Homemade Banana Pudding Cups

Serves:
4 large cups
Prep Time:
Total Time:
3.1
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Helpful Equipment:

Blender

These delicious desserts start with made-from-scratch banana pudding and are topped with a light and fluffy banana whipped cream.

Roughly adapted from Momofuku Milk Bar banana pie recipe.

Ingredients

3 very ripe (almost rotten) bananas
1/3 cup heavy cream
1/3 cup milk
1/2 cup sugar
2 tablespoons corn starch
3 large egg yolks
1/2 teaspoon salt
1 teaspoon powdered gelatin
3 tablespoons unsalted butter
1/2 teaspoon yellow food coloring (optional)
Vanilla Wafers

Banana Whipped Cream:

1 cup heavy cream
1 cup powdered sugar
1 ripe banana, sliced

Directions

1) IN a blender, combine very ripe bananas, cream, milk and blend until smooth. Then add sugar, corn starch egg yolks and salt and blend again until smooth.

2) Transfer pudding mixture to a medium pot and bring to a simmer over medium heat. Stir continuously to prevent scorching. Once pudding mixture is bubbling lightly, cook for a few minutes to cook out corn starch flavor. Pudding should thicken nicely.

3) Meanwhile, sprinkle gelatin over 2 tablespoons cold water and let sit for five minutes to bloom.

4) When pudding is thick, remove from heat and return to blender. Add gelatin, butter, and coloring to the pudding and blend until smooth.

5) Transfer pudding to an airtight container and chill for at least 2 hours.

6) When you’re ready to make cups, whisk together powdered sugar and cream in a mixing bowl until the cream holds stiff peaks. Fold in chopped ripe bananas.

7) To make a cup, crumble a few vanilla wafers into the bottom of a small cup. Add a few spoonfuls of pudding, followed by a layer of whipped cream. Follow that with more pudding and a final layer of whipped cream. Arrange wafers around the edges of the cup as well.

Chill cups until served.

If you don’t want to make the cups, you also just do layers of pudding and whipped cream in a large casserole dish and spread wafers around the edges of the pudding.