Bake your pie crust according to the package or recipe instructions until lightly golden.
Allow it to cool completely before adding the filling.
Step 2: Slice the Bananas
Peel the bananas and slice them into even rounds.
Arrange a layer of banana slices across the bottom of the cooled pie crust. Try to cover the entire surface for plenty of banana flavor in every bite.
Step 3: Make the Creamy Filling
In a large bowl, beat the softened cream cheese until completely smooth.
Slowly add the sweetened condensed milk while continuing to mix.
Add the vanilla extract and beat until the mixture is creamy and well combined.
Step 4: Whip the Cream
In a separate bowl, whip the heavy cream with the powdered sugar until soft-to-medium peaks form.
Gently fold the whipped cream into the condensed milk and cream cheese mixture. Don’t overmix—you want the filling to stay light and fluffy.
Step 5: Fill the Pie
Pour the creamy mixture over the banana slices.
Spread it gently with a spatula, making sure the filling reaches all the way to the edges.
Add another layer of banana slices on top if desired.
Step 6: Chill
Cover the pie loosely and refrigerate for at least 4 hours, preferably overnight.
This gives the filling time to firm up and allows the banana and creamy layers to blend together.
Step 7: Serve
Just before serving, garnish with additional banana slices, crushed vanilla wafers, or a little whipped cream.
Slice and serve chilled.
The combination of ripe bananas, sweetened condensed milk, cream cheese, and fluffy whipped cream creates an incredibly creamy texture with just the right amount of sweetness.
One slice is never enough!
Save this recipe—you’ll want to make it whenever you have ripe bananas that need using. 🍌🥧
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