Introduction
Have you ever noticed how a single scent can transport you back thirty years in an instant. For me, the sweet, creamy aroma of artificial banana isn’t just a flavor, it is the sound of my grandmother’s laughter in her Texas kitchen and the crinkle of a yellow pudding box. When I decided to develop this banana pudding rice krispies recipe, I wanted to capture that nostalgic magic while creating something my kids, Adams and Jana, would beg for after school. There is something fundamentally comforting about the combination of classic Southern banana pudding and the gooey, crunchy joy of a marshmallow treat. This isn’t just another snack, it is a bridge between the desserts of my childhood and the busy life I share with my wife Emily today. In our house, food is the language of love, and these banana pudding rice krispie treats speak volumes.
Whether you are a seasoned baker or someone who just wants a quick win in the kitchen, learning how to make banana pudding rice krispie treats is a total game changer. We have all had the standard version, but adding that punch of banana cream pie flavor elevates the humble cereal bar into a sophisticated dessert that guests at a potluck will actually talk about. It is the perfect marriage of a banana cream pie rice krispie treats profile and the ease of a no bake bar. Grab your apron, call the kids into the kitchen, and let’s make some memories together.
Table of Contents
- Why You’ll Love This banana pudding rice krispies
- Ingredients for banana pudding rice krispies
- How to Make banana pudding rice krispies
- Pro Tips & Variations
- banana pudding rice krispies Serving Suggestions
- banana pudding rice krispies Storage & Reheating
- FAQ about banana pudding rice krispies
- Final Thoughts
Why You’ll Love This banana pudding rice krispies
If you are looking for an easy banana pudding rice krispies recipe, you have come to the right place. There are a dozen reasons why this recipe has become a staple in the Sharif household, but here are the highlights that make it stand out from the crowd.
- The Ultimate Flavor Mashup: You get the nostalgic crunch of pudding rice krispies combined with the creamy, tropical notes of a traditional banana pudding. It is like eating a handheld slice of pie.
- Kid Approved and Family Friendly: My daughter Jana loves helping press the mixture into the pan, while Adams is always first in line for the “cleanup crew” to lick the spatula. It is a fantastic way to involve the family in the kitchen.
- No Bake Ease: During the hot Texas summers, the last thing I want to do is turn on the oven. These no bake banana pudding rice krispie treats keep the kitchen cool while delivering a high end dessert experience.
- Texture Heaven: By incorporating vanilla wafer banana pudding treats elements, like crushed Nilla wafers, you get a beautiful contrast between the airy cereal and the buttery bite of the cookies.
- Versatility: These bars are robust enough for a lunchbox but fancy enough for a holiday dessert table. If you love creative sweets, you might also enjoy my strawberry cheesecake crunch bites for another fruity twist.
- Crowd Pleaser: I have yet to take these to a neighborhood block party and bring any home. They are naturally eye catching and provide a unique alternative to the standard chocolate chip cookie or brownie.
Ingredients for banana pudding rice krispies
Preparation is the key to happiness in the kitchen. Before you start melting butter, make sure you have all your components ready. This rice krispies treats with banana pudding mix recipe relies on simple pantry staples that come together to create something extraordinary.
- 6 cups Rice Krispies cereal: The backbone of the treat, providing that iconic snap, crackle, and pop.
- 10 oz Mini marshmallows: Use a fresh bag for the best melt and the gooiest texture.
- 1/2 cup Unsalted butter: High quality butter makes a difference in the richness of the final bar.
- 1 box (3.4 oz) Instant banana pudding mix: This provides the concentrated flavor and a beautiful yellow hue.
- 1 cup Nilla wafers: Roughly chopped to add that authentic banana pudding texture. Using rice krispies with nilla wafers is what sets this apart as a “pudding” treat.
- 1/2 cup White chocolate chips: These add a creamy sweetness that complements the banana perfectly.
- 1 tsp Vanilla extract: A splash of vanilla rounds out the flavors. If you love vanilla forward desserts, check out my perfect meringue kisses recipe.
- Optional: Dried banana slices for decoration or a dusting of powdered sugar.
How to Make banana pudding rice krispies
Step-by-Step Instructions
Making flavored rice krispie treats is a sensory experience. From the sound of the cereal hitting the bowl to the sweet scent of melting marshmallows, it is a joy to prepare. Follow these steps for the perfect batch every time.
- Prepare your pan: Line a 9×9 inch square baking pan with parchment paper, leaving a little overhang on the sides. Lightly grease the parchment with a bit of butter or non stick spray. This ensures your banana rice krispie treats won’t stick and can be lifted out easily.
- Melt the butter: In a large pot over low heat, melt the 1/2 cup of unsalted butter. Patience is key here, low heat prevents the butter from browning or burning, which can alter the delicate banana flavor.
- Incorporate the marshmallows: Add the mini marshmallows to the melted butter. Stir constantly with a silicone spatula. When the marshmallows are about 90 percent melted, remove the pot from the heat. The residual heat will finish the job without making the marshmallows tough.
