Banana Cream Pie Parfaits

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Banana Cream Pie Parfaits. I mean, really what more could you ask for in life? They are the most perfect cups filled with the most delicious ingredients all piled up with a dollop on top!

Banana Cream Pie Parfaits from The perfect summertime dessert! (@whatsgabycookin)


You all know how much I love banana bread, I wanted to create more banana-based desserts for those summer parties. And, these Banana Cream Pie Parfaits are my everything. They are perfect for picnics, pool parties, any kind of spring celebration, BBQs, graduation parties—the list goes on. I mean, hello spring is here and summer is coming! They are also 100% customizable and versatile for breakfast and snack time, just saying. And, they also lend themselves to being made ahead of time, so you can spend more time with your guests whenever you whip these up. Just make it all a day before and assemble everything the morning of!

Banana Cream Pie Parfaits from These are the perfect summertime dessert! (@whatsgabycookin)

Layers of pudding made with almond milk, freshly whipped cream, crumbled wafers that have a bit of butter to give it some decadence, because why not… and some bananas because it’s all about balance after all. Basically all of life’s problems can be solved with these and I’m giving you permission to make them all day, every day, for the rest of summer!

Banana Cream Pie Parfaits

Author: Gaby Dalkin
5 from 2 votes
Banana Cream Pie Parfaits. I mean, really what more could you ask for in life? They are the most perfect cups filled with the most delicious ingredients all piled up with a dollop on top!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 servings


For the Crust

  • 2 cups vanilla wafers crushed
  • cup white sugar
  • 6 tablespoons butter melted

For the Vanilla Pudding

  • 2 cups Almond Milk I like the unsweetened vanilla kind but you can use any nut or regular milk if you prefer
  • ¾ cup heavy cream
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon kosher salt
  • 5 large egg yolks
  • ¼ cup unsalted butter cut into ½" cubes
  • 1 vanilla bean seeds removed

For the Topping

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 2 ripe bananas


For the Crust

  • Place the vanilla wafers and sugar in the bowl of a food processor. Pulse to break the wafers up and then process for 1-2 minutes until the crackers are the same consistency as the sugar. Add the melted butter and pulse to combine so the crackers look just damp. Remove the mixture from the food processor and transfer to a baking sheet. Heat the oven to 375° F.
  • Bake the crumbles for about 10 minutes. Remove from the oven and let cool.

For the Vanilla Pudding

  • Bring almond milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add the egg yolk to the sugar mixture and whisk until smooth but very thick. While whisking constantly, gradually add the warm almond milk mixture to yolk mixture. Once the 2 mixtures are fully combined, return everything back to the saucepan and cook over medium-low heat, whisking constantly, until thick, about 2–3 minutes. Add the butter and vanilla and stir until the butter has melted.
  • Transfer everything to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set.

For the Whipped Cream

  • Using an electric mixer or whisk, beat heavy cream and powdered sugar until medium-stiff peaks form. Cover and chill. ** If you’re in a pinch for time, grab a tub of Cool Whip. It makes for the most gorgeous dollop EVER! **

To Assemble

  • Arrange 8 small glasses on a clean surface. Layer in the pudding, whipped cream, sliced bananas and crumbled wafer mixture. Serve with a dollop extra whipped cream.


Once you start making pie crust and pudding from scratch, you will never go back! However you can totally use Cool Whip for the topping no matter what!

Nutrition Information

Calories: 596kcal | Carbohydrates: 53g | Protein: 5g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 353mg | Potassium: 197mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1386IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking


  1. I’ve never had banana cream pie parfaits before, so I’m not familiar with the layers. Is it crumb first, then pudding, cream, sliced banana, and repeat?

  2. how far ahead can you assemble this? i.e., can you make all the components and assemble ahead several hours (and keep refrigerated)?

  3. How long does the pudding usually take to set? Did I do something wrong if it takes more than an hour?

5 from 2 votes (2 ratings without comment)

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