Chocolate Covered Banana Pudding Cups are a fun and tasty twist on two classic desserts in one bite. Creamy banana pudding filled with soft banana slices sits inside a thick chocolate shell that adds just the right amount of sweetness and crunch. These little cups are perfect for when you want a treat that feels special but isn’t too complicated to make.
I love how easy it is to customize these pudding cups. Sometimes I like to add a sprinkle of crushed vanilla wafers or chopped nuts inside for a bit more texture. They’re so good chilled straight from the fridge, and my family can’t get enough of how the chocolate melts just slightly when you take a bite, mixing perfectly with the smooth pudding inside.
Whenever I bring these to a gathering, they’re always the first dessert gone. They’re great as a little snack after dinner or a sweet surprise anytime during the day. I always find myself making extra because they disappear quickly, and they’re a wonderful way to enjoy banana pudding without needing a spoon or a big bowl.
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: These make a great crunchy base. I like using Oreos, but you can swap with gluten-free cookies or graham crackers if needed. Just crush them finely for easy layering.
Instant Chocolate Pudding Mix: It’s quick and thickens fast with cold milk. If you want a homemade touch, you can make pudding from scratch, but the mix saves time and works well.
Bananas: Choose ripe but firm bananas so they hold up well in the cups and don’t turn mushy. If you want less sweetness, slightly underripe bananas work too.
Chocolate & Heavy Cream (for Ganache): Use good-quality semi-sweet or dark chocolate for a rich ganache. If you prefer milk chocolate, it can be sweeter and softer. Heavy cream is key to smooth ganache, but half-and-half can work in a pinch.
Whipped Cream & Garnishes: Whipped cream adds lightness and balances richness. For a twist, try coconut whipped cream if you want a dairy-free option. Crushed cookie or chocolate pieces add nice texture and decoration.
How Can I Make Smooth, Shiny Chocolate Ganache Every Time?
Ganache is a simple mix of cream and chopped chocolate but getting that perfect smooth texture and shine can be tricky. Here’s my easy method:
- Heat the heavy cream just until it starts to simmer—don’t boil it to avoid curdling.
- Pour the hot cream directly onto the chopped chocolate in a heatproof bowl.
- Let it rest for 1 minute. This lets the chocolate melt gently.
- Stir slowly with a spatula until the mixture is smooth and glossy.
- If it looks grainy, warm it gently over a double boiler while stirring to bring it back together.
Pour your ganache over the bananas slowly so it doesn’t break the layers. Chilling lets it set with a nice firm but creamy finish. Ganache leftovers keep well in the fridge and can be gently reheated for a few seconds before using.
Equipment You’ll Need
- Small mixing bowls – I use these to combine cookie crumbs, pudding, and ganache easily.
- Measuring cups and spoons – keep everything precise so the layers turn out perfect.
- Whisk – helps you mix the pudding and ganache smoothly without lumps.
- Serving glasses or small cups – these let the layers show and keep the dessert attractive.
- Saucepan – needed to heat the heavy cream for the ganache, and I like it because it heats evenly.
- Spatula or spoon – great for spreading and layering the different components.
- Refrigerator – to chill and set the pudding and ganache before serving.
Flavor Variations & Add-Ins
- Use sliced strawberries or fresh berries instead of bananas for a fruitier flavor.
- Add a splash of coffee liqueur or vanilla extract to the pudding for extra depth.
- Stir chopped nuts or mini chocolate chips into the pudding for added crunch.
- Swap dark chocolate for white or milk chocolate in the ganache for a sweeter or creamier taste.
Chocolate Covered Banana Pudding Cups
Ingredients You’ll Need:
For the Base:
- 1 cup chocolate cookie crumbs (such as crushed Oreos)
- 3 tablespoons unsalted butter, melted
For the Pudding Layer:
- 1 (3.4 oz) package instant chocolate pudding mix
- 2 cups cold milk
- 2 medium ripe bananas, peeled and sliced
For the Chocolate Ganache:
- 4 ounces semisweet or dark chocolate, chopped
- 1/4 cup heavy cream
For Topping & Garnish:
- Whipped cream
- Additional banana slices
- Crushed chocolate or cookie pieces
How Much Time Will You Need?
This dessert takes about 20 minutes to prepare, including assembling layers. Then, allow at least 1 hour chilling time in the refrigerator to let the pudding set and the ganache to firm up. So plan for about 1 hour and 20 minutes total.
Step-by-Step Instructions:
1. Make the Crust:
Start by mixing the chocolate cookie crumbs with melted butter in a small bowl until the crumbs are moistened and look like wet sand. Divide this mixture evenly into 4 small serving glasses or cups, pressing gently with the back of a spoon to create a firm crust layer at the bottom.
2. Prepare the Pudding and Layer:
In a medium bowl, whisk the instant chocolate pudding mix with the cold milk until it thickens, about 2 minutes. Spoon a layer of the pudding over the crust in each cup. Then, place a single layer of banana slices on top of the pudding.
3. Make the Chocolate Ganache & Assemble:
Heat the heavy cream in a small saucepan just until it starts to simmer—not boiling. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1 minute, then gently stir until the ganache is smooth and shiny. Spoon a layer of this ganache over the banana slices in each cup.
4. Chill and Serve:
Place the cups in the refrigerator and chill for at least 1 hour so everything sets nicely. When ready to serve, top each cup with a dollop of whipped cream. Finish by garnishing with extra banana slices and some crushed chocolate or cookie pieces for a pretty touch.
Enjoy your delicious and charming Chocolate Covered Banana Pudding Cups — a wonderful treat that’s as easy to make as it is to eat!
Can I Use Frozen Bananas for This Recipe?
Yes, you can use frozen bananas, but make sure to thaw them completely and drain any excess liquid before slicing. This helps prevent the pudding cups from becoming too watery.
How Long Can I Store These Pudding Cups?
Store the cups covered in the refrigerator for up to 2 days. After that, the bananas may start to brown and the texture might change. For best freshness, enjoy them within the first day.
Can I Make the Pudding from Scratch Instead of Using Instant Mix?
Absolutely! Homemade chocolate pudding works great, just be sure it’s fully cooled before layering it in the cups. This may add a little extra prep time but gives a fresh, creamy taste.
What Are Good Substitutes for the Cookie Crust?
If you want a different flavor or need gluten-free options, try crushed graham crackers, gluten-free cookies, or even chopped nuts mixed with a bit of melted butter for a crunchy, delicious base.
