Imagine sinking your fork into a heavenly dessert that combines the classic comfort of banana cream pie with the convenience of grab-and-go bars. These Easy Banana Cream Pie Bars are about to become your new obsession – a dessert so irresistibly creamy, so perfectly sweet, that you'll be the hero of every potluck, family gathering, or late-night craving. With a buttery graham cracker crust, silky vanilla pudding, fresh banana slices, and a cloud of whipped topping, this recipe transforms a traditional pie into a crowd-pleasing, no-fuss treat that's guaranteed to make mouths water!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- 2 cups cold milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 ripe bananas, sliced
- 1 cup whipped topping
- Additional whipped topping for serving
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan. Use the back of a measuring cup or flat spatula to create a compact, smooth crust.
- Bake the crust for 10 minutes until lightly golden. Remove from oven and let cool completely at room temperature, approximately 15-20 minutes.
- In a large mixing bowl, whisk together cold milk and instant vanilla pudding mix for 2 minutes until the mixture thickens and becomes smooth.
- Allow the pudding to set for 3-4 minutes until it reaches a slightly firmer consistency.
- Slice ripe bananas into thin, even rounds, approximately 1/4 inch thick.
- Spread the prepared pudding evenly over the cooled graham cracker crust.
- Arrange banana slices in a single, overlapping layer across the pudding surface.
- Gently spread 1 cup of whipped topping over the banana layer, ensuring even coverage.
- Refrigerate the bars for at least 2 hours or until completely chilled and set.
- Using the parchment paper overhang, lift the bars out of the pan and transfer to a cutting board.
- Cut into 12 even squares, wiping the knife clean between cuts for neat edges.
- Serve chilled, garnishing each bar with an additional dollop of whipped topping if desired.
- Store any leftover bars in an airtight container in the refrigerator for up to 3 days.
Tips
- Use ripe but firm bananas to ensure the best flavor and texture. Overripe bananas can become mushy and brown too quickly.
- Chill your ingredients beforehand – cold milk works best for instant pudding mix to achieve the perfect consistency.
- Press the graham cracker crust firmly and evenly to create a solid base that won't crumble when serving.
- For clean, professional-looking bars, use a sharp knife and wipe it clean between each cut.
- If you want to prevent banana browning, you can lightly brush the banana slices with a bit of lemon juice before arranging them.
- Make these bars ahead of time – they actually taste even better after chilling for a few hours, making them perfect for advance preparation.
- For a fun variation, try adding a sprinkle of cinnamon to the graham cracker crust or topping with toasted coconut flakes.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 3g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 45mg
