There’s something undeniably comforting about bananas and caramel. Maybe it’s the way the caramel wraps around each banana slice like a sweet little hug, or how the whipped cream seems to whisper, “You deserve this.” This Banana Caramel Cream Dessert is the kind of treat that feels both nostalgic and indulgent—like something your grandma might have made, but with a little extra flair.
I first had a version of this dessert at a cozy potluck in early fall, just as the leaves were beginning to turn golden and the air held that first hint of crispness. A friend served it in a large glass trifle bowl, and it was one of those desserts where everyone went back for seconds (and a few of us thirds, not naming names). Since then, it’s become my go-to when I want to impress without a lot of stress.
This no-bake treat is layered with buttery graham cracker crumbs, velvety homemade caramel, fresh banana slices, creamy vanilla pudding, and a generous cloud of whipped cream. It’s simple, but the flavors and textures come together in a way that makes it feel like a little celebration in every bite. Perfect for holidays, birthdays, or just because it’s Wednesday.
Why You’ll Love This Recipe:
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No baking required – all the comfort, none of the oven heat.
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Quick to put together – prep it in advance for easy entertaining.
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Family-friendly – both kids and adults absolutely love it.
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Layered flavor and texture – creamy, crunchy, sweet, and silky all in one.
INGREDIENTS YOU’LL NEED:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup butter, melted
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2 medium bananas, sliced
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1 box (3.4 oz) instant vanilla pudding mix
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1 1/2 cups cold milk
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1 1/2 cups heavy whipping cream
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1/4 cup powdered sugar
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1/2 teaspoon vanilla extract
For the caramel sauce:
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1/2 cup unsalted butter
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1/2 cup brown sugar
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1/2 cup heavy cream
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1/4 teaspoon salt
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1/2 teaspoon vanilla extract
HOW TO MAKE BANANA CARAMEL CREAM DESSERT:
STEP-BY-STEP INSTRUCTIONS:
1. Make the crust base:
Start by mixing the graham cracker crumbs, sugar, and melted butter in a bowl until it feels like damp sand. Press the mixture firmly into the bottom of an 8×8-inch dish. You want a nice, even layer—this will be the base that holds everything together. Pop it in the fridge to chill while you prep the rest.
2. Prepare the pudding layer:
In a medium mixing bowl, whisk the instant vanilla pudding mix with the cold milk. Keep whisking for about 2 minutes until it thickens. Let it sit for a few more minutes to firm up while you make the caramel.
3. Make the homemade caramel sauce:
In a small saucepan over medium heat, melt the butter and stir in the brown sugar. Let it bubble gently, stirring constantly, for about 2-3 minutes until smooth. Add the heavy cream, salt, and vanilla extract. Continue stirring until the sauce thickens slightly and coats the back of a spoon. Remove from heat and let it cool for a few minutes (but not too long—you still want it pourable).
4. Whip the cream:
In a cold mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. This is the fluffy goodness that makes the whole dessert feel like a cloud.
5. Assemble the layers:
Take your chilled crust and start layering:
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First, a thin layer of whipped cream.
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Then, sliced bananas arranged evenly.
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Drizzle a generous amount of warm caramel sauce over the bananas.
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Add the vanilla pudding layer next, smoothing it out gently.
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Top with the rest of the whipped cream, spreading it into soft waves.
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Finally, drizzle with a little more caramel and a few extra banana slices on top if you’re feeling fancy.
6. Chill and serve:
Cover and refrigerate the dessert for at least 2 hours before serving. This gives the layers time to set and the flavors to meld together into something magical.
HELPFUL TIPS:
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Use ripe but firm bananas – they’ll hold their shape and give that lovely natural sweetness without turning mushy.
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Make it ahead – this dessert is even better after a few hours in the fridge.
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Glass dish = visual appeal – if you have a glass trifle dish, use it! The layers look beautiful and inviting.
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Double the caramel if you’re a sauce lover—it stores well and you’ll find excuses to drizzle it on everything.
DETAILS:
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Prep Time: 25 minutes
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Cook Time: 5 minutes
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Total Time: 2 hours 30 minutes (including chilling)
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Yield: 8 servings
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Category: Dessert
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Method: No-bake
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Cuisine: American
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Diet: Vegetarian
NOTES:
This dessert is endlessly adaptable. Swap in crushed vanilla wafers or shortbread cookies for the crust, or add a sprinkle of cinnamon to the whipped cream for a warm twist. Want a bit of crunch? Chopped toasted pecans or almonds on top are a delight.
