Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (250 g) graham cracker crumbs
- 10 tbsp (140 g) unsalted butter, melted + 3 tbsp (42 g) for pudding
- 1/3 cup (65 g) granulated sugar + 2/3 cup (135 g) for pudding
- 1/4 tsp fine sea salt
- 1 1/2 cups (130 g) sweetened shredded coconut, divided
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 1 1/2 cups (360 ml) whole milk
- 1/3 cup (40 g) cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract + 1/2 tsp coconut extract (optional)
- 4–5 firm-ripe bananas + 1 tsp lemon juice
- 2 cups (480 ml) heavy cream, chilled
- 1/3 cup (40 g) confectioners’ sugar
- 2 tbsp instant vanilla pudding mix or 2 tbsp mascarpone (optional, for stability)
Do This
- 1. Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, overhang on two sides.
- 2. Mix crumbs, 10 tbsp butter, 1/3 cup sugar, and salt. Press into pan; bake 8–10 minutes. Cool.
- 3. Toast coconut on a sheet pan 5–8 minutes, stirring once; cool. Reserve 3/4 cup for pudding, 3/4 cup for garnish.
- 4. Heat coconut milk + whole milk to steaming. Whisk yolks, 2/3 cup sugar, cornstarch, and salt; temper with hot milk, then cook until thick. Off heat, whisk in 3 tbsp butter, vanilla, coconut extract. Fold in 3/4 cup toasted coconut.
- 5. Cool pudding to lukewarm (ice bath helps). Spread half over crust.
- 6. Toss banana slices with lemon juice; layer over pudding. Top with remaining pudding. Chill 30 minutes.
- 7. Whip cream, confectioners’ sugar, and vanilla to medium peaks (add optional stabilizer). Spread on top; garnish with remaining coconut. Chill 3 hours; slice.
Why You’ll Love This Recipe
- All the flavors of banana cream pie in fuss-free bar form—perfect for parties and potlucks.
- Ultra-silky coconut pudding that sets sliceably firm without being rubbery.
- Textural contrast: crisp graham crust, creamy custard, tender bananas, and billowy whipped cream.
- Make-ahead friendly with a stabilizer option for the whipped cream.
Grocery List
- Produce: 4–5 bananas, 1 lemon
- Dairy: Unsalted butter, whole milk, heavy cream, 4 large eggs (for yolks), optional mascarpone
- Pantry: Graham crackers, granulated sugar, confectioners’ sugar, cornstarch, sweetened shredded coconut, vanilla extract, coconut extract (optional), fine sea salt, instant vanilla pudding mix (optional)
Full Ingredients
Graham Cracker Crust
- 2 1/2 cups (250 g) graham cracker crumbs
- 10 tbsp (140 g) unsalted butter, melted
- 1/3 cup (65 g) granulated sugar
- 1/4 tsp fine sea salt
Toasted Coconut
- 1 1/2 cups (130 g) sweetened shredded coconut, divided (3/4 cup for pudding, 3/4 cup for garnish)
Coconut Pudding Layer
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 1 1/2 cups (360 ml) whole milk
- 2/3 cup (135 g) granulated sugar
- 1/3 cup (40 g) cornstarch
- 4 large egg yolks
- 1/4 tsp fine sea salt
- 3 tbsp (42 g) unsalted butter
- 2 tsp pure vanilla extract
- 1/2 tsp coconut extract (optional but lovely)
- 3/4 cup (about 65 g) toasted sweetened shredded coconut (from above)
Banana Layer
- 4–5 medium ripe but firm bananas, sliced 1/4 inch thick
- 1 tsp fresh lemon juice (to slow browning)
Whipped Cream Topping
- 2 cups (480 ml) heavy cream, very cold
- 1/3 cup (40 g) confectioners’ sugar
- 1 tsp pure vanilla extract
- 2 tbsp instant vanilla pudding mix or 2 tbsp mascarpone (optional, for stability)
Step-by-Step Instructions
Step 1: Prep the pan and preheat
Heat the oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment, leaving a 2-inch overhang on the long sides for easy lifting later. Lightly mist the parchment and exposed pan edges with nonstick spray.
