Banana Pudding Bars Recipe

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:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
3. 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.
4. 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:

1. 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.
2. 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.
3. 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.
4. Remove from heat and stir in the vanilla extract. Let the pudding cool slightly, then fold in the sliced bananas.

3. Assemble the Bars:

1. Pour the banana pudding filling over the cooled graham cracker crust, spreading it evenly with a spatula.
2. Refrigerate for at least 2 hours, or until the pudding is set.

4. Prepare the Whipped Cream Topping:

1. In a medium bowl, beat the heavy cream with an electric mixer until soft peaks form.
2. Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form.

5. Finish the Bars:

1. Spread the whipped cream evenly over the chilled pudding layer.
2. For added flavor and decoration, you can garnish with additional banana slices or a sprinkle of graham cracker crumbs.

6. Serve:

1. Using the parchment paper overhang, lift the bars out of the pan and place on a cutting board.
2. 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!