Sweet, creamy, and perfectly portioned, these mini banana cream cups are the ultimate treat for banana lovers. Simple to make and irresistibly delicious, they’re sure to be a hit at any gathering or as a special treat for yourself.
Why This Recipe Works
- Perfect Portion Control: Each mini cup is just the right size for a guilt-free indulgence.
- Easy to Make: With simple ingredients and straightforward steps, anyone can whip these up.
- Customizable: Easily adapt the recipe to suit your taste or dietary needs.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 ripe bananas, sliced
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup banana pudding mix
- 1 1/2 cups cold milk
Equipment Needed
- Muffin tin
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Instructions
Prepare the Crust
Mix the graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of each cup in the muffin tin to form the crust. Chill in the refrigerator for at least 15 minutes to set.
Make the Banana Cream Filling
In a large bowl, whisk together the banana pudding mix and cold milk until smooth. Let it sit for 5 minutes to thicken. Meanwhile, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the pudding mixture.
Assemble the Cups
Layer the banana slices over the chilled crust, then spoon the banana cream filling over the bananas. Smooth the top with a spatula.
Chill to Perfection
Refrigerate the mini banana cream cups for at least 2 hours, or until set. This allows the flavors to meld and the filling to firm up.
Serve and Enjoy
Once chilled, remove the cups from the muffin tin and serve. Garnish with additional banana slices or a sprinkle of graham cracker crumbs if desired.
Tips and Tricks
For an extra smooth filling, ensure your pudding mixture is completely cooled before folding in the whipped cream. If you’re short on time, you can use pre-made graham cracker crusts instead of making your own. For a richer flavor, toast the graham cracker crumbs before mixing with butter. Always use ripe bananas for the best flavor and texture. To prevent browning, toss the banana slices in a little lemon juice before assembling.
Recipe Variations
- Chocolate Lover’s Twist: Add a layer of chocolate ganache under the banana cream filling.
- Nutty Delight: Mix chopped nuts into the graham cracker crust for added crunch.
- Tropical Version: Replace bananas with mango or pineapple for a tropical twist.
- Vegan Option: Use coconut milk and vegan whipped cream to make this recipe dairy-free.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! These mini banana cream cups can be made up to 2 days in advance. Just keep them refrigerated until you’re ready to serve. The flavors actually improve after sitting for a day, making them even more delicious.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. However, they’re best enjoyed within the first 24 hours for optimal texture and freshness.
Can I freeze these?
While you can freeze them, the texture of the whipped cream and bananas may change upon thawing. If you do freeze them, let them thaw in the refrigerator overnight before serving.
Summary
These mini banana cream cups are a delightful, easy-to-make dessert that’s perfect for any occasion. With a creamy filling, crunchy crust, and fresh banana flavor, they’re sure to please everyone. Plus, they’re customizable to suit any taste or dietary preference.
