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5 from 2 votes
These Homemade Banana Pudding Cups are filled with banana slices, vanilla wafers, homemade vanilla pudding and freshly whipped cream. What more could one want?
Homemade Banana Pudding Cups
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

These Homemade Banana Pudding Cups are the ultimate parfait dessert! Delicious vanilla pudding made from scratch, then layered with sliced bananas, vanilla wafers, and freshly whipped cream. They’re an easy individual dessert that’s perfect for summer parties and holidays.

Course: Dessert
Cuisine: American
Keyword: banana pudding, banana pudding cups, banana pudding from scratch, banana pudding parfaits, homemade vanilla pudding, individual dessert, vanilla pudding from scratch
Servings: 10 servings
Calories: 402 kcal
Author: Malinda Linnebur
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • pinch of salt
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 4 large egg yolks slightly beaten
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • cups heavy whipping cream
  • cup powdered sugar
  • 1 teaspoon vanilla
  • 1 (11-12 oz) box vanilla Wafers
  • 6 bananas, sliced
  • 10 (9 oz) clear plastic cups
  1. 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.

  2. In a medium sized bowl gently beat the eggs until combined. Set aside.
  3. 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.
  4. 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.
  1. 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.

  1. 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.

Recipe Notes
  • For a trifle: This can also be layered into a large trifle bowl instead of individual cups if you prefer.
  • Store-bought pudding: If you prefer to use store bought pudding use 1 large box and make according to package directions.
  • Store-bought whipped topping: If you prefer to use store bought whipped topping you will need 3 cups of whipped topping.
  • Tips for chilling overnight: If you are chilling these overnight I recommend making the whipped cream a little before serving. Freshly whipped cream can sometimes get a little watery if made too far in advance. A few hours in advance is just fine but overnight may not be.

**Note: Prep and cook times don't include chill time. 

Nutrition Facts
Homemade Banana Pudding Cups
Amount Per Serving (1 g)
Calories 402 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 17g106%
Cholesterol 169mg56%
Sodium 70mg3%
Potassium 372mg11%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 25g28%
Protein 5g10%
Vitamin A 1142IU23%
Vitamin C 7mg8%
Calcium 108mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.