Banana Pudding Cups

Banana Pudding Cups

These Banana Pudding Cups are simple to make and can be made ahead of time for a simple dessert the next day. Trifle option included!

Ingredients :

• 4 eggs , divided
• 1/2 cup sugar
• 3 tablespoons flour
• 1/2 teaspoon fine sea salt
• 2 cups milk
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 4 bananas , sliced
• 8 ounces shortbread cookies , such as chessman or nilla wafers
• whipped cream for topping

Directions

1. Separate the yolks for the whites on 3 of the eggs. Place the yolks in a large mixing bowl and discard the whites (or save for another recipe, see note). In the prep bowl add in the last whole egg (both yolk and whites). Whisk together and set aside.
2. In a medium saucepan, combine the sugar, flour and salt, stirring to combine.
3. Turn the heat to low and then stir in the eggs and milk.
4. Heat the pudding in the saucepan over low heat for 10 minutes whisking continuously. This will help the pudding stay smooth. Do not not boil the pudding- it could curdle.
5. Once the pudding starts to thicken, remove it from the heat and stir in the butter and vanilla extract.
6. Optional: Run the pudding through a sieve to remove any small lumps and make the pudding smooth. This does not affect the flavor, just the texture. If you do not have one or your pudding already smooth, that is okay and you can skip this step.
7. Pour the finished pudding into a large bowl, cover it then store in the fridge to chill for 1 hour or until thickened.
8. To assemble the pudding cups, evenly divide the vanilla pudding between 8 small cups, top with one hand crumbled shortbread cookie, then 3 banana . Repeat this pattern 2-3 times depending on how large your dishes are. Store in the fridge for at least an hour (the longer the better to allow the cookies to soften).
9. When ready to serve, top with a dollop of whipped cream and more crumbled shortbread cookies or fresh banana slice, if desired.