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Caramel Banana Pudding Cups

Okay, let’s be real—who doesn’t love pudding with a little twist? These Caramel Banana Pudding Cups are like a dreamy dessert hug. Imagine silky, creamy vanilla pudding layered with ripe, sweet bananas and drizzled generously with sticky, buttery caramel that’s just oozing with flavor. I first stumbled on this combo during a lazy Sunday afternoon experiment, and it instantly became a go-to for any occasion where I want to impress without slaving in the kitchen. The best part? These cups are as fun to eat as they are to make, with that rich caramel adding the perfect chewy contrast to the tender fruit and smooth pudding. Trust me, you’re going to want to keep the caramel handy for drizzling on everything else, too!

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

3 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla extract
3 ripe bananas, sliced
6 vanilla wafer cookies or shortbread cookies (optional, for layering)

For the Sauce / Garnish:

1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream, warmed
Pinch of sea salt (optional)

How I Make It

Step 1:

To start, whisk together 1/2 cup sugar, 1/4 cup cornstarch, and salt in a medium saucepan. Slowly stream in the 3 cups milk while whisking to keep it smooth. Place the pan over medium heat and stir constantly until it thickens – about 7–8 minutes. It should look glossy and coat the back of a spoon.

Step 2:

In a small bowl, lightly beat the egg yolks. Temper the yolks by slowly pouring about 1/2 cup of the hot pudding mixture into the bowl while whisking to avoid scrambling. Then pour the yolk mixture back into the saucepan and cook for 2 more minutes, stirring continuously until thick and creamy.

Step 3:

Remove from heat and whisk in the vanilla extract. Pour the pudding into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 1 hour.

Step 4:

While the pudding chills, make your caramel sauce. Heat the 1 cup sugar in a dry saucepan over medium heat, stirring gently but continuously with a heat-proof spatula. Watch for it to melt evenly and turn a rich amber color—don’t walk away or it might burn!

Step 5:

Once the sugar is melted and caramelized, add the butter carefully (it will bubble vigorously) and whisk until smooth. Slowly pour in the warmed cream, stirring until glossy and combined. Take off the heat, and stir in a pinch of sea salt if you want that salty-sweet balance. Set aside to cool slightly.

Step 6:

Now, assemble your cups! In small glasses or ramekins, layer pudding, sliced bananas, a drizzle of caramel, and if you’re using them, cookies for a little crunch. Repeat the layers finishing with a drizzle of caramel on top. Serve chilled and watch everyone swoon.

Variations & Tips

Swap ripe bananas with sliced strawberries for a fresh twist.
Add a sprinkle of toasted pecans or walnuts for crunch.
Use coconut milk instead of whole milk for a dairy-free version (results may be less thick).
Make the caramel sauce ahead and store it in the fridge for up to a week—just warm gently before serving.
If pudding gets too thick, whisk in a splash of milk to loosen it before layering.

How I Like to Serve It

I love serving these pudding cups at summer BBQs or as a quick, sweet treat after dinner. They’re also perfect for potlucks because they look impressive in individual servings. For a cozy autumn vibe, pair with a sprinkle of cinnamon and a hot cup of chai tea—pure magic!