Banana Cream Pie Dessert Cups

Banana cream pie dessert cups are a fun, portable way to enjoy banana cream pie! A vanilla wafer crust, creamy banana mousse filling, whipped cream, and fresh banana. Mini banana cream pies are the perfect dessert recipe for parties, bake sales, and picnics!

Ingredients for Banana Cream Pie Dessert Cups

• Vanilla wafer crumbs – Crush the vanilla wafers using a food processor to make fine crumbs. You could also use vanilla sandwich cookies or a graham cracker crumbs to make a graham cracker crust if you prefer.
• Unsalted butter – Melted. You can also use salted butter!
• Instant banana pudding mix – Be sure the pudding mix is instant and not cook and serve. A 3.4 ounce box. You could also substitute banana pudding mix with vanilla pudding mix.
• Milk – Use your favorite milk. I use 2% milk when baking, and no-baking.
• Vanilla extract – Pure vanilla extract enhances the banana flavor and adds subtle vanilla flavor to the whipped cream.
• Heavy cream – Heavy cream or heavy whipping cream work equally well for this recipe.
• Powdered sugar – Adds a touch of sweetness to the whipped cream.
• Banana – Sliced. I recommend using ripe bananas for the best banana flavor and sweetness.

How to Make Banana Cream Pie Dessert Cups

1. In a mixing bowl, combine vanilla wafer crumbs and melted unsalted butter.
2. Portion the crumbs into 28 2-ounce plastic cups. Use one of the plastic cups to press the crumbs into the bottom of the cup.
3. In a large mixing bowl, stir together instant banana pudding mix, milk, and vanilla extract. Chill in the refrigerator for five minutes.
4. Add heavy cream to the banana pudding mixture and whip with an electric hand mixer on medium-high speed until it has a thick and fluffy consistency.
5. Fill a piping bag with the banana pudding mixture and pipe a little banana pudding onto the crust. If you do not have a piping bag, simply spoon the mixture into the cups.
6. Add a slice of banana to each cup. Pipe a layer of the remaining banana pudding mixture on top of the bananas until it fills the cups about 3/4 full.
7. To make the whipped cream, use the electric hand mixer to whip heavy cream, powdered sugar, and vanilla extract until still peaks form.
8. Pipe a little whipped cream on top of each dessert cup and sprinkles on some additional vanilla wafer crumbs.
9. Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days. I actually think they taste best after a few days!

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Banana Cream Pie Dessert Cups

Prep Time 40 minutes mins

Yield: 28 2-ounce cups

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Banana Cream Pie Dessert Cups are a fun, portable way to enjoy banana cream pie! A vanilla wafer crust, creamy banana mousse filling, whipped cream, and fresh banana. These dessert cups are perfect for parties, bake sales, and picnics!

Equipment

• Electric hand mixer
• 28 2 ounce plastic cups with lids click here to purchase the cups

Ingredients 

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Vanilla Wafer Crust

• ▢ 2 cups (220 g) vanilla wafer crumbs
• ▢ ¼ cup (57 g) unsalted butter melted

Banana Mousse Filling

• ▢ 3.4 oz (96 g) instant banana pudding mix
• ▢ 1 ½ cups (366 g) milk
• ▢ ½ tsp (2 g) vanilla extract
• ▢ 1 ½ cups (357 g) heavy cream

Whipped Cream

• ▢ ½ cup (119 g) heavy cream
• ▢ 1 tbsp (8 g) powdered sugar
• ▢ ¼ tsp (1 g) vanilla extract

Additional Ingredients

• ▢ 1-2 (1-2) bananas sliced
• ▢ additional vanilla wafer crumbs for garnish

Instructions

• In a mixing bowl, combine vanilla wafer crumbs and melted unsalted butter.
• Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop Use one of the plastic cups to press the crumbs into the bottom of the cup.
• In a large mixing bowl, whisk together instant banana pudding mix, milk, and vanilla extract. Chill in the refrigerator for five minutes.
• Add heavy cream to the banana pudding mixture and whip with an electric hand mixer on medium-high speed until it has a thick and fluffy consistency.
• Fill a piping bag with the banana pudding mixture and pipe a small amount into the cups. If you do not have a piping bag, simply spoon the mixture into the cups.
• Add a banana slice to each cup on top of the banana pudding. Pipe a layer of the remaining banana pudding mixture on top of the bananas until it fills the cups about 3/4 full.
• To make the whipped cream, use the electric hand mixer to whip heavy cream, powdered sugar, and vanilla extract until still peaks form.
• Pipe a dollop of whipped cream on top of each dessert cup and sprinkle on additional vanilla wafer crumbs.
• Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days. I actually think they taste best after a few days!

Notes

Banana cream pie dessert cups can be stored in the refrigerator for 2 to 3 days. They are best served cold. A great way to serve the cups is out of a cooler!

 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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About Courtney

Baker | 80s Lover | Cookbook Author

Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.

Meet Courtney