Bananas Foster Cups

Bananas Foster Cups

Army friends, here it is my award-winning dessert bake-off recipe. I’ve held this recipe secret because frankly…I like winning, but when I learned that a couple of self-proclaimed “banana haters” loved this dessert, I had to share it.

One of my longtime friends taught me years ago the importance of presentation, and that is one of the elements that makes this dish to-die-for. I have made it many ways, but when I serve it in little plastic cups with small silver plastic spoons, no one can resist. And it really does taste as good as it looks.

When you dig your spoon past the caramelized pecans, through the sour cream banana whipped cream pudding, you reach the banana and a crunchy pecan crust. Bon appétit

Bananas Foster Cups

Bananas Foster Cups

Ingredients

  • 15 Pecan Sandies cookies
  • 3 tablespoons butter, melted
  • 1-2 bananas
  • 8 ozs. heavy cream
  • ¼ cup powdered sugar
  • 8 ozs. sour cream
  • 1 small box instant banana pudding
  • ½ tsp. cinnamon
  • 1 tablespoon vanilla paste
  • 2 tablespoons white sugar
  • 1 jar caramel ice cream topping
  • ½ cup pecans, chopped
  • Pinch cinnamon
Layer 1-Pecan Cookie Crust

Grind the cookies in a mini food processor. In a medium bowl, combine the cookies with the melted butter. Spread the mixture onto a baking sheet and bake in a 400 degree oven for 10 minutes. Remove from the oven and toss the mixture with a wooden spoon.

Layer 2-Fresh Bananas

Slice the bananas into 1/8-inch thin slices.

Layer 3- Sour Cream Banana Whipped Cream Pudding

In a new medium bowl (or stand mixer bowl), whisk heavy cream until it is stiff. Fold in the powdered sugar. Then, fold in the sour cream. Lastly, fold in the packet of banana pudding and the cinnamon and vanilla. Spoon the mixture into a piping bag with a star tip or large Ziploc bag with the corner snipped off.

Layer 4-Caramel Sauce

Pour about ½ cup of caramel sauce into a small Ziploc bag. Snip off a very small tip of the corner.

Layer 5-Pecan Brittle

Heat two tablespoons sugar, pecans and a pinch of cinnamon in a small pan over medium-low heat. Watch carefully so the sugar does not burn. Stir the mixture until the sugar melts. Once it is melted and the pecans are evenly coated, spoon the mixture onto a piece of wax paper to cool. Once cool, gather the wax paper together, so the pecans are tucked inside, and squeeze the paper-wrapped pecans to break the brittle into smaller pieces.

To assemble

Spoon approximately one teaspoon of the pecan crust into a small cup. Add one banana slice on top. Pipe the sour cream banana whipped cream pudding into the cup until it is about ¾ full. Gently squeezing the small bag of caramel, drizzle the caramel on top of the cream. Sprinkle the pecan brittle on top and serve with a small spoon.

http://www.zestuous.com/2011/05/banana-foster-cups/
Mini Bananas Foster Cups from Zestuous

8 Comments

  • Lee says:

    How big should the glass be, shot glass size? do you need to keep refrigerated because of the whip cream?

    • zestuous says:

      Sorry I’m just seeing your comment Lee. Yes. I use plastic cups that are about the size of shot glasses. And you do need to keep them refrigerated, until ready to serve.

  • Hollie says:

    Im about to be making these for a baby shower! How far in advance can they be made? Also, approx how many does this recipe make? Thank you they look awesome!

    • zestuous says:

      I think it makes between 40-50. I have made them a day in advance before and they were still great, but you can also make all of the layers a day or two in advance and then assemble it a few hours before you need them. Enjoy!

  • When you dig your spoon past the caramelized pecans, through the sour cream banana whipped cream pudding, you reach the banana and a crunchy pecan crust. Bon appétit!

    OH MY!
    I have to make this ASAP
    but can I replace the pecan sandies with anything else? not sure I can find them here

    • zestuous says:

      Absolutely. You can use regular shortbread. Or you can use Pepperidge Farm Brussels or Milano Cookies. If you use the latter, don’t cook them with the butter. Just crumble them and place them in the bottom of the cup or bowl.

  • Veganlovlie says:

    These look so yummy! And so indulging too! Really tempting… bookmarking for later when I’ll be happy a summer party soon! 🙂

  • raquel says:

    looks great, I just wonder if how many calories will I gain when i eat 5 cups. lol

    Free Nutritional Calculator

Leave a Reply

Your email address will not be published.