Banana pudding rice krispie treats combine melted butter, gooey marshmallows, dry instant pudding powder, crisp rice cereal, and crushed vanilla wafers into chewy no-bake dessert bars.
These banana pudding rice krispie treats bring together the sweet vanilla-wafer aroma and creamy banana flavor people love in the classic dessert, with a buttery cereal crunch in every bite.
Freeze-dried banana powder gives the bars a true banana flavor without adding the moisture that can soften the cereal and cookies. The light press is the trick.
Use a large pot so there is room to fold the cereal and wafer crumbs through the marshmallow mixture without crushing them.
Key Ingredients and Flavor Boosters
Each ingredient has a job here: butter adds richness, marshmallows create chew, pudding and banana powder build flavor, cereal gives structure, and vanilla wafers bring the signature crisp finish.
- 5 Tbsp unsalted butter
- 1 (10.5 oz.) bag marshmallows
- 1 (1.85 oz.) pack instant vanilla pudding mix
- 2 oz. freeze dried bananas, processed into a powder (~1/4 cup)
- 6 cups puffed rice cereal
- 40 vanilla wafers, divided (16 crushed and 24 whole)
- 2 oz. white chocolate/bark/candy coating, melted
The dry instant vanilla pudding mix adds concentrated vanilla-custard flavor without introducing milk or other liquid. Fresh marshmallows melt into a stretchy coating that holds the cereal together, while unsalted butter keeps the sweetness from tasting overly salty. The crushed and whole vanilla wafers bring the familiar crunch that makes these bars taste like banana pudding.
I like to process the freeze-dried bananas until they look like a fine, even powder, so they blend smoothly into the warm marshmallow mixture rather than leaving chewy fruit bits.
Selecting Marshmallows and Butter
Choose soft, fresh marshmallows whenever possible. They melt more evenly and create a tender pull, while older marshmallows can stay lumpy or require too much heat. Unsalted butter gives you control over the final flavor and lets the banana, vanilla, and white chocolate stand out.
For an optional deeper flavor, let the butter cook just until it smells lightly nutty before adding the marshmallows. Keep a close eye on it and do not let it darken too far, since the recipe depends on a pale, creamy marshmallow base.
Pudding Mix: Instant vs. Cook and Serve
Use instant pudding mix only. This recipe needs the dry 1.85 oz. packet stirred directly into the melted marshmallows after the pot comes off the heat. There is no milk involved.
Cook-and-serve pudding mix behaves differently and will not blend properly into the warm marshmallow coating. It can leave a grainy texture instead of the smooth banana-vanilla flavor you want in these cereal bars.
Vanilla Wafers and Cereal Ratios
Puffed rice cereal keeps the treats airy, while the 16 crushed vanilla wafers add a more delicate, cookie-like crunch. Crushing the wafers coarsely gives you recognizable little pieces without weighing down the marshmallow mixture.
Save the remaining whole wafers for the top. They provide a neat banana-pudding look and a firmer bite against the soft center.
How to Make Banana Pudding Rice Krispie Treats Step by Step
Low heat is what keeps the marshmallow base soft rather than tough. Once the pudding and banana powder hit the warm mixture, you should notice a fragrant banana-vanilla aroma and a glossy, satiny finish before the cereal goes in.
- Coat a 9×13-inch pan with nonstick spray and place it nearby before starting the marshmallow mixture.
A prepared pan lets you transfer the sticky mixture quickly while it is still easy to spread. - Warm the butter in a large pot over low heat, then stir in the marshmallows until they melt into a smooth coating; take the pot off the heat and mix in the pudding powder and powdered bananas before folding in the cereal and crushed vanilla wafers.
The marshmallow mixture should look glossy and smell warmly of banana and vanilla, with every piece of cereal evenly covered. - Transfer the mixture to the prepared pan and level it with a buttered spatula, waxed paper, or lightly greased hands.
Pat gently rather than pressing hard so the bars keep their airy pockets and chewy texture. - Let the treats cool, then drizzle with the melted chocolate and arrange the whole vanilla wafers on top before slicing into squares once the coating has set.
The chocolate should feel firm to the touch so it does not smear across the clean-cut squares.
Keep the pressure light when shaping the pan. The mixture should reach the corners in an even layer, but it should not look compacted or flattened into a dense slab.
Tips for Perfectly Soft and Chewy Bars
A few small choices make the difference between tender squares and bars that fight back when you bite them.
- Hard or rubbery treats: High heat can overcook the marshmallows. Keep the burner low and remove the pot as soon as the mixture is smooth.
- Dense squares: Pressing too firmly squeezes out the little air pockets in the cereal. Cover the mixture with buttered waxed paper and pat it into place with an open hand.
- Sticky spreading: Lightly grease the spatula, waxed paper, or your hands before working with the mixture. This helps you level the pan without adding pressure.
- Messy cuts: Wait until the topping has set, then use a lightly greased chef’s knife. Wipe the blade between cuts if marshmallow residue begins to drag.
- Lumpy pudding flavor: Stir the dry mix into the hot marshmallow base off the heat before adding cereal. This gives the powder time to disperse while the mixture is still fluid.
