Banana Pudding Cups
User Reviews
5
Banana Pudding Cups
Description
This recipe for Banana Pudding Cups starts by separating the egg yolks from most whites and mixing them with sugar, flour, and salt. Milk is added and gently heated over low heat while whisking to create a smooth pudding without curdling. Once thickened, butter and vanilla extract are stirred in to enrich the flavor and texture. The pudding may be strained for extra smoothness if desired.
The dessert is assembled in cups by layering sliced bananas and pieces of shortbread cookies such as Chessmen or Nilla wafers with the prepared vanilla pudding. The cookies provide a crunchy contrast to the creamy pudding and naturally sweet banana slices. Each cup is finished with a dollop of whipped cream to add lightness.
This preparation results in individual portions that balance smoothness, fresh fruit, and cookie texture effectively. The banana pudding can be chilled before serving to allow flavors to meld. The recipe provides a classic combination ideal as a comforting sweet treat or casual dessert.
Ingredients
- 4 egg divided
- 1/2 cup sugar
- 3 tablespoons flour
- 1/2 teaspoon salt fine sea salt
- 2 cups milk
- 2 tablespoons butter unsalted
- 2 teaspoons vanilla extract
- 4 banana 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 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 sugar, flour and salt, stirring to combine.
- Turn the heat to low and then stir in the eggs and 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 butter and 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 shortbread cookie, then 3 banana . 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 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 101mg | 34% |
| Sodium | 353mg | 15% |
| Potassium | 350mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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