These Banana Pudding Shots are the 10-second elevator pitch that wins the whole floor. Creamy, banana-y, and spiked just enough to make your playlist sound better, they deliver nostalgia with a wink. No oven, no stress—just whisk, layer, chill, and flex.
They look fancy, taste elite, and disappear faster than your “I’ll just have one” resolve. Ready to become everyone’s favorite host?
What Makes This Special
It’s dessert with a plot twist: classic banana pudding meets adult-only fun. You get the comfort of vanilla wafers, pudding, and whipped cream—with a clean, smooth kick from rum or banana liqueur.
Foolproof and fast: This is a 15-minute build and a chill.
No baking, no drama. Perfect for tailgates, birthdays, or anytime your group chat needs a win.
Customizable to the crowd: Make them boozy, light, or zero-proof. Swap flavors, change toppings, build layers—it’s all modular.
Ingredients Breakdown
- Instant vanilla pudding mix (3.4 oz) – Base flavor and thickening magic.
- Cold milk (1 cup) – Use whole milk for creamier texture.
- Banana liqueur (1/2 cup) – For a strong banana note; Bols or 99 Bananas are common.
- Light rum or vanilla vodka (1/4 cup) – Adds warmth and depth; adjust to taste.
- Sweetened condensed milk (2–3 tablespoons) – Optional, for extra richness and sweetness.
- Whipped topping (8 oz, thawed) – Folded in for that cloud-like finish.
Homemade whipped cream works too.
- Fresh bananas (2, ripe but firm) – Sliced for layering and garnish.
- Vanilla wafer cookies – Crushed for base and crisp layers.
- Mini plastic shot cups (2 oz or 3 oz) – The perfect handheld size.
- Optional garnishes: caramel drizzle, cinnamon, toasted coconut, chocolate shavings.
Instructions
- Prep the cups: Set out 20–24 mini shot cups (2 oz). Add 1–2 teaspoons crushed wafers to the bottom of each.
- Make the pudding base: In a bowl, whisk instant pudding with cold milk for 30–60 seconds until thickened.
- Spike it: Whisk in banana liqueur and rum/vanilla vodka. If using condensed milk, whisk it in now for extra silkiness.
- Make it fluffy: Gently fold in whipped topping until no streaks remain.
Don’t overmix—light and airy wins.
- Layer like a pro: Spoon or pipe a tablespoon of pudding into each cup. Add 1–2 banana slices and a few wafer crumbs. Top with more pudding to fill just below the rim.
- Chill time: Cover and refrigerate for at least 2 hours (4 hours is clutch) to set and marry flavors.
- Finish and serve: Before serving, add a small dollop of whipped topping, a wafer piece, and a fresh banana slice.
Optional drizzle of caramel or dusting of cinnamon.
Preservation Guide
- Refrigerator: Keep covered for up to 3 days. Add fresh banana toppings right before serving to avoid browning.
- Banana insurance: Toss slices in lemon juice (lightly) if you must prep ahead. The flavor stays bright, and browning slows.
- Freezer: Not recommended—the texture can turn icy and grainy.
If you must, freeze without bananas and thaw overnight in the fridge.
- Transport: Store in a lidded container or use cups with lids. Keep chilled with ice packs—alcohol lowers the freezing point but not the melt drama.
Health Benefits
Bananas provide potassium for muscle function and heart health, plus fiber to support digestion. The dairy adds protein and calcium, which your bones appreciate even if your dance moves don’t.
Using fresh banana slices beats artificial flavoring, and you can moderate sugar by skipping condensed milk and choosing unsweetened whipped cream.
FYI, these are treats, not green smoothies—enjoy mindfully.
Avoid These Mistakes
- Over-alcoholizing the pudding: Too much booze prevents it from setting. Keep total alcohol around 3/4 cup per 3.4 oz pudding box, max.
- Using warm ingredients: Warm milk or topping makes soup, not shots. Keep everything cold.
- Soggy wafers: Add bigger wafer layers only if serving same day.
For next-day parties, stick to crumbs at the base and a fresh wafer on top.
- Brown bananas: Add fresh slices right before serving or treat with a bit of citrus.
- Overmixing: Stirring aggressively deflates the whipped topping and kills the pillowy texture.
Different Ways to Make This
- Zero-proof version: Replace alcohol with extra cold milk and 1 teaspoon banana extract. Same vibe, no buzz.
- Chocolate-banana: Use chocolate pudding, top with chocolate shavings, and swap rum for coffee liqueur (or decaf coffee for NA).
- Coconut cream: Fold in coconut cream, top with toasted coconut, and use coconut rum. Tropical flex, IMO.
- Biscoff twist: Swap wafers for Biscoff cookies and add a tiny spoon of cookie butter on top.
Ridiculously good.
- Peanut butter banana: Whisk 2 tablespoons smooth PB into the pudding base and garnish with crushed peanuts.
FAQ
Can I make these a day ahead?
Yes—assemble up to 24 hours in advance without the final banana garnish. Add fresh slices and toppings right before serving for best texture and color.
What size cups should I use?
2-ounce cups are perfect for parties. If you want a slightly more generous portion, go with 3-ounce cups and expect fewer servings per batch.
Do I have to use banana liqueur?
No.
You can use vanilla vodka plus a teaspoon of banana extract, or skip the alcohol and add more milk and extract for a family-friendly version.
Why didn’t my pudding set?
Common causes: too much alcohol, warm milk, or not whisking long enough. Chill longer and keep the booze within the recommended range.
How many shots does one batch make?
Using 2-ounce cups, you’ll get roughly 20–24 shots, depending on how generous you are with layers and toppings.
Can I use homemade whipped cream?
Absolutely. Whip heavy cream with a bit of powdered sugar to medium peaks and fold gently.
It’s lighter and less sweet than store-bought topping.
Wrapping Up
Banana Pudding Shots are the cheat code: fast to make, wildly crowd-pleasing, and easy to remix. Keep it cold, keep it balanced, and let the layers do the heavy lifting. Host like a legend and watch the dessert table become the hot zone.
Your only problem? Making enough for round two.