These Individual Banana Pudding Cups are a delectable blend of pastry cream, whipped cream, vanilla wafers, and bananas. They're individually portioned, so they are perfect for parties and get-togethers!
I am a lover of anything banana cream, so I decided to make a recipe based on this flavor idea. These individual banana pudding cups are perfect! All the goodness of banana pudding in an individually portioned cup.
- This recipe is simple and made from staple ingredients.
- These pudding cups are already portioned out for easy service.
- The assembled pudding cups are ADORABLE and the garnishes are completely adaptable!
- These banana pudding cups are perfect for parties or small get-togethers.
- Pastry Cream - Pastry cream is made from whole milk, egg yolks, granulated sugar, cornstarch, pure vanilla extract, and unsalted butter. It's creamy, rich, and pairs fantastic with fruit and whipped cream.
- Whipped Cream - A lovely blend of heavy whipping cream, pure vanilla extract, and granulated sugar.
- Mini Vanilla Wafers - It is banana pudding, so vanilla wafers are a must. If you cannot find the mini wafers, the regular-sized vanilla wafers work too. You will just use less of them.
- Fresh Bananas - You want the bananas to be ripe and soft, but not mushy. The slices should still hold their structure when assembling these pudding cups.
- 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.
- You can make these pudding cups in small mason jars like I did, or any other small cup or container. These are elegant when assembled in wine glasses, but look impressive in decorative disposable cups too (plus no dishes).
- In a crunch for time, vanilla boxed pudding mix is a great replacement for pastry cream.
- Drizzle homemade caramel sauce between layers for caramel banana pudding cups.
- Swirl in Dulce de leche and toffee bits in 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.
Frequently Asked Questions
While the answer is yes, these pudding cups are best when served the same day that they are made. You can assemble the cups a day in advance, if desired, just wait to garnish until service.
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. Once the cream has begun to thicken as it whips, the process goes quickly. It is important to watch attentively as you whip the cream to avoid making butter instead.
No, these cannot be frozen.
Other Recipes You'll Love
- Strawberry Cheesecake Fluff
- Lime Cheesecake Fluff
- Banana Cake with Peanut Butter Frosting
- Banana Walnut Protein Muffins
The next time the banana pudding craving hits, make a batch of these individual banana pudding cups. I know you will not regret it! They are perfectly sweet and the softened vanilla wafers alongside the banana slices make each bite absolutely delectable.
Individual Banana Pudding Cups
For the Pastry Cream
- 2 cups whole milk
- 4 egg yolks
- ½ cup granulated sugar
- 2½ tbsp cornstarch
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter
For the Whipped Cream
- 8 oz heavy whipping cream cold
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
For the Banana Pudding Cups
- 2 ripe bananas
- 1 cup mini vanilla wafers
- 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.
- 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).
- Serve immediately or cover and refrigerate for up to 2 days.
- If not serving right away, wait to garnish cups until service.
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