Creamy Banana Custard Cups

Alright, these Creamy Banana Custard Cups? They’re smooth, sweet, and packed with real banana flavor in every spoonful. Think rich vanilla custard layered with fresh banana slices, a hint of cinnamon, and maybe a dollop of whipped cream on top—total comfort in a cup.

I made them on a quiet afternoon, and let me tell you… they didn’t last long. That creamy texture with soft, ripe bananas? So simple, but so satisfying.

And the best part? No baking needed. Just cook the custard, layer it up, chill, and enjoy. Let’s make a batch together—you’re gonna love how easy (and cozy) these little cups turn out!

Why You’ll Love This Recipe

• Classic Flavor with Homemade Touch: The banana-and-vanilla pairing is timeless, but this version uses a stovetop custard made with real egg yolks and cream for depth of flavor.
• Perfect Texture Contrast: Creamy custard, soft ripe bananas, and crunchy cookie layers deliver contrast in every spoonful.
• No Oven Needed: This stovetop recipe is ideal for warm weather or anytime you want a dessert without baking.
• Versatile & Make-Ahead: Easily customizable with different cookies or fruit, and perfect for prepping the day before.
• Kid-Friendly & Elegant: Equally at home in a child’s lunchbox or on a dinner party dessert tray.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Chill Time: Minimum 2 hours, best overnight
Total Time: 2.5 to 4.5 hours (including chilling)

Yield: Makes 6 standard servings (about ½ cup each). Double the recipe for larger gatherings.

Skill Level: Beginner-friendly, but involves stovetop custard which requires attention. Stirring constantly while cooking is key to avoid curdling.

Flavor Profile: Creamy, sweet, mellow banana flavor balanced with rich vanilla and a hint of salt.

Texture Profile: Silky custard layered with tender banana slices and slight cookie crunch—spoonable and satisfying.

Required Kitchen Tools

• Medium Heavy-Bottomed Saucepan: Prevents scorching when cooking custard over medium heat.
• Whisk: Essential for stirring custard evenly and breaking up lumps.
• Medium Heatproof Mixing Bowl: For tempering egg yolks without scrambling them.
• Measuring Cups & Spoons: Precision is key in custard-making.
• Silicone Spatula: Great for scraping down edges of the pan.
• Mesh Strainer (Optional): For straining out any tiny lumps for ultra-smooth custard.
• Serving Glasses or Ramekins: Clear cups showcase the layers nicely.
• Plastic Wrap: Keeps skin from forming on the custard while it chills.

Ingredients for Creamy Banana Custard Cups

Here’s everything you’ll need, with a chef’s note on why each ingredient matters:

• 2 cups Whole Milk: The foundation of the custard—whole milk has the perfect balance of fat and body.
• ½ cup Heavy Cream: Boosts the creaminess and adds richness you can taste.
• 4 large Egg Yolks: Provide structure and color. Yolks thicken the custard gently without flour or gelatin.
• ½ cup Granulated Sugar: Enough to sweeten the custard but keep banana flavor forward.
• 2 tablespoons Cornstarch: Ensures a silky, spoonable texture without the need for flour or eggs alone.
• 1 tablespoon Unsalted Butter (optional): Adds shine and softness to the finished custard.
• 1½ teaspoons Vanilla Extract: Use pure vanilla extract for deep, aromatic flavor.
• ⅛ teaspoon Salt: Enhances the overall flavor without making the dish salty.
• 2 large Ripe Bananas: Choose bananas with bright yellow skin and minimal spotting for the best texture.
• ¾ cup Crushed Vanilla Wafers or Butter Cookies: Add texture and a nostalgic touch. Graham crackers or shortbread also work well.

Variations for Banana Custard Cups

• Mini Banana Pudding Cups: Use whipped topping instead of cream in the custard and layer with more cookies for a classic Southern-style banana pudding vibe.
• Boozy Banana Custard: Add a tablespoon of banana liqueur or dark rum to the custard after removing from heat for an adult twist.
• Chocolate-Banana Custard Cups: Swirl in 2 tablespoons of melted dark chocolate into half the custard and create a layered chocolate-banana version.
• Banana Cream Pie Parfaits: Layer the custard in tall glasses with crushed pie crust and top with whipped cream for a no-bake twist on banana cream pie.
• Healthier Version: Use coconut milk instead of cream and reduce sugar slightly for a lighter, dairy-reduced option.

