Bringing Grandma's recipes to your kitchen, one slice at a time.


Banana Pudding Cake Cups

Banana Pudding Cake Cups


2/3 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups milk
2 tablespoons softened butter
1 tablespoon vanilla (or 1 1/2 teaspoons vanilla bean paste)

1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla (or 1/2 teaspoon vanilla bean paste)

24 whole vanilla wafer cookies
30 vanilla wafer cookies, coarsely crushed
2 bananas, peeled and sliced



In a medium saucepan, stir sugar, cornstarch, and salt together. In a separate bowl, combine egg yolks and milk and whisk together. Over medium heat, gradually whisk the milk and egg mixture into the cornstarch mixture. Cook on medium heat stirring constantly until thickened and boiling. Boil for one minute then remove the pan from the heat. Stir in softened butter and vanilla.
Cool the pudding to room temperature. An ice bath will speed this up if needed.

Add the heavy whipping cream, sugar and vanilla to the bowl of an electric mixer with the whisk attachment fitted. Turn mixer to medium speed for a minute, then increase speed to high and the cream thickens. Whisk until cream has thickened to soft peaks, about 2 more minutes.

Arrange eight 1-cup jars on a tray or baking sheet.
Gently fold 1/3 of the whipped cream into the cooled pudding, being careful not to stir the air out of the whipped cream. Pour the pudding into a gallon size Ziploc bag, squeeze the air out, and seal the bag. Cut a 1/2 inch hole in one of the corners. Pipe a small dollop of pudding into the bottom of each jar. Press three whole vanilla wafer cookies into each jar in a single layer. Pipe another layer of pudding to cover the cookies, then three slices of banana. Add a tablespoon or so of crushed cookies over the bananas, reserving a 1/4 cup for garnish on the very top. Pipe the remaining pudding over the crushed cookie layer, and then top with a spoonful of the remaining whipped cream. Sprinkle with crushed cookies. Cover the cups with a sheet of plastic wrap and refrigerate for 3-4 hours, so that the cookies have time to soften. Top with a banana slice or two just before serving if desired.
These pudding cups are best served anywhere from 3-24 hours after assembling.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?