Description
This Banana Pudding Cups recipe offers a creamy, luscious dessert layered with smooth banana-flavored pudding, crunchy vanilla wafers, fresh sliced bananas, and a dollop of whipped cream. The homemade pudding uses ripe bananas blended with maple syrup and a gently cooked cornstarch mixture for a naturally sweet, comforting treat that’s perfect for any occasion.
Ingredients
Banana Pudding
- 4 tablespoons cornstarch
- 1 ½ cups milk, divided
- 2 ripe bananas
- 2 egg yolks
- ¼ cup maple syrup
- ⅛ teaspoon salt
For Assembly
- Vanilla wafers (crushed)
- Banana (sliced)
- Whipped cream
Instructions
- Prepare Cornstarch Mixture: In a small bowl, combine the cornstarch with 3 tablespoons of the milk until the cornstarch completely dissolves to avoid lumps in the pudding.
- Blend Banana Mixture: In a blender, combine the ripe bananas and maple syrup and blend until smooth. Then add the egg yolks and blend again on a lower speed until the mixture is thick and smooth. Set this mixture aside.
- Heat Milk: Pour the remaining milk into a medium, heavy-bottomed pot and bring to a gentle simmer over medium-low heat. Once hot, transfer 1/3 cup of this warm milk into the banana and egg mixture in the blender to temper the eggs.
- Combine Mixtures: Pour the tempered banana and egg mixture back into the pot with the remaining milk, stirring constantly. Add the cornstarch mixture and continue stirring to combine all ingredients evenly.
- Cook Pudding: Keep the pot on low heat and stir constantly until the pudding thickens, about 5-7 minutes, ensuring it does not burn or curdle.
- Chill Pudding: Pour the finished pudding into a clean bowl and press plastic wrap directly onto the surface to prevent skin formation. Refrigerate for at least 2 hours to fully set and chill.
- Assemble Dessert Cups: Once chilled, layer the pudding in serving cups alternating with crushed vanilla wafers and sliced bananas. Top each cup with a dollop of whipped cream for garnish and serve.
Notes
- Make sure to stir continuously while cooking the pudding to prevent lumps and burning.
- Pressing plastic wrap directly onto the surface of the pudding helps prevent the formation of a skin while chilling.
- Use ripe bananas for the best natural sweetness and flavor.
- Maple syrup can be substituted with honey or agave nectar if preferred.
- Chilling the pudding for at least 2 hours ensures it sets properly and develops a creamy texture.