How to Make Creamy Banana Custard Cups – Step-by-Step Instructions

Step 1: Heat the Milk and Cream

In a medium heavy-bottomed saucepan, combine 2 cups whole milk and ½ cup heavy cream. Heat over medium heat, stirring occasionally, until the mixture is warm and steaming but not boiling (about 3–5 minutes). Remove from heat.

Chef’s Tip: Heating the dairy gently allows the egg yolks to mix in smoothly later without curdling. Don’t skip this step.

Step 2: Whisk the Egg Mixture

In a separate medium heatproof bowl, whisk together:

• 4 large egg yolks
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ⅛ teaspoon salt

Whisk until the mixture is pale yellow, smooth, and slightly thickened. This step ensures your custard will thicken properly and not taste eggy.

Step 3: Temper the Egg Yolks

Slowly pour about ½ cup of the warm milk mixture into the egg mixture, whisking constantly to avoid scrambling. Then, gradually pour the tempered egg mixture back into the saucepan with the remaining milk.

Chef’s Tip: Constant whisking is critical here. It helps the eggs slowly adjust to the heat, which prevents curdling and results in a smooth custard.

Step 4: Cook the Custard

Place the saucepan back over medium-low heat. Whisk continuously and cook for about 6–8 minutes, or until the custard thickens enough to coat the back of a spoon. Do not let it boil.

Once thickened, remove from heat and stir in:

• 1½ teaspoons vanilla extract
• 1 tablespoon unsalted butter (optional, for added creaminess)

Strain through a mesh sieve if you want an ultra-smooth finish.

Step 5: Chill the Custard

Transfer the custard to a shallow bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours, or overnight for best results.

Step 6: Assemble the Cups

Once the custard is chilled and thickened:

1. Slice 2 ripe bananas into thin coins.
2. In each serving glass or ramekin, add a layer of crushed cookies, followed by a layer of banana slices, then a layer of custard.
3. Repeat the layers one more time, ending with custard on top.
4. Optionally, garnish with crushed cookie crumbs or a few fresh banana slices just before serving.

How to Serve Banana Custard Cups

Serve chilled, straight from the fridge. These are ideal for:

• Weeknight Desserts: Simple and satisfying for a quick after-dinner treat.
• Potlucks or BBQs: Assemble in small plastic cups for easy serving.
• Dinner Parties: Use glass ramekins or mini trifle bowls for an elevated look.
• Kids’ Snacks: Serve with crushed graham crackers and plastic spoons for mess-free fun.

How to Store Banana Custard Cups

• Refrigerator: Store assembled custard cups in the fridge for up to 3 days, covered tightly with plastic wrap. Best served within 24 hours for optimal banana texture.
• Make Ahead Tips: You can prepare the custard 1–2 days in advance and store it separately. Assemble with bananas and cookies on the day of serving.
• Banana Browning Tip: Brush banana slices with a little lemon juice to reduce browning if storing overnight.

Tips and Tricks for Success

• Use ripe bananas but not overripe: Too much brown spotting = mushy texture.
• Keep stirring the custard: This prevents it from sticking or scrambling.
• Don’t skip tempering the eggs: It’s the key to a smooth, creamy custard.
• Add a decorative touch: Top with whipped cream, fresh mint, or a drizzle of caramel sauce for special occasions.
• Use quality vanilla extract: It’s the main flavoring, so go for the real deal.

Nutrition

Nutrient	Per Serving (1 of 6)
Calories	~265 kcal
Carbohydrates	34g
Protein	4g
Fat	12g
Saturated Fat	6g
Cholesterol	130mg
Sodium	85mg
Sugar	21g
Fiber	1g
Calcium	~100mg
Iron	0.5mg

Note: Nutrition values are approximate and may vary depending on exact brands and portion sizes.