If banana pudding and Rice Krispies had a meet-cute, this would be their rom-com. I swear the moment I mixed crunchy cereal with that sweet, custardy banana vibe, I heard imaginary applause — and maybe my dog wag a tail. This recipe started as a dare (to myself) to turn my favorite southern spoon‑licker into a handheld, snackable treat that still tastes like nostalgia. Expect buttery marshmallow glue, the bright pop of banana, and the satisfying snap when you bite in. It’s messy in the best way and stupidly easy — perfect for weekend baking disasters or impressing someone who believes dessert needs to be fancy to be loved.
Quick Facts
- Yield: Serves 9
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes (plus optional 30 minutes chill)
Why This Recipe is Awesome
Because it turns two childhood icons — banana pudding and Rice Krispies treats — into one glorious handheld dessert. You get crunchy, chewy, buttery, and creamy all at once. The aroma of melted marshmallow and butter fills the kitchen like a warm hug, and when you cut into it the colors of banana and golden cereal make your eyes happy. It’s easy enough for a weeknight bake-along and cute enough for potlucks. Also: it’s so forgiving your oven won’t judge if you forget it even exists.
Ingredients
For the Main Dish:
- 6 cups Rice Krispies (or plain crispy rice cereal)
- 3 tbsp butter
- 10 oz mini marshmallows (about one regular bag)
- 1 (3.4 oz) box instant banana pudding mix
- 1/2 cup whole milk
- 2 ripe bananas, sliced thin
- 1 cup crushed vanilla wafers (Nilla wafers)
- 1 tsp pure vanilla extract
- Pinch of salt
For the Sauce / Garnish (if applicable):
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Extra sliced bananas and crushed wafers for topping
How I Make It
Step 1:
I grease a 9×9-inch pan with a little butter and line it with parchment. In a large saucepan over medium-low heat I melt 3 tbsp butter until it smells nutty and golden. Then I dump in the 10 oz marshmallows and stir with a silicone spatula until shiny and smooth — you’ll hear small bubbling and see glossy strings of marshmallow. Remove the pan from heat quickly so nothing burns.
Step 2:
Right off the heat I whisk in the banana pudding mix, 1/2 cup milk, and 1 tsp vanilla. That gives the marshmallow a custardy, banana-forward flavor without making the cereal soggy. Work fast: the mixture firms up as it cools. If your marshmallow gets too sticky to spread, warm it back briefly over low heat for 15–20 seconds.
Step 3:
I fold 6 cups Rice Krispies and 1 cup crushed vanilla wafers into the marshmallow mixture until everything looks evenly coated — stop when you still see little white streaks disappear. The smell will be sweet and buttery; you’ll hear the cereal go from silky to satisfyingly crisp as you stir. Don’t smash the cereal; keep those airy bits for texture.
Step 4:
I press half the mixture into the prepared pan to form a base. Then I arrange a layer of thinly sliced banana and a light sprinkle of crushed wafers. On top, I press the remaining cereal mixture gently into an even layer. Use a piece of parchment and a warm spatula to press firmly without crushing the cereal into mush. Let the pan sit at room temperature for 30 minutes to set, or pop it in the fridge for faster setting.
Step 5:
While the bar chills I whip the 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla to soft peaks. Dollop or spread the whipped cream over the cooled bars, then finish with extra banana slices and crushed wafers. Cut into squares and listen for that joyful crack when you slice into the crisp edges.
Pro Tips
- Work quickly when adding the pudding mix — the marshmallows cool fast, and the mixture firms up.
- If your bananas brown too quickly, toss the slices in a teaspoon of lemon juice to preserve their color.
- Press the mixture into the pan with parchment between your hands and the bars — the bars won’t stick and you’ll get neat edges.
- For a deeper banana flavor, fold in 2 tbsp banana chips or 2 tbsp mashed ripe banana (but expect a softer texture).
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use gluten-free crispy rice cereal and gluten-free vanilla wafers to make this gluten-free. Texture stays similar, flavor stays sweet.
- Swap heavy cream for coconut cream to make the topping dairy-free; it will taste slightly coconutty but still delicious.
- Replace butter with coconut oil for a dairy-free version; expect a faint coconut note and slightly softer set.
- To cut sugar, use a sugar-free instant pudding mix and sugar-free marshmallows (texture may vary).
Variations & Tips
- Add a layer of mashed ripe banana and a sprinkle of cinnamon between the cereal layers for a softer, puddingier center.
- Stir 1/2 cup mini chocolate chips into the mixture for a banana-choco twist.
- Make them peanut-buttery: melt 1/4 cup creamy peanut butter with the butter for a salty-sweet version.
- Top with a drizzle of salted caramel or dulce de leche for extra decadence.
- Turn them into bite-sized balls: press mixture into a pan, chill, then cut into cubes and dip in melted white chocolate.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the bars, top with whipped cream, and store in an airtight container in the refrigerator for up to 3 days. For best texture, add fresh banana slices right before serving.
- Can I double the recipe?
- Sure thing. Use a 9×13-inch pan and spread the mixture more thinly, or use two 9×9 pans. Chill time stays about the same but pressing may take a bit longer.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 2 1/4 tbsp) and expect a slightly different mouthfeel and flavor.
- How do I know it’s done?
- I look for a shiny, evenly coated cereal surface and a firm set after chilling. The bars should hold their shape when you lift a corner with parchment, and edges should feel crisp, not gooey.
- What if I don’t have ingredient X?
- Substitute crushed graham crackers for vanilla wafers, or swap instant banana pudding for vanilla pudding plus a mashed banana. Both tweaks keep things tasty with minor texture changes.
How I Like to Serve It
I serve these bars chilled at picnics, potlucks, or when friends drop by unannounced. Pair with cold milk, iced coffee, or a scoop of vanilla ice cream for extra indulgence. They work great as a sweet finger food for backyard BBQs and taste especially nostalgic on rainy afternoons.
Notes
- Store bars in an airtight container in the refrigerator for up to 3 days. Add fresh banana slices just before serving to avoid browning.
- This recipe doesn’t involve meat. For reference, cook chicken to 165°F if you ever adapt this method to savory snacks.
Final Thoughts
Closing: Go make these Banana Pudding Rice Krispies and watch how fast they vanish — then quietly take credit for the genius idea. You’ve got this!