Creamy, dreamy, and impossibly satisfying — this Easy Banana Cream Pie is everything you want from a dessert: silky banana filling, a crisp biscuit crust, and clouds of whipped cream on top. It’s the kind of treat that turns an ordinary weeknight into a small celebration and makes leftovers something to look forward to. Fun fact: banana cream pies became wildly popular in American kitchens in the early 20th century when sweetened condensed milk made no-bake fillings easier and more reliable.
Why try this version? It’s simple, fast, and family-friendly — perfect for beginner bakers or anyone short on time but big on flavor. If you love homemade desserts but don’t want fussy techniques, this pie delivers. For another take on bananas in dessert form, check out our Easy Banana Cream Pie on RecipesFiber for tips and inspiration. Get your bananas ready — you’re going to love this one!
What is Easy Banana Cream Pie?
Ever wonder why it’s called “Easy” Banana Cream Pie? Is it because the bananas do most of the work, or because the cream practically spreads itself? Maybe both. This recipe keeps things intentionally uncomplicated: a biscuit crumb crust, a velvety banana-cream filling, and a light whipped topping. Want a lighthearted origin story? Legend has it a busy baker called it “easy” after a hectic holiday when she only had time to mash bananas and whisk—she won the prize anyway.
And remember the old saying, “the way to a man’s heart is through his stomach.” Who doesn’t want to win hearts with a slice of this? Try it yourself — you might just win over a few more fans than you expected.
Why You’ll Love This
- Silky, banana-forward filling: The cream cheese and condensed milk create a luxuriously smooth texture that highlights the mashed banana’s natural sweetness. Each bite is creamy, rich, and satisfyingly banana-y.
- Wallet-friendly and quick: No need for fancy ingredients or long baking sessions. Using pantry staples and ripe bananas makes this a cost-effective dessert that feels indulgent without breaking the bank.
- Crowd-pleasing toppings: Fresh banana slices and fluffy whipped cream give contrast in texture and a fresh finish that makes the pie look as good as it tastes.
If you liked our other banana desserts, this pie feels like the chilled, crowd-friendly counterpart to recipes such as our Banana Bread Cake with Cream Cheese Frosting. Don’t wait — bake this for your next gathering!
How to Make:
Quick Overview
This pie is straightforward: a buttery biscuit crumb crust pressed into a pan, a blended banana-cream filling that bakes briefly to set, then a chill in the fridge to finish. Preparation is mostly mixing and pressing, with about 15 minutes active prep and 35–40 minutes baking. The standout is the silky filling that’s rich without being overly heavy and the crisp crumb base that adds a delightful textural contrast.
Prep and cook time
- Active prep: 15 minutes
- Baking: 35–40 minutes
- Chilling: at least 2 hours (for best results)
- Total time: about 3 hours including chill
Ingredients
- 2 1/2 cups biscuit crumbs, finely crushed (use plain digestive or graham-style biscuits)
- 1/2 cup melted butter, cooled slightly
- 1 can sweetened condensed milk (397 g)
- 1 1/2 cups cream cheese, unsalted, room temperature (300 g)
- 1 teaspoon banana extract
- 1 teaspoon vanilla powder
- 1 banana, mashed (about 150 g), ripe for best flavor
- 1 egg, large, room temperature
- 1 1/2 cups whipped cream, freshly whipped or store-bought
- 1 banana, sliced for garnish (about 150 g), ripe but firm slices
Directions
- Preheat oven to 175°C (350°F).
- In a bowl, combine biscuit crumbs and melted butter. Press firmly into the base of a 24 cm (9-inch) springform or pie pan. Make sure the crust is even and packed tightly to avoid crumbling. Set aside.
- In another bowl, mix the condensed milk, cream cheese, banana extract, vanilla powder, mashed banana, and egg. Whip until smooth and creamy, using a hand mixer or stand mixer on medium speed for about 2–3 minutes. Scrape down the sides of the bowl as needed.
- Pour the banana filling over the crust and smooth the top with a spatula so the surface is even.
- Bake for 35–40 minutes, or until the center is set but still slightly jiggly — it will firm up as it cools. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
- Let the pie cool at room temperature for 30–45 minutes, then refrigerate until firm, at least 2 hours (overnight is best for clean slices).
- Top with whipped cream and banana slices just before serving to prevent the fruit from browning.
What to Serve With:
- Hot coffee or espresso to balance the sweet creaminess.
- Fresh berry salad (strawberries, blueberries, mint) for a bright contrast.
- A simple salted caramel drizzle to add a sweet-salty kick.
- Light citrus sorbet as a palate cleanser for a multi-course dessert spread.
- Iced tea or a sparkling lemonade for a summery pairing.
Top Tips for Perfecting:
- Use room-temperature cream cheese to avoid lumps; beat it until smooth before adding other ingredients.
- Pick ripe but not overly mushy bananas for the best flavor and color — very brown bananas can make the filling too dark.
- Press the crust firmly and evenly; use the back of a measuring cup for a smooth, compact base.
- If your center seems too jiggly after baking, give it an extra 5–10 minutes, but avoid overbaking which can cause cracks.
- For extra banana flavor without extra moisture, add a touch more banana extract (start with 1/4 teaspoon).
- Avoid slicing the garnish bananas too early to keep them from browning — add them right before serving.
Storing and Reheating Tips:
- Refrigerator: Store covered for up to 3–4 days. Keep whipped cream and banana slices on the side if possible, and add just before serving.
- Freezing: You can freeze the baked, un-whipped pie (without banana slices) for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator.
- Reheating: This pie is best served chilled. If you prefer a slightly softer texture, let slices sit at room temperature for 15–20 minutes before serving. Do not microwave slices with whipped cream on top.
FAQs
How ripe should the bananas be for the filling?
Use ripe bananas with brown speckles for the best flavor — they’re sweeter and mash easily. Avoid overly mushy or fermented bananas.
Can I use a store-bought crust instead of biscuit crumbs?
Yes. A pre-made graham cracker or shortbread crust works fine; just press it into the pan and follow the same filling and bake instructions.
Do I have to bake this pie?
Baking helps the filling set firmly and improves texture, but some no-bake versions exist using gelatin or extra chilling. For this specific recipe, baking is recommended.
Can I make this dairy-free or vegan?
To make it dairy-free, use vegan cream cheese and a dairy-free sweetened condensed milk alternative if available. Note texture and flavor may differ slightly.
How do I prevent the banana slices from turning brown?
Add the banana slices right before serving. If preparing ahead, toss slices in a small amount of lemon juice to slow oxidation.
Can I double the recipe for a larger gathering?
Yes. Double ingredients and use a larger pan or bake in two pans. Increase bake time slightly if filling is much deeper; check for doneness by testing the center.
Conclusion
This Easy Banana Cream Pie is an ideal blend of comfort and simplicity — creamy filling, crunchy crust, and fresh banana slices make it a dessert to return to again and again. Whether you’re baking for family, entertaining friends, or just treating yourself, this recipe is friendly to beginner cooks and satisfying to dessert lovers. For more ideas and a classic take on this timeless dessert, check out Easy Banana Cream Pie and enjoy baking!
Easy Banana Cream Pie
Equipment
- Mixing Bowl
- Springform Pan
- Hand Mixer
Ingredients
Crust
- 2.5 cups Biscuit crumbs Finely crushed (use plain digestive or graham-style biscuits)
- 0.5 cup Butter Melted and cooled slightly
Filling
- 1 can Sweetened condensed milk (397 g)
- 1.5 cups Cream cheese Unsalted, room temperature (300 g)
- 1 teaspoon Banana extract
- 1 teaspoon Vanilla powder
- 1 medium Banana Mashed (about 150 g), ripe for best flavor
- 1 large Egg Room temperature
- 1.5 cups Whipped cream Freshly whipped or store-bought
- 1 medium Banana Sliced for garnish (about 150 g), ripe but firm slices
Instructions
- Preheat oven to 175°C (350°F).
- In a bowl, combine biscuit crumbs and melted butter. Press firmly into the base of a 24 cm (9-inch) springform or pie pan. Make sure the crust is even and packed tightly to avoid crumbling. Set aside.
- In another bowl, mix the condensed milk, cream cheese, banana extract, vanilla powder, mashed banana, and egg. Whip until smooth and creamy, using a hand mixer or stand mixer on medium speed for about 2–3 minutes. Scrape down the sides of the bowl as needed.
- Pour the banana filling over the crust and smooth the top with a spatula so the surface is even.
- Bake for 35–40 minutes, or until the center is set but still slightly jiggly — it will firm up as it cools. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
- Let the pie cool at room temperature for 30–45 minutes, then refrigerate until firm, at least 2 hours (overnight is best for clean slices).
- Top with whipped cream and banana slices just before serving to prevent the fruit from browning.