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 Nilla wafers, and fluffy whipped cream--it doesn't get more comforting than that.
Serving the pudding in Mason jars makes it one of those perfect no bake desserts for parties or to take to picnics and potlucks--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 sweet treat ideas? I happen to have some great ones. My dole whip recipe is another one 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. This no-bake lemon posset is another great mini dessert.
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!
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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
- heavy whipping cream
- bananas
- mini Nilla wafers
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- 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.
- 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.
- 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.
- Finally, layer the pudding with a layer of banana slices, a layer of wafers, and whipped cream in small dessert cups, Mason jars, or individual glasses layering twice. Garnish with more banana slices and cookies, if desired.
Hint: Adding cream cheese to the whipped cream makes it more stable. It's also a much easier way to create stabilized whipped cream than with gelatin.
Substitutions
Need some ideas on how to change up these recipes? Here are some thoughts:
- Vanilla Wafers - Use regular-sized Nilla 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. 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.
- Bourbon - For a special delicious sweet treat for the adults, stir in a little bourbon or dry sherry to the custard.
Equipment
Here's the equipment you'll need for this these individual banana pudding cups:
- 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 the assembled cups in the refrigerator for up to 3 days.
These mini banana puddings don't freeze well.
Tasty Tip
This is a cornstarch pudding, so if you cook the custard too long, the cornstarch can breakdown and actually cause the custard to loosen. You may also risk curdling the eggs.
To test if the custard is thick enough, remove the pan from the heat and dip a wooden spoon into the custard. Run your finger down the center of the back of the spoon. If the custard leaves a line and doesn't join back up, it's ready.
Frequently asked questions
As sliced fresh bananas sit out and are exposed to oxygen, they'll naturally turn brown. If you'd like, you can squeeze a little lemon juice onto the bananas to prevent browning. Don't be too heavy-handed though. It can make the pudding too tart and runny.
Try shortbread cookies, ladyfingers, or other sugar cookies. Slices of pound cake are also delicious.
Over time as the pudding sits, the bananas will release liquid. This is totally normal, but I recommend eating the pudding within a couple of days.
These individual banana pudding cups will technically last for 3-4 days, but 1-2 days of storage will give you the best results.
Yes, the custard will thicken as it stands and cools.
Absolutely. Cool whip is an easy substitute. Just be sure to thaw it in the fridge so it's easy to use.
Related
Looking for other recipes like this? Try these:
Pairing:
These are my favorite dishes to serve with these mini banana pudding jars:
🍽Get the recipe
Mini Homemade Banana Pudding Dessert Cups
Equipment
- liquid measuring cups
- dry measuring cups
- measuring spoons
- paring knife
- medium saucepan
- whisk
- mixing bowl set
- fine wire-mesh strainer
- handheld mixer
- 12 Mason jars or dessert cups
Ingredients
For the custard
- 4 cups whole milk
- 1 cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoon salted butter
- 1 tablespoon vanilla extract
For the whipped cream
- 3 tablespoon cream cheese, softened
- ½ cup powdered sugar
- 1 tablespoon vanilla extract
- 2 cups whipping cream
- 4 bananas, sliced
- 2 cups mini Nilla wafers, plus more for garnish
Instructions
- Pour the milk into a medium saucepan and place over medium heat. Heat until bubbles form around the edges.
- Whisk together the sugar, cornstarch, and egg yolks in a large bowl. Add a little of the hot milk to the sugar mixture, whisking constantly. Add the remaining milk until all is incorporated, whisking constantly.
- Wipe out the saucepan. Strain the mixture through a fine wire-mesh strainer into the cleaned saucepan. Cook, whisking constantly until the mixture coats the back of a wooden spoon. Transfer to a clean bowl and whisk in the butter and vanilla. Cover the surface of the pudding with a piece of plastic wrap to prevent a skin from forming. Let cool completely.
- Make the whipped cream: Beat the cream cheese, powdered sugar, and vanilla with a handheld mixer in a large bowl until smooth. Add the whipped cream and beat until stiff peaks form.
- Layer the pudding, bananas, cookies, and whipped cream in Mason jars or small dessert cups, layering twice and ending with whipped cream. Refrigerate for at least 2 hours or until ready to serve. Garnish the tops with more cookies and banana slices, if desired.
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.
Jacqueline. says
I also loved banana pudding as a kid. But these banana pudding dessert cups are so much better. Loved the homemade custard. I've never made that before and it came out so good!
AshleyFreeman says
It's a lot easier than most people think. Thanks for giving it a try!
Elizabeth says
These pudding cups were a hit for our bbq this weekend! Family and friends loved them and asked for the recipe!
AshleyFreeman says
Fantastic! Glad everyone enjoyed it!
DK says
This Banana Pudding recipe is such a throwback to the past! Love how creamy this is! The added touch of the wafers and cookies are just perfect!
AshleyFreeman says
Yes! Reminds me of my grandmother.
Nora says
These mini banana pudding desserts are cute and delicious! The whole family loved them!
AshleyFreeman says
Awesome! They're a favorite for my family too!
Liz says
These were so delicious and the presentation was lovely, too! My dinner guests gave them rave reviews!!!
AshleyFreeman says
Yay! I'm so glad it was a hit!