To make the banana custard, start by infusing the milk with the bananas. I also added vanilla bean seeds. The bananas for the pudding must be very ripe. You should let the milk infuse for about 1 hour at least.

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Add the hot milk to the yolk mixture slowly, whisking the whole time. Return the mixture to the saucepan, and cook, while stirring.

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Once it’s super thick, and coating the back of a spatula, remove it from the heat. Add the vanilla, and butter. Stir until melted.

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To assemble the pudding cups, pipe or spoon a layer of pudding on the bottom of the jars or dishes you are using. Top with a layer of sliced bananas, followed by a layer of vanilla wafer cookies. Repeat. I like to make this second layer of pudding the thickest one.

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Whip the heavy whipping cream. Pipe the cream on top of the last layer of pudding, and decorate with a slice of banana and vanilla cookie.

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These Banana Pudding Cups are best if served the day they are made. I like to make them, and then place in the fridge for a couple of hours before serving.

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Assembling time takes literally 5 minutes. So as long as you make the pudding a day or two before, you can simply assemble them on the day of your event, or if you have company coming over.

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Banana Pudding Cups

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Prep Time: 30 Min

whole milk very ripe chopped bananas vanilla bean large egg yolks granulated sugar cornstarch fine sea salt unsalted butter vanilla extract

Cook Time: 5 Min Ingredients

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Recipes for other delicious banana desserts

01 Banoffee Cake

02 Banoffee Bars 03 Creme Brûlée Cupcakes