Banana Cream Pie is a refreshing, creamy banana pudding poured into a vanilla wafer pie crust, topped with more bananas and a homemade whipped topping. Try my Banoffee Pie for the English version of this popular dessert.

Slice of Banana Cream Pie on a White Plate

Banana Cream Pie

One of the most popular desserts, especially when it comes to pies, is the Banana Cream Pie. Smooth and creamy banana pudding fills a pie crust and it’s heaven. However, this pie is NEXT LEVEL! We made the crust with Vanilla Wafers as well as Banana Simple Syrup. It’s out of this world amazing!! And, if this is your kind of dessert, you will love my Banana Pudding Cheesecake, too!

Ingredients & Substitutions

Banana Simple Syrup: No, you won’t see this added to many (if any) banana cream pie recipes. But, it adds so much banana flavor when added to the crust and the filling, I encourage you not to skip it.

Crust: I used a vanilla wafer crust in this recipe. However, you could also use a graham cracker crust or even blind-bake a homemade pie crust (letting it cool) before adding the bananas, filling, and whipped topping.

Whipped Topping: Sure, you could go out and buy some whipped cream to use, but homemade is so much better!

Straining Bananas for Banana Simple Syrup

Why Use Banana Simple Syrup?

If you notice other banana cream pie recipes, you will probably not see simple syrup, particularly banana simple syrup, in the recipe. However, I really encourage you to make it and use it in both the crust and the pie filling. It brings out SO MUCH MORE banana flavor when compared to just adding some bananas to vanilla pudding.

Raw Banana Slices on a Banana Cream Pie in Blue Pie Dish

Can I Make Banana Cream Pie with Store-bought Ingredients?

Sure! Although I think my recipe is over the top in goodness because of all of the homemade parts, you can also put this pie together using store-bought ingredients. If you use a store-bought crust and pudding, you do not need to make and use banana simple syrup.

Spreading Fresh Made Whipped Cream over Banana Cream Pie

How to Store Banana Cream Pie

This pie should not sit out for more than an hour or so because of dairy products. Store it, loosely covered, in the refrigerator for up to 3 days.

Cream Pie Recipes

5 from 5 votes

Banana Cream Pie

Prep Time 30 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours
Banana Cream Pie is a refreshing, creamy banana pudding poured into a vanilla wafer pie crust, topped with more bananas and a homemade whipped topping.


Banana Simple Syrup

  • 1 cup (200 g) granulated sugar
  • cup water
  • teaspoon kosher salt
  • 3 ripe bananas, cut into 1-inch pieces


  • ½ cup (100 g) granulated sugar
  • ¼ cup (32 g) cornstarch
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • 2 cups (490 g)whole milk
  • ¼ cup banana simple syrup
  • 2 tablespoons unsalted butter, cubed and chilled
  • ½ teaspoon vanilla extract


  • 2 cups (about 60) vanilla wafers, crushed
  • ¼ cup banana simple syrup
  • 2 tablespoons butter, melted
  • 2 large bananas, sliced, divided


  • 1 pint heavy whipping cream
  • ½ cup (64 g) confectioners' sugar


Banana Simple Syrup

  • In a saucepan over medium heat, add sugar, water, and salt. Whisk frequently until the mixture comes to a low boil and sugar is dissolved (8-10 minutes).
  • Reduce heat to medium-low, cover, and simmer for 10 minutes.
  • Add chopped banana pieces, simmer for 10 more minutes.
  • Strain out bananas and set the syrup aside. You will use this in both the pie and the pie crust.


  • In a large bowl, combine the sugar, cornstarch, and salt.
  • Add the eggs, whisking to combine.
  • Add the milk and simple syrup and whisk until well combined, about 30 seconds.
  • Pour the mixture into the saucepan and cook over medium-low heat, stirring constantly until thickened, approximately 5 to 10 minutes.
  • Remove from the heat and whisk in the butter, 1 cube at a time.
  • Whisk in the vanilla extract.
  • Cover with plastic wrap and chill 2 hours.


  • In a food processor, add cookies and process until you have a fine crumb.
  • Pour in melted butter and simple syrup and pulse until the mixture is combined.
  • Press in the bottom and up the sides of a 9-inch pie pan. Chill for 30 minutes.


  • Add heavy cream to mixing bowl, mix starting with low speed, then gradually increase to medium speed until the cream starts getting thicker (the gradual speed progression prevents you from spraying yourself with cream).
  • When the cream starts to thicken stop the mixer, add in the powdered sugar and then resume mixing again starting with low speed and increase to medium speed up to high speed.
  • The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff.


  • Top crust with sliced bananas, reserving some for the topping.
  • Pour pudding on top.
  • Top with more bananas and whipped topping.
  • Chill until ready to serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Is there any way I could make this as dairy free (no regular milk or cream-can have eggs, butter)?

    I’m not sure about the filling that calls for regular milk. Can dairy free milk replace it?

    The whipped cream part I can only imagine using cool whip or dairy free whipped cream.

  2. I made this last week but the crust was too soggy, next time I’ll bake it for 20 minutes or so.

  3. I love baking and your recipes are easy to follow and always turn out beautifully. Thank you.

  4. This is a fantastic recipe, thank you! I don’t know if you’ve ever tried this, but my husband works at a fancy hotel and the chef there makes banana pudding. Instead of vanilla wafers, he crushes up Ritz crackers, adds melted butter and brown sugar and vanilla. Then he spreads it out then on a cookie sheet and bake it until it’s crispy. Then he breaks it up into chunks and put it in the banana pudding. It is the most electable thing ever! Between the salt and the crispiness with bananas it’s absolutely amazing!

  5. Do we have to be Told to “Take out a Saucepan…?”
    Here’s what I wrote, to save space – “In a saucepan over medium heat…”

  6. Made the banana simple syrup tonight. How thick is it supposed to be? I’m hoping mine thickens up as it cooks down.

      1. Made this tonight to take to the Lodge for our group dinner. Only variation was I added crushed vanilla wafers on top as a garnish. Was asked NOT to lose this recipe! Talk about another successful recipe from Iambaker! Thank you so very much!!!

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