I had 2 old bananas. They were turning brown and starting to glare at me. I didn’t want to chuck them, so I ran to the store and spent $24.92 to salvage those 2 bananas and make something delicious.

I didn’t want to make a pie. People judge you when you say you’ve been eating pie.

I wanted a banana cream pie, but in bar form. I wanted graham cracker crust. Well…banana cream bars already exist, but I couldn’t find one with graham cracker crust. So, I created my own.

What you need to make these:

2/3 cup butter – melted
1/2 cup sugar
2 1/2 cups graham cracker crumbs
1 package (3.4oz) vanilla instant pudding
1 package (3.4 oz) banana instant pudding
3 cups milk
Giant tub of cool whip – thawed
4 bananas (preferably ripe but not squishy…nobody likes squishy bananas….NOBODY)


Mix butter and sugar. Add graham cracker crumbs until mixed. Press onto the bottom of a jelly roll pan (or any pan you want to press it onto). Bake at 350 for about 8 minutes or so, until it browns just a bit around the edges. Remove from oven and cool for 30 minutes. (Turn your oven off, you don’t need it anymore)

Mix instant pudding packages with milk. Slowly add about 1 1/2 cups of the cool whip.

Thinly slice the bananas and place over the crust.

Pour the filling mixture on top of the bananas (on top of the crust).

Refrigerate for 1 hour.

Add remaining cool whip layer on top of the filling.



Eat as many as you want, because its not actually pie.