Delicious Mini Homemade Banana Pudding Dessert Cups

These banana pudding dessert cups are one of those desserts that remind me of childhood. Is it the same for you? Silky vanilla and banana-infused pudding, soft vanilla wafers, and fluffy whipped cream--it doesn't get more comforting than that.

Serving the pudding in Mason jars makes it the perfect dessert for parties--they're easy to serve and they're pretty cute too!

There are so many great things about these mini banana pudding cups. First, they're individually sized, meaning you can have one all to yourself. Second, they're perfect for making ahead and taking to get togethers.

In fact, the flavor and texture of the pudding only improves as it sits in the fridge so it's actually preferred to prepare it that way.

Looking for other dessert ideas? I happen to have some great ones. My Homemade Dole Pineapple Whip is another recipe that can be made ahead. Freeze the dairy-free dessert and then blitz in the blender to soften when you're ready to serve.

If you love the idea of having individual desserts, then my Mini S'mores Pies are a must. These little pies feature brownie batter baked in mini graham cracker crusts and a dollop of marshmallow cream on top.

Or if you're looking for another banana dessert, you'll love this baked banana pudding, banana pudding cheesecake, and banana split cake. Now on to the main event: banana pudding!

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

• whole milk
• granulated sugar
• cornstarch
• eggs
• salted butter
• vanilla extract
• cream cheese
• powdered sugar
• whipping cream
• bananas
• mini vanilla wafers

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

1. First, heat the milk in a medium saucepan over medium heat until bubbles form around the edges. Whisk together the sugar, cornstarch, and egg yolks. Add a little of the hot mixture to the egg mixture, whisking constantly. Add the remaining milk until all is incorporated, whisking constantly.

2. Next, strain the mixture through a fine mesh strainer into the pot. Cook, whisking constantly until the mixture coats the back of a spoon. Transfer the pudding mixture to a clean bowl and whisk in the butter and vanilla. Let cool completely.

3. Then, make the whipped cream: Beat the cream cheese, powdered sugar, and vanilla until smooth. Add the whipping cream to the cream cheese mixture and beat until stiff peaks form.

4. Finally, layer the pudding with a layer of banana slices, a layer of vanilla wafers, and whipped cream in small dessert cups, Mason jars, or individual glasses layering twice. Garnish with more banana slices and vanilla wafers, if desired.

Substitutions

Need some ideas on how to change up these recipes? Here are some thoughts:

• Vanilla Wafers - Use regular-sized vanilla wafers instead of mini if you'd like. Depending on the size of your jars, you may need to break them into smaller pieces so they'll fit.
• Cookies - Use other types of cookies instead of vanilla wafers. There are so many great options out there! Try shortbread cookies, ladyfingers, or Biscoff cookies.
• Big Banana Pudding - I love making individual sized banana puddings but this recipe will also work as a big banana pudding. Layer into a 3-quart baking dish or trifle dish instead.
• Butter - Using salted butter helps to balance the sweetness of the pudding. If you only have unsalted, add a ¼ teaspoon kosher salt to the custard.

Variations

Check out these variations to suit special diets and to make this recipe your own:

• Super Fast - If you don't feel like making homemade vanilla pudding from scratch, use a box of cook and serve Jello pudding or instant pudding mix instead. The family size package is the way to go to have enough pudding.
• Extra fruit - Add other fruit instead of or in addition to the bananas. Sliced mango, sliced peaches, or berries are all great options.
• Gluten-Free - To make this dessert gluten-free, use gluten-free cookies.
• Boozy - For a special spiked banana pudding for the adults, add a little bourbon or dry sherry to the custard.

Equipment

Here's the equipment you'll need for this recipe:

• liquid measuring cups
• dry measuring cups
• measuring spoons
• paring knife
• medium saucepan
• whisk
• mixing bowl set
• fine wire-mesh strainer
• hand mixer
• 12 Mason jars or dessert cups

Storage

This recipe is great for making ahead, and it's even better the next day. You can also store leftovers in the refrigerator for up to 3 days.

These mini banana puddings don't freeze well.

Frequently asked questions

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Finally, don't forget to keep these food safety tips in mind when making this recipe.

• Do not use the same utensils on cooked food that previously touched raw eggs.
• Wash your hands after touching raw eggs.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.