Banana Cream Pudding Minis Recipe

Prep bananas and dry mix

Peel and thinly slice 2 medium ripe bananas. Reserve about 8–10 slices for garnish and lightly brush them with lemon juice or set them aside to minimize browning. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons (about 30 ml) of the milk (taken from the 2 cups) until smooth to form a slurry.

Heat milk and cream

In a medium saucepan, combine the remaining milk (about 1 3/4 cups) and 1 cup heavy cream. Add 1 cup granulated sugar and a pinch of fine salt. Warm over medium heat, stirring occasionally, until the mixture is hot and steam begins to rise but it does not boil (about 5–7 minutes).

Temper egg yolks

In a separate bowl whisk the 3 large egg yolks until smooth. Slowly pour about 1/3 cup of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper the yolks. Continue adding hot milk, a little at a time, until about half the hot mixture has been incorporated into the yolks.

Cook pudding

Return the tempered yolk mixture to the saucepan with the remaining hot milk. Place the pan back on medium-low heat and add the cornstarch slurry. Cook, stirring constantly with a spatula or whisk, until the mixture thickens and coats the back of a spoon, about 3–5 minutes. Do not let it boil vigorously; a gentle simmer is fine.

Finish and blend with bananas

Remove the saucepan from the heat. Immediately whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth. Working quickly, mash 1 3/4 of the sliced bananas (reserve the 8–10 slices) with a fork to a chunky purée and stir the mashed banana into the warm pudding until combined. This gives the pudding a fresh banana flavor and a slightly textured body.

Cool the pudding

Transfer the pudding to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cold, at least 1 hour (or up to 4 hours). Pudding will continue to thicken as it cools.

About 10–15 minutes before assembling (or once the pudding is chilled), whip 3 tablespoons heavy cream with 1 teaspoon powdered sugar and 1 teaspoon vanilla extract. Use a whisk or hand mixer on medium speed until soft peaks form. Refrigerate the whipped cream until assembly to keep it stable.

Layer the minis

Prepare 8 small serving cups or ramekins (about 4–6 oz each). Spoon a thin layer (about 1 tablespoon) of vanilla wafer or graham cracker crumbs into the bottom of each cup. Add a layer of pudding (about 3–4 tablespoons), then place 1–2 thin banana slices, then another layer of pudding to fill each cup about three-quarters full.

Top and garnish

Pipe or spoon a dollop (about 1 tablespoon) of the whipped cream on top of each pudding. Sprinkle the remaining cracker crumbs over the whipped cream, place one reserved banana slice on each mini pudding, and grate a light dusting of nutmeg or cinnamon over the top if desired.

Chill and serve

Chill assembled minis for at least 20–30 minutes to let layers set and flavors meld. Serve cold. Consume within 24 hours for best texture (banana slices will brown over time).