NUTRITIONAL INFORMATION:
(Per serving, estimated)
Calories: 430
Fat: 30g
Saturated Fat: 18g
Cholesterol: 90mg
Carbohydrates: 38g
Sugar: 26g
Protein: 3g
Fiber: 1g
Sodium: 180m
FREQUENTLY ASKED QUESTIONS:
Can I use store-bought caramel sauce?
Yes! If you’re short on time, a good-quality caramel sauce from the store will do the trick—just warm it slightly before drizzling.
How long does this dessert keep?
It’s best enjoyed within 2-3 days. After that, the bananas may start to brown and the texture can get a bit too soft.
Can I make this gluten-free?
Absolutely. Just use gluten-free graham crackers for the crust and double-check that your pudding mix is gluten-free.
STORAGE INSTRUCTIONS:
Store the dessert covered in the refrigerator for up to 3 days. If you’re prepping in advance, wait to slice the bananas and add the final whipped cream layer until closer to serving to keep everything fresh and pretty.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other creamy delights:
CONCLUSION
This Banana Caramel Cream Dessert isn’t just a sweet treat—it’s a memory-maker. Whether you’re serving it at a family gathering, bringing it to a potluck, or making it for a quiet night in, it’s the kind of dessert that feels like a warm embrace. Easy to prepare, beautiful to serve, and impossible to resist—it’s sure to become a favorite in your dessert lineup. Give it a try, and don’t be surprised if you’re asked for the recipe (more than once).
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Banana Caramel Cream Dessert
Description
There’s something undeniably comforting about bananas and caramel. Maybe it’s the way the caramel wraps around each banana slice like a sweet little hug, or how the whipped cream seems to whisper, “You deserve this.” This Banana Caramel Cream Dessert is the kind of treat that feels both nostalgic and indulgent—like something your grandma might have made, but with a little extra flair.
I first had a version of this dessert at a cozy potluck in early fall, just as the leaves were beginning to turn golden and the air held that first hint of crispness. A friend served it in a large glass trifle bowl, and it was one of those desserts where everyone went back for seconds (and a few of us thirds, not naming names). Since then, it’s become my go-to when I want to impress without a lot of stress.
This no-bake treat is layered with buttery graham cracker crumbs, velvety homemade caramel, fresh banana slices, creamy vanilla pudding, and a generous cloud of whipped cream. It’s simple, but the flavors and textures come together in a way that makes it feel like a little celebration in every bite. Perfect for holidays, birthdays, or just because it’s Wednesday.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup butter, melted
2 medium bananas, sliced
1 box (3.4 oz) instant vanilla pudding mix
1 1/2 cups cold milk
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
For the caramel sauce:
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup heavy cream
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Instructions
1. Make the crust base:
Start by mixing the graham cracker crumbs, sugar, and melted butter in a bowl until it feels like damp sand. Press the mixture firmly into the bottom of an 8×8-inch dish. You want a nice, even layer—this will be the base that holds everything together. Pop it in the fridge to chill while you prep the rest.
2. Prepare the pudding layer:
In a medium mixing bowl, whisk the instant vanilla pudding mix with the cold milk. Keep whisking for about 2 minutes until it thickens. Let it sit for a few more minutes to firm up while you make the caramel.
3. Make the homemade caramel sauce:
In a small saucepan over medium heat, melt the butter and stir in the brown sugar. Let it bubble gently, stirring constantly, for about 2-3 minutes until smooth. Add the heavy cream, salt, and vanilla extract. Continue stirring until the sauce thickens slightly and coats the back of a spoon. Remove from heat and let it cool for a few minutes (but not too long—you still want it pourable).
4. Whip the cream:
In a cold mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. This is the fluffy goodness that makes the whole dessert feel like a cloud.
5. Assemble the layers:
Take your chilled crust and start layering:
-
First, a thin layer of whipped cream.
-
Then, sliced bananas arranged evenly.
-
Drizzle a generous amount of warm caramel sauce over the bananas.
-
Add the vanilla pudding layer next, smoothing it out gently.
-
Top with the rest of the whipped cream, spreading it into soft waves.
-
Finally, drizzle with a little more caramel and a few extra banana slices on top if you’re feeling fancy.
6. Chill and serve:
Cover and refrigerate the dessert for at least 2 hours before serving. This gives the layers time to set and the flavors to meld together into something magical.
Notes
This dessert is endlessly adaptable. Swap in crushed vanilla wafers or shortbread cookies for the crust, or add a sprinkle of cinnamon to the whipped cream for a warm twist. Want a bit of crunch? Chopped toasted pecans or almonds on top are a delight.