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.
Servings: 4 servings
Ingredients
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 1/3 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.
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
QR code
Scan code to view the full recipe on your phone.
