These decadent no-bake Chocolate Banana Pudding Bars use pantry ingredients and fresh bananas to create a truly special dessert! A buttery graham cracker crust is topped with creamy pudding and ripe banana slices, then finished with a fluffy layer of Cool Whip.
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Pin RecipeA creamy, dreamy pudding dessert is even better when it’s made into bars! Layers of sweet banana and chocolate pudding are balanced by a cracker crust, and sliced bananas add fresh fruit flavor and texture. It’s finished with a fluffy topping of Cool Whip and extra chocolate shavings. It’s just so good!
Chocolate Banana Pudding Bars Recipe
I’m always a fan of no-bake desserts, especially when they call for simple pantry ingredients. In this recipe for chocolate banana pudding bars, all you need are a few packages of chocolate and banana pudding mixes and a box of graham crackers. You may already have these in your home kitchen (and if you don’t, it’s a good idea to keep extras in case you want to make a last-minute easy banana dessert!).
Banana and chocolate are an amazing flavor combination that’s up there with peanut butter and chocolate. The natural sweetness of ripe bananas plays nicely with the sweetness of the chocolate pudding, and adding banana pudding really takes it up a notch. The best part is that you’ll use instant pudding so you won’t need to stand over the stove making pudding from scratch.
This is a great make-ahead recipe because the bars benefit from a longer resting time in the fridge so they solidify nicely. You can make these chocolate banana pudding bars the night before or up to 24 hours before you plan to serve them, which will also save you time the day of.
For more banana-chocolate recipes, try my Chocolate Chip Banana Muffins or Double Chocolate Banana Bread. Or if you’re in the mood for another creamy dessert, definitely check out my Chocolate Cream Pie or Banana Cream Pie recipes!
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Ingredients for Chocolate Banana Pudding Bars
See recipe card below this post for ingredient quantities and full instructions.
- Graham cracker crumbs – You can use your favorite brand of graham crackers.
- Butter – I use unsalted butter in this recipe.
- Instant chocolate pudding mix – This will form the base of the pudding bars.
- Milk – You can use whole milk or 2% milk.
- Bananas – Make sure these are nice and ripe!
- Instant banana pudding mix – To give extra banana flavor.
- Cool Whip – For a deliciously smooth and creamy topping.
- Chocolate shavings or cocoa powder – For garnish, optional but recommended!
Variations
If you want to try a few changes to this recipe, it’s easy! You can swap the graham crackers for another type of cookie, such as Nilla wafers or shortbread cookies. Or substitute the bananas entirely for a different flavor, such as strawberry pudding and sliced strawberries, or raspberry pudding and fresh raspberries. You can also switch the Cool Whip for a layer of homemade or store-bought whipped cream.
How to Make Chocolate Banana Pudding Bars
- Make the graham cracker crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated.
- Press the crust into a pan: Press the graham cracker mixture into the bottom of a 9×13-inch baking pan to form the crust. Use the back of a spoon or a flat-bottomed measuring cup to press it down firmly.
- Whisk together the milk and chocolate pudding mix: In a large bowl, whisk together the chocolate pudding mix and 4 cups of cold milk until the mixture thickens. Let it sit for a few minutes to fully set.
- Pour the pudding over the crust: Pour the chocolate pudding over the graham cracker crust in an even layer.
- Place the sliced bananas over the pudding: Arrange the sliced bananas over the chocolate pudding.
- Make the banana pudding: In another large bowl, whisk together the banana pudding mix and 3 cups of cold milk until it thickens. Let it sit for a few minutes to set.
- Add on the banana pudding: Pour the banana pudding over the sliced bananas in an even layer.
- Spread Cool Whip evenly over the top of the bars: Spread the Cool Whip over the top of the banana pudding layer, making sure to cover it completely.
- Garnish with chocolate shavings: Optionally, garnish the top with chocolate shavings or a dusting of cocoa powder.
- Refrigerate the bars until set: Refrigerate the pudding bars for at least 2 hours, or until set.
- Cut the bars and serve cold: Once set, cut into squares or bars and serve chilled.
Quick Tip
Let the bars set in the fridge as long as possible; this will make them much easier to cut and they will be more solid than goopy. To keep your slices neat, run your knife under hot water in between cuts and wipe it off with a paper towel after each cut.
How to Store Chocolate Banana Pudding Bars
Store bars tightly covered in the pan for up to 5 days. Serve cold, straight from the fridge.
FAQs
Yes, you will store banana pudding in the fridge. The bars cut up so much easier when they are cold.
These chocolate banana pudding bars will keep for up to 5 days in the fridge.
It’s hard to keep the bananas from turning black in any dessert, but sandwiching them between layers will help slow the oxidation process. Even if they start to darken, they’re still safe to eat.
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Chocolate Banana Pudding Bars
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 3.9 ounce boxes instant chocolate pudding mix
- 4 cups cold milk
- 4 ripe bananas, sliced
- 2 3.4 ounce boxes instant banana pudding mix
- 1 8 ounce container Cool Whip, thawed
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated.2 cups graham cracker crumbs, ½ cup unsalted butter, melted
- Press the graham cracker mixture into the bottom of a 9×13-inch baking pan to form the crust. Use the back of a spoon or a flat-bottomed measuring cup to press it down firmly.
- In a large bowl, whisk together the chocolate pudding mix and 4 cups of cold milk until the mixture thickens. Let it sit for a few minutes to fully set.2 3.9 ounce boxes instant chocolate pudding mix, 4 cups cold milk
- Pour the chocolate pudding over the graham cracker crust in an even layer.
- Arrange the sliced bananas over the chocolate pudding.4 ripe bananas, sliced
- In another large bowl, whisk together the banana pudding mix and 3 cups of cold milk until it thickens. Let it sit for a few minutes to set.2 3.4 ounce boxes instant banana pudding mix
- Pour the banana pudding over the sliced bananas in an even layer.
- Spread the Cool Whip over the top of the banana pudding layer, making sure to cover it completely.1 8 ounce container Cool Whip, thawed
- Optionally, garnish the top with chocolate shavings or a dusting of cocoa powder.Chocolate shavings or cocoa powder for garnish (optional)
- Refrigerate the pudding bars for at least 2 hours, or until set.
- Once set, cut into squares or bars and serve chilled.
Your recipe calls for 4 cups of milk in the supply list yet the recipe totals 7 cups of milk