Easy Banana Cream Pie Squares Your Family Will Love

You know those days? The ones where a serious sweet craving hits, but the thought of rolling out pie dough feels like climbing Mount Everest? Yeah, I have those days. A lot. Especially when the kids are home and suddenly *everyone* needs a little pick-me-up. That’s where these banana cream pie squares come in. Forget the fuss of a traditional pie; these little beauties capture all the creamy, dreamy goodness of a classic banana cream pie, but in an utterly fuss-free, sliceable format. I swear, the first time I made these, my kitchen filled with a scent so heavenly, my husband came home early from work just to investigate! They’re like a hug in dessert form, and honestly, I think they might be even better than the original. They’re that good.

What are banana cream pie squares?

So, what exactly *are* banana cream pie squares? Think of them as the easiest, most approachable way to enjoy all the iconic flavors of a beloved banana cream pie, without any of the usual drama. Instead of a flaky crust and a wobbly custard filling, you get a tender, cake-like base that’s somehow both sturdy and incredibly moist, topped with a rich, velvety banana cream filling, and often finished with a light, sweet glaze or a dollop of whipped cream. The name is pretty straightforward, right? It’s a dessert that gives you all the glorious banana cream pie flavor, but in a convenient, square-shaped form that’s perfect for sharing… or not sharing, I won’t judge!

How to Make Banana Cream Pie Squares

Quick Overview

This recipe is all about bringing together simple ingredients to create something truly special with minimal fuss. You’ll start by mixing up a quick, tender cake-like base, then prepare a luscious, no-cook banana cream filling that’s just bursting with fresh banana flavor. We’ll layer these beauties, bake them until golden, and then finish with a simple glaze. It’s a straightforward process that guarantees a delicious result every single time, making it perfect for beginners and seasoned bakers alike.

Ingredients

For the Main Batter:
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional, but I love it!)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup mashed ripe bananas (about 1-2 medium bananas)
1/2 cup buttermilk (or milk with 1/2 tsp lemon juice added, let sit 5 mins)

For the Filling:
1 (3.4 ounce) package instant vanilla pudding mix
2 cups cold milk
2 ripe bananas, thinly sliced
1 cup heavy cream, whipped to stiff peaks (optional, for topping/folding in)

For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready and our pan prepped. Preheat your oven to 350 degrees F (175 degrees C). I always like to line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This makes lifting the whole thing out so much easier later on, trust me! Then, lightly grease the parchment paper and the exposed edges of the pan. This ensures nothing sticks and gives us those lovely clean edges.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon if you’re using it. Whisking well ensures that the leavening agents and salt are evenly distributed, which is crucial for a consistent texture in our base. You want to see a nice, uniform blend of everything. This step seems simple, but it really sets the foundation for how well our squares will rise and bake up.

Step 3: Mix Wet Ingredients

In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy. I usually use an electric mixer for this, but you can totally do it by hand if you’re feeling ambitious! Beat in the eggs one at a time, then stir in the vanilla extract. In a separate small bowl or cup, mash your ripe bananas until they’re smooth. Add the mashed bananas and the buttermilk to the butter mixture. Mix until everything is just combined. Don’t worry if it looks a little lumpy at this stage; it’ll all come together.

Step 4: Combine

Now, it’s time to bring it all together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring gently by hand) until just combined. The key here is *not* to overmix. Overmixing can develop the gluten in the flour too much, resulting in a tougher cake. You want to mix just until you don’t see any dry streaks of flour. The batter will be thick and beautifully fragrant with banana.

Step 5: Prepare Filling

This is the easiest part! In a medium bowl, whisk together the instant vanilla pudding mix and the cold milk. Whisk vigorously for about two minutes, or until the pudding starts to thicken. It’ll thicken up even more as it sits. Once it’s nice and thick, gently fold in your thinly sliced ripe bananas. If you want an even richer, more decadent filling, you can also fold in some whipped cream at this stage. I sometimes do this when I have extra whipped cream lying around, and it makes it extra luxurious!

