Ingredients
4–5 ripe bananas, firm
2 cups heavy cream
8 ounces cream cheese, softened
1 can sweetened condensed milk (14 ounces)
1 teaspoon pure vanilla extract
1.5 cups graham cracker crumbs (from ~12 crackers)
6 tablespoons melted butter
Optional garnish: whipped cream, chocolate shavings, extra banana slices, or crushed nuts
Instructions
Preheat oven to 350°F (175°C)
Crush graham crackers into fine crumbs using a food processor or rolling pin
Melt butter in a small bowl or microwave
Mix melted butter with graham cracker crumbs until evenly combined and clumps form
Press the mixture firmly into the bottom of a 9-inch pie dish or 8-inch springform pan
Bake 8-10 minutes until crust is set, let cool
In a large bowl, whip heavy cream until stiff peaks form
In another bowl, blend cream cheese and confectioner’s sugar (or use the condensed milk to sweeten) with a hand mixer until smooth
Fold whipped cream into the cream cheese mixture until homogeneous
Spoon the filling over the cooled crust and smooth the surface
Peel and slice bananas, layer them over the filling
Refrigerate for 2 hours or until firm
Top with optional garnish before serving
Notes
Ensure bananas are ripe but not overripe to avoid excess moisture.
Use whipping cream for a lighter texture if desired.
For a gluten-free crust, substitute graham crackers with gluten-free alternative crumbs.
Let the dessert rest at fridge temperature for full set.
Optional layering: alternate banana and marshmallow fluff between fillings for texture.
- Prep Time: 25
- Cook Time: 10
- Category: No-Bake Creamy Desserts
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of dessert)
- Calories: 465
- Sugar: 104g
- Sodium: 160mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg