Banana Pudding Cups
Prep time
Cook time
Total time
A Southern Classic: Banana Pudding in Portable Cups - perfect for your next picnic!
Serves: 5 servings
  • ½ c sugar
  • 3 Tb cornstarch
  • ¼ tsp salt
  • 2 c milk
  • 1 t vanilla
  • 1 Tb bourbon
  • 1 Tb butter
  • 2 bananas
  • vanilla wafers (about 2 cups)
  • whipped cream
  • banana chips
  • caramel sauce
  1. To begin, in a saucepan combine the sugar, cornstarch and salt. Whisk these together.
  2. Pour in the milk and turn the stove on to medium heat. Stirring continually, bring the mixture up to a gentle boil, and let it bubble for one minute.
  3. Add in the vanilla, bourbon and butter. Whisk until it is all mixed in. Remove it from the heat and set aside for now.
  4. Cut the bananas into thin slices. In your jars, layer vanilla wafer cookies and banana slices, then spoon some of the pudding over the top.
  5. Repeat the layers until you have about an inch of space at the top.
  6. Cover the jars with the lids and refrigerate overnight.
  7. When you are ready to serve these at your picnic, top them with a dollop of whipped cream, a drizzle of caramel sauce and dried banana chips. Enjoy!
Prep time includes overnight refrigeration.
Recipe by Cosmopolitan Cornbread at