Step 6: Layer & Swirl

Spread the batter evenly into your prepared 9×13 inch baking pan. Make sure it reaches all the corners. Then, dollop spoonfuls of the banana pudding filling evenly over the batter. You can then gently swirl the filling into the batter with a knife or a toothpick. Don’t go crazy with the swirling; you want distinct layers and swirls, not a muddy mess. Just a few gentle passes will do the trick to create beautiful marbling.

Step 7: Bake

Bake in your preheated oven for 30-40 minutes, or until a toothpick inserted into the center of the cake part comes out clean. The edges should be golden brown, and the pudding filling will be set. Keep an eye on it, as oven temperatures can vary. If the top starts to brown too quickly, you can loosely tent it with foil.

Step 8: Cool & Glaze

Once baked, remove the pan from the oven and let it cool completely in the pan on a wire rack. This is super important for the filling to set properly and for the squares to hold their shape. Once fully cooled, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and the vanilla extract until smooth. Add more milk, a teaspoon at a time, if needed to reach your desired drizzling consistency. Drizzle the glaze over the cooled squares. Let the glaze set for about 15-20 minutes before slicing.

Step 9: Slice & Serve

Using the parchment paper overhang, carefully lift the entire baked slab out of the pan onto a cutting board. Slice into squares. I usually aim for 12 or 16 squares, depending on how hungry everyone is! These are best served at room temperature or slightly chilled. They’re just perfect!

What to Serve It With

These banana cream pie squares are so versatile, they’re welcome at pretty much any gathering, any time of day! For breakfast, they’re surprisingly wonderful with a strong cup of coffee. I like to slice them into smaller squares and arrange them on a platter – it feels like a special treat to start the day. For brunch, they really shine. Plating them nicely with a dusting of powdered sugar or a dollop of extra whipped cream makes them feel elegant. They pair beautifully with mimosas or a nice iced tea. As a dessert, they’re a no-brainer. Serve them after a hearty meal with a scoop of vanilla ice cream or a drizzle of chocolate sauce. My family’s favorite is to have them as a post-dinner treat with a glass of cold milk. And for those cozy, lazy afternoons, they’re the ultimate snack. They’re just as delicious with a cup of hot tea or a tall glass of iced coffee. My kids also love them with a side of fresh berries – it feels a little healthier, right?

Top Tips for Perfecting Your Banana Cream Pie Squares

I’ve made these countless times, and through trial and error (mostly just delicious eating, thankfully!), I’ve picked up a few tricks that make them even better. For the bananas, always use ripe ones – the spottier, the better! They have more sugar and a more intense banana flavor, which is exactly what we want. For the batter, remember my earlier tip about not overmixing. A light hand ensures a tender crumb. If you find your batter is too thick, a splash more buttermilk will loosen it up perfectly. When preparing the pudding filling, make sure your milk is cold; this is key for the instant pudding to set up properly. And don’t be shy with the banana slices in the filling! I like them to be quite prominent. If you’re feeling adventurous with the swirl, try using a skewer and making figure-eights through the batter and filling – it creates a really pretty pattern. For baking, trust your oven and the toothpick test. Every oven is a little different, so err on the side of checking a few minutes early. If your squares seem to be browning too fast on top, a piece of foil tented over the pan will save the day. When it comes to the glaze, start with the smaller amount of milk and add more gradually. You want a glaze that’s thick enough to coat but thin enough to drizzle easily. If it gets too thin, just whisk in a bit more powdered sugar. And for ingredient swaps, I’ve had success using oat milk or almond milk in the batter if I’m out of buttermilk – it makes it super creamy! For a dairy-free option, you can often swap the butter for a plant-based butter stick and use a non-dairy milk. The results are usually fantastic!

