These Recipes Are Perfect For Banana Cream Pie Lovers!

As much as I love baked goods, this time of year I start craving cooler desserts. One of my favorite flavor combinations is banana cream pie!

While no one really knows who invented banana cream pie, I think we’re all familiar with its deliciousness! Some believe it probably was created for the first time somewhere in the Midwest, since pie is a big deal there. Supposedly the first banana pudding recipe appeared in a magazine way back in 1888! But the typical recipe we’re probably all familiar with was created by Laura Kerley from Illinois in 1921 and consisted of that beloved combo- custard, bananas, and Nilla Wafers. In fact, this is the recipe you’ll find on Nabisco’s box even today!

While you’ll find many variations of banana pudding, cream pie and trifle, here are a few variations that are a bit more unique!

This ice cream looks absolutely delicious! The perfect summertime treat. I also love that this can be made without an ice cream machine!

Banana Cream Pie Ice Cream {without a machine!} - Crazy for Crust

This Banana Cream Pie Ice Cream is made without a machine and tastes just like a DQ Blizzard! It's a no churn easy ice cream recipe!

1 pie crust (refrigerated, frozen, or scratch)
1 (14-ounce) can sweetened condensed milk
4 tablespoons banana cream pudding mix, (the powder, not the actual pudding)
1 teaspoon vanilla extract
2 cups cold heavy cream OR 2 contatiners (8 ounces each) of Cool Whip
1 banana (more if you like bananas)

Bake pie crust (flat) on a cookie sheet in a 350° oven for about 15-20 minutes (watch it after 10 minutes; you want it to be more crunchy than soft, but not burned). Let it cool, then break it into bite-sized pieces.
Mix sweetened condensed milk with pudding mix and vanilla in a large bowl and stir well.
If using heavy whipping cream: beat cold cream until stiff peaks form then fold into the sweetened condensed milk mixture.
If using Cool Whip: fold whipped topping into the sweetened condensed milk mixture.
Slice your banana and cut each slice in quarters. Stir banana and pie crust chunks into ice cream base. Place mixture into a large Tupperware and freeze until hardened (at least 4 hours or overnight). Ice cream has a soft consistency.

*Substitute cookies or broken graham cracker crust for the pie crust if desired!


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While this is technically a cake and might not be your favorite pick for a summer treat, trust me- this cake is worth it! It’s the flavors of banana cream pie put into perfect cake form and it’s so so GOOD!

Banana Cream Pie Cake

Banana Cake and Vanilla Wafer Crust
64 vanilla wafers
1/8 cup brown sugar
6 tablespoons butter, melted
1 large ripe banana, mashed
1 tablespoon vanilla extract
1/2 cup buttermilk
1/2 cup sour cream
4 egg whites
1/2 cup vegetable oil
1 teaspoon banana extract
1 box white (vanilla) cake mix, sifted
Banana Cream Pie Filling
1 (3.4-ounce) package banana cream pudding mix
1 1/2 cups cold milk
Vanilla Bean Buttermilk
1 1/2 cups (3 sticks) unsalted butter
1 tablespoon vanilla extract
1 tablespoon vanilla bean paste
pinch of salt
1/2 teaspoon banana extract, (optional)
1/2 cup heavy cream
6 cups powdered sugar, sifted

Banana Cake and Vanilla Wafer Crust

1. Preheat oven to 325 degrees. Prep cake rounds with a swipe of shortening and dust of flour. Set aside.

2. In a food processor, pulse the vanilla wafers and brown sugar together until a fine powder forms. Add in melted butter and pulse about 10 seconds more until everything is combined. Reserve 1/4 cup crumble for garnish and divide the remaining between cake pans, pressing the crumble into a crust with the bottom of a glass or measuring cup. Set aside.

3. In a large bowl, whisk together the mashed ripe banana, vanilla, buttermilk, sour cream, egg whites, vegetable oil, and banana extract until thoroughly combined. Sift in the white cake mix and stir until just combined. Don't overmix!

4. Split batter between cake pans. Bake for 30-32 minutes or until the center is completely cooked through. Don't overbake. Remove cake rounds from the oven and let cool in cake pans for 2 minutes., then flip out onto a wire rack to cool completely.

