Copycat Crumbl Banana Pudding

ByZoe

This version hits the same silky banana-cream vibe as Crumbl’s, but with deeper banana flavour, cleaner layers, and that light, nostalgic crumble on top. It’s easy, comforting, and customizable — and it tastes like real banana pudding, not boxed mix.

🍌 INGREDIENTS

Banana Pudding Layer

2 cups whole milk

1 cup heavy cream

1/2 cup sugar

3 tbsp cornstarch

1/4 tsp salt

3 egg yolks

2 tbsp butter

2 tsp vanilla extract

1 large ripe banana, mashed until smooth

1/2 banana, diced very small (optional, but matches Crumbl)

Whipped Cream Layer

1 cup heavy cream

2 tbsp powdered sugar

1/2 tsp vanilla

Crumble Layer

12 vanilla wafers (or digestive cookies), crushed

2 tbsp butter, melted

1 tbsp brown sugar

Pinch of salt

🍌 INSTRUCTIONS

1. Make the pudding base

In a medium saucepan, whisk together milk, heavy cream, sugar, cornstarch, and salt. In a separate bowl, whisk egg yolks until smooth. Heat the milk mixture over medium heat until steaming. Slowly ladle a bit of hot milk into the egg yolks (tempering), whisking constantly. Pour egg mixture back into the saucepan and continue whisking. Cook until thickened — about 3–5 minutes.

It should coat the back of a spoon, not run.

2. Add the banana + flavourings

Remove from heat and whisk in butter and vanilla. Stir in the mashed banana and optional diced banana. Cover with plastic wrap touching the surface and chill fully.

3. Prepare the crumble

Mix crushed wafers, melted butter, brown sugar, and salt. Bake at 325°F for 6–8 minutes or toast in a pan until golden. Cool completely so it stays crunchy.

4. Make the whipped topping

Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Keep it light — don’t overmix.

5. Assemble the cups

In small dessert cups or ramekins:

Spoon in a layer of banana pudding Add a small sprinkle of crumble Add whipped cream Repeat if desired Finish with a crumble sprinkle on top

Chill at least 1 hour before serving for the best texture.

🍌 TIPS TO MAKE IT BETTER THAN CRUMBL

✔ Add 1–2 tbsp instant banana cream pudding powder into the pudding if you want a “stronger” banana profile

✔ Freeze the crumble 5 minutes before topping to keep it crunchy

✔ Chill the pudding overnight for peak flavour

✔ If you want it sweeter, add 1 extra tbsp sugar to the pudding

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