Banana pudding bars offer a delightful twist on the classic banana pudding dessert. Combining the creamy texture of traditional banana pudding with a convenient, handheld bar format, these treats are perfect for parties, picnics, or as a simple yet indulgent dessert. This recipe layers a buttery graham cracker crust with a luscious banana pudding filling and a fluffy whipped cream topping, creating a harmonious blend of flavors and textures.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 15-20 whole crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Banana Pudding Filling:
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 3 medium ripe bananas, sliced
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared pan, using the back of a spoon or the bottom of a glass to ensure it is compact and even.
- Bake the crust for 8-10 minutes, or until it is lightly golden and set. Remove from the oven and let it cool completely.
2. Make the Banana Pudding Filling:
- In a medium saucepan, whisk together the milk, heavy cream, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them.
- Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook, stirring constantly, until the pudding is thick and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract. Let the pudding cool slightly, then fold in the sliced bananas.
3. Assemble the Bars:
- Pour the banana pudding filling over the cooled graham cracker crust, spreading it evenly with a spatula.
- Refrigerate for at least 2 hours, or until the pudding is set.
4. Prepare the Whipped Cream Topping:
- In a medium bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
5. Finish the Bars:
- Spread the whipped cream evenly over the chilled pudding layer.
- For added flavor and decoration, you can garnish with additional banana slices or a sprinkle of graham cracker crumbs.
6. Serve:
- Using the parchment paper overhang, lift the bars out of the pan and place on a cutting board.
- Cut into squares and serve chilled.
Tips:
- For a more intense banana flavor, you can add a layer of banana slices between the pudding and whipped cream.
- If you prefer a richer crust, try adding a tablespoon of brown sugar to the graham cracker crumb mixture.
These Banana Pudding Bars are sure to be a hit with anyone who loves the classic dessert but enjoys a convenient, bar-shaped twist. Enjoy!