Banana Cream Bars
Banana Cream Bars are the ultimate crowd-pleaser dessert that brings together a buttery, tender crust, a luscious creamy filling, and sweet, ripe bananas topped with fluffy whipped cream. This dessert is perfect for any occasion, from casual family gatherings to festive celebrations. The combination of textures and flavors is simply irresistible, making it a staple in many dessert repertoires. Whether you’re a seasoned baker or a newbie in the kitchen, these bars are straightforward to make and deliver a taste that’s both nostalgic and refreshing.
Why It’s My Go-To
I always turn to Banana Cream Bars when I need a dessert that is easy, impressive, and absolutely delicious. The balance of the crisp, buttery crust with the smooth pudding and fresh bananas creates a symphony of flavors that everyone adores. Plus, the recipe requires minimal ingredients, which means less hassle but maximum reward. It’s a classic that never goes out of style and is perfect for sharing with loved ones. Whether I’m making a sweet treat for the week or preparing for guests, these bars never disappoint.
Shopping List
- 2 cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ½ cup powdered sugar
- Pinch of salt
- 1 can (14 ounces) sweetened condensed milk
- 2 cups whole milk
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 2 large or 3 small ripe bananas, sliced
- 16 ounces frozen whipped topping, thawed
Equipment & Tools
- 9×13-inch baking pan – for perfect bar shape and even baking
- Mixing bowls – to combine crust and pudding layers
- Electric mixer or whisk – to whip the pudding and topping
- Measuring cups and spoons – for accurate ingredient portions
- Spatula – for spreading layers smoothly
- Knife – to slice bananas and cut bars
The Method for Banana Cream Bars
1. Prepare the Crust
In a large mixing bowl, combine 2 cups of all-purpose flour, ½ cup of powdered sugar, and a pinch of salt. Add the cold, cubed unsalted butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. Press this mixture evenly into the bottom of your 9×13-inch baking pan. Bake at 350°F (175°C) for about 18-20 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.
2. Make the Creamy Filling
While the crust cools, prepare the pudding filling. In a medium bowl, whisk together the two boxes of instant vanilla pudding mix and 2 cups of whole milk until thickened, about 2 minutes. Stir in the entire can of sweetened condensed milk for extra richness and sweetness. Once combined, fold in half of the thawed whipped topping, blending gently to keep it light and airy.
3. Assemble the Layers
Once the crust has cooled, spread the pudding mixture evenly over the crust layer. Next, arrange the sliced bananas in a single layer on top of the pudding. Be generous here—ripe bananas make all the difference in flavor and texture. Finally, spread the remaining whipped topping over the bananas, covering the entire surface smoothly.
4. Chill to Set
Cover the pan with plastic wrap and refrigerate the Banana Cream Bars for at least 4 hours, or overnight if possible. This chilling time allows the flavors to meld and the bars to set perfectly for slicing.
5. Serve and Enjoy
Once chilled and set, cut into squares and serve cold. These bars are best enjoyed fresh but can be stored for several days in the refrigerator.
No-Store Runs Needed
- Use pantry staples like all-purpose flour and powdered sugar – no special trips required.
- Keep frozen whipped topping in your freezer for quick dessert fixes.
- Instant pudding mix is shelf-stable and a great go-to for easy creamy fillings.
- Sweetened condensed milk is a pantry hero, adding sweetness and richness effortlessly.
Author’s Commentary
Over the years, I’ve found that the magic in Banana Cream Bars lies in the balance of textures—the crisp crust, the smooth pudding, and the fresh banana slices topped with luscious whipped cream. The recipe is forgiving and can be easily doubled for larger gatherings. I’ve also experimented with swapping vanilla pudding for chocolate or butterscotch for a fun twist. For a more decadent touch, try layering with a drizzle of caramel sauce or topping with chopped nuts. If you love creamy desserts, you might also enjoy my Biscoff Caramel Cheesecake Squares No Bake or the delicate flavors of Pistachio Tiramisu With Rose Whipped Cream.
Refrigerate, Freeze, Reheat
- Refrigerate: Store the bars in an airtight container in the fridge for up to 4 days to maintain freshness.
- Freeze: While not ideal for the banana freshness, you can freeze the bars without bananas for up to 2 months. Thaw overnight in the fridge before serving.
- Reheat: These bars are best served cold and are not meant to be reheated. Warmth can soften the layers and alter the texture.
Quick Questions
Can I use a different type of pudding mix?
Yes! While vanilla pudding is classic, you can experiment with chocolate, butterscotch, or even banana pudding mix to complement the bananas. Just be sure to adjust sweetness to your preference.
What if I don’t have frozen whipped topping?
You can substitute with homemade whipped cream made from heavy cream and powdered sugar. Just whip until stiff peaks form and use immediately for best results.
How ripe should the bananas be?
Choose bananas that are fully ripe with yellow skins and a few brown spots. They’ll be sweeter and softer, which enhances the flavor and texture of the bars.
Can I make these bars ahead of time?
Absolutely! They taste even better after chilling overnight, which allows the flavors to meld perfectly. Just keep them covered in the fridge until serving.
Similar Recipes
That’s a Wrap
There you have it—an easy, delicious recipe for Banana Cream Bars that will quickly become a favorite in your dessert lineup. With a buttery crust, creamy filling, fresh bananas, and fluffy topping, it’s a dessert that truly satisfies. Whether you’re making it for a special event or a simple sweet fix, these bars deliver flavor and comfort in every bite. Give it a try and watch it disappear from the plate in no time!
Share on Pinterest
Banana Cream Bars
Ingredients
Equipment
Method
- In a large mixing bowl, combine 2 cups of all-purpose flour, ½ cup of powdered sugar, and a pinch of salt. Add the cold, cubed unsalted butter. Work the butter into the flour mixture until it resembles coarse crumbs.
- Press the mixture evenly into the bottom of a 9x13-inch baking pan. Bake at 350°F (175°C) for 18-20 minutes, or until golden brown. Remove and let cool completely.
- In a medium bowl, whisk together the two boxes of instant vanilla pudding mix and 2 cups of whole milk until thickened, about 2 minutes.
- Stir in the entire can of sweetened condensed milk. Fold in half of the thawed whipped topping gently to keep it light and airy.
- Spread the pudding mixture evenly over the cooled crust layer.
- Arrange the sliced bananas in a single layer over the pudding.
- Spread the remaining whipped topping over the bananas smoothly.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Cut into squares and serve cold. Best enjoyed fresh, but can be stored in the refrigerator for several days.
Notes
- Store bars in an airtight container in the fridge for up to 4 days to maintain freshness.
- Freeze bars without bananas for up to 2 months; thaw overnight in fridge before serving.
- Substitute frozen whipped topping with homemade whipped cream made from heavy cream and powdered sugar.
- Experiment with different pudding flavors like chocolate or butterscotch for variety.
- Use fully ripe bananas with yellow skins and brown spots for best sweetness and texture.
