Name: Banana Pudding Bars
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 cups vanilla wafer crumbs (from about 60 vanilla wafers); Pinch of salt; 5 tablespoons unsalted butter, melted; 3 bananas, peeled; 1 14-oz can sweetened condensed milk; 1/2 cup half-and-half; 2 eggs; 1 egg yolk; 1 1/2 tablespoons cornstarch; 2 teaspoons vanilla extract; 1 tablespoon lemon juice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 cup chilled heavy cream; 1 tablespoon powdered sugar, or to taste; 1/4 teaspoon vanilla extract; Pinch of salt; Extra banana slices and vanilla wafers, for garnish; 16 banilla wafers

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Banana Pudding Bars

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 350 degrees F (180 degrees C). Line a 9x9-inch square pan with enough parchment paper to have overhang on all sides.

Mix together vanilla wafer crumbs and salt until combined. Add melted butter and mix until crumbs are thoroughly moistened. Pour mixture into the prepared pan and press firmly and evenly into the bottom of the pan.

Bake crust in the preheated oven until slightly browned, 12 to 15 minutes. Remove crust from the oven and cool for 5 minutes. Leave the oven on.

Meanwhile, for filling, place bananas, sweetened condensed milk, half-and-half, eggs, egg yolk, cornstarch, vanilla, lemon juice, nutmeg, and salt into the cup of a high-speed blender. Blend on high speed until mixture is smooth and combined, about 1 minute. If desired, pour mixture through a fine mesh strainer to ensure no lumps remain.

Pour banana filling over crust.

Return pan to the oven and bake until filling is set, 30 to 35 minutes. Remove from the oven, and allow the bars to cool completely in the pan, about 1 hour.

For whipped cream topping, place heavy cream, confectioner’s sugar, vanilla, and salt in a large bowl. Beat mixture on medium-high speed until it holds stiff peaks. Spread whipped cream evenly over the cooled bars. Refrigerate bars for at least 2 hours.

When ready to serve, carefully lift bars out of the pan using the parchment overhang. Cut into 16 bars. Top each bar with extra banana slices and vanilla wafers, if desired. Store bars in the refrigerator.

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Tips & Tricks (5)

Wafer Crust Perfection 🍪
Pulse vanilla wafers in a food processor until finely ground and press firmly into the pan to create a compact, even crust that won't crumble when cutting the bars.
Banana Browning Prevention 🍌
Toss banana slices with a bit of lemon juice before adding to the pudding to prevent browning and maintain their fresh, bright appearance in the bars.
Whipped Cream Stability 🥛
Chill your mixing bowl and whisk beforehand to help the heavy cream whip up faster and hold its structure more effectively when topping the banana pudding bars.
Pudding Smooth Technique 🥄
Strain the pudding mixture through a fine-mesh sieve before baking to eliminate any potential egg lumps and ensure an ultra-smooth, creamy texture.
Chilling Strategy ❄️
Allow the bars to cool completely at room temperature before refrigerating to prevent condensation and maintain the crisp texture of the wafer crust.