Banana Pudding Dessert Cups

Course: Dessert

Cuisine: American

Keyword: banana pudding, banana pudding cups, banana pudding trifle

Prep Time: 10

Cook Time: 10

Chill Time: 2

Total Time: 2 20

Servings:

Calories: 350kcal

Author: Jessica Formicola

These Banana Pudding Cups are simple to make and can be made ahead of time for a simple dessert the next day. Trifle option included!

Print Recipe

Equipment

Ingredients

4 eggs , divided
1/2 cup sugar
3 tablespoons flour
1/2 teaspoon fine sea salt
2 cups milk
2 tablespoons unsalted butter
2 teaspoons vanilla extract
4 bananas , sliced
8 ounces shortbread cookies , such as chessman or nilla wafers
Whipped Cream for Topping

Instructions

Separate the yolks for the whites on 3 of the 4 eggs. Place the yolks in a large mixing bowl and discard the whites (or save for another recipe, see note). In the prep bowl add in the last whole egg (both yolk and whites). Whisk together and set aside.
In a medium saucepan, combine the 1/2 cup sugar, 3 tablespoons flour and 1/2 teaspoon fine sea salt , stirring to combine.
Turn the heat to low and then stir in the eggs and 2 cups milk .
Heat the pudding in the saucepan over low heat for 10 minutes whisking continuously. This will help the pudding stay smooth. Do not not boil the pudding- it could curdle.
Once the pudding starts to thicken, remove it from the heat and stir in the 2 tablespoons unsalted butter and 2 teaspoons vanilla extract.
Optional: Run the pudding through a sieve to remove any small lumps and make the pudding smooth. This does not affect the flavor, just the texture. If you do not have one or your pudding already smooth, that is okay and you can skip this step.
Pour the finished pudding into a large bowl, cover it then store in the fridge to chill for 1 hour or until thickened.
To assemble the pudding cups, evenly divide the vanilla pudding between 8 small cups, top with one hand crumbled 8 ounces shortbread cookies, then 3 banana slices . Repeat this pattern 2-3 times depending on how large your dishes are. Store in the fridge for at least an hour (the longer the better to allow the cookies to soften).
When ready to serve, top with a dollop of Whipped Cream for Topping and more crumbled shortbread cookies or fresh banana slice, if desired.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!

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