Ingredients
Scale
- 2 large ripe bananas, mashed
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup prepared banana pudding
- 1 cup whipped cream
- 12 vanilla wafers
- 1 fresh banana, sliced
Instructions
- Preheat your oven to 350°F (175°C) and spray a mini muffin tin with nonstick spray.
- In a bowl, mash the bananas. In another bowl, cream the butter and brown sugar until fluffy. Beat in the egg and vanilla. Stir in the mashed banana.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the banana mixture and mix until just combined.
- Spoon the batter into the mini muffin tin, filling each cavity about 3/4 full.
- Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Once cooled, gently press the center of each cup to create a small well.
- Pipe banana pudding into each cup, followed by a swirl of whipped cream.
- Top each with a vanilla wafer and a fresh banana slice. Chill before serving if desired.
Notes
- Use very ripe bananas for the best flavor and moisture.
- A piping bag helps with neat and easy filling.
- Chill before serving for best texture and flavor fusion.
- Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cup
- Calories: 170
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
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