Creamy Banana Cream Pie Cookies Time-Saver Recipe

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The pie cookie series would not be complete without these Banana Cream Pie Cookies. These tasty treats blend the classic flavor of banana cream pie with the simple convenience of a sugar cookie crust.

The goal here is to capture that beloved banana cream pie flavor, but without the long prep time in the kitchen. The end result is that perfect mix of creamy banana flavor and buttery cookie crunch. Give these tiny desserts a save for your events all year round.

Banana cream pie cookies with sliced banana and whipped cream as toppings.

My Banana Cream Pie Love History

Back in high school, I worked as a server at Baker’s Square. Banana cream pie was a best seller there, and it ended up being one of my favorites too.

Back then, they would let the employees take pies home after a day or two. When they were still good, but not fresh enough to serve in the restaurant. Man, was that dangerous – (see my French Silk cookies post!) My family loved it, but my waistline, not so much.

Banana cream was always one I would grab. There was something about that light and creamy banana flavor that I just couldn’t resist. Now, we can quickly bake up some banana cream pies in cookie form. I’m excited to add these banana cream cookies to the series that already includes pumpkin pie cookies, key lime pie cookies, Boston cream pie cookies, blueberry pie cookies, and more.

Reasons to Love these Banana Cookies

  • Super Easy: Using store-bought sugar cookie dough makes them a snap to prepare.
  • Yummy Banana Flavor: The banana cream pudding mix nails that perfect banana taste.
  • Classic with a Twist: It’s the banana cream pie you love, reinvented as a cookie.
  • Versatile: Great for any event or just a treat at home.
  • Fun to Customize: Add your own touch with toppings or mix-ins.
  • Kid-Friendly: Easy and fun for kids to help make and eat.
Bananas, banana pudding mix, sugar cookie dough, whipped topping, and milk.

Banana Cream Pie Cookies Ingredients

Here’s what you need to make this easy banana cream pudding cookies recipe. The measurements are in the recipe card below.

  • Refrigerated sugar cookie dough (Bake and break kind)
  • Banana cream instant pudding mix
  • Milk
  • Fresh bananas
  • Whipped topping or Cool Whip
  • Liquid coconut oil (optional)

Steps to Make Banana Cream Cookies

Get Ready: Preheat the oven to 350°F and grease two 12-cup muffin tins with nonstick spray.

Form the Cookie Bases: Roll the sugar cookie dough into balls and place them in the muffin tins. Use a flour-dipped tart shaper or the back of a spoon to gently mold the dough balls into the tin, forming a crust with slightly higher sides.

Bake and Shape: Bake the crusts for 10-13 minutes until golden. Then, gently press the center of each to create a well. Let them cool in the pan, then transfer to a wire rack.

Whisk the Filling: Mix the banana cream pudding and milk until smooth. Chill for 5 minutes, then spoon into the cooled crusts. Refrigerate these while you prepare the bananas.

Prep the Whipped Topping: Fill a pastry bag with whipped topping and a large star tip. Keep it chilled until needed.

Banana Prep: Peel and slice the bananas. It’s best to use firm medium bananas. To help prevent browning, lightly coat each slice in liquid coconut oil and let them drain on paper towels.

Assemble and Serve: Pipe whipped topping onto each cookie, add a banana slice on top, and they’re ready to enjoy! Serve immediately or keep them refrigerated until serving time.

Banana cream pie cookies on a board.

Banana Blast your Dessert Table

If you want more banana treats in your line-up, here are some suggestions.

  • Banana Poke Cake: For more banana pudding goodness, this banana poke cake is moist and light. It’s a crowd-pleaser every time.
  • Banana Split Pudding Cups: To keep the banana theme going, these single-serve little pudding cups are a creamy and fruity treat.
  • Banana Split Ice Box Cake: If you’re looking for a no-bake option, this ice box cake is ideal. Its chilled, creamy texture with the crunchy crackers and creamy pudding is unbeatable.
Overhead image of banana cream pie cookies on a board.

Recipe Substitutions and Variations

  • Cookie Dough Alternatives: Of course, you can make your own cookie dough or even actual pie crust instead of using store-bought if you’d like. Use gluten-free or your favorite flavor.
  • Pudding Mix Swaps: It could be fun to experiment with different pudding mixes if you don’t want so much banana flavor.
  • Dairy-Free Options: For a dairy-free version, opt for almond milk or coconut milk in the pudding, and use a dairy-free whipped topping.
  • Toppings Variations: Instead of whipped topping, consider using a meringue, a dollop of Greek yogurt, or even a vegan whipped cream.
  • Add-Ins: Mix in some white chocolate chips, Nilla wafer crumbs, graham cracker crumbs, or even chopped nuts into the cookie dough for added texture and flavor.
  • Coconut Oil Use: If you’re not a fan of coconut oil for the banana slices, a light brush of lemon juice works well to prevent browning.


Store any leftover cookies in an airtight container in the fridge. If you’ve already added the banana slices, they will be good for about 2 days. For longer storage, keep the cookie bases at room temperature for up to 5 days and add the banana filling and toppings just before serving.

Banana cream pie cookies topped with whipped cream and fresh banana slices.

Notes and FAQ for Banana Cream Pie Cookies


  • Banana Slicing Tip: To keep your banana slices from browning, try the coconut oil method mentioned above. Simply coat the banana slices lightly in liquid coconut oil (not hot) and lay them on paper towels. This doesn’t add any flavor but keeps the bananas looking fresh.
  • Crust Shaping: When pressing the sugar cookie dough into the muffin tin, remember to keep the sides higher than the bottom. This creates a nice edge for your cookie crust and ensures an even baking.
  • Serving Suggestion: These cookies are best served fresh. However, if you need to make them in advance, add the banana slices and whipped topping just before serving.


u003cstrongu003eCan I freeze these cookies?u003c/strongu003e

It’s best not to freeze them once assembled with bananas and whipped topping. But, the baked sugar cookie crusts can be frozen for up to 3 months. Thaw and add banana cream pie filling and toppings before serving.

u003cstrongu003eIs there an alternative to coconut oil for preventing banana browning?u003c/strongu003e

Yes, a light brush of lemon juice on the banana slices also works well.

u003cstrongu003eCan I use homemade whipped cream instead of store-bought whipped topping?u003c/strongu003e

Absolutely! u003ca href=u0022 data-type=u0022postu0022 data-id=u002217309u0022u003eHomemade whipped creamu003c/au003e is a delicious choice if you have the time to make it.

Banana Cream Pie Cookies Recipe

Holding a banana cream pie cookie with whipped cream topping.
This Banana Cream Pie Cookies recipe transforms the classic dessert into easy-to-make, creamy dreamy cookies. Using convenient sugar cookie dough and banana cream pudding mix, these cookies offer the perfect blend of banana flavor and a buttery, crisp base. Ideal for a quick treat or a special occasion, they're sure to be a hit with family and friends. Enjoy the taste of banana cream pie in every bite!
Jennifer Soltys
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Serving Size 24 Cookies



  • Preheat oven to 350°F. Grease two regular size (12 cup) muffin tins with nonstick cooking spray.
  • Roll each sugar cookie into a ball and place into the muffin tin. Use a tart shaper dipped in flour, or the back of a spoon, to gently press the dough into the pan and onto the sides. Ensure the bottom isn’t too thin and the sides are higher than the bottom to create a crust edge.
    16 oz break and bake sugar cookies
  • Once all muffin tins are full, bake for 10-13 minutes or until golden brown. After baking, use a tart shaper or back of a spoon to gently press down the crust, creating a more pronounced divot. Let them cool completely before removing from the pan and transferring to a wire rack.
  • Whisk together the banana cream pudding mix and milk until smooth. Refrigerate for 5 minutes. Then, spoon the filling into each cookie crust and refrigerate while preparing the bananas.
    3.4 oz Banana instant pudding, 1 ½ cups milk
  • Fill a pastry bag with whipped topping, using a large star tip. Keep it refrigerated until ready to use.
    ½ cup whipped topping
  • Peel and slice the bananas. Optionally, dredge each slice in a small amount of liquid coconut oil and let them drain on paper towels.
    2 bananas, coconut oil
  • Pipe whipped topping onto each cookie pie and top with a banana slice. Either serve immediately or cover loosely and refrigerate until ready to serve.


Note on Preventing Banana Browning: To keep banana slices fresh and prevent browning, try a simple coconut oil dunk. Gently coat each banana slice in a thin layer of liquid coconut oil (make sure it's not hot) and lay them on paper towels before using. This method doesn't alter the flavor and is quite easy. You can also use a light brush of lemon juice or citric acid also works well as other effective options to prevent browning.

Pin this image to your cookie board to save and share with other banana cream pie lovers!

Holding a banana cream pie cookie and the rest of them on parchment paper.

I hope you love these banana cream cookies if you decide to make them! If you do, please tag me in your pics on social media.

Don’t forget to subscribe to the blog if you like fun cookie recipes like this one. Share this post with your banana loving friends and family. Also, please leave a comment if you have any ideas for more banana cream pie recipes!

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  1. I love anything with banana, and these just might be my new favorite cookies! The banana pie topping is absolutely divine. Love, love these cookies!

    1. @Amanda, Thank you! So happy to hear that! 🙂

5 from 1 vote (1 rating without comment)

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