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No Bake Banana Cream

Section: Sweet Treats and Desserts Everyone Will Love

These mini banana cream pies offer a quick and easy treat featuring a buttery graham cracker crust chilled to perfection. The creamy vanilla filling is made by mixing instant pudding with cold milk and folding in whipped cream for a light texture. Fresh banana slices crown each pie, with an optional caramel drizzle adding richness. Ideal for warm weather or casual get togethers, these bite-sized delights require no baking and set smoothly in the refrigerator before serving.

Perfect for portion control and easy customization, they accommodate dietary tweaks like dairy-free or gluten-free substitutes. Storing in the fridge keeps them fresh up to three days, and they pair wonderfully with coffee or fresh fruit salads. A simple, no-fuss dessert with classic flavors that bring a fresh twist to traditional favorites.

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Brought to You By iman
Last updated on Fri, 26 Sep 2025 17:54:20 GMT
A close up of a banana cream pie with whipped cream on top. Bookmark
A close up of a banana cream pie with whipped cream on top. | imaninthekitchen.com

These nobake mini banana cream pies combine a buttery graham cracker crust, silky vanilla pudding, and fresh banana slices for an irresistible dessert. Quick to prepare and easy to customize, they’re perfect for summer gatherings, weeknight treats, or anytime you crave something sweet. The crust is chilled instead of baked, and the creamy filling comes together with minimal effort. Top with whipped cream and a drizzle of caramel for added flair. Ideal for making ahead, these bite sized pies are as fun to make as they are to eat.

I first tried this recipe at a family reunion and it was a hit with all ages. Now I make them anytime I need a quick dessert and they never disappoint.

Ingredients

  • Graham cracker crumbs: provide a sweet toasty crunch for the crust
  • Melted butter: helps hold the crust together and adds richness
  • Granulated sugar: adds a touch of sweetness to the base
  • Instant vanilla pudding: creates a smooth creamy filling
  • Cold milk: activates the pudding and keeps it light
  • Whipped cream: adds fluffiness and a soft texture
  • Ripe bananas: give natural sweetness and fresh flavor
  • Caramel sauce: optional for drizzling and adds a rich sweet finish

Instructions

Make the Crust:
In a mixing bowl combine the graham cracker crumbs melted butter and sugar until the mixture resembles wet sand and holds together when pressed
Form Mini Crusts:
Press the crust mixture into mini muffin tins pressing firmly along the bottom and slightly up the sides then place in the refrigerator to chill
Mix the Pudding:
In a large bowl whisk together the instant pudding mix and cold milk for about two minutes until thick then chill in the refrigerator for five minutes to set
Fold in Whipped Cream:
Once the pudding has set gently fold in the whipped cream until the mixture is smooth and airy
Assemble the Mini Pies:
Spoon the pudding mixture into each chilled crust almost to the top and smooth the surface with a spoon or spatula
Top with Bananas:
Place banana slices on top of each mini pie and optionally drizzle with a bit of caramel for extra flavor
Chill Before Serving:
Refrigerate the finished pies for at least two hours until fully set and ready to serve
A close up of a banana cream pie with caramel drizzle.
A close up of a banana cream pie with caramel drizzle. | imaninthekitchen.com

One of my favorite things about these pies is using extra ripe bananas because their flavor becomes incredibly sweet and rich. My kids love decorating the tops with bananas and caramel making it a fun kitchen moment for us.

Storage Tips

Store the mini pies in an airtight container in the refrigerator for up to three days. If the crust softens just place them in the freezer for ten minutes before serving to firm them back up.

Ingredient Substitutions

For a dairy free option use almond milk and coconut whipped topping. If you need a gluten free version just switch the graham crackers to a certified gluten free brand. You can also swap the pudding flavor to banana or coconut for a fun twist.

Serving Suggestions

Serve these mini pies with a hot espresso or coffee to balance the sweetness. You can also garnish them with mint leaves cocoa powder or crushed nuts for added visual appeal and texture. Pairing them with a fresh fruit salad adds contrast and freshness.

A dessert with bananas and cream.
A dessert with bananas and cream. | imaninthekitchen.com

These mini banana cream pies are easy to make ahead and always a crowd pleaser. Serve chilled for the best texture.

Common Questions About the Recipe

→ Can these be prepared in advance?

Yes, prepare a day ahead and refrigerate to maintain texture and flavor.

→ What if I don’t have a mini muffin tin?

Use a standard muffin tin or ramekins, adjusting filling and crust portions accordingly.

→ Can other fruits be used instead of bananas?

Strawberries, mangoes, or peaches work well if sliced thinly and arranged similarly.

→ How to prevent banana slices from browning?

Lightly brush banana slices with lemon juice to slow browning and keep color fresh.

→ Is a dairy-free option available?

Yes, substitute dairy milk with almond or coconut milk and use dairy-free whipped topping.

→ How long should the pies chill before serving?

Chill for at least two hours for the crust and filling to set properly.

No Bake Banana Cream

Mini banana cream pies made with graham crust, vanilla pudding, and fresh banana slices, chilled and ready quickly.

Prep Time
15 minutes
Cooking Time
~
Total Time
15 minutes
Brought to You By: iman

Recipe Category: Dessert Recipes

Skill Level: Great for Beginners

Cuisine Origin: American

Portions: 12 Serves (12 mini pies)

Diet Preferences: Vegetarian-Friendly

What You'll Need

→ Crust

01 1 1/2 cups graham cracker crumbs
02 6 tablespoons melted unsalted butter
03 2 tablespoons granulated sugar

→ Filling

04 1 package (3.4 oz) instant vanilla pudding mix
05 2 cups cold whole milk
06 1 cup whipped cream

→ Topping

07 2 ripe bananas, sliced
08 Caramel sauce, for optional drizzling

Steps to Follow

Step 01

Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl until mixture resembles wet sand and holds when pressed.

Step 02

Press crust mixture firmly into mini muffin tins, covering bottoms and slightly up the sides, then refrigerate to chill.

Step 03

Whisk instant pudding mix with cold milk for approximately 2 minutes until thickened, then chill for 5 minutes.

Step 04

Gently fold whipped cream into the set pudding until smooth and airy.

Step 05

Spoon pudding mixture into chilled crusts nearly to the top and smooth the surface.

Step 06

Arrange banana slices atop each mini pie and optionally drizzle with caramel sauce.

Step 07

Refrigerate assembled pies for at least 2 hours until fully set and ready to serve.

Additional Notes

  1. Use ripe bananas for maximum sweetness; brushing slices with lemon juice prevents browning.
  2. Store refrigerated in airtight container up to 3 days; briefly freeze to firm softened crusts.

Must-Have Tools

  • Mini muffin tin or standard muffin tin/ramekins
  • Mixing bowls
  • Whisk
  • Spoon or spatula

Allergy Details

Always inspect ingredient packaging for allergens, and consult a healthcare provider if you're unsure.
  • Contains dairy and gluten; substitutions available for dairy-free and gluten-free options.

Nutritional Details (Per Portion)

Nutritional info is purely informational and not a substitute for medical advice.
  • Calories: 190
  • Fats: 8 g
  • Carbohydrates: 26 g
  • Proteins: 2 g