- The Flavor Explosion: Stir in the instant banana pudding mix and the vanilla extract. Watch as the marshmallow mixture turns a beautiful, soft yellow and fills your kitchen with that incredible banana aroma. It reminds me so much of the banana cream pie rice krispie treats that first inspired my journey into flavored cereals.
- Mix in the cereal and cookies: Quickly add the Rice Krispies cereal and the chopped Nilla wafers. Fold everything together gently but thoroughly. You want every piece of cereal coated in that banana marshmallow goodness.
- Add the sweetness: Once the mixture has cooled slightly but is still warm, fold in the white chocolate chips. If you add them too early, they will melt completely. If you add them now, they will soften and create little pockets of creaminess.
- Press into the pan: Transfer the mixture to your prepared pan. Here is a pro tip, use a piece of buttered parchment or a greased spatula to press the mixture down gently. Do not pack it too tightly, or your treats will be hard. You want them light and airy.
- Set and serve: Let the treats sit at room temperature for at least 30 to 60 minutes. Once firm, lift them out using the parchment paper and cut them into squares. For a fruity pairing, these go beautifully alongside strawberry cheesecake cookies.
Pro Tips & Variations
To truly master banana pudding rice krispies, you have to know the little secrets that make a big difference. After dozens of batches, here is what I have learned.
- Freshness Matters: Always check the expiration date on your marshmallows. Old marshmallows don’t melt properly and result in a “brick like” texture. Freshness is the secret to that iconic cheese like pull when you break a bar apart.
- Brown Butter Version: If you want a deeper, nuttier flavor, cook the butter until it just starts to turn golden brown before adding the marshmallows. This creates a more adult version of the treat that pairs wonderfully with coffee.
- Vegan Variation: You can easily make these vegan by using plant based butter and vegan marshmallows. Many brands of crispy rice cereal and pudding mixes are accidentally vegan, but always check the label.
- Gluten Free Option: Ensure your crispy rice cereal is certified gluten free (many mainstream brands are made with malt flavoring containing gluten). Use gluten free vanilla wafers to maintain that banana cream pie rice krispie treats authentic taste.
- The Topping Factor: For an extra “wow” factor, drizzle the finished bars with melted white chocolate or extra crushed cookies. I sometimes like to add a pinch of sea salt to balance the sweetness, similar to the balance in my easy homemade butter toffee pretzels recipe.
banana pudding rice krispies Serving Suggestions
While these are perfectly fine on their own, serving them as part of a larger dessert spread is where the fun really begins. When Emily and I host our monthly neighborhood game night, I like to create a “Sweet and Salty” board.
Pair these banana rice krispie treats with fresh banana slices drizzled with lemon juice to prevent browning. The fresh fruit provides a bright contrast to the sugary treat. You could also serve them alongside a scoop of vanilla bean ice cream for a decadent “deconstructed” pudding experience. If you are looking for more fun finger foods for a party, my easy biscoff truffles recipe is always a hit next to these banana bars.
For a refreshing drink pairing, a cold glass of milk is the classic choice, but a hot cup of spiced chai tea also brings out the vanilla and banana notes beautifully. If you are feeling adventurous, check out this version from Kitchen Divas for more inspiration on how to style your dessert platters.
banana pudding rice krispies Storage & Reheating
Proper storage is essential to keep your no bake banana pudding rice krispie treats tasting like they just came out of the pot. Never store these in the refrigerator, as the cold air will make the marshmallows hard and the cereal stale.
Room Temperature: Store your treats in an airtight container at room temperature for up to 3 to 5 days. I usually place a sheet of wax paper between layers to prevent them from sticking together. This is the best way to maintain the banana cream pie rice krispie treats texture.
Freezing: Believe it or not, you can freeze these! Wrap individual squares tightly in plastic wrap and place them in a freezer bag. They will stay fresh for up to 6 weeks. When the craving strikes, just let a square sit on the counter for 15 minutes to thaw.
Reheating: If they have become a little bit firm, you can pop a square in the microwave for exactly 5 to 7 seconds. This will soften the marshmallows just enough to give them that “just made” gooeyness without melting the whole thing into a puddle.
FAQ about banana pudding rice krispies
How to make banana pudding rice krispie treats without they getting too hard?
The secret is two fold, use low heat when melting your marshmallows and never pack the mixture into the pan too tightly. If you press down with too much force, you crush the air bubbles in the cereal, resulting in a dense, hard bar.
Can I use banana extract instead of pudding mix?
You can, but you will miss out on the creamy, thick consistency that the rice krispies treats with banana pudding mix provides. The pudding mix also adds a specific color and sweetness that extract alone cannot replicate. If you do use extract, add 1 to 2 teaspoons and increase the marshmallow count slightly.
Are these suitable for a bake sale?
Absolutely! Because these are no bake banana pudding rice krispie treats, they are very stable at room temperature. They wrap up beautifully in individual cellophane bags and tend to sell out quickly because they are so unique compared to standard treats.
Final Thoughts
At the end of the day, a recipe like this banana pudding rice krispies reminds me that the simplest things in life often bring the most joy. Seeing Jana’s sticky smile or watching