This second page continues a collection of banana desserts with a mix of puddings, bars, cake, and a fruit-filled option. Each recipe uses bananas in a different way, from warm slow-cooker pudding to chilled layered dessert.
These five recipes show banana desserts that can be baked, mixed, folded, or simply chilled before serving. Several also add familiar pairings like vanilla wafers, pineapple, walnuts, cream cheese, or browned butter frosting.
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- Slow Cooker Bananas Foster Pudding
- Banana Bread Brownies: A Decadent Twist on Two Classics
- Walking Banana Pudding
- Church Cake
- Fruit Salad to Die For
Slow Cooker Bananas Foster Pudding
Slow Cooker Bananas Foster Pudding combines sliced ripe bananas with brown sugar, melted butter, vanilla, and cinnamon in the slow cooker. The bananas are stirred until coated, then transferred to a greased slow cooker and spread evenly so the mixture can cook into a soft, syrupy dessert.
After covering, cook on low until the bananas are tender and the sauce is thick and syrupy. Stir gently before serving warm in bowls, where the pudding can be enjoyed as is or finished with toppings.
Get the full Slow Cooker Bananas Foster Pudding recipe
Banana Bread Brownies: A Decadent Twist on Two Classics
Banana Bread Brownies bring mashed bananas into a batter built with sugar, sour cream, softened butter, and eggs, then finished with walnuts. The mixture is spread in a greased and floured jelly roll pan, creating a bar-style dessert that blends banana bread flavor with a brownie-like shape.
The brownies bake until the top is golden and a toothpick comes out clean. While they cool, a frosting made with browned butter, powdered sugar, vanilla, and milk is whisked smooth and spread over the warm pan before the bars are cut into squares.
Get the full Banana Bread Brownies: A Decadent Twist on Two Classics recipe
Walking Banana Pudding
Walking Banana Pudding is assembled in individual mini vanilla wafer bags, making it a dessert built for easy serving. Instant banana pudding is whisked with milk and left to set, then spooned into each opened cookie bag with thin banana slices and a dollop of whipped topping.
The method keeps the wafers crisp if served right away, or lets the dessert soften after chilling for a few hours. Each bag is opened with scissors and folded into a cuff, a small detail that makes room for the pudding and helps the dessert stay neat.
Get the full Walking Banana Pudding recipe
Church Cake
Church Cake starts with Jiffy banana muffin mix baked in a 9×13-inch pan, giving the dessert its banana base. Once the cake cools, the topping layers begin with drained crushed pineapple, followed by a cream cheese and vanilla pudding mixture, and then a final layer of Cool Whip.
The recipe relies on cooling and chilling so the layers set cleanly. The cream cheese is beaten smooth first, the pudding is whisked with milk separately, and the combined topping is spread over the pineapple before the cake chills for at least a short time or overnight.
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Fruit Salad to Die For
Fruit Salad to Die For mixes sliced bananas with strawberries, pineapple chunks, mandarin oranges, and grapes, then coats everything in a French vanilla pudding dressing. The pineapple juice goes into the bowl first with the pudding mix, which is whisked smooth before the fruit is added.
The fruit is gently tossed until evenly coated, making the dessert ready either immediately or after chilling. This method gives the bananas a place in a broader fruit salad rather than a baked or custard-style dessert, while still tying the dish together with the pudding mixture.
Get the full Fruit Salad to Die For recipe
