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Best No-Bake Banana Pudding Cups with Vanilla Crumble

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These cozy no-bake banana pudding cups are simple, forgiving, and exactly the kind of comfort you didn’t know you were looking for until you take that first cold, creamy bite. They’re magic in a cup.

Ingredients

Scale
  • 2 cups whole milk (480 ml)
  • 1/2 cup granulated sugar (100 g)
  • 3 large egg yolks, room temperature
  • 3 tablespoons cornstarch (24 g)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (5 ml)
  • 2 tablespoons unsalted butter (28 g), softened
  • 3 ripe but firm bananas
  • 1 1/2 cups vanilla wafers (about 150 g)
  • 1 cup heavy cream (240 ml), optional for whipped topping
  • 1 tablespoon powdered sugar (8 g), optional for whipped cream

Instructions

  1. Make the pudding base: In a medium saucepan, whisk together 1/2 cup sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt. In a separate bowl, whisk the 3 egg yolks until smooth, then slowly pour in about 1/4 cup of the milk while whisking constantly to temper the eggs. Whisk the egg mixture back into the saucepan with the remaining milk. Place over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble, about 5-7 minutes. Let it cook for exactly 1 minute mor…
  2. Cool the pudding: Pour the pudding into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool at room temperature for about 15 minutes, then refrigerate for at least 1 hour.
  3. Prepare the crumble: While the pudding chills, place the vanilla wafers in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan to a mix of fine crumbs and small chunks. Set aside about 2 tablespoons for the topping.
  4. Slice the bananas: Peel the bananas and slice them into 1/4-inch rounds. Slice them right before assembling to prevent browning.
  5. Assemble the cups: Start with a layer of vanilla wafer crumble at the bottom of each cup (about 2 tablespoons per cup). Add a layer of sliced bananas (about 4-5 slices per cup). Spoon or pipe a layer of pudding over the bananas (about 1/4 cup per cup). Repeat the layers: crumble, bananas, pudding. End with a final sprinkle of the reserved crumble on top. You should get 4-6 cups depending on their size.
  6. Chill before serving: Cover the cups and refrigerate for at least 2 hours, or overnight.
  7. Optional whipped cream: If desired, whip 1 cup heavy cream with 1 tablespoon powdered sugar until soft peaks form. Dollop on top just before serving.

Notes

Don’t rush the pudding; cook over medium heat and whisk constantly to avoid lumps. Slice bananas right before assembling to prevent browning. For best texture, chill assembled cups for at least 4 hours. Store covered in the refrigerator for up to 3 days. Not recommended for freezing.

Nutrition

Keywords: no-bake banana pudding, banana pudding cups, vanilla crumble, easy dessert, comfort food, no-bake dessert

Find it online: https://fizzlefork.com/best-no-bake-banana-pudding-cups-with-vanilla-crumble/