These Homemade Banana Pudding Cups are filled with banana slices, vanilla wafers, homemade vanilla pudding and freshly whipped cream. What more could one want?
**TEXT AND PHOTOS UPDATED JULY 2017**
I pulled these homemade banana pudding cups up from the archives. Their pictures needed some attention and I completely scraped the text. It’s kind of fun going back through my old posts. I can remember the day I made that particular item and whether it has become a family favorite or not.
Well, these pudding cups are for sure a family favorite. I don’t make these as often as just plain homemade vanilla pudding, mostly because I don’t have vanilla wafers on hand. But when I do, my kids (and hubby) go crazy for these. It could be that they are in their own little cup which somehow makes them extra special.
I like putting desserts in cups because it makes it easier for me when it comes time to serve dessert. I have a few other dessert cups on the blog too. Like these Easy Berry Cheesecake Cups (<- SOOOO good!), Strawberry Shortcake Trifle Cups, or these St. Patrick’s Day Dirt and Worm Cups.
Everything can be made ahead of time and then just set it out and let the guests grab as they please. No dishing up or slicing needed on my part. It’s little things like this that allow me to have some time to enjoy the party too.
So a little about these cups:
These are completely homemade but don’t be afraid to take a little help from the store if you need it. If you haven’t made vanilla pudding from scratch check out my Homemade Vanilla Pudding post for some tips and tricks to make it successful. And I hope to get a video done soon to put in there for a visual reference.
I will also be making a tutorial on homemade whipped cream soon too. I have a homemade caramel sauce on the blog but it too needs some much needed attention. The recipe has changed, the pictures are TERRIBLE and the text is pretty bad as well. I have a huge list of all the posts I would like to update and it is one of them.
But anyway, back to these homemade banana pudding cups. If you want to use help from the store use a large box of pudding and make according to the directions on the box. And if you want to use store bought whipped topping you will need you will need about 3 cups of topping.
These cups do require a little time to prepare. The pudding needs to chill a little before assembly (so the cups don’t melt) and I prefer to let them sit after they are assembled. I think they taste the best that way. So, make these in advance. Minimum chill time of 3 hours but I prefer overnight.
You can also make this in a trifle bowl instead of individual cups as well. Just layer everything in the bowl and top with the whipped cream.
You can choose to decorate these in many ways…… bananas and vanilla wafers (as shown in these pictures), crushed vanilla wafers sprinkled on top, a drizzle of caramel (so good!!) or just whipped cream with nothing on top. It will be good any way you choose!
- 1/2 cup sugar
- 3 tablespoons cornstarch
- pinch of salt
- 2 cups milk I prefer whole milk but 2 % will work too
- 1 cup heavy whipping cream
- 4 large egg yolks slightly beaten
- 2 tablespoons butter
- 2 teaspoons vanilla
- WHIPPED CREAM:
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 1 11-12 oz box vanilla Wafers
- 6 bananas sliced
- 10 9 oz clear plastic cups
PUDDING:In a large saucepan combine the sugar and cornstarch until smooth and has no lumps. Stir in the milk and cream until well combined. Set aside.
In a medium sized bowl gently beat the eggs until combined. Set aside.
Place the saucepan of milk and sugar on the stove and cook over medium to medium low heat. While cooking whisk constantly to prevent any lumps. Cook while whisking until it starts to thicken and remove from heat. Pour at least half of this mixture in a steady SMALL stream into the beaten yolks. While you are pouring whisk constantly to prevent your yolks from scrambling. This process is called tempering. Now you may pour the egg mixture back into the saucepan.
Return this to the heat and cook until it has thickened into a nice pudding like consistency. It will also thicken a little more as it cools. Remove from heat and stir in butter and vanilla. Cover and refrigerate for 1 hour.
WHIPPED CREAM: In a large bowl or the bowl of a stand mixer beat the whipping cream, powdered sugar and vanilla until stiff peaks form. Store in the refrigerator until ready to use or make just before serving.
ASSEMBLY: Put a small amount of pudding in each cup. Put a layer of vanilla wafers, bananas, and pudding. Repeat 1 more time. Cover and refrigerate for at least 2 hours but best if overnight. Just before serving top with whipped cream. Decorate as desired.