Bananas Foster Pudding Cups

Of course! Bananas Foster Pudding Cups are a fantastic no-bake dessert that captures all the iconic flavors of the classic New Orleans dish—caramelized bananas, rich rum, and warm spices—in an easy, make-ahead format.

Here’s a simple yet impressive recipe for individual servings.

Bananas Foster Pudding Cups

This recipe layers a spiced vanilla pudding with a quick bananas foster compote and crunchy vanilla wafers.

Yields: 4-6 servings
Prep time: 20 minutes (plus 2+ hours chilling)
Cook time: 10 minutes

Ingredients

For the Spiced Pudding:

· 2 cups (500ml) whole milk
· 1/2 cup (100g) granulated sugar
· 3 tbsp cornstarch
· 1/4 tsp salt
· 2 large egg yolks
· 2 tbsp (28g) unsalted butter
· 1 1/2 tsp vanilla extract
· 1/2 tsp ground cinnamon
· 1/8 tsp ground nutmeg

For the Bananas Foster Topping:

· 2 tbsp (28g) unsalted butter
· 1/4 cup (50g) packed dark brown sugar
· 1/4 tsp ground cinnamon
· 2 tbsp rum (dark or spiced) OR 1 tsp rum extract + 2 tbsp orange juice
· 2 large, firm-ripe bananas, sliced into 1/4-inch rounds

For Assembly:

· 1 cup vanilla wafer cookies, roughly crushed (or shortbread cookies)
· Whipped cream, for serving

Instructions

Part 1: Make the Spiced Pudding

1. Temper the Eggs: In a medium bowl, whisk the egg yolks until smooth. Set aside.
2. Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, salt, cinnamon, and nutmeg. Gradually whisk in the milk until the mixture is smooth.
3. Cook the Pudding: Cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble, about 5-8 minutes. Let it bubble for 1 minute to cook out the starch taste.
4. Temper and Thicken: Slowly pour about 1/2 cup of the hot milk mixture into the beaten egg yolks, whisking constantly. Then, pour the tempered egg mixture back into the saucepan, whisking constantly.
5. Finish: Cook for another 1-2 minutes over low heat, whisking, until very thick. Remove from heat and stir in the butter and vanilla extract until smooth.
6. Chill: Pour the pudding into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cold.

Part 2: Make the Bananas Foster Topping

1. Caramelize the Sauce: In a skillet over medium heat, melt the butter. Add the brown sugar and cinnamon, and whisk until the sugar dissolves and the mixture begins to bubble.
2. Add Rum (Carefully): Remove the skillet from the heat and add the rum. Return to the heat and cook, stirring, for about 1 minute. (If using a gas stove, you can carefully tilt the pan to ignite the fumes for a flambé, but this is optional).
3. Add Bananas: Add the sliced bananas to the skillet and gently toss to coat in the sauce. Cook for just 1-2 minutes, until the bananas are warmed through and slightly softened but still hold their shape. Remove from heat and let cool slightly.

Part 3: Assemble the Cups

1. Create Layers: In serving glasses (parfait glasses, mason jars, or dessert bowls), start with a layer of the crushed vanilla wafers.
2. Add Pudding: Spoon a layer of the chilled spiced pudding over the cookies.
3. Add Bananas: Spoon a layer of the warm bananas foster topping (with its sauce) over the pudding.
4. Repeat: Repeat the layers once more, ending with a few banana slices on top.
5. Serve: Serve immediately, or cover and refrigerate for up to an hour. Top with a dollop of whipped cream just before serving.

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Recipe Notes & Tips for Success

· Pudding Shortcut: For a faster version, use a 5.1 oz cook-and-serve vanilla pudding mix. Prepare it according to package directions using whole milk, and whisk in the cinnamon and nutmeg right after it comes off the heat.
· Banana Texture: Don’t overcook the bananas! They should be soft but not mushy. Using bananas that are slightly underripe (yellow with a little green) will help them hold their shape better.
· Non-Alcoholic Version: The rum extract and orange juice combination works wonderfully. You can also use all orange juice for a different, but still delicious, citrus note.
· Make-Ahead: You can make the pudding and the bananas foster compote up to a day ahead. Store them separately in the fridge. Gently warm the compote before assembling the cups to make it saucy again.
· Crispy Element: The vanilla wafers are key for texture. Assemble the cups just before serving if you want the cookies to stay crunchy. For a softer, more cake-like texture (like banana pudding), you can assemble them a few hours ahead.

Enjoy these decadent, easy-to-make cups that bring a taste of New Orleans right to your table