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Homemade Banana Cream Bars recipe photo

Banana Cream Bars

These Banana Cream Bars are an easy, crowd-pleasing dessert with a buttery crust, creamy filling, fresh bananas, and fluffy whipped cream topping.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups all-purpose flour
  • 0.5 cup unsalted butter cold, cubed
  • 0.5 cup powdered sugar
  • pinch salt
For the Filling and Topping:
  • 1 can sweetened condensed milk (14 ounces)
  • 2 cups whole milk
  • 2 boxes instant vanilla pudding mix (3.4 ounces each)
  • 2 large ripe bananas sliced (or 3 small bananas)
  • 16 ounces frozen whipped topping thawed

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spatula
  • Knife

Method
 

Prepare the Crust
  1. 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.
  2. 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.
Make the Creamy Filling
  1. 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.
  2. Stir in the entire can of sweetened condensed milk. Fold in half of the thawed whipped topping gently to keep it light and airy.
Assemble the Layers
  1. Spread the pudding mixture evenly over the cooled crust layer.
  2. Arrange the sliced bananas in a single layer over the pudding.
  3. Spread the remaining whipped topping over the bananas smoothly.
Chill to Set
  1. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Serve and Enjoy
  1. 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.