Peanut Butter-Banana Pudding Cups Recipe

Name: Peanut Butter-Banana Pudding Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup granulated sugar; 3 cups whole milk; 3 large egg yolks, beaten; 1 tablespoon cornstarch; 1/8 teaspoon kosher salt; 1 cup smooth natural peanut butter; 2 large ripe bananas; 32 round vanilla wafer cookies; 1/2 cup heavy cream; 1 tablespoon confectioners' sugar; 2 tablespoons honey-roasted peanuts, roughly chopped

Servings: persons

1
Special equipment: Eight 5-ounce paper cups
2
Whisk together the granulated sugar, 1/3 cup of the milk, egg yolks, cornstarch and salt in a large bowl.
3
Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling.
4
Whisk half into the egg mixture until smooth, then gradually whisk the egg mixture into the milk in the saucepan.
5
Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes.
6
Remove the saucepan from the heat, and whisk in the peanut butter until melted.
7
Transfer to a medium bowl, and let the pudding cool to room temperature, stirring frequently to prevent a skin from forming, about 45 minutes.
8
Cut the bananas into small chunks.
9
Put an even tablespoon of pudding in the bottom of a 5-ounce paper cup; top with 2 cookies and then 1 tablespoon of bananas.
10
Repeat with another layer of pudding, cookies and bananas.
11
Top with a final layer of pudding.
12
Repeat with the remaining ingredients to make 8 pudding cups.
13
Cover the cups with plastic wrap, and refrigerate long enough for the cookies to soften, at least 6 hours and (preferably) overnight.
14
When ready to serve, whip the heavy cream and confectioners' sugar with an electric mixer in a large bowl until medium-to-stiff peaks form.
15
Top each cup with a dollop of whipped cream, and sprinkle with the chopped peanuts.

3191

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup granulated sugar, 3 cups whole milk, 3 large egg yolks, beaten, 1 tablespoon cornstarch, and more.

Yes, Peanut Butter-Banana Pudding Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter-Banana Pudding Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions