Preheat oven to 375.

In a small chopper or blender, add granola. Pulse to crumble. Add butter and 1/2 teaspoon vanilla extract. Slowly pulse until a crumble forms.

Spray 9 sections of a muffin tin with cooking spray. Pour 1.5 Tablespoons of granola mixture in each, pressing with fingers or spoon.

Bake 4-5 minutes until brown.

Meanwhile, make instant vanilla pudding. Set aside. Check on granola cups! Allow to cool after removing from oven.

In a medium bowl, add heaving whipping cream and vanilla extract. Whip with a hand blender or mixer until frothy. Fold in pudding mixture.

To assemble, gently remove granola cups from muffin tin. Place a few banana slices on the granola cup. Pour 1-2 spoonfuls of pudding mixture. Top with a drizzle of caramel.

These can be stored in the fridge, covered, for 1 day.