Banana Pudding Cups

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My Banana Pudding Recipe is So Good!

This banana pudding cup is one of those desserts I make when I want something nostalgic but not overly complicated. It has all the good stuff vanilla wafers, real bananas, and whipped cream on top.

I started making it from scratch because I just like knowing what’s going into it, and honestly, it’s not hard at all. You blend a few things, cook it on the stove, let it chill, and then just layer. I usually do it in little cups so everyone gets their own, which somehow makes it feel a little more special (and a lot easier to serve).

If you’ve got ripe bananas sitting around, this is a great way to use them up no baking required.

Happy Cooking!
– Yumna

Banana Pudding Ingredients

• Bananas: Use ripe or overripe bananas for this banana pudding recipe.
• Cornstarch: Tapioca starch or arrowroot powder also work to help thicken the pudding if you rather not use cornstarch.
• Milk: I like to use whole or 2% milk for this recipe. However, if you have a dairy intolerance, you can use a plant-based milk like almond or coconut instead.
• Egg yolks: Use fresh eggs that are preferably organic or free range.
• Maple syrup: If you don’t have maple, then honey is also great as a natural sweetener.
• Salt: I always like to add a bit of salt to sweet recipes like this one.

Popular Additions

• Change up the pudding flavor. Add a teaspoon of vanilla extract or a little warming spices like cinnamon or nutmeg. You can even add 1 to 2 tablespoons unsweetened cocoa powder to make a chocolate pudding, or 1 to 1½ teaspoons green tea powder to make a match pudding.
• Add berries. Add blueberries, blackberries or sliced strawberries to make a berry banana pudding parfait.
• Switch out the cookie. Swap the vanilla wafers for crushed graham crackers or even cubes of sponge cake to give it a trifle-like spin.
• Get creative with toppings. Whipped cream is a classic topping, but you can add toasted shredded coconut, chopped nuts, chocolate shavings or a caramel drizzle.

How to Make Banana Pudding

Recipe Tips

1. Test that the pudding thickness by swooshing a spoon through the pudding. If the trail across the top takes a full 5 seconds to disappear, the pudding is ready.
2. Make it extra smooth by using a strainer. For a really smooth pudding, you can also strain through a fine mesh sieve, stirring to extract any banana clumps.
3. Enhance the color with natural food dye. Since the color is naturally beige-ish, and we expect it to be a pastel yellow like the packaged kind, you can add some natural food dye or even ⅛ teaspoon of turmeric to brighten up that color!
4. Cool it properly. It’s important to allow the banana pudding to cool before assembling the parfait. Otherwise the warm pudding will likely melt any whipped cream added or soften any fresh bananas added.

More Pudding Recipes:

• 3 Ingredient Chia Pudding
• Almond Milk Rice Pudding
• Vegan Pudding
• Lemon Pudding
• Layered Strawberry Chia Pudding
• Apple Bread Pudding
• Pistachio Pudding
• Chocolate Chia Pudding

If you try this Banana Pudding Parfait recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

Banana Pudding Cups

Easy Banana pudding cups made with a homemade, 6 ingredient banana pudding that is then layered in cup with vanilla wafers, fresh bananas and whipped cream.

5 from 31 votes

Author Yumna Jawad

Servings 4 servings

Course Dessert

Calories 221

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Cooling time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

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Ingredients

  

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For the Banana Pudding

• ▢ 4 tablespoons cornstarch
• ▢ 1 ½ cups milk divided
• ▢ 2 ripe bananas
• ▢ 2 egg yolks
• ▢ ¼ cup maple syrup
• ▢ ⅛ teaspoon salt

For the Cups

• ▢ Vanilla wafers crushed
• ▢ Banana sliced
• ▢ Whipped cream

Instructions

• In a small bowl, combine the cornstarch with 3 tablespoons of the milk until the cornstarch dissolves.
• In a blender, blend the bananas and maple syrup until smooth. Add in the egg yolks and blend on a lower speed until smooth and thick. Set aside.
• Bring the remaining milk to a simmer in a medium, heavy-bottomed pot over medium-low heat. Then transfer ⅓ cup of the warm milk into the egg and banana mixture in the blender.
• Pour the warmed egg and banana mixture into the rest of the milk, stirring consistently. Add the cornstarch mix.
• Continue heating on low heat, stirring constantly, until the pudding is thick, about 5-7 minutes.
• Pour into a clean bowl. Press plastic wrap on top touching the pudding (to prevent a skin from forming) and chill in the fridge for at least 2 hours.
• When chilled, layer the banana pudding with vanilla wafers, sliced bananas and a dollop of whipped cream on top, if desired.

Equipment

• Mixing Bowl Set
• High Speed Blender
• Ceramic Nonstick Cookware Set
• Clear Glasses

Notes

Storage: The banana pudding will keep well in the ridge for 2 to 3 days.

Nutritional Data: The nutritional info is just for the banana pudding and not parfait ingredients like the vanilla wafers, additional banana and whipped cream

Nutrition

Calories: 221kcal, Carbohydrates: 39g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 108mg, Sodium: 115mg, Potassium: 404mg, Fiber: 2g, Sugar: 24g, Vitamin A: 316IU, Vitamin C: 5mg, Calcium: 149mg, Iron: 0.5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegetarian

Cuisine American

Course: Dessert