Easy Banana Pudding Cups

What’s Up Banana Pudding Cup?

banana_pudding_bowlsI can’t believe it has taken forty years for me to discover this Banana Pudding dessert – life is just too cruel sometimes!

I am simply bananas over bananas! They go with everything: as a milkshake, an ice cream, in sandwiches, with peanut butter, covered in chocolate, in a smoothie, the possibilities are endless.

Not just yummy, they are also extremely good for you and are also said to help ease upset stomaches, reduce stress, ease heartburn, relieve constipation, soothe PMS symptoms, and the list goes on. Good job too, being the daughter of a woman who works for a banana company – yes, this is true! – this is the perfect recipe for those days when mum greets me armfuls of banana bounty.

banana_pudding_bowls_sliced_bananaThis dessert is like a banana trifle made up of layers of sliced banana, vanilla wafers, pudding custard and all deliciously topped with dreamy, whipped cream. It is extremely easy to make and quick to prepare – especially if you cheat and buy store bought custard so all you have to do is construct the pudding! 😉

However, this pudding really does taste better, the longer you leave it to chill in the fridge. The wafers become all spongey and cake-like – yum yum – so leave it overnight if you can. You can also be a little creative with it and drizzle it in caramel sauce, sprinkle it with crushed nuts, or add chunks of chocolate covered honeycomb – amazeballs!

banana_puddingUsually made as one large dessert, I think it looks much prettier when served in individual dessert coups, but no matter, it always tastes perfectly delicious! 

First make the pudding custard, by mixing the sugar, flour and salt together in a large saucepan. Then using a heat resistant spoon, quickly stir in the milk. Place the pan over a medium heat and continue to stir until thickened and bubbly.

Reduce the heat to a low heat and continue to stir for another 2 minutes. Then remove from the heat.

banana_pudding_bowls_custardIn a small bowl, whisk the eggs. Now whisk a small amount of hot mixture into the eggs, then return all to the pan, whisking constantly. Return to the heat and bring to a gentle boil. Cook and stir for another 2 minutes. Remove from heat.

Stir in the vanilla extract and leave to cool for 15 minutes, stirring occasionally.

Place a layer of vanilla wafers into the bottom of each dessert dish.

banana_pudding_bowls_wafer_layerSlice the bananas with a paring knife and top the wafer layer with a layer of bananas and a layer of the custard mixture. Repeat the three layers again: wafers, bananas and then custard – reserving a few wafers to crush as a sprinkle topping.

banana_pudding_bowlPress some plastic wrap onto the surface of the puddings to prevent a skin from forming while it chills. Refrigerate the puddings for 4 hours or overnight.

Just before serving, remove the wrap, top each dessert with whipped cream and sprinkle with the crushed wafers.

If you like the products I used during this post, many are available to purchase at the Arugula & Rocket Store.

Easy Banana Pudding Cups

  • Servings: 6-8
  • Difficulty: Easy
  • Print

banana_pudding_bowls

Ingredients:

  • ¾ Cup Sugar
  • ¼ Cup All-Purpose (Plain) Flour
  • ¼ Tsp Salt
  • 3 Cups Low Fat (2%) Milk
  • 3 Large Eggs
  • 1-1½ Tsp Vanilla Extract
  • 8 oz Vanilla Wafers (About 60 Wafers)
  • 4 Large Ripe Bananas, Cut into ¼-inch Slice
  • Can Whipped Cream

Instructions:

For the pudding custard:

In a large saucepan, mix together the sugar, flour and salt. Whisk in the milk.

Place over a medium heat and stir until thickened and bubbly.

Reduce heat to low and continue to stir for another 2 minutes. Then remove from the heat.

In a small bowl, whisk the eggs.

Whisk a small amount of hot mixture into the eggs, then return all to pan, whisking constantly.

Bring to a gentle boil. Cook and stir for another 2 minutes. Remove from heat.

Stir in the vanilla extract and leave to cool for 15 minutes, stirring occasionally.

To construct the pudding:

Place a layer of vanilla wafers into the bottom of each dessert dish.

Top with a layer of banana slices and half of the pudding mixture. Repeat layers.

Press plastic wrap onto the surface of the puddings to prevent a skin from forming as it chills. Refrigerate for 4 hours or overnight.

Just before serving, remove the wrap, top each dessert with whipped cream and sprinkle with the crushed wafers.

Recipe courtesy of Taste of Home

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