I’ve been making small banana pudding recipe for years, and it’s always a hit with my family. It’s a classic dessert that’s easy to make and requires just a few ingredients.
I love how the creamy pudding, sweet bananas, and crunchy Nilla wafers all come together to create a delicious treat. My kids always ask for seconds, and I’m happy to oblige because this recipe is not only tasty but also relatively healthy compared to other desserts.
The best part is that it’s incredibly versatile – you can serve it as a snack, a dessert, or even a brunch item. I’ve even taken it to potlucks and family gatherings, where it’s always a crowd-pleaser.
The key to this recipe is using high-quality ingredients, such as fresh bananas and real vanilla extract. Don’t be tempted to skip these details, as they make all the difference in the final product.
With its comforting flavors and satisfying texture, this small banana pudding recipe is sure to become a staple in your household too.
Small Banana Pudding
4.8 from 1658 votes
A creamy, no-bake banana pudding made in small batches. Perfect for a quick dessert with layers of vanilla wafers, fresh bananas, and silky pudding.
1In a medium saucepan, whisk together sugar, cornstarch, and salt.
2Gradually whisk in milk until smooth, then whisk in egg yolks until fully incorporated.
3Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens and begins to bubble, about 5 to 7 minutes.
4Once it bubbles, continue stirring for 1 minute more to ensure the cornstarch is fully cooked and the pudding is smooth.
5Remove the saucepan from heat and stir in vanilla extract and butter until the butter is completely melted and the pudding is glossy.
6Transfer the pudding to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool at room temperature for 10 minutes.
7Then refrigerate until completely chilled, about 30 minutes.
8While the pudding chills, whip the heavy cream and powdered sugar together using an electric mixer on medium-high speed until soft peaks form, about 2 to 3 minutes.
9The cream should be light and fluffy but not stiff.
10Set aside in the refrigerator until ready to use.
11To assemble, layer a small amount of vanilla wafers at the bottom of each serving cup, then add a layer of sliced bananas, followed by a generous spoonful of chilled pudding.
12Repeat the layers once more, finishing with a dollop of whipped cream on top.
13For best texture, refrigerate the assembled puddings for at least 1 hour before serving to allow the wafers to soften slightly.
For a lighter version, use 2% milk and reduce butter to 1 tablespoon. The pudding will keep in the refrigerator for up to 2 days, but the bananas may darken slightly.
Watch Video Of How Small Banana Pudding Works
This small banana pudding recipe is always a good idea for any occasion – whether it’s a family gathering, a potluck, or just a quick dessert after dinner.
It’s easy to make ahead of time and can be refrigerated for up to three days or frozen for up to two months.
When serving, consider garnishing with additional sliced bananas or whipped cream for an extra-special treat.
❓ Frequently Asked Questions About Small Banana Pudding
What type of bananas are best for this recipe?
I prefer to use ripe Cavendish bananas for their sweet flavor and creamy texture. You can also use other varieties like Lady Finger or Gros Michel if you like.
Can I substitute the Nilla wafers with another type of cookie?
While Nilla wafers are traditional in this recipe, you can definitely experiment with other types of cookies or even crushed graham crackers if you prefer.
How do I store leftover banana pudding?
If you have any leftover pudding, it’s best to store it in an airtight container in the refrigerator for up to three days. Make sure it’s tightly covered so that the pudding doesn’t dry out or develop an off flavor.
Can I freeze banana pudding?
Yes, you can freeze banana pudding for up to two months. Simply place the pudding in an airtight container or freezer bag and store it in the freezer until you’re ready to thaw and serve.
How do I reheat banana pudding?
If you’re reheating individual portions of banana pudding, simply microwave them for 10-15 seconds or until warmed through. If you’re reheating a large batch of pudding, you can heat it in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
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