Description
This creamy and naturally sweet banana pudding cups recipe features a smooth banana and maple syrup pudding layered with crunchy vanilla wafers and fresh banana slices, topped with whipped cream. Perfect for a light and comforting dessert, it uses simple ingredients and requires chilling to achieve the ideal texture.
Ingredients
Pudding Base
- 4 tablespoons cornstarch
- 1 ½ cups milk, divided
- 2 ripe bananas
- 2 egg yolks
- ¼ cup maple syrup
- ⅛ teaspoon salt
Toppings
- Vanilla wafers, crushed
- Banana, sliced
- Whipped cream
Instructions
- Prepare Cornstarch Mixture: In a small bowl, combine the cornstarch with 3 tablespoons of the milk and stir until the cornstarch has fully dissolved, ensuring there are no lumps.
- Blend Banana Mixture: In a blender, blend the ripe bananas and maple syrup until smooth. Add the egg yolks and blend at a lower speed until the mixture is smooth and thick. Set this mixture aside to use later.
- Simmer Remaining Milk: In a medium heavy-bottomed pot, bring the remaining milk (about 1 ½ cups minus 3 tablespoons) to a gentle simmer over medium-low heat. Carefully transfer 1/3 cup of this warm milk into the banana and egg mixture in the blender to temper it.
- Combine Mixtures: Pour the tempered banana and egg mixture back into the pot with the remaining milk, stirring constantly to combine. Add the prepared cornstarch mixture and continue stirring.
- Cook the Pudding: Keep heating the mixture on low heat while stirring steadily to prevent lumps or burning. Cook until the pudding thickens, approximately 5 to 7 minutes.
- Chill the Pudding: Remove the pot from heat and transfer the pudding into a clean bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours to fully chill and set.
- Assemble Banana Pudding Cups: Once chilled, layer the pudding alternately with crushed vanilla wafers, sliced banana, and a dollop of whipped cream on top in serving cups. Serve immediately or keep chilled until serving.
Notes
- Tempering the egg yolks with warm milk prevents them from curdling when added to the hot milk mixture.
- Pressing plastic wrap directly on the pudding surface prevents skin formation for a smooth texture.
- If you prefer a sweeter pudding, you may increase the maple syrup slightly but keep in mind the natural sweetness of bananas.
- This recipe can be made a day ahead and stored covered in the refrigerator for convenient dessert preparation.
- Use ripe bananas for optimal sweetness and flavor.
