From the roundup: 24 Easy Fall Desserts Recipes to Bake This Season
These caramelized banana pudding cups started as something I threw together before a fall dinner party when I did not want to fuss with a full sheet cake. The active work is maybe 30 minutes, and then the fridge does the rest. You caramelize sliced bananas in a skillet with butter and brown sugar, which takes about four minutes total, and the difference between those jammy, golden slices and plain raw banana in pudding is significant enough that I will never go back.
Each cup gets layered in a small mason jar or ramekin: crushed vanilla wafers, vanilla pudding, caramelized bananas with their pan sauce, then another round of each. After two hours in the refrigerator the wafers soften just enough to become almost cake-like, and the whole thing holds its layers when you spoon into it. The whipped cream goes on right before you serve so it stays thick.
I have made these the morning of a dinner and pulled them straight from the fridge after the main course. No slicing, no plating scramble. Six individual cups and everyone gets their own.
Why you will love this
- The caramelized banana layer tastes richer and more complex than raw banana, and it only takes about four minutes in the pan.
- Individual cups mean no cutting or serving at the table, which matters when you have guests.
- You can assemble them the morning of and forget about dessert until it is time to eat.
- The wafer layer softens overnight into something closer to a thin cake layer, which most people prefer to a crunchy crumb.
- The recipe scales easily if you need more than six portions.
Tips for success
- Do not move the banana slices for the first two minutes in the pan. Letting them sit undisturbed is what gives them that golden color on the bottom. If you stir them around, they steam instead of caramelize.
- Pull the bananas off the heat before they look fully done. They continue to soften as they cool, and if they fall apart in the pan they will turn to mush in the cups.
- Let the caramelized bananas cool for at least five minutes before layering. Hot bananas will thin out the pudding and make the layers slide.
- Crush the wafers by hand in a zip-top bag so you get a mix of crumbs and small pieces. Fine powder compacts into a dense paste once it absorbs the pudding, and that is not what you want here.
Common questions
- Can I use homemade pudding instead of instant? Yes. Just make sure it is fully set and cold before you layer, or it will be too loose to hold the wafers in place.
- What if my bananas are very ripe? Very soft bananas will break down faster in the pan. Use bananas that are ripe but still firm enough to hold a coin shape when sliced.
- Can I make these in wine glasses instead of mason jars? Any vessel with straight or slightly tapered sides works. Avoid wide shallow bowls where the layers spread out too thin.
- Do the cups need to chill the full two hours? Two hours is the minimum. The wafers need that time to absorb the pudding and soften properly. If you pull them out early the texture is off.
Substitutions
The vanilla wafers are classic here, but gingersnaps or graham crackers both work and lean a little warmer in flavor for fall. If someone in your house avoids dairy, coconut milk pudding and vegan butter caramelize the bananas just as well. A small splash of bourbon stirred into the brown sugar in the pan is a nice addition for an adults-only version, but it is not necessary.
For picky eaters who do not like cooked fruit, you can layer in fresh banana slices on one or two cups and still caramelize the rest. The fresh ones will brown slightly overnight, so plan to serve those cups the same day you assemble them.
Make-ahead and storage
Assemble the cups up to 24 hours ahead, cover each one loosely with plastic wrap, and refrigerate. The flavors settle together overnight and the wafer layers soften further, which most people find better than a freshly assembled cup. Do not add the whipped cream until right before serving or it will deflate and weep into the pudding.
Leftover cups keep in the refrigerator for up to two days. Do not freeze assembled cups. The pudding breaks down when thawed and the bananas turn gray and watery. There is no good way to recover a frozen cup, so just plan to finish them within two days of assembly.
Caramelized Banana Pudding Cups
Ingredients
Equipment
Method
- Make the pudding first so it has time to set. In a medium bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until it begins to thicken. Cover the bowl with plastic wrap and refrigerate for at least 10 minutes.
- While the pudding chills, caramelize the bananas. Melt the butter in a medium skillet over medium heat. Add the brown sugar, cinnamon, and salt and stir to combine. Let it bubble for about 30 seconds, then add the banana slices in a single layer.
- Cook the bananas for 2 minutes without moving them so they get some golden color on the bottom. Gently flip each slice and cook for another 1 to 2 minutes until they are soft, glazed, and deep golden. Do not cook them until they fall apart. Remove from heat and let them cool for 5 to 10 minutes.
- Crush the vanilla wafers into rough crumbles. You can put them in a zip-top bag and crush with your hands or a rolling pin. You want some crumbs and some small pieces, not fine powder.
- Layer each jar or ramekin starting with a layer of crushed wafers on the bottom. Add a layer of vanilla pudding, then a few caramelized banana slices with their caramel sauce. Add another layer of crushed wafers, then more pudding, finishing with a few more banana slices on top.
- Cover each cup loosely with plastic wrap and refrigerate for at least 2 hours so the layers set and the wafers absorb the pudding slightly.
- Right before serving, whip the cold heavy cream with powdered sugar and vanilla using a hand mixer or stand mixer until soft peaks form, about 2 to 3 minutes. Add a dollop of whipped cream on top of each cup and serve cold.
Notes
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