These banana pudding cups are my from-scratch take, layered in individual cups so there is no scooping and no fighting over the last one. It is such a favorite in my house that my son requests it instead of cake for his birthday. The small upgrade that makes it the one people ask me to bring: buttery Chessmen cookies instead of the usual vanilla wafers.

Close up view of finished banana pudding cup.

Save this Recipe!

We'll email this post to you, so you can come back to it later!

This is my homemade take on the Southern classic. No box of instant pudding, no tub of whipped topping. You cook a quick vanilla pudding, fold it with cream cheese and freshly whipped cream, and layer it ahead so the cookies soften into something cake-like. The make-ahead is the whole point: assemble the night before, add whipped cream right before serving, done.

If you bake with bananas as often as I do, you already know my banana bread with pecans and cinnamon crunch banana bread. These cups are the no-bake one for hot days.

Why You’ll Love This Recipe

From scratch, no box mix. Real vanilla pudding cooked on the stove, folded with cream cheese and fresh whipped cream. It tastes nothing like the instant version, and it is easier than you would think.
Made ahead, on purpose. You assemble these the night before so the cookies soften into something cake-like. Add the whipped cream right before serving and you are done.
No scooping, no serving drama. Individual cups mean built-in portions. They travel to potlucks and picnics without a mess.
That buttery Chessmen layer. Pepperidge Farm Chessmen give a rich, shortbread bite that plain vanilla wafers can’t. It is the small swap that makes people ask for the recipe.
A reliable crowd-pleaser. One batch makes 8, doubles cleanly to 16, and disappears first at every gathering I bring it to.

Banana pudding cups ingredients

Overhead view of banana pudding cup ingredients in bowls.

Pepperidge Farm Chessmen cookies: the buttery shortbread is what sets this apart from a Nilla-wafer version. You need 2 boxes, and they live near the fancier cookies at Giant, not with the Nilla wafers. Nilla wafers work if that is what you have.
Bananas: ripe but firm, yellow with few or no brown spots. Overripe bananas turn to mush and brown faster once sliced.
Whole milk: do not swap for low-fat or non-dairy here. The milkfat is what makes the pudding set creamy instead of thin.
Cream cheese and sweetened condensed milk: the two together give the pudding its tang and structure so it holds in a layer instead of sliding.
Egg yolks: they thicken the pudding and make it rich. Save the whites for an angel food cake.

See the recipe card below for full measurements.

Substitutions and Variations

Nilla wafers: the classic swap for Chessmen. You lose the buttery shortbread note but gain the nostalgic banana-pudding flavor. Vanilla wafers, graham crackers, shortbread, or Biscoff all work.
One 9×13 dish: instead of individual cups, layer everything in a 9×13 pan for 2 full layers of cookies, bananas, and pudding.
Strawberry banana cups: add fresh strawberry slices between the layers.
Salted caramel: drizzle homemade salted caramel sauce between the layers.
Chocolate: whisk 2 tablespoons cocoa powder into the pudding, or add a layer of crushed chocolate cookies.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

How to make banana pudding cups

Sugar, cornstarch, and salt whisked together in a saucepan to start homemade banana pudding.

Whisk the sugar, cornstarch, and salt together in a medium (4-quart) nonreactive saucepan.

Vanilla pudding cooking and bubbling in a saucepan on the stove.

Slowly whisk in the milk and egg yolks until smooth. Cook over medium heat, whisking constantly, until large bubbles form. Reduce the heat to low and cook for 1 minute, or until thick.

Thick from-scratch vanilla pudding cooling in a glass bowl.

Off the heat, transfer the pudding to a medium bowl. Stir in the butter and vanilla until combined. Press plastic wrap directly against the surface and refrigerate for 1 to 4 hours.

Heavy cream whipped to soft peaks in a stand mixer bowl.

Whip the heavy cream to soft peaks in a stand mixer fitted with the whisk attachment. Transfer to a separate bowl.

Cream cheese, condensed milk, and pudding whipped smooth for banana pudding cups.

Using the same mixer bowl, beat the cream cheese and condensed milk until smooth. Add the chilled pudding and whip until light and fluffy.

Whipped cream being folded into the banana pudding filling.

Transfer to a large bowl and fold in the whipped cream.

A Chessmen cookie and banana slices layered in the bottom of a glass for banana pudding cups.

Place a Chessmen cookie in the base of each glass, then 3 to 4 banana slices.

A layer of pudding spread over banana slices in a banana pudding cup.

Spread a layer of the pudding mixture over the bananas, covering them completely.

Layered banana pudding cups with cookies, bananas, and pudding.

Repeat the layers: cookie, 3 to 4 banana slices, pudding.

Whipped cream piped on top of homemade banana pudding cups.

Cover with plastic wrap and refrigerate 8 to 24 hours. Top with whipped cream right before serving, if desired.

Whipped cream topping

Whip 2 cups of cold heavy cream, 3 tablespoons of granulated or powdered sugar, and 1 teaspoon of vanilla to soft peaks. Pipe onto the cups just before serving with a large piping bag and a 1M tip.

The best cookies for banana pudding cups

Chessmen are my pick for the buttery, shortbread bite, but banana pudding is forgiving. Nilla wafers are the traditional choice and give you that classic flavor. Shortbread cookies, graham crackers, Biscoff, gingersnaps, or ladyfingers all work too. Whatever you use, the cookies soften into a cake-like layer after 8 hours in the fridge, so build the cups ahead of time for the best texture.

Sarah’s Tips

Use ripe but firm bananas. Yellow with few brown spots. Overripe bananas go mushy and brown fast once sliced.
Chill the pudding fully before layering. It needs about 4 hours to set to a spreadable, sliceable consistency. Warm pudding will slide off the bananas.
Build ahead so the cookies soften. The 8-hour chill is not optional if you want the cake-like layers. Overnight is even better.
Add whipped cream at the last minute. Pipe it on right before serving so it stays fresh and holds its shape.
Keep the bananas from browning by burying them. The pudding is your best defense. Coat every slice completely so no banana is exposed to air, keep the cups covered, and slice the bananas right before you assemble. Sealed under pudding, they stay good for the 1 to 2 days these are at their best. A very light brush of lemon juice can help too, but use only a little so it does not add tartness.

Banana pudding cups FAQs

Stored airtight in the fridge, 3 to 4 days. The cookies keep softening over time, so they are best in the first day or two.

Yes, that is the whole idea. Assemble them 8 to 24 hours ahead and keep them covered in the fridge. Add the whipped cream topping right before serving.

You can, but the from-scratch pudding is what makes these taste homemade. If you are short on time, prepare a box of instant vanilla per the package and proceed with the layering.

The pudding does most of the work. Coat every banana slice completely and keep the cups covered, so the fruit is sealed off from air. Slice the bananas right before assembling and use ripe but firm fruit. A light brush of lemon juice can help as a backup, but go easy so it does not add tartness. These are best in the first 1 to 2 days anyway.

Close-up view of the finished banana pudding cup.

Storage

Refrigerator: Cover tightly or store in an airtight container and refrigerate for 3 to 4 days. Note the cookies soften more each day.

Make-ahead: Assemble 8 to 24 hours ahead. You can also make just the pudding up to 2 days ahead, with plastic wrap pressed to the surface, and layer later.

Freezing: Assembled cups do not freeze well; the pudding and bananas change texture once thawed. If you want to get ahead, freeze the pudding on its own, then thaw and assemble with fresh bananas and cookies.

Whipped cream: Always add it just before serving to keep it fresh.