the banana slices and creamy components.
Make a batch of mini banana pudding cups the next time the banana pudding craving hits. This no-bake recipe is a fun take on the classic banana pudding recipe. The sweet treat will soon become a family favorite thanks to its delicious, decadent taste and individual portions.
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Homemade Banana Pudding Cups
- This easy recipe is made from staple ingredients.
- The pudding cups are already portioned for easy service, making this recipe a great option for parties and get-togethers.
- The assembled pudding cups are ADORABLE, and the garnishes are completely adaptable.
Homemade Vanilla Pudding Vs Pastry Cream
Vanilla pudding and pastry cream are very similar. In many cases, pudding and pastry cream can be used interchangeably.
Homemade pudding is a combination of milk (or cream), sugar, and starch. Pastry cream, a custard, is thicker and heavier than pudding, thanks to the incorporation of eggs. For this recipe, I find that pastry cream's thickness provides the stability the layers need in the portioned banana pudding cups.
Ingredients
- Pastry Cream - Pastry cream is made from whole milk, egg yolks, granulated sugar, cornstarch, pure vanilla extract, and unsalted butter. It's creamy and rich and pairs fantastic with fruit and whipped cream.
- Whipped Cream - Make homemade whipped cream with heavy whipping cream, pure vanilla extract, and granulated sugar.
- Mini Vanilla Wafers - If you cannot find the mini wafers, the regular-sized vanilla wafers work, too. You will use less of them.
- Fresh Bananas - Use ripe bananas that are soft, not mushy. The sliced bananas should still hold their structure when assembling these pudding cups.
See the recipe card for the ingredient quantities.
Step-By-Step Instructions
STEP 1 (PASTRY CREAM) - Bring milk to a boil over medium-high heat. Whisk egg yolks and sugar in a bowl until light and fluffy. Mix in the cornstarch until no lumps remain. In a slow, steady stream, add approximately a ¼ cup of the hot milk into the egg mixture, whisking constantly.
Continue this process until all milk has been slowly added. Pour the mixture, through a strainer, back into the small saucepan. Cook the mixture until thickened and slightly boiling. Remove from the heat and stir in the butter and vanilla.
Cover the surface with plastic wrap to prevent it from forming skin. Chill for at least two hours before using.
STEP 2 (WHIPPED CREAM) - In a cold and clean mixing bowl, whip the heavy whipping cream until soft peaks form. Add sugar and vanilla extract. Whip until stiff peaks form, watching carefully to avoid over-whipping.
STEP 3 (ASSEMBLY) - Layer vanilla wafer cookies, pastry cream, banana slices, and whipped cream repeatedly until the top of each cup has been reached.
Ingredient Substitutions
- Make pudding from vanilla instant pudding mix as a quick replacement for pastry cream.
- Swap the homemade whipped cream for cool whip in a pinch.
- Use gingersnap cookies or graham crackers in place of the vanilla wafers.
- Use powdered sugar instead of the granulated sugar in the whipped cream to make Chantilly cream.
Variations
- Drizzle homemade caramel sauce or chocolate syrup between layers.
- Swirl in Dulce de leche and toffee bits between the layers to make these Banoffee banana pudding cups. Garnish with toffee bits or chocolate shavings.
- Make a chocolate pastry cream to layer amongst the whipped cream and vanilla wafer cookies. Garnish with mini chocolate chips or chocolate curls.
- Use crushed meringue cookies instead of the vanilla wafers.
Suggested Equipment
- Small Saucepan
- Electric Mixer - Use a stand mixer or handheld mixer.
- Large Whisk
- Serving Cups - Use small mason jars, individual glasses, or plastic dessert cups.
Storage
Banana pudding cups are best when eaten within 1-2 days. Store cups, covered, in the refrigerator for up to 3 days.
Freezing is not recommended. The banana pudding layers will lose their texture, and the banana slices will not thaw well.
Delicious Banana Recipes
- Banana Bread with Self-Rising Flour
- Banana Pound Cake Loaf
- Coconut Banana Bread with Chocolate Chips
- Banana Blueberry Oatmeal Muffins
Expert Tips
- Slice the bananas thin. Thin slices make these individual banana pudding cups easier to eat.
- Use a cold bowl and whisk attachment for the whipped cream. Place the bowl and attachment in the refrigerator for 15-20 minutes before whipping the cream. ,
- Keep a close attentive eye when making the pastry cream and whipped cream. These items are not difficult to make, but their simplicity is their demise. Over-whipping the cream results in grainy, butter-like cream. And, if a pastry cream is not whisked enough while cooking, it results in lumpy pastry cream.
Frequently Asked Questions
For best results, serve banana pudding cups the same day they are made. You can assemble the cups up to one day in advance.
You've cooked the cream at too high a temperature, or you have not stirred enough as the cream came to a boil. Immediately after cooking, run the cream through a sieve.
You have over-whipped the cream. This is very easy to do. The process goes quickly once the cream thickens as it whips. It is essential to watch attentively as you whip the cream to avoid making butter instead.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
No-Bake Mini Banana Pudding Cups
Ingredients
For the Pastry Cream
- 2 cups whole milk
- 4 egg yolks
- ½ cup granulated sugar
- 2½ tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 2 tablespoon unsalted butter
For the Whipped Cream
- 8 oz heavy whipping cream cold
- 2 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
For the Banana Pudding Cups
- 2 ripe bananas
- 1 cup mini vanilla wafers
Instructions
Pastry Cream
- In a small saucepan over medium-high heat, bring milk to a boil, stirring constantly. Once boiling, remove from the heat. *If using fresh vanilla bean, split the bean and scrape out the seeds. Add the bean and seeds to the milk and then bring it to a boil. After boiling, infuse for 10 minutes before straining.
- While the milk is heating, whisk the egg yolks and sugar in a bowl until light and fluffy (pale yellow in color). Add the cornstarch and whisk together until no lumps remain.
- In a slow steady stream, add approximately a ¼ cup of the hot milk into the egg mixture, whisking constantly. Continue this process until all milk has been slowly added.
- Pour the mixture, through a strainer, back into the small saucepan. Cook the mixture over medium-high heat, whisking constantly, until thickened and slightly boiling.
- Remove from the heat and stir in the butter and vanilla. Let the mixture cool slightly before transferring to a boil or container. Cover the surface with plastic wrap, to prevent it from forming a skin. Chill for at least two hours before using.
Whipped Cream
- In a cold and clean mixing bowl, whip the heavy whipping cream until soft peaks form.
- Add sugar and vanilla extract. Whip until stiff peaks form, watching carefully to avoid over-whipping.
Banana Pudding Cups
- Transfer the cooled pastry cream to a pastry bag or ziptop bag with the corner cut off.
- Cut both bananas into thin slices. *Do not complete this step until you are ready to assemble the cups. Otherwise, the bananas will turn brown.
- Place 3-4 mini vanilla wafer cookies at the base of each jar or cup. Pipe a small layer, enough to cover the cookies, of pastry cream into each cup. Layer 4-5 banana slices over the pastry cream. Finally, scoop a heaping spoonful of whipped cream over the bananas and gently press down into a flattened layer. Repeat the layers until you reach the top of the jar or cup.
- Scoop whipped cream over the top of each completed banana pudding. Garnish with a mini vanilla wafer and a banana slice (or banana chip).
- Refrigerate pudding cups for 2-4 hours before serving. Store cups in the refrigerator for up to 3 days.
Nutrition
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