Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cream Cheese Filling:
- 16 oz (2 packages) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
For the Banana Layer:
- 2 ripe bananas, sliced
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Preparation Notes:
- Make sure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Use ripe but firm bananas; overly ripe bananas may become mushy and affect the texture.
- Chill the heavy cream well before whipping to help it thicken properly.
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs and granulated sugar.
- Pour in the melted butter and stir until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of a 9×9 inch baking pan, spreading it evenly to create a solid base.
- Bake the crust for about 8 minutes, then remove and let it cool completely.
- Make the Cream Cheese Filling:
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy using an electric mixer on medium speed.
- In a separate bowl, whip the chilled heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated and light in texture.
- Assemble the Bars:
- Spread half of the cream cheese filling evenly over the cooled crust.
- Layer the banana slices evenly on top of the cream cheese layer.
- Spread the remaining cream cheese filling over the bananas, smoothing the surface gently with a spatula.
- Prepare the Whipped Topping:
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Spread or pipe the whipped topping evenly over the cream cheese layer.
- Chill and Set:
- Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight. This helps the bars firm up and develop their flavors.
- Serve:
- Once set, cut the bars into squares using a sharp knife.
- Serve chilled for the best creamy texture and fresh banana flavor.
Notes
- Softening Cream Cheese: To soften cream cheese quickly, leave it out at room temperature for about 30 minutes before starting. Alternatively, microwave it in 10-second bursts but avoid melting it.
- Avoid Overmixing: When folding whipped cream into the cream cheese mixture, do so gently to maintain a light, airy texture. Overmixing can cause the mixture to become dense.
- Banana Freshness: To prevent the banana slices from browning before assembling, you can toss them lightly in lemon juice or cover the bars tightly while chilling.
- Pan Size: Using a 9×9 inch pan gives bars that are nicely thick and easy to cut. If you use a larger pan, the bars will be thinner and may need less chilling time.
- Storage: Keep the bars refrigerated and covered to maintain freshness. They can last up to 3 days in the fridge. For longer storage, freeze the bars wrapped tightly and thaw in the fridge before serving.
- Substitutions: You can swap the graham cracker crust for a simple biscuit or cookie crumb crust, or replace heavy cream with coconut cream for a dairy-free variation.
- Prep Time: 20 minutes
- Cook Time: 8 minutes