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Banana Pudding Cups from scratch

A classic southern dessert made from scratch. Sliced bananas, Nilla Wafers, homemade banana flavored pudding and fresh whipped cream layered in individual cups.
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Servings: 6 cups

Equipment

  • 6 individual dessert cups the ones I used are linked above

Ingredients

For the pudding

  • 4 tbsp cornstarch
  • ½ tsp salt
  • 1 large banana very ripe
  • 3 cups whole milk divided
  • 2 large egg yolks
  • ½ cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 3 tbsp salted butter

For the whipped cream

  • 1½ cups heavy whipping cream
  • ¾ cup powdered sugar
  • 2 tsp vanilla extract

For assembling

  • 3-4 large bananas slightly under-ripe
  • 1 box mini Nilla Wafers

Instructions

  • Start by making the pudding. In a large saucepan, whisk together the cornstarch and salt. Set aside. In a medium bowl, add the egg yolks and sugar. Mix very well with a fork until light and ribbony, this will take a few minutes. Set aside. To a blender, add the ripe banana and 1 cup of the milk. Blend until smooth.
  • Add the "banana milk" along with the remaining 2 cups of milk to the saucepan and place over medium heat. Whisk constantly and bring to a boil. Let boil 2 minutes while whisking. In a slow stream pour about 1/3 of the pudding into the egg mixture and whisk very well to temper the eggs.
  • Slowly pour the egg mixture into the saucepan and whisk constantly while bringing the pudding to a boil once more. Once boiling, remove from heat and whisk in the vanilla and butter. Let the pudding cool completely, whisking occasionally. Once cooled, refrigerate for about 2 hours.
  • To make the whipped cream, add the heavy cream to a large bowl and freeze for 10 minutes. Remove from freezer and add the vanilla and powdered sugar. Beat on medium-high speed until very stiff peaks form, about 5-10 minutes.
  • Fold about ¾ of the whipped cream into the chilled pudding. To assemble, place a layer of banana slices into the bottom of the cups, add a layer of Nilla Wafers then a scoop of pudding. Repeat this process once and top with a little remaining whipped cream. Refrigerate for at least 2 hours. When ready to serve, garnish with crushed wafers and more banana slices.