Mini Banana Puddings

These Mini Banana Puddings are so creamy and decadent with layers of homemade vanilla pudding, mini vanilla wafers, and banana slices. Their mini size makes them perfect for individual servings and serving them in mini trifle dishes shows off their beautiful layers.

This pudding is so easy to make and tastes delicious. You'll make the pudding first so it has time to chill in the fridge for at least two hours. Once chilled you'll make the whipped cream and start assembling.

A FEW NOTES BEFORE WE GET STARTED.

• Room Temperature Ingredients:
  • Eggs: You'll want to make sure that the egg yolks are at room temperature to ensure that they are properly incorporated into your pudding. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Whisk the sugar, cornstarch, and salt together in a saucepan. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.

Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks. Once the pudding on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.

Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.

Remove the pudding from the heat and whisk in the vanilla. Transfer pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.

Once your pudding is chilled, combine the heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Transfer pudding to a pastry bag.

Line the bottom of a small trifle dish with a layer of Mini Nilla Wafers.

Pipe a layer of pudding on top followed by another layer of wafers.

Slice bananas. Add a layer of banana slices on top followed by more pudding. Add another layer of wafers, then banana slices. Top with a dollop of whipped cream. Repeat this for the other three servings. Enjoy!

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