The same gentle melting approach used for classic rice krispie treats works especially well here, since the pudding powder and cookie crumbs need a soft marshmallow coating to stay light.
Flavor Variations: Real Fruit vs. Pudding Mix
The main version uses freeze-dried bananas and instant vanilla pudding for a flavor that is fruity, creamy, and balanced. Optional swaps can steer the bars toward a more natural banana taste or a more familiar boxed-pudding flavor.
Using Powdered Freeze-Dried Bananas
Freeze-dried bananas are the best choice when you want a distinct fruit flavor without changing the texture. Pulse them into a fine powder before beginning, then stir the powder into the marshmallow mixture off the heat as directed.
Fresh banana slices are not a good fit for these bars because they add moisture and can soften the cereal and wafers. The dry fruit powder gives you banana flavor while keeping the marshmallow structure intact.
Boxed Banana Cream Pudding Shortcut
If freeze-dried bananas are hard to find, an equal amount of dry instant banana cream pudding mix can replace the vanilla pudding and banana powder as an optional shortcut. Stir it directly into the melted marshmallows off heat, just as you would with the vanilla mix.
This option gives the bars a sweeter, more candy-like banana flavor. For another handheld dessert built around the same nostalgic flavor profile, try these banana pudding cookies.
Decorative Topping Ideas
- Use mini vanilla wafers instead of full-size wafers for smaller, party-ready squares.
- Let the white chocolate drizzle fall in thin lines for a cleaner finish that does not overpower the banana flavor.
- Add the wafers after the drizzle so they stay visible and are easier to portion around when cutting.
Make-Ahead and Storage Guidelines
These bars work well for a dessert platter when made close to serving. Let them cool completely before placing them in an airtight container, which helps protect the marshmallow chew and keeps the wafer topping from picking up excess moisture.
Separate stacked squares with wax paper so the white chocolate and marshmallow surfaces do not stick together. Keep the container at room temperature and away from humid spots in the kitchen. Refrigeration can make the marshmallow layer firm and may soften the vanilla wafers.
For the best crunch, wait to cut the bars until the chocolate has set, then keep the lid closed between servings. If you are packing them for a party or bake sale, wrap individual squares in wax paper after the topping is firm.
Conclusion
These bars turn classic banana pudding flavors into a buttery, crisp, chewy treat that fits right in on a dessert table or summer cookout platter.
Melt the marshmallows slowly, fold with a gentle hand, and press only enough to shape the pan. That soft center and vanilla-wafer crunch are worth protecting.
Frequently Asked Questions
Can I Use Banana Cream Pudding Instead of Vanilla and Freeze-Dried Fruit?
Yes. Use an equal amount of dry instant banana cream pudding mix as an optional replacement for the vanilla pudding and powdered freeze-dried bananas. Stir it into the melted marshmallows after removing the pot from the heat. Do not prepare it with milk first.
Why Are My Banana Pudding Rice Krispie Treats Hard?
Hard treats usually come from overheating the marshmallows or packing the mixture too firmly into the pan. Use low heat, remove the pot once the marshmallows are smooth, and pat the mixture lightly into the baking dish.
Do I Prepare the Pudding Mix With Milk First?
No. Add the dry instant pudding powder directly to the warm melted marshmallows after taking the pot off the heat. Milk would add moisture to the cereal mixture and can leave the bars soft in the wrong way instead of chewy.
How Should I Store These Treats to Keep the Wafers Crisp?
Store cooled squares in an airtight container at room temperature with wax paper between layers. Keep them out of the refrigerator when possible, since cold storage can firm the marshmallow layer and affect the vanilla wafer crunch.
Banana Pudding Rice Krispie Treats
Equipment
- 9×13-inch Pan
- Large Pot
- Spatula
Ingredients
- 5 Tbsp unsalted butter
- 1 bag marshmallows 10.5 oz.
- 1 pack instant vanilla pudding mix 1.85 oz.
- 2 oz. freeze dried bananas, processed into a powder (~1/4 cup)
- 6 cups puffed rice cereal
- 40 vanilla wafers, divided (16 crushed and 24 whole)
- 2 oz. white chocolate/bark/candy coating, melted
Instructions
- Coat a 9×13-inch pan with nonstick spray and place it nearby before starting the marshmallow mixture. A prepared pan lets you transfer the sticky mixture quickly while it is still easy to spread.
- Warm the butter in a large pot over low heat, then stir in the marshmallows until they melt into a smooth coating; take the pot off the heat and mix in the pudding powder and powdered bananas before folding in the cereal and crushed vanilla wafers. The marshmallow mixture should look glossy and smell warmly of banana and vanilla, with every piece of cereal evenly covered.
- Transfer the mixture to the prepared pan and level it with a buttered spatula, waxed paper, or lightly greased hands. Pat gently rather than pressing hard so the bars keep their airy pockets and chewy texture.
- Let the treats cool, then drizzle with the melted chocolate and arrange the whole vanilla wafers on top before slicing into squares once the coating has set. The chocolate should feel firm to the touch so it does not smear across the clean-cut squares.
