I make these no-bake mini banana cream pies when I want something impressive without turning on the oven. Crisp graham cracker shells, silky banana pudding, and a cloud of whipped cream come together in individual portions that feel special for brunch, potlucks, or an easy holiday dessert. They’re quick, crowd-pleasing, and easy to adapt if you need dairy-free or lower-sugar options.

Why you’ll love this dish

This recipe gives you all the nostalgia of classic banana cream pie in pint-sized portions. Because it’s no-bake and mostly assembly, it’s ideal for busy hosts, parents making snacks for kids, or anyone who wants a dessert that looks elevated with minimal fuss. The graham crust adds a buttery crunch, the instant banana pudding layer sets beautifully without cooking, and fresh banana slices keep the flavor bright.

“I served these at a family brunch and everyone asked for the recipe—rich, fresh, and the individual cups cut down on mess and seconds.” — a weekend tester

If you’re the type who likes small desserts or want to pair a few sweet options on a table, these minis play nicely with other treats like the Protein Oatmeal Cream Pies for variety.

Step-by-step overview

Before you start, here’s the quick process so you know what to expect:

• Make the graham cracker crust and press into small cups or a muffin tin.
• Mix instant banana pudding with cold milk and chill briefly to set.
• Whip cream with powdered sugar and vanilla to soft peaks.
• Layer pudding, banana slices, and whipped cream in each crust.
• Chill until firm and finish with a drizzle of honey and extra whipped cream before serving.

What you’ll need

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter (use coconut oil for dairy-free)
• 1/4 cup granulated sugar (reduce or use a sugar substitute to cut sweetness)
• 1 package instant banana cream pudding mix (vanilla pudding works if you can’t find banana)
• 2 cups cold milk (almond or oat milk for dairy-free)
• 1 cup heavy cream (light cream can be used)
• 1/4 cup powdered sugar (gives smoother whipped cream; granulated works in a pinch)
• 1 teaspoon vanilla extract (or almond extract for a nuttier note)
• 3 ripe bananas (ripe but not overripe; plantains work if you want a firmer bite)
• 1 cup whipped cream (or whipped coconut cream for vegan option)
• 2 tablespoons honey (maple syrup is a vegan swap)

Notes on ingredients: Use cold milk straight from the fridge to help the instant pudding set up properly. If you’re using a dairy-free milk, choose a variety with a bit of body (oat or full-fat coconut milk) so the pudding isn’t watery.

Directions to follow

1. Combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar in a bowl. Stir until the crumbs are moistened and resemble wet sand.
2. Press the crumb mixture into the bottom and up the sides of 8–10 mini tart cups or a muffin tin lined with paper liners. Use the back of a spoon or a small measuring cup to compact. Chill crusts in the fridge for 10–15 minutes to firm.
3. In a bowl, whisk the instant banana cream pudding mix into 2 cups of cold milk until smooth. Let it sit for 2–3 minutes to thicken.
4. In a separate bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Fold half of this whipped cream into the pudding to lighten the filling; reserve the rest for topping.
5. Slice the bananas into 1/4-inch rounds. If you’re worried about browning, toss slices gently with a few drops of lemon juice.
6. Spoon a layer of pudding into each chilled crust, add a layer of banana slices, then another spoonful of pudding to cover. Smooth the tops.
7. Refrigerate assembled pies for at least 1 hour to allow the pudding to fully set.
8. Before serving, pipe or dollop the remaining whipped cream on each mini pie, drizzle with honey, and garnish with a banana slice or a sprinkle of crushed graham crumbs.

Best ways to enjoy it

Serve these mini pies chilled for a clean, refreshing bite. They’re perfect for buffet-style dessert tables, baby showers, afternoon tea, or as portion-controlled treats after dinner. For a festive spread, place them next to a platter of fresh berries or a batch of soft cookies like buttercream sugar cookies — the textures and flavors complement each other beautifully. If you want to elevate presentation, pipe the whipped cream with a star tip and add a small mint leaf or toasted coconut flakes on top.

Storage and reheating tips

Store assembled mini pies in an airtight container in the refrigerator for up to 3 days. Because of the fresh banana slices, they’re best eaten within that window—bananas will brown and soften over time. Do not freeze fully assembled pies; freezing ruins the texture of the fruit and whipped cream. You can freeze the crusts on their own for up to 1 month and thaw before filling. Always keep these chilled and discard any portions left at room temperature longer than 2 hours for food safety.

Pro chef tips

• Use ripe but firm bananas for the best texture; very soft bananas will become mushy after chilling.
• Cold milk is critical when using instant pudding—warm milk prevents proper setting.
• For smoother whipped cream, chill the bowl and beaters for 10 minutes before whipping.
• Press crusts firmly and chill them well so they don’t crumble when scooped.
• If you need to speed up assembly, use pre-made graham crusts or store-bought whipped topping, but fresh whipped cream tastes noticeably better.

Creative twists

• Chocolate-Banana: Add a thin layer of ganache or chocolate spread in the bottom of the crust before the pudding for a mocha-banana combo.
• Tropical: Swap honey for toasted coconut and fold a few finely chopped mango pieces into the pudding.
• Vegan: Use coconut oil for the crust, plant-based milk, and whipped coconut cream; replace honey with maple syrup.
• Mini trifle jars: Layer cookie crumbs, pudding, banana, and whipped cream in tiny jars for a portable party dessert.

Helpful answers

How long does this take to make?

Active prep is about 20–30 minutes. Chilling takes at least 1 hour, so plan for roughly 90 minutes total from start to finish if you include set time.

Can I make these ahead for a party?

Yes—assemble them the morning of your event or the night before. Keep them tightly covered in the fridge and add fresh toppings (extra whipped cream, honey drizzle) right before serving to keep them looking their best.

What if I don’t have instant banana pudding mix?

Use vanilla instant pudding and fold in 1/2 teaspoon banana extract or mash a small banana into the pudding (note: fresh mashed banana will affect texture and require immediate chilling).

Are these safe for kids and pregnant guests?

The recipe uses pasteurized dairy products and instant pudding, so it’s generally safe for kids and most pregnant guests. If serving to someone with dietary restrictions, confirm whether they require dairy-free or low-sugar options and use recommended substitutions.

Can I halve or double the recipe?

Yes. The recipe scales easily. If doubling for a crowd, make fillings in a larger bowl and assemble more cups; chilling time may increase slightly if the pudding is in a very large container.

If you’d like, I can create a printable shopping list for this recipe or convert the steps into a timed checklist for efficient party prep.

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