No-Bake Mini Banana Cream Pies

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures that the cupcakes bake evenly and are easy to remove from the tin.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a tender cupcake.

Add the eggs, one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the batter, which helps to create a smooth and cohesive mixture.

Mix in the vanilla extract and mashed bananas until well combined. The bananas add moisture and natural sweetness to the cupcakes, enhancing their flavor and texture.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture will be combined with the wet ingredients to form the batter.

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Overmixing can result in dense cupcakes.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This allows the cupcakes to rise evenly without spilling over the edges.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Be careful not to overbake, as this can cause the cupcakes to become dry.

While the cupcakes are baking, prepare the banana cream filling. In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Fold in the heavy cream and powdered sugar until well combined.

Once the cupcakes have cooled completely, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each cavity with the prepared banana cream filling using a piping bag or spoon.

How to Make