Go Back
–+ servings
Mini banana pudding cups in Mason jars with two in the front on aqua plates with a small wooden ice cream spoon and aqua underneath.

Mini Homemade Banana Pudding Dessert Cups

These homemade banana pudding cups are the perfect make-ahead dessert. Layers of creamy pudding are layered with homemade whipped cream and studded with bananas and crunchy vanilla wafers that soften over time. It's the perfect balance of creamy sweetness!
5 from 5 votes
Print Pin
Course: Dessert
Cuisine: American, Southern
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 12
Find Substitutions

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.