This No Bake Banana Cream Pie with Caramelized Bananas is a sweet twist on the classic banana cream pie. I take everything I love about creamy banana pudding and layer it with the rich, buttery taste of caramelized bananas—all without ever turning on the oven. It’s a dreamy, indulgent dessert that feels special but is surprisingly easy to put together.

Why You’ll Love This Recipe

I love how this recipe combines the best parts of a traditional banana cream pie with the deep, syrupy flavor of Bananas Foster. It’s no bake, which means I don’t have to heat up the kitchen—perfect for warm months or when I want a quick dessert without much fuss. The layers of graham cracker crust, silky vanilla pudding, and tender caramelized bananas create a luxurious bite every time. Plus, it looks gorgeous on the table and always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• butter

• brown sugar

• salt

• fresh bananas

• instant vanilla pudding

• milk

• graham cracker crumbs

• granulated sugar

• whipped cream for topping

Directions

To caramelize the bananas:
I start by melting 6 tablespoons of butter in a large skillet over medium heat. Then I stir in the brown sugar until it dissolves and mix in the salt. Once that turns syrupy, I add the banana slices and cook them for about 4–5 minutes until softened and coated in the sauce. I let that cool while prepping everything else.

To make the filling:
In a large bowl, I whisk together the instant vanilla pudding mix and cold milk until smooth. I let it sit and thicken.

To make the crust:
I melt the remaining 6 tablespoons of butter and combine it with the graham cracker crumbs and granulated sugar. I press this mixture into the bottom and sides of a 9-inch pie plate to form a crust.

To assemble the pie:
I spread a layer of vanilla pudding onto the crust, followed by half of the caramelized bananas. Then I layer on more pudding, then the rest of the bananas, and finish with the remaining pudding. I top it all with whipped cream, and if there’s leftover caramel sauce from the pan, I drizzle that on top. Then I cover the pie loosely and chill it in the fridge for at least 3–4 hours before serving.

Servings and timing

This pie makes 8 servings and takes about 20 minutes of prep time. Since it’s a no-bake dessert, there’s no cook time beyond caramelizing the bananas. I like to give it at least 4 hours in the refrigerator to set properly before slicing.

Variations

I like to get creative with this base recipe:

• Chocolate version: I swap the graham crackers for chocolate graham crackers and top with chocolate shavings or chips.

• Banana pudding twist: I’ve also used banana-flavored pudding instead of vanilla for extra banana flavor.

• Different crusts: A Biscoff cookie crust or even crushed Oreos (especially if I’m craving banana-chocolate) works beautifully.

• Toppings: Toasted coconut flakes, vanilla wafers, or extra caramelized banana slices add great texture and presentation.

Storage/Reheating

I store the pie covered in the fridge for up to 3–4 days. It tastes best on the first or second day, when the bananas are still firm and the crust hasn’t softened too much. Since it’s a chilled dessert, there’s no reheating involved. I avoid freezing it, as the texture of the pudding and bananas can change when thawed.

FAQs

How ripe should the bananas be for this pie?

I use ripe bananas that are still firm—just starting to show spots. Overripe bananas can fall apart during caramelization and turn mushy.

Can I use store-bought crust and whipped topping?

Absolutely. If I’m short on time, I go with a pre-made graham cracker crust and Cool Whip. It saves time and still tastes great.

Can I make this dairy-free?

I haven’t tried it personally, but others have had success using cashew milk and non-dairy whipped toppings. I’d avoid thinner milks like almond unless the pudding specifically supports it.

Can I use cook-and-serve pudding instead of instant?

Yes, I’ve made this with cook-and-serve vanilla pudding. I just make sure it’s fully cooled before assembling the pie.

How can I make it less sweet?

To balance the sweetness, I sometimes fold a little cream cheese into the whipped topping, as it gives a slight tang and rich texture.

Conclusion

This No Bake Banana Cream Pie with Caramelized Bananas is my go-to when I want to wow guests or treat my family to something decadent but simple. The caramelized bananas bring this dessert to a whole new level, adding warmth and complexity to every bite. Whether I’m making it for a summer gathering or a cozy dinner, it never fails to impress—and it always disappears fast.