These banana pudding cups are a crowd-pleasing dessert that’s easy to make, uses simple ingredients, and tastes dreamy and decadent. I love them because they’re no-bake, perfectly portioned for individual servings, and ideal for parties. Served cold and creamy, they’re the ultimate summer dessert—decadent with banana flavor and pure joy in every bite.
🧾 What You’ll Need to Make Banana Pudding Cups
You only need a few simple ingredients to make this banana dessert:
- Cold milk: The milk must be cold because if it is warm, the pudding may not thicken properly. We don’t want runny pudding, so keep your milk cold until you are ready to use it.
- Instant vanilla pudding mix: It’s interesting to consider, but the traditional pudding used in classic banana pudding is actually vanilla. You can swap in banana-flavored pudding if you want a richer banana flavor.
- Heavy whipping cream: The richness of fresh heavy cream can’t be beat with any substitute. Since you will already beat this in a bowl, go for the good stuff. It is so worth it.
- Powdered sugar: Powdered sugar will dissolve almost instantly in the whipping cream. This is your secret ingredient for creating that silky texture in the pudding.
- Vanilla extract: Adds warmth and depth of flavor to the whipped cream.
- Bananas: Choose ripe but firm bananas for the best texture and flavor. Look for bananas that are mostly yellow with a few brown speckles.
- Nilla Wafer cookies: These classic cookies bring crunch, sweetness, and that signature banana pudding vibe.
Tip: See the recipe card below for the full ingredient amounts and detailed instructions!
How to Make Individual Banana Pudding Cups
Step 1: Make the pudding.
In a medium mixing bowl, whisk together the cold milk and instant vanilla pudding mix until thickened. Cover the bowl and refrigerate until needed.
Step 2: Whip the cream.
In another medium mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium speed until stiff peaks form (about 2–3 minutes).
Step 3: Prepare the cups.
Set six clear plastic 9-ounce punch cups on the counter or a cookie sheet for easy assembly.
Step 4: Add banana slices.
Place banana slices along the bottom and sides of each cup so they are visible from the outside.
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Step 5: Layer the pudding.
Scoop ¼ cup of the vanilla pudding into the bottom of each cup and spread it out to fully cover the banana slices.
Step 6: Add Nilla Wafers.
Place 4–5 Nilla Wafer cookies into each cup on top of the pudding, positioning the round sides so they are visible through the sides of the cup.
Step 7: Add whipped cream.
Scoop ¼ cup of whipped cream into each cup and spread it out evenly to cover the cookie
Step 8: Repeat with pudding.
Divide the remaining vanilla pudding evenly among the cups, spreading it gently on top of the whipped cream.
Step 9: Garnish and chill.
Top each cup with a dollop of whipped cream and a Nilla Wafer for garnish. If serving immediately, add a slice of banana on top. Otherwise, cover and refrigerate until ready to serve.
FAQ’s
Can I make banana pudding cups ahead of time?
Yes, you sure can, but I want to warn you. The bananas will start to brown after about 24 hours, even when refrigerated. This is why I recommend assembling these individual banana pudding cups the same day you plan to serve them. With that said, making them in advance will not impact the flavor.
How do I keep the bananas from turning brown?
You can’t entirely stop sliced bananas from turning brown, but to slow down browning, lightly brush the banana slices with some lemon juice. Just use a light hand — too much can affect the flavor. Keeping the cups tightly covered and refrigerated also helps.
Can I use store-bought whipped topping instead of homemade whipped cream?
Yes, you can substitute whipped topping like Cool Whip if you prefer, but I don’t recommend it. However, freshly whipped heavy cream gives these banana pudding cups a richer, fresher flavor.
What’s the best type of pudding for banana pudding?
Vanilla pudding is the type typically used in banana pudding. It complements the flavor of the cookies and the bananas perfectly. But you can use banana-flavored pudding mix if you want to increase the banana flavor.
Can I use different cookies instead of Nilla Wafers?
Definitely! While Nilla Wafers are the classic choice, you could use shortbread cookies, graham crackers, or even vanilla sandwich cookies for a fun twist. I even like the idea of Golden Oreos just to mix things up a bit.
How do I know if a banana is ripe enough to use?
Great question. I struggle with this myself. Look for bananas that are mostly yellow with a few brown speckles. They should be slightly soft to the touch but not mushy. Overripe bananas can make the dessert watery, so it’s best to use firm, sweet bananas.
Can I freeze banana pudding cups?
No, don’t do this. It’s not recommended. Freezing changes the texture of both the pudding and the bananas, making them watery and mushy once thawed.
Banana Pudding Cups
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Ingredients
- 2 cups cold milk
- 1 package 3.4 ounces instant vanilla pudding mix
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large bananas peeled and sliced
- 36 Nilla Wafer cookies
Instructions
- In a medium mixing bowl, whisk together the cold milk and instant vanilla pudding mix until thickened. Cover and refrigerate until needed.
- In another medium mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium speed until stiff peaks form (about 2–3 minutes).
- Set 6 clear plastic 9-ounce punch cups on the counter or a cookie sheet.
- Place banana slices along the bottom of each cup around the sides so they are visible from the outside.
- Scoop ¼ cup of the vanilla pudding into the bottom of each cup and spread it out to fully cover the banana slices.
- Place 4–5 Nilla Wafers into each cup on top of the pudding layer, positioning the cookies so the round sides face outward and are visible through the cups.
- Scoop ¼ cup of whipped cream into each cup and spread it out to fully cover the cookies.
- Divide the remaining vanilla pudding evenly among the cups.
- Top each with a dollop of whipped cream and a Nilla Wafer for garnish. If serving immediately, add a slice of banana on top as well.
