Banana Pudding Cups (Rich, Creamy & Homemade)

5 from 5 votes

Banana pudding is a Southern classic, but everyone can enjoy these simple, homemade rich and creamy banana pudding cups. We’re using fresh ingredients with lots of variations to suit your tastes.

Like a banana cream pie turned single 🙂 – pretty and easy to serve.

4 banana pudding cups with baby flowers in front of cups

I have been making banana cream pies for a long time. It’s one of my husband’s all-time favorite desserts. And now my grandson’s too.

Several years ago, I decided to try the same recipe in cups for their birthdays (one day apart). It was a big success and now a new birthday tradition.

Bottom line: If you’re looking for old-fashioned comfort food, a sweet treat or a delicious dessert with fresh bananas and homemade pudding that every banana lover will adore, this simple banana pudding recipe will do the trick.

What to expect

This classic banana pudding features homemade vanilla pudding layered with bananas over cookie crumbs.

Fresh Ingredients: We skip the instant pudding mix, sweetened condensed milk, and Cool Whip found in other recipes, choosing fresh, simple ingredients.

Preparation: No need for a double boiler here. While the recipe requires tempering eggs and scalding milk, these techniques are simple with our easy-to-follow instructions.

Perfect for Potlucks: Transport the pudding in a large bowl or individual servings. I like to use plastic cups from the dollar store for easy, portable banana pudding cups.

Ingredients – tailored to your taste

2 bananas, eggs, flour, sugar, vanilla, milk, butter, graham crumbs

As you can see, the ingredients are simple and basic.

Variations and Substitutions

Graham Crackers: There’s no need to buy a whole bag of pre-made graham cracker crumbs (which you’ll throw out next year). We have several options with graham crumbs and other types of cookies in the recipe notes.

Milk: Go as rich or light as you like. For a decadent splurge, I replace some of the milk with half-and-half (10%) cream. For a dairy-free version, use lactose-free milk.

Banana-free version: The beauty of individual servings is the adaptability. If someone is not keen on bananas, leave them out. I do this for my son-in-law, who is allergic to bananas. Or… skip the bananas and make coconut pudding instead. Instructions are in the recipe card.

Gluten-free version: Either leave out the cookie crumbs or crush up gluten-free cookies. And use a 1:1 gluten-free flour substitute that contains xanthan gum or a similar binder.

Step-by-step instructions

Mix flour, sugar and salt in a medium saucepan. In a separate pot (or microwave), scald the milk until tiny bubbles appear.

thickened mixture of milk sugar and flour in pot

Slowly add the hot milk to the flour-sugar mixture over medium heat and cook until thickened, stirring constantly.

lightly beaten egg yolks in measuring cup

tempered eggs and pudding mixture in measuring cup

Lightly beat egg yolks in a cup, add a little hot milk mixture to the eggs, and stir well. Then add the tempered egg mixture back to the pot.

Stir and cook another minute. Remove from the stove and add butter and vanilla extract. Let pudding sit until lukewarm.

4 small glass cups with graham crumb mixture at bottom

one layer of banana pudding, bananas over graham crumbs in cups

Prepare the individual serving cups by adding a tablespoon of crumbs to the bottom. Layer with a bit of pudding on top of crumbs, then banana slices. Repeat with two more layers.

4 banana pudding cups with baby flowers in front

Garnish with a few cookie crumbs and a banana slice (or see other serving suggestions below).

Tips

Scalding milk: For a smooth creamy pudding texture, add scalded milk to the flour-sugar mixture. You are heating the milk below the boiling point. Instructions for how to scald milk are in the recipe for stove top and microwave.
Tempering eggs: You can’t add raw egg yolks to a hot mixture or they will begin to cook and curdle. So you have to temper the eggs. This simply means mixing some of the hot milk mixture with the eggs first, then incorporating the tempered eggs back into the hot milk mixture.
If you burn the bottom of the pan: It happens. You turn your attention away and boom. You feel a coating on the bottom. When you stir it, you will get little brown bits floating in the pudding. All is not lost. Try not to scrape the bottom of the pan while stirring. Then strain the pudding through a fine mesh sieve. Saved.
Storing in fridge: Cover the pudding with plastic wrap directly touching the top of the pudding. This will prevent a skin from forming on the pudding. Not a taste issue, just looks. Add extra banana slices on top before serving.

Shortcuts

Scalding milk in the microwave takes about half the time as on the stove top, but you will still need to be hands-on for stirring.
Skip the graham crumb ‘crust’ or just use crushed cookies sprinkled on top or bottom or both. Or one whole vanilla wafer on the bottom.

Serving suggestions

Banana pudding in many communities is often served at church gatherings, holiday events and tail-gaiting parties. I can see why. Comfort food at its best. Here are a few ideas on how to serve it.

Individual cup servings:

Serve in small glasses, espresso cups, mini mason jars, or plastic cups. You could also use mini cups, like shooters.
Layer with banana slices or add mini vanilla wafers for a cake-like texture.
Include a crumb bottom as per the recipe, or leave it out.

Family style

Pour the pudding into a serving bowl and add your toppings. For this option, you can skip the crust to focus on the toppings.

Toppings/Garnish

Extra graham crumbs or cookie crumbs
Fresh homemade whipped cream (yes, you can also use cool whip)
Drizzle with caramel sauce or chocolate sauce
Extra sliced bananas or fresh berries
Sprinkle with toasted shredded coconut.
Sprinkle with ground cinnamon or nutmeg

Recipe FAQ

Can I scald the milk in a microwave?

Yes you can. Use a microwave safe bowl and microwave on medium high for about 3-4 minutes, stirring 5-6 times in between to distribute heat evenly. When small bubble form at the sides, it’s done. 180F/82C.

Are there different ways to make banana pudding?

Yes – many! Some use sweetened condensed milk. Others cook it in a double boiler. Some layer with wafers. Others use a boxed pudding mix. Southerners often top it with meringue.

Can you freeze banana pudding?

You can’t freeze banana pudding mixed with bananas, as the bananas will turn to mush. You CAN freeze the vanilla pudding in an airtight container or ziploc bag for several months, then once defrosted, add the bananas.

What can I serve with banana pudding cups?

If you want to go full tilt on comfort food, try serving the banana pudding cups with this shortcut chicken pot pie or baked hicken and cream of mushroom soup.