What the heck is this?
These no-bake mini banana cream pies are your new go-to when you want all the nostalgic, silky-smooth magic of banana cream pie—without touching the oven. We’re talking buttery graham cracker crusts, luscious banana pudding filling, layers of fresh banana slices, and fluffy whipped cream all snuggled into cute individual servings. They’re just the right balance of creamy, sweet, and light, with no stress, no mess, and no slicing involved.
Why You’ll Love This Recipe
– No oven = no sweat (literally)
– Perfect for parties, brunches, and “just because” cravings
– Make-ahead friendly and fridge-happy
– Each bite has banana, cream, and crust—no more fighting for edge slices
– Kids love them. Grownups love them. Everyone wins.
The Good Stuff You’ll Need
For the crust:
– 1 1/4 cups graham cracker crumbs
– 3 tbsp granulated sugar
– 5 tbsp melted butter
For the filling:
– 1 (3.4 oz) box instant banana pudding mix
– 1 1/4 cups cold whole milk
– 1/2 cup sweetened condensed milk
– 1 cup cold heavy whipping cream
– 1 tsp vanilla extract
– 2–3 ripe bananas (firm, not mushy)
For topping:
– Extra whipped cream
– Banana slices (for garnish)
– Optional: crushed vanilla wafers or graham crumbs
Let’s Do This
Step 1: Make the crust
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the texture is like wet sand. Press into the bottom of 8–10 cupcake liners or small ramekins. Use the back of a spoon to really pack it down. Pop into the fridge to chill while you make the filling.
Step 2: Make the banana pudding filling
Whisk the banana pudding mix with cold milk for 2 minutes until thickened. In another bowl, whip the heavy cream with vanilla until stiff peaks form. Fold the sweetened condensed milk into the pudding mixture, then gently fold in the whipped cream. You should have a light, fluffy banana filling that dreams are made of.
Step 3: Layer it up
Slice your bananas into thin coins. On top of each chilled crust, layer 3–4 banana slices, then spoon or pipe in the banana pudding filling until it reaches the top. Smooth it out or make it fancy with a swirl.
Step 4: Chill and top
Let the pies chill in the fridge for at least 2 hours to set. Before serving, top with more whipped cream, banana slices, and a sprinkle of crushed cookies if you’re feeling wild.
Serving Suggestions
– Serve cold straight from the fridge for that dreamy creamy bite
– Add a drizzle of caramel sauce for extra indulgence
– Use mini mason jars for a portable picnic version
– Try topping with toasted coconut for a tropical twist
Switch It Up
– Swap banana pudding for vanilla and add mashed banana into the mix
– Use chocolate or Oreo crusts for a different flavor base
– Layer in crushed Nilla Wafers for a textural surprise
– Make a large version in a pie plate if you don’t want minis
Make-Ahead Tips
– These hold beautifully for up to 3 days in the fridge
– Don’t top with bananas until just before serving to avoid browning
– You can make the crusts and filling a day ahead and assemble the next day
Questions People Actually Ask
Q: Can I use Cool Whip instead of whipped cream?
A: Yes! About 1 1/2 cups of Cool Whip can replace the whipped cream for an even easier shortcut.
Q: Do I have to use cupcake liners?
A: Nope—you can use ramekins, jars, or even a muffin tin sprayed with nonstick spray for crust-only minis.
Q: Can I freeze them?
A: Not recommended. The bananas and pudding don’t freeze well and can turn watery when thawed.
No-Bake Mini Banana Cream Pie: Creamy, Dreamy, and Absolutely Adorable
- Total Time: 20 minutes
- Yield: 8–10 mini pies
Description
These no-bake mini banana cream pies are your new go-to when you want all the nostalgic, silky-smooth magic of banana cream pie—without touching the oven. We’re talking buttery graham cracker crusts, luscious banana pudding filling, layers of fresh banana slices, and fluffy whipped cream all snuggled into cute individual servings. They’re just the right balance of creamy, sweet, and light, with no stress, no mess, and no slicing involved.
Ingredients
For the crust:
– 1 1/4 cups graham cracker crumbs
– 3 tbsp granulated sugar
– 5 tbsp melted butter
For the filling:
– 1 (3.4 oz) box instant banana pudding mix
– 1 1/4 cups cold whole milk
– 1/2 cup sweetened condensed milk
– 1 cup cold heavy whipping cream
– 1 tsp vanilla extract
– 2–3 ripe bananas (firm, not mushy)
For topping:
– Extra whipped cream
– Banana slices (for garnish)
– Optional: crushed vanilla wafers or graham crumbs
Instructions
Step 1: Make the crust
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the texture is like wet sand. Press into the bottom of 8–10 cupcake liners or small ramekins. Use the back of a spoon to really pack it down. Pop into the fridge to chill while you make the filling.
Step 2: Make the banana pudding filling
Whisk the banana pudding mix with cold milk for 2 minutes until thickened. In another bowl, whip the heavy cream with vanilla until stiff peaks form. Fold the sweetened condensed milk into the pudding mixture, then gently fold in the whipped cream. You should have a light, fluffy banana filling that dreams are made of.
Step 3: Layer it up
Slice your bananas into thin coins. On top of each chilled crust, layer 3–4 banana slices, then spoon or pipe in the banana pudding filling until it reaches the top. Smooth it out or make it fancy with a swirl.
Step 4: Chill and top
Let the pies chill in the fridge for at least 2 hours to set. Before serving, top with more whipped cream, banana slices, and a sprinkle of crushed cookies if you’re feeling wild.
Notes
– Serve cold straight from the fridge for that dreamy creamy bite
– Add a drizzle of caramel sauce for extra indulgence
– Use mini mason jars for a portable picnic version
– Try topping with toasted coconut for a tropical twist
- Prep Time: 20 minutes
Nutrition
- Calories: ~270 kcal
- Fat: ~15g
- Carbohydrates: ~30g
- Protein: ~3g