Craving something creamy, dreamy, and delicious that doesn’t require turning on the oven? These No-Bake Mini Banana Cream Pies are the ultimate bite-sized dessert—perfect for parties, potlucks, or a sweet treat after dinner. With a buttery graham cracker crust, fresh banana slices, and a fluffy vanilla pudding cream, each pie is a cool and creamy indulgence that melts in your mouth.
If you’re looking for easy no-bake dessert recipes, crowd-pleasing party food, or fun summer sweets, this banana cream pie recipe checks all the boxes. It’s a fast, fuss-free favorite that brings classic banana flavor in a mini, mess-free form.
Why You’ll Love This Recipe
No oven required—ideal for warm-weather days
Fun-sized and perfect for serving a crowd
Creamy, fruity, and full of classic banana flavor
Simple ingredients and fast prep
Kid-friendly and totally customizable
Great make-ahead dessert for parties or holidays
Ingredient Breakdown
Graham Cracker Crumbs: Form the sweet, crunchy base that pairs perfectly with creamy fillings.
Granulated Sugar: Adds sweetness and helps bind the crust.
Unsalted Butter: Holds the crust together and adds rich flavor.
Instant Vanilla Pudding Mix: Makes the creamy filling fast and foolproof.
Whole Milk: Thickens the pudding and keeps it velvety smooth.
Vanilla Extract: Adds depth and enhances the banana flavor.
Ripe Bananas: Provide fresh flavor and natural sweetness.
Heavy Cream + Powdered Sugar: Whipped together to create an airy, luscious topping.
Make the Mini Crusts In a bowl, mix graham cracker crumbs, sugar, and a pinch of salt. Stir in melted butter until the texture resembles damp sand. Press about 1 tablespoon of mixture into each mini muffin cup or tart mold. Refrigerate for 15 minutes to set.
Whisk the Pudding Filling In a separate bowl, whisk the vanilla pudding mix with cold milk for about 2 minutes until it thickens. Stir in vanilla extract and let sit for 2 more minutes.
Whip the Cream Using a hand mixer, beat heavy cream with powdered sugar until stiff peaks form. This creates a thick, stable whipped cream.
Make the Banana Cream Gently fold the whipped cream into the pudding mixture. Be careful not to overmix—you want a light, airy filling.
Assemble the Mini Pies Place a banana slice or two at the bottom of each chilled crust. Spoon the banana cream mixture over the banana layer, smoothing the tops.
Chill to Set Cover and refrigerate for at least 2 hours until firm and chilled through.
Garnish and Serve Just before serving, top each pie with a swirl of whipped cream, a fresh banana slice, and optional garnishes like shaved chocolate or a sprinkle of cinnamon.
Pro Tips
Use ripe bananas for the best flavor and texture.
Don’t skip chilling the crust—it helps it hold its shape.
Use instant pudding (not cook-and-serve) for best no-bake results.
Chill your mixing bowl and beaters before whipping the cream.
Assemble shortly before serving to keep bananas from browning.
Ingredient Swaps or Variations
Swap vanilla pudding with banana or coconut flavor for a twist.
Use Nilla Wafers or crushed Oreos for the crust instead of graham crackers.
Add a layer of caramel or chocolate ganache under the banana slices.
Make it gluten-free by using certified gluten-free graham crackers.
Top with toasted coconut or crushed toffee for extra texture.
Serving Suggestions
Serve with a drizzle of chocolate or caramel sauce for extra indulgence.
Add to a dessert platter with mini cheesecakes or fruit tarts.
Make Ahead + Storage Tips
Make ahead: Assemble up to 1 day in advance and keep refrigerated.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Note: Bananas may brown over time—add fresh slices just before serving.
Freezing not recommended as the texture may become soggy when thawed.
Frequently Asked Questions (FAQ)
Can I use homemade pudding instead of instant? Yes, but let it cool completely before folding in the whipped cream.
How do I prevent the bananas from turning brown? Add them just before serving, or lightly coat with lemon juice to slow browning.
Can I make this in a full-sized pie crust instead of mini pies? Absolutely. Just press the crust into a 9-inch pie pan and follow the same steps.
Can I use store-bought whipped topping instead of homemade whipped cream? Yes, Cool Whip or any whipped topping works well for a faster version.
Do these need to be refrigerated? Yes, keep them chilled until ready to serve for best texture and food safety.