Banana Cream Pie Filling

1. In a medium bowl, whisk together the pudding mix and milk until it begins to thicken, about 3-5 minutes. Place in the fridge until completely set before adding as the filling to the cake.

Vanilla Bean Buttercream

1. In the bowl of a stand mixer fitted with a paddle attachment, wihp up butter until light and fluffy. Add in the vanila, vanilla bean paste, slt, banan extract (optional), and heavy cream until combined. Scrape down the sides of the bowl.

2. Add in the powdered sugar about a half cup at a time. Add more heavy cream if needed for a thinner consistency. Add in more powdered sugar for a thicker consistency. Turn mixer on high for boaut 3 minutes for a fluffier buttercream, then turn it down for about 30 seconds to whip out any air bubbles.

To assemble as a layer cake:

Place the first cake layer down, add on a layer of buttercream, pipe a dam around the outside rim of the cake round, then add about 1/4 cup banana pudding in the center. Repeat with the second cake layer, and then place the third and final cake round on top. Crumb coat the entire cake and freeze for about 10 minutes. Add on the final layer of buttercream and decorate as desired.

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This cheesecake looks divine! Again, some baking may be required, but just time your baking for the cooler hours of the morning or evening and you can serve delicious, cold cheesecake in the heat of the day!

Banana Pudding Cheesecake

Banana pudding cheesecake features a Nilla Wafer crust and a creamy filling that's made with instant banana pudding mix. Author: Danielle

Prep time:
Serving size: 12
Calories per serving: 481

3 cups whole vanilla wafers, crushed
1/4 cup granulated sugar (50 grams)
5 tablespoons unsalted butter melted and slightly cooled (70 grams)
32 ounces brick-style cream cheese softened to room temperature (4 blocks; 905 grams)
1 cup mashed ripe bananas (2 large ripe fresh bananas; 250 grams)
1/2 cup full-fat sour cream room temperature (115 grams)
1 cup granulated sugar (200 grams)
1 (3.4-ounce) package , dry instant banana pudding mix, (NOT cook & serve)
1 teaspoon pure vanilla extract
4 large eggs at room temperature
2 cups whipped cream or whipped topping (homemade or store-bought)
1 to 2 bananas sliced
10 to 20 Nilla wafers

To make the crust: Preheat the oven to 325°F (163°C).

Line the bottom of a 9-inch springform pan with parchment paper. Set aside.

Crush the Nilla wafers in a food processor or blender until the mixture resembles fine crumbs. Alternatively, you can place them in a sealed ziplock bag and crush them with a rolling pin.

Combine the crushed Nilla wafer crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.

Scoop the mixture into the prepared 9-inch springform pan and firmly press it down into one even layer.

Bake for 10 minutes, then remove from the oven and set aside to cool while you make the filling. Keep the oven temperature at 325°F (163°C).

To make the cheesecake filling: Place a large pot of water on the stove to boil for the water bath before getting started with the filling.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth (about 1 to 2 minutes).

Add the mashed banana and sour cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Then, add the granulated sugar, banana cream pudding mix, and pure vanilla extract and mix until well combined (about 30 to 60 seconds).

In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together. Set aside.

Secure the bottom of the springform pan with 2 to 3 layers of aluminum foil to prevent water from entering the pan while baking. Place the wrapped springform pan in an oven bag and roll the sides down (this will ensure that no water gets into your pan!).

Pour the cheesecake filling into the springform pan and smooth it out into one even layer.

Add the boiling water you started before the filling to a large roasting pan until it is about 1-inch deep. Carefully place the wrapped springform pan into the roasting pan.

Transfer the roasting pan with the cheesecake to the oven and bake for 70 to 80 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour.

After the cheesecake has cooled for 1 hour in the oven, remove it from the oven and transfer to a wire rack to cool completely. Once cooled, cover tightly and transfer to the refrigerator to chill for 5 to 6 hours or overnight.

To assemble the cheesecake: Once the cheesecake is completely cooled and chilled, run a thin knife around the outside of the cheesecake to loosen it from the pan. Carefully release the springform pan.

Decorate the cheesecake with a generous amount of homemade whipped cream, sliced bananas, and Nilla wafers.


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Enjoy your banana cream pie flavor, however you choose to devour it!

    Camille Hoffmann
    Weekly Newsletter Contributor since 2014
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