Caramel Banana Pudding Cups

Okay, friends, I can’t keep this to myself any longer—these Caramel Banana Pudding Cups are going to become your new obsession. Imagine luscious layers of creamy banana pudding hugging tender slices of banana, all drizzled with sticky, buttery caramel that just melts in your mouth. The first time I made these, the smell alone—warm caramel mingling with sweet bananas—stopped me from doing anything else but diving in with a spoon. Plus, these individual cups are not only adorable but perfect for sharing (or not, no judgment here). I’m spilling all my best tips on how to get that silky pudding texture and the perfect balance of sweet and mellow flavors, so get ready to impress yourself and anyone lucky enough to snag a cup!

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes (+ chilling time)

Ingredients

For the Main Dish:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 3 ripe bananas, sliced
• 6 vanilla wafer cookies (optional for crunch)

For the Sauce / Garnish:

• 1/2 cup caramel sauce (store-bought or homemade)
• Whipped cream for topping (optional)
• Chopped pecans or walnuts (optional)

How I Make It

Step 1:

Start by heating 2 cups whole milk in a medium saucepan over medium heat until it’s just about to simmer. Meanwhile, whisk together 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in a separate bowl. Add the 3 egg yolks and mix until smooth.

Step 2:

Slowly pour about half of the hot milk into the egg mixture while whisking constantly. This tempers the eggs so they don’t scramble. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens into a pudding—should take about 5 to 7 minutes. It will look glossy and coat the back of a spoon.

Step 3:

Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract. This adds richness and flavor that makes the pudding irresistible. Let it cool slightly while you prepare your cups.

Step 4:

In each cup or small jar, layer vanilla wafer cookies (if using), sliced bananas, and a generous spoonful of pudding. Repeat until you fill the cups, finishing with pudding on top.

Step 5:

Drizzle warm or room temperature caramel sauce over the top of each cup. For an extra touch, add a dollop of whipped cream and a sprinkle of chopped nuts.

Step 6:

Chill the cups in the fridge for at least 1 hour before serving. This helps everything set nicely and lets the flavors meld together beautifully.

Variations & Tips

• Use coconut milk or almond milk for a dairy-free version; just expect a thinner pudding.
• Substitute toffee bits for vanilla wafers if you want a deeper caramel crunch.
• Add a splash of dark rum or bourbon to the pudding for a boozy twist.
• Slice bananas right before assembling to avoid brown spots, or toss them briefly in lemon juice.
• If your pudding gets lumpy, whisk vigorously off-heat or strain before layering.
• Make homemade caramel by melting 1 cup sugar and stirring in 1/2 cup heavy cream and 2 tablespoons butter for ultimate freshness.

How I Like to Serve It

This dessert shines at summer barbecues, where cups can be chilled right until the last minute. But honestly, it feels like a hug in a dessert cup on any chilly day, especially when topped with a sprinkle of toasted pecans. For birthdays or casual get-togethers, these cups are perfect bite-sized treats that look way fancier than the effort put in!

Notes

• Store leftovers in airtight containers in the fridge for up to 3 days.
• These pudding cups are best served cold; avoid freezing as the texture changes.

Closing: Once you master this recipe, these Caramel Banana Pudding Cups will be your go-to crowd-pleaser every time—sweet, satisfying, and seriously simple!