Banana Pudding Bars Pie is my favorite way to get that classic banana pudding flavor in a sliceable bar. You get a vanilla wafer crust, a thick creamy layer, and fresh banana in every square.
The filling is cool and creamy like the best potluck banana pudding, but it holds together well enough to cut cleanly. I also like that it tastes like the real thing, not just “banana flavored” dessert.
I make these when I want a make-ahead dessert that travels well and serves a group. They’re especially good straight from the fridge with a simple whipped topping and a handful of crushed wafers on top.
Why You’ll Love This Recipe
Easy to slice: This sets up firm enough to cut into neat bars, so it’s less messy than scooping banana pudding from a bowl.
Real banana pudding flavor: Vanilla wafers, vanilla pudding, and bananas hit all the right notes without needing anything fancy.
Make-ahead friendly: I like desserts that can chill while I do other things, and these are better after a long rest in the fridge.
Great for a 9×13: It’s a simple pan dessert that feeds a group without any special shaping or decorating.
Flexible toppings: Keep it classic with whipped topping and crushed wafers, or add extra banana slices right before serving.
Ingredients You’ll Need
Crust
- Vanilla wafer cookie crumbs: This is the classic base for banana pudding. Store-bought wafers crushed in a bag work great, or use a food processor if you want it fast.
- Unsalted butter: Melted butter is what holds the crust together, so don’t skimp on mixing until the crumbs look evenly moistened.
- Granulated sugar: Just a little sweetens the crust and helps it bake up a bit more like a cookie layer.
- Salt: A pinch makes the whole crust taste more like vanilla wafers and less like plain crumbs. I don’t skip it.
Cream Filling
- Instant vanilla pudding mix: Instant is the easiest option here, and it sets up quickly. Make sure it’s instant, not cook-and-serve.
- Whole milk: Whole milk gives the best texture. Lower-fat milk works, but the filling won’t feel quite as rich.
- Sweetened condensed milk: This adds sweetness and a thicker, more “banana pudding” style creaminess.
- Cream cheese: Softened cream cheese helps the bars slice cleanly and keeps the filling from feeling too fluffy. Let it sit out so it blends smooth.
- Vanilla extract: A little extra vanilla makes the pudding taste more like homemade.
- Whipped topping: This lightens the filling and makes it spreadable. Thaw it in the fridge so it folds in easily.
Fruit and Topping
- Bananas: I like ripe but still firm bananas so the slices hold their shape. Very soft bananas can get a little watery.
- Whipped topping or whipped cream: This is for the finish. Use whatever you like best, just keep it cold so it stays fluffy.
- Extra vanilla wafers: A little crunch on top makes a big difference, especially after chilling.
- Lemon juice (optional): A light brush helps slow browning if your bananas are very ripe or you’re making this well ahead.
Recipe Instructions
- Heat the oven: Heat the oven to 350°F and line a 9×13-inch pan with parchment paper, leaving some overhang so you can lift the bars out later.
- Mix the crust: Mix the vanilla wafer crumbs, melted butter, sugar, and a pinch of salt until the crumbs are evenly moistened.
- Press the crust: Press the crumb mixture firmly into the bottom of the pan in an even layer. Use the bottom of a measuring cup if that helps.
- Bake: Bake for about 10 to 12 minutes, until the crust looks set and lightly golden, then cool completely.
- Whisk the pudding: Whisk the instant pudding mix with the cold milk and sweetened condensed milk until thickened, then let it rest for 5 minutes.
- Beat the cream cheese: Beat the softened cream cheese with the vanilla extract until smooth and creamy.
- Combine the filling: Fold the pudding mixture into the cream cheese, then fold in the whipped topping until you don’t see streaks.
- Spread the first layer: Spread half of the filling over the cooled crust and smooth it out to the edges.
- Add the bananas: Layer banana slices evenly over the filling. Lightly brush with lemon juice if you want to slow browning.
- Add the second layer: Spread the remaining filling over the bananas and smooth the top.
- Chill: Chill for at least 4 hours, or overnight, until firm.
- Finish and slice: Top with whipped topping and crushed wafers, then slice into bars with a clean sharp knife, wiping the knife between cuts. Serve cold.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Cool the crust all the way. If the crust is still warm, the filling can loosen and slide around. I let it cool to room temp before I even think about layering.
Make sure the cream cheese is truly softened. Cold cream cheese tends to leave little lumps that are hard to smooth out later. Softened blends quickly and keeps the filling nice and even.
Let the pudding rest before mixing it in. That quick 5-minute rest gives it time to thicken so the filling sets up the way it should.
Use ripe but firm bananas. You want good banana flavor, but you also want slices that hold their shape. Very spotty, extra-soft bananas can go mushy fast.
Wipe the knife between cuts. It sounds fussy, but it’s the difference between neat squares and messy edges. A warm damp paper towel works well for quick wiping.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Cold milk: A cold glass of milk is classic with banana pudding flavors. It also keeps the dessert feeling simple and not too heavy.
- Coffee: These bars are really good with coffee, especially if you like your desserts chilled. I usually go for plain black coffee or a latte.
- Extra bananas: If you want a prettier top, add a few fresh banana slices right before serving. They look best when they haven’t had time to brown.
- Caramel drizzle: A light drizzle of caramel sauce is good if you want something a little richer. I keep it minimal so it doesn’t overpower the vanilla and banana.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. These are best served cold, and the filling stays firm and sliceable when kept chilled.
You can make this recipe ahead and let it chill overnight, which is what I prefer for cleaner slices. If you’re adding banana on top as a garnish, do that right before serving.
If you want them to last longer, you can freeze individual portions in an airtight container. Thaw in the fridge overnight before serving; the texture will be a little softer but still good.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use graham cracker crumbs instead of vanilla wafers?
Yes. Swap them 1:1 for the crumbs in the crust. The flavor is a little different, but it still works really well with the bananas and vanilla filling.
Do I have to use whipped topping, or can I use homemade whipped cream?
You can use homemade whipped cream if you prefer. Whip it to medium-stiff peaks so it folds in well and helps the filling hold its shape.
How do I keep the bananas from turning brown?
Lightly brushing the banana slices with lemon juice helps. Also, use ripe but firm bananas, and if you want the best color, add any banana garnish right before serving.
Why are my bars not slicing cleanly?
This usually comes down to chilling time. Chill overnight if you can, and if you still want cleaner edges, pop the pan in the freezer for about 15 minutes before slicing.
Can I make these truly no-bake?
You can, but the baked crust holds together better for bars. If you skip baking, press the crust very firmly and plan on a longer chill so it sets up as much as possible.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Banana Pudding Bars Pie
INGREDIENTS
Crust
- 2 cups vanilla wafer cookie crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- pinch salt.
Cream Filling
- 1 package instant vanilla pudding mix 3.4 oz
- 1 1/2 cups cold whole milk
- 1/2 cup sweetened condensed milk
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 8 oz whipped topping thawed.
Fruit And Topping
- 3 medium bananas sliced
- 1 cup whipped topping or whipped cream
- extra vanilla wafers crushed for topping
- lemon juice for brushing bananas optional.
INSTRUCTIONS
Crust
- heat oven to 350 F and line a 9x13 inch pan with parchment leaving overhang
- mix cookie crumbs butter sugar and salt until evenly moistened then press firmly into pan
- bake until set and lightly golden then cool completely.
Filling And Assembly
- whisk pudding mix with cold milk and condensed milk until thickened then rest 5 minutes
- beat cream cheese with vanilla until smooth then fold in pudding mixture and whipped topping until no streaks remain
- spread half the filling over cooled crust and smooth
- layer banana slices evenly over filling and lightly brush with lemon juice if using
- spread remaining filling on top and chill at least 4 hours or overnight until firm.
Finish And Serve
- top with whipped topping and crushed wafers
- slice into bars with a clean sharp knife wiping between cuts and serve cold.
