Banana Pudding Bites
These banana pudding bites look amazing, but aren’t actually that hard to put together.
They’d make a cute dessert for a summer potluck or a special treat for Father’s Day (especially if Dad likes treats made with bananas!).
Make sure you prepare the banana pudding bites in advance to give them enough time to cool down completely. At least one hour is recommended if you want to eat them cold. (It is also optional if you’d like to serve them warm, just out of the oven.)
Here’s what you need to make them.
Ingredients for Banana Pudding Bites
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How To Make Banana Pudding Bites
Step One: Preheat the oven to 375 degrees.
Step Two: In a small bowl, stir the sugar, cornstarch and salt together.
Step Three: In a medium saucepan, whisk the 4 egg yolks with the milk and pour in the sugar mixture. Continue to stir over medium heat for about 8-10 minutes until the pudding has thickened. Remove from the heat and stir in the butter and vanilla. Set aside to cool slightly.
Step Four: Using a mini muffin pan (pictured is silicone, so not necessary to spray or line it, but if using metal, I would advise to either spray or use mini cupcake liners), place a wafer, flat side down in the bottom of each cup. Next, place a slice of banana on top of each wafer.
Step Five: Using a spoon, carefully add the pudding on top to cover and go down the sides of each banana slice and cookie. Do not overfill as you will be adding a meringue topping.
Step Six: In a medium sized bowl, place the 4 eggs white and using a hand mixer (stand mixer works equally as well), start beating the eggs whites while slowly adding the sugar until it is incorporated. Stiff peaks will form when they are done.
Step Seven: Place the egg whites in a piping bag and cover the top of each bite. Place the tray in the oven and bake for 7-10 minutes, until the tops are slightly browned. Keep a close eye as the banana pudding bites can turn brown very quickly. Remove and either serve warm, or they can be chilled and served cold. Keep any leftovers in an airtight container for up to 2 days in the refrigerator.
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Banana Pudding Bites
Description
These banana pudding bites look amazing, but aren’t actually that hard to put together.
Ingredients
½ c sugar + 3 Tbsp
½ tsp salt
2 Tbsp cornstarch
4 eggs, separated
2 ¼ c whole milk
1 tsp vanilla
2 Tbsp butter
3 c vanilla wafers
2–3 ripe bananas
Instructions
Preheat the oven to 375 degrees.
In a small bowl, stir the sugar, cornstarch and salt together.
In a medium saucepan, whisk the 4 egg yolks with the milk and pour in the sugar mixture. Continue to stir over medium heat for about 8-10 minutes until the pudding has thickened. Remove from the heat and stir in the butter and vanilla. Set aside to cool slightly.
Using a mini muffin pan (pictured is silicone, so not necessary to spray or line it, but if using metal, I would advise to either spray or use mini cupcake liners), place a wafer, flat side down in the bottom of each cup. Next, place a slice of banana on top of each wafer.
Using a spoon, carefully add the pudding on top to cover and go down the sides of each banana slice and cookie. Do not overfill as you will be adding a meringue topping.
In a medium sized bowl, place the 4 eggs white and using a hand mixer (stand mixer works equally as well), start beating the eggs whites while slowly adding the sugar until it is incorporated. Stiff peaks will form when they are done.
Place the egg whites in a piping bag and cover the top of each bite. Place the tray in the oven and bake for 7-10 minutes, until the tops are slightly browned. Keep a close eye as they can turn brown very quickly. Remove and either serve warm, or they can be chilled and served cold. Keep any leftovers in an airtight container for up to 2 days in the refrigerator.
