Easy No Bake Banana Pudding in a Cup Recipe | Video

Individual Banana Pudding is an easy eggless dessert. This quick, no bake recipe uses store bought instant vanilla pudding mix. Served in mason jars or cups, this is a great make-ahead sweet treat for parties and get-togethers.

Though it is an instant version, this recipe has all the components of traditional banana pudding. Layers of creamy vanilla pudding with fresh chopped banana and mini vanilla wafers. Check out the video for detailed instructions.

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About the recipe

My family has a huge sweet tooth and we absolutely love our dessert. That said, I love making individual desserts or desserts served in cups more than the regular size ones. They are easy to portion control and are great to make ahead.

What I really enjoy is to convert traditional dessert recipes into mini-size. All you need is cute mini glass cups or mini mason jars for serving.

Banana Pudding is a traditional layered dessert, very popular in American South. Traditional version uses a custard made from scratch with eggs, milk and cornstarch.

To make things easy, my quick, no bake recipe uses store bought instant vanilla pudding mix. Thus saving time and making this an banana pudding without eggs. But other than that difference, everything else in this dessert is exactly same as the traditional version.

Fresh bananas and vanilla wafer cookies form the other layers. Tossing the banana slices with some lemon juice, ensures that they do not oxidize and change color.

You can make this dessert in a trifle bowl. But since I love individual desserts, I serve these banana pudding in cups.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this easy no bake banana pudding in a cup:

• Instant pudding mix - I love using either vanilla, French vanilla or banana flavor.
• Cold Milk - preferably use whole milk for the best texture. But 2% milk would also work. If you want to make this with non-dairy milk, I would recommend either unsweetened oat or almond milk.
• Vanilla extract
• Banana - try to use ripe, firm banana. Mushy, overripe banana will fall apart after layering.
• Lemon or lime juice - to avoid discoloration of banana.
• Vanilla wafer cookies - I prefer using Nilla wafers. You can use either regular size or mini vanilla wafers.
• Condensed milk - optional, for extra bit of sweetness.
• Heavy cream - to make whipped cream topping
• Confectioners sugar

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this easy mini banana pudding recipe:

In a large mixing bowl, combine pudding mix and cold milk. Whisk until mixed thoroughly and the mixture starts to get thick. Add the vanilla extract, condensed milk (is using) and mix well. Set aside to thicken.

Combine the sliced bananas with lemon juice and set aside.

In a medium size mixing bowl, combine heavy cream with the confectioners sugar. Whip it using a whisk or a hand blender until soft peaks form.

Spread some pudding on the bottom of the individual glasses or in a large trifle bowl. Top with a layer of vanilla wafers and a layer of banana slices. Continue layering with custard, wafers and banana.

Top the banana pudding with the whipped cream and crushed vanilla wafers. Serve right away or chill for couple hours. Chilling helps in softening the cookies and makes them cakey and yummy.

Expert Tips

• Feel free to use either vanilla (French vanilla) or banana flavored instant pudding mix.
• Since this banana pudding has no eggs to thicken, using whole milk to make the custard gives the best creamy texture.
• You can use non-dairy milk as well. I recommend using unsweetened oat milk or almond milk.
• DO NO skip the tossing of bananas with lemon/ lime juice. This ensures that the bananas stay fresh and do not discolor.
• Dessert can be assembled up to 2 days in advance.
• Leftovers can be stored in the refrigerator for up to 3 days.

Frequently Asked Questions

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Recipe Card

Individual Banana Pudding

This no bake Banana Pudding is an easy eggless dessert that is great to make-ahead. It is creamy and absolutely delicious. Video included!!

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Chilling Time:: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Course: Dessert

Cuisine: American

Servings: 8 Servings

Ingredients

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For the Pudding:

• 1 3.4 oz. Vanilla Instant Pudding Mix
• 2 cups Cold Whole milk, preferably*
• 2 teaspoons Vanilla extract
• 2 tablespoons Condensed Milk, optional

Other Ingredients:

• 2~3 Medium Ripe Banana, sliced
• 1 tablespoon Freshly Lemon juice
• 12~15 Vanilla Wafer cookies (like Nilla)
• 1 cup Heavy cream
• 2 tablespoons Confectioners Sugar

Instructions

Make the Vanilla Pudding:

• In a large mixing bowl, combine pudding mix and cold milk. Whisk until mixed thoroughly and the mixture starts to get thick. Add the vanilla extract, condensed milk (is using) and mix well. Set aside to thicken.

Prep the Bananas & Whipped Cream:

• Combine the sliced bananas with lemon juice and set aside.
• In a medium size mixing bowl, combine heavy cream with the confectioners sugar. Whip it using a whisk or a hand blender until soft peaks form.

Layer the Dessert:

• Spread some pudding on the bottom of the individual glasses or in a large trifle bowl. Top with a layer of vanilla wafers and a layer of banana slices. Continue layering with custard, wafers and banana.

  Top the banana pudding with the whipped cream and crushed vanilla wafers. Serve right away or chill for couple hours. Chilling helps in softening the cookies and makes them cakey.

Video

Notes

• Feel free to use either vanilla (French vanilla) or banana flavored instant pudding mix.
• Since this banana pudding has no eggs to thicken, using whole milk to make the custard gives the best creamy texture.
• You can use non-dairy milk as well. I recommend using unsweetened oat milk or almond milk.
• DO NO skip the tossing of bananas with lemon/ lime juice. This ensures that the bananas stay fresh and do not discolor.
• Dessert can be assembled up to 2 days in advance.
• Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving: 1Mini Dessert | Calories: 235kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 81mg | Potassium: 238mg | Fiber: 1g | Sugar: 15g | Vitamin A: 568IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 1mg

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