Print

Banana Pudding Cups with Vanilla Wafers and Whipped Cream Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

Delightful Banana Pudding Cups featuring layers of creamy homemade banana custard, fresh bananas, vanilla wafers, and fluffy whipped cream. Infused with real vanilla bean for an extra aromatic touch, these individual desserts are perfect for a comforting treat or an elegant ending to any meal.

Ingredients

Banana Pudding

  • 2 cups whole milk (480 ml)
  • 2 cups very ripe chopped bananas (340 g, about 3 to 4 medium bananas)
  • 1 vanilla bean, split in half (optional)
  • 4 large egg yolks
  • ½ cup granulated sugar (100 grams)
  • 3 tbsp cornstarch (24 grams)
  • ¼ tsp fine sea salt
  • 1 tbsp unsalted butter (14 grams, room temperature)
  • 1 tsp vanilla extract (optional)

Assembly

  • 1 cup vanilla wafers
  • 2 bananas, sliced
  • 1/2 cup whipping cream
  • Vanilla wafers (for garnish)
  • Dehydrated banana slices (for garnish)

Instructions

  1. Infuse the Milk and Bananas: In a medium saucepan over medium heat, combine the whole milk, chopped bananas, vanilla bean seeds and pod if using. Heat until just about to boil with bubbles appearing, then remove from heat. Cover and let the mixture infuse for at least 4 hours or refrigerate overnight for maximum flavor.
  2. Reheat the Infused Milk: After infusion, return the milk mixture to medium heat and warm until hot but not boiling.
  3. Prepare Egg Mixture: In a bowl, whisk together the egg yolks, granulated sugar, cornstarch, and fine sea salt until smooth.
  4. Strain the Milk: Strain the milk mixture carefully to remove banana solids, gently pressing bananas to extract as much flavor without letting solids through.
  5. Temper the Eggs: Slowly add 2 tablespoons of the hot milk into the egg yolk mixture while whisking continuously to prevent curdling. Gradually whisk in the remaining milk slowly.
  6. Cook the Custard: Pour the combined mixture back into the saucepan through a fine-mesh sieve to catch lumps. Stir continuously over medium heat with a wooden spoon or spatula, scraping sides and bottom, until the custard thickens and becomes smooth, about 1 minute.
  7. Finish the Custard: Remove from heat and stir in the unsalted butter and vanilla extract until fully incorporated.
  8. Cool the Custard: Transfer custard to a bowl and cover surface directly with plastic wrap to prevent skin formation. Chill in the refrigerator until completely cold.
  9. Whip the Cream: Using a mixer, whip the whipping cream for about 2 minutes or until soft peaks form, then transfer to a piping bag.
  10. Assemble the Pudding Cups: Place a spoonful or pipe some custard in the bottom of small dessert cups or jars. Add a layer of sliced bananas and vanilla wafers. Repeat layering custard, sliced bananas, and wafers two more times or until cups are filled.
  11. Top and Garnish: Pipe the whipped cream on top and garnish each cup with a vanilla wafer and a dehydrated banana slice.
  12. Serve and Store: Serve immediately or refrigerate the pudding cups. For best taste, consume within 1-2 days, always kept chilled.

Notes

  • If not using a vanilla bean, increase the vanilla extract added at the end to 2 teaspoons for richer flavor.
  • Infusing the milk with bananas and vanilla bean enhances the custard flavor significantly but can be skipped if short on time—just increase vanilla extract and strain bananas well.
  • Covering the custard surface directly with plastic wrap prevents a skin from forming during chilling.
  • Use very ripe bananas for the best natural sweetness and flavor infusion.

Find it online: https://dishcooks.com/banana-pudding-cups-with-vanilla-wafers-and-whipped-cream-recipe/