Storing and Reheating Tips

These banana cream pie squares are pretty forgiving when it comes to storing, which is another reason I love them so much. If you’re planning to eat them within a day or two, you can absolutely keep them at room temperature. Just make sure they are covered tightly with plastic wrap or stored in an airtight container. They’ll stay fresh and delicious for about 2 days this way. If you think you’ll have leftovers for longer, or if your kitchen is particularly warm, popping them in the refrigerator is the way to go. They’ll keep well in an airtight container in the fridge for up to 4-5 days. The texture might change slightly, becoming a bit firmer, but they’re still wonderfully tasty. I actually prefer them slightly chilled sometimes! If you want to make a big batch and save some for later, freezing is an option. I find it’s best to slice them first, then wrap each square individually in plastic wrap, followed by a layer of aluminum foil, and then place them in a freezer-safe bag or container. They can be kept in the freezer for up to 2-3 months. To thaw, simply remove them from the freezer and let them come to room temperature on the counter for a couple of hours. The glaze is best applied *after* baking and cooling, and before serving. If you plan to freeze them, I recommend glazing them *after* they’ve thawed, or skipping the glaze altogether and just dusting them with powdered sugar. Reheating isn’t really necessary for these, as they’re best at room temp or chilled, but if you do want to warm them slightly, a few seconds in the microwave can do the trick, though be careful not to overheat the pudding!

Frequently Asked Questions

Final Thoughts

So there you have it – my go-to banana cream pie squares. They’re more than just a dessert; they’re a little slice of happiness that’s easy to make and even easier to devour. I hope you love them as much as my family and I do. They truly are a lifesaver when you need something sweet and comforting without a lot of fuss. If you enjoy these, you might also want to check out my recipes for Lemon Raspberry Scones or my No-Bake Chocolate Peanut Butter Bars for more easy, delicious treats. I can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think, or share your own special variations. Happy baking, friends!

banana cream pie squares

These Banana Cream Pie Squares are a no-bake, crowd-pleasing dessert with a crunchy vanilla wafer crust, a rich cream cheese layer, fresh banana slices, and fluffy banana pudding topped with Cool Whip. Perfect for summer gatherings or whenever you're craving a creamy, cool treat!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 cups whole vanilla wafers
• 0.5 cup unsalted butter, melted ½ stick (57 g)
• 1 pinch kosher salt
• 8 ounces cream cheese, softened
• 0.5 cup granulated sugar 100 g
• 1 teaspoon vanilla extract
• 1 cup Cool Whip, thawed 120 g
• 2 medium ripe bananas, sliced into 0.25-inch rounds
• 1 box instant banana pudding mix 3.4-ounces
• 1.25 cups whole milk
• 0.5 cup Cool Whip, thawed 60 g
• 1.5 cups Cool Whip, thawed 180 g
• 0.5 cup crushed vanilla wafers optional garnish
• 1 sliced banana optional garnish

Instructions

 

Preparation Steps

• Line an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
• In a food processor, pulse the vanilla wafers until they become fine crumbs.
• Transfer the crumbs to a medium bowl. Stir in melted butter and salt until the mixture resembles wet sand.
• Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup or glass.
• Place the pan in the refrigerator to chill for 10 minutes.
• In another medium bowl, beat softened cream cheese with a hand mixer on medium speed until smooth and creamy.
• Add sugar and continue beating for 2 to 3 minutes until fully incorporated. Add vanilla extract and mix until combined.
• Gently fold in 1 cup of Cool Whip with a rubber spatula until no streaks remain. Spread the mixture evenly over the chilled cookie crust.
• Layer sliced bananas evenly over the cheesecake layer.
• In a medium bowl, whisk the banana pudding mix and whole milk together for about 2 minutes, until the pudding thickens.
• Gently fold in 0.5 cup of Cool Whip until combined.
• Pour the pudding mixture over the banana layer and spread evenly with a spatula.
• Refrigerate for at least 4 hours, or until the dessert is fully set.
• Once chilled and set, spread the remaining 1.5 cups of Cool Whip evenly over the pudding layer, smoothing the top.
• When ready to serve, garnish with crushed vanilla wafers and fresh banana slices.

Notes

Store leftovers covered in the refrigerator for up to 3 days. For best texture, add fresh banana garnish just before serving to prevent browning. Note: This dessert contains dairy and is not suitable for vegetarians with gelatin-based products.