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+ servings
A banana pudding cup with whipped cream.

No-Bake Mini Banana Pudding Cups

Katelyn Theofanis
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.
5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 648 kcal

Ingredients
  

For the Pastry Cream

  • 2 cups whole milk
  • 4 egg yolks
  • ½ cup granulated sugar
  • tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon unsalted butter

For the Whipped Cream

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

Calories: 648kcalCarbohydrates: 64gProtein: 9gFat: 40gSaturated Fat: 22gTrans Fat: 1gCholesterol: 300mgSodium: 193mgPotassium: 249mgFiber: 1gSugar: 46gVitamin A: 1460IUVitamin C: 1mgCalcium: 196mgIron: 1mg
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