Banana Cream Pie Bars
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Banana Cream Pie Bars – Faster and easier than making a banana cream pie and taste AMAZING!! A crunchy crust, tender banana slices, luscious banana pudding, and creamy whipped topping make these layered pie bars WINNERS!!
It’s been years since I’ve made a creamy banana dessert until these easy banana cream pie bars came to life.
Note the operative word is bars. I am not a pie maker and avoid making pies like the plague and always opt for pie bars rather than making an actual pie. I don’t relish making pie crust.
Other than baking the crust for 12 minutes, the pie bars are a (nearly) no-bake dessert which I love.
The pecans add lovely nutty flavor to the crust and as the crust bakes, the scent of lightly toasted nuts wafting through the kitchen is heavenly.
This is my fifth year working with the Fisher nuts brand and I choose to work with Fisher nuts because their nuts are fresh out of their shells, have no preservatives, and are non-GMO Project Verified.
Fisher has nine varieties of recipe nuts certified as Heart Healthy by the American Heart Association. The stand-up bag is designed for convenience and it is resealable so your nuts stay fresh longer.
Top the crust with banana slices, instant banana pudding mix that’s been spiked with whipped topping, and finish the pie bars off with a layer of whipped topping. Bananas and whipped topping were made for each other.
I do have a scratch recipe for banana pudding and while it’s lovely and amazing, it’s more time consuming. Instant pudding is just fine to keep this layered banana dessert fast and easy.
All the layers. Oh my. A crunchy crust, tender banana slices, luscious banana pudding, and creamy whipped topping. Move over banana cream pie because there’s a new sheriff in town.
Here’s a video showing you how I made the bars.
- 25 Nilla Wafers (I used reduced fat)
- 1/4 cup Fisher Pecan Halves
- 1/4 cup (half of one stick) unsalted butter, melted
- about 3 medium/large bananas, sliced into thin rounds; divided (see Notes below)
- one 3.5-ounce box instant banana pudding
- 1 1/2 cups cold 2% milk (use real dairy milk or pudding will not set up)
- one 8-ounce container whipped topping (I used fat free), divided
- Preheat oven to 350F and line an 8x8-inch pan with foil for easier cleanup and spray with cooking spray; set aside.
- To the canister of a food processor fitted with the S-blade, add the Nilla Wafers, pecans, and mix on high speed until you have fine crumbs.
- Add the melted butter and mix to incorporate.
- Turn the mixture out into the prepared pan and hard pack it with a spatula to form an even, flat crust layer.
- Bake for about 12 minutes, or until the crust is set.
- Add the banana slices evenly over the crust so it's covered completely; set aside.
- To a large bowl, add the pudding mix, milk, and whisk for 2 minutes until pudding has thickened.
- Add 3/4 cup whipped topping and whisk to incorporate; reserve the remaining whipped topping.
- Turn pudding mixture out over the banana-topped crust, smoothing it gently with a spatula as necessary.
- Evenly turn the remaining whipped topping out over the pudding layer, smoothing it very gently with a spatula as necessary.
- Place pan in the fridge for about 90 minutes, or until well chilled and it has had time to set up.
- Before serving, garnish each pieces with a couple banana slices. Dessert will keep airtight for up to 3 days in the fridge, possibly longer; however you run the risk of the bananas inside the dessert oxidizing as time passes.
- Use bananas that are ripe but not overripe; save those super ripe ones for banana bread. Very ripe bananas will get even mushier underneath the pudding layers and aren't as appetizing.
Amount Per Serving: Calories: 230Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 102mgCarbohydrates: 29gFiber: 2gSugar: 19gProtein: 3g
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