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Banana Cream Bars

Top a buttery shortbread crust with a creamy pudding filling, slices of bananas, and whipped topping for these easy and delicious banana cream bars.
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Servings 16

Ingredients

For the Crust:

  • 2 cups flour
  • ¾ cup cold unsalted butter cubed
  • ⅔ cup powdered sugar
  • Pinch of salt

For the filling:

  • 1 can sweetened condensed milk 14 ounces
  • 2 ½ cups whole milk
  • 2 3.4-ounce boxes instant vanilla pudding mix
  • 2 large or 3 small ripe bananas sliced

For the topping:

  • 16 ounces frozen whipped topping thawed
US Customary - Metric

Instructions

  • Preheat oven to 350° F.
  • Spray a 13x9-inch cake pan with cooking spray. Line with parchment paper, leaving an overhang over the sides. This will help you lift the bars out of the pan later.
  • In a food processor, blend together flour, butter, powdered sugar, and salt until the mixture resembles coarse sand. This will not look like dough – that’s ok! Press firmly into the bottom of the prepared pan. Bake until the edges are golden, about 20 minutes. Let cool completely.
  • In a large bowl, whisk together the sweetened condensed milk and whole milk to combine. Whisk in the pudding mix. Whisk for two minutes.
  • Spread half of the pudding mixture over the cooled crust. Top evenly with the sliced bananas. Spread the remaining pudding over the top. Cover and refrigerate for at least 2-3 hours.
  • Spread the thawed whipped topping over the top of the filling.
  • Use the parchment paper to lift the bars out of the pan. Cut into slices and serve.
  • If desired, garnish with additional slices of banana or vanilla wafer crumbs just before serving.

Notes

Store covered in the refrigerator for up to 3 days.
For a thinner layer of whipped topping, just 1 (8-ounce) container instead of 2.
For cleaner slices, place the bars into the freezer for about 20 minutes before removing from the pan and slicing.
Helpful resources:
  • Make sure you know how to measure flour correctly so your crust always turns out perfect.
  • Learn how to make powdered sugar so you always have a substitute at hand in case you run out.