Step 2: Build and bake the graham crust
In a bowl, mix graham cracker crumbs, granulated sugar, and salt. Pour in the melted butter and stir until every crumb looks damp and the mixture holds together when squeezed. Press firmly and evenly into the prepared pan, using the bottom of a measuring cup to compact. Bake 8–10 minutes, until fragrant and lightly darkened at the edges. Cool on a rack while you prepare the filling.
Step 3: Toast the coconut
Spread the sweetened shredded coconut on a rimmed baking sheet in an even layer. Bake at 350°F (175°C) for 5–8 minutes, stirring once halfway through, until mostly golden with a few pale flecks (it toasts quickly in the last minute—watch closely). Cool completely, then measure out 3/4 cup for the pudding and reserve the remaining 3/4 cup for garnish.
Step 4: Cook the coconut pudding
In a medium bowl, whisk egg yolks, cornstarch, and half the sugar (about 1/3 cup) until thick and smooth. In a medium saucepan, combine coconut milk, whole milk, the remaining sugar, and salt; heat over medium, stirring, until steaming and small bubbles appear at the edges (do not boil). Temper the yolks by slowly whisking in about 1 cup of the hot milk mixture. Return the tempered yolk mixture to the saucepan, whisking constantly. Cook over medium heat, whisking, until the pudding comes to a full bubble and noticeably thickens, 2–3 minutes. Once bubbling, whisk for 60 seconds more to fully cook the starch. Remove from heat; whisk in butter, vanilla, and coconut extract. Fold in 3/4 cup toasted coconut.
Step 5: Cool the pudding until spreadable
Strain the hot pudding through a fine-mesh sieve into a clean bowl for extra silkiness. Press plastic wrap directly onto the surface to prevent a skin. Set the bowl over an ice bath and stir occasionally until the pudding is lukewarm and thick but spreadable, 20–30 minutes. (Or refrigerate 45–60 minutes, checking and stirring every 15 minutes.)
Step 6: Layer pudding and bananas
Spread half of the cooled pudding over the crust. Toss banana slices with lemon juice, then shingle them evenly over the pudding, going right to the edges. Spread the remaining pudding on top, smoothing the surface. Press plastic wrap directly onto the pudding and chill 30 minutes to firm before topping.
Step 7: Whip the cream and finish
In a chilled bowl, whip the heavy cream, confectioners’ sugar, and vanilla to soft peaks. If using, sprinkle in the instant pudding mix or beat in mascarpone; continue whipping to medium-firm peaks—creamy and spreadable, not grainy. Remove the plastic from the bars and spread the whipped cream in soft swoops. Sprinkle the remaining 3/4 cup toasted coconut over the top.
Step 8: Chill to set and slice
Refrigerate at least 3 hours (up to 24 hours) to set. Use the parchment overhang to lift the slab onto a board. For clean slices, dip a sharp knife in hot water and wipe dry between cuts. Slice into 16 bars and serve chilled.
Pro Tips
- Use ripe but still firm bananas with minimal brown spotting so they hold their shape and don’t weep.
- Press the crust very firmly—this prevents crumbling and helps the bars lift cleanly.
- Don’t rush the cooling: if the pudding is hot, it can soften the crust and melt the cream.
- Stabilize whipped cream (instant pudding mix or mascarpone) if you plan to serve more than 6 hours after assembly.
- For the cleanest cuts, fully chill, use a hot knife, and wipe between each slice.
Variations
- Chocolate Drizzle: Finish with a zigzag of melted dark chocolate before adding toasted coconut on top.
- Macadamia Crunch: Mix 1/2 cup finely chopped toasted macadamias into the crust for buttery crunch.
- Gluten-Free: Use certified gluten-free graham-style crumbs; the rest of the recipe is naturally gluten-free.
Storage & Make-Ahead
Refrigerate, covered, for up to 2 days. For best texture and banana color, assemble the banana and pudding layers the day before, then add whipped cream and garnish within 6 hours of serving. If making more than 12 hours ahead, consider stabilizing the whipped cream. The bars do not freeze well due to the bananas and whipped cream.
Nutrition (per serving)
Approx. 420 calories; 26 g fat; 45 g carbohydrates; 3 g fiber; 30 g sugars; 5 g protein; 175 mg sodium. Values are estimates based on 16 servings.
