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A close-up of a slice of banana cream bar on a plate, topped with whipped cream, banana slices, and a mint leaf. The dessert has a creamy, layered appearance with a crumbly crust.

Banana Cream Bars

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These decadent banana cream bars have a buttery shortbread crust, rich pudding filling, fresh bananas, and a light whipped topping.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Servings: 16 Bars
Course: Dessert
Cuisine: American
Calories: 311
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust:
  • 2 cups all-purpose flour standard flour for baking
  • ¾ cup cold unsalted butter cubed helps create a flaky texture
  • ⅔ cup powdered sugar adds sweetness and texture
  • Pinch of salt balances sweetness
For the Filling:
  • 1 can sweetened condensed milk 14 ounces (provides sweetness and richness)
  • 2 ½ cups whole milk full-fat milk for creaminess
  • 2 boxes instant vanilla pudding mix 3.4 ounces each (sets the filling)
  • 2 large or 3 small ripe bananas sliced adds fresh fruit flavor
For the Topping:
  • 16 ounces frozen whipped topping thawed use thawed whipped topping for best results

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Spray a 9x13-inch cake pan with cooking spray and line it with parchment paper, leaving an overhang on the sides.
  3. In a food processor, blend together the flour, butter, powdered sugar, and salt until the mixture resembles coarse crumbs. It won’t look like dough, but that’s fine! Press the mixture firmly into the bottom of the prepared pan.
  4. Bake for about 20 minutes, or until the edges of the crust are golden brown. Allow it to cool completely before continuing.
  5. In a large bowl, whisk together the sweetened condensed milk and whole milk. Whisk in the pudding mix and continue whisking for about 2 minutes until the mixture thickens slightly.
  6. Spread half of the pudding mixture over the cooled crust. Then, layer the sliced bananas evenly over the pudding. Spread the remaining pudding mixture on top of the bananas.
  7. Cover the pan with plastic wrap and refrigerate for at least 2-3 hours to allow the bars to firm up.
  8. Once chilled, spread the thawed whipped topping evenly over the top of the pudding layer.
  9. Use the parchment paper to lift the bars out of the pan. Cut into 16 slices and serve.

Nutrition

Serving: 1BarCalories: 311kcalCarbohydrates: 43gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 40mgSodium: 136mgPotassium: 252mgFiber: 1gSugar: 27gVitamin A: 453IUVitamin C: 2mgCalcium: 153mgIron: 1mg

Notes

The bars are perfect for a crowd, and the creamy filling is rich yet light. For easier slicing, chill the bars before cutting!

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