Chocolate Banana Pudding Bars (Printable Version)
Buttery graham crust, chocolate layers, and creamy banana come together in an easy, no-bake dessert delight.
# What You'll Need:
→ Crust
01 -
240 grams graham cracker crumbs
02 -
115 grams unsalted butter, melted
→ Chocolate Layer
03 -
220 grams instant chocolate pudding mix
04 -
950 millilitres cold milk
→ Banana Layer
05 -
4 ripe bananas, sliced
→ Banana Pudding Layer
06 -
192 grams instant banana pudding mix
07 -
710 millilitres cold milk
→ Topping
08 -
225 grams whipped topping, thawed
09 -
Chocolate shavings or cocoa powder, for garnish (optional)
# Steps to Follow:
01 -
In a medium bowl, thoroughly combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand.
02 -
Evenly press the prepared graham cracker mixture into the bottom of a 23 x 33 centimetre baking pan, using the back of a spoon or flat-bottomed cup to create a compact crust.
03 -
In a large bowl, whisk together instant chocolate pudding mix and 950 millilitres of cold milk until smooth and thickened. Let stand for a few minutes to set.
04 -
Spread the chocolate pudding evenly over the graham cracker crust using a spatula.
05 -
Arrange an even layer of sliced bananas over the chocolate pudding.
06 -
In a separate large bowl, whisk the instant banana pudding mix with 710 millilitres of cold milk until thickened. Allow to stand briefly until set.
07 -
Carefully pour and spread the banana pudding over the sliced bananas, smoothing the surface.
08 -
Generously cover the banana pudding layer with whipped topping, ensuring complete coverage.
09 -
Garnish with chocolate shavings or a dusting of cocoa powder if desired. Refrigerate for a minimum of 2 hours, or until completely set.
10 -
Once chilled, slice into bars or squares and serve cold.
# Additional Notes:
01 -
Use ripe but firm bananas to prevent excessive browning and maintain structure in each bar.
02 -
Allow the bars to chill thoroughly for clean slices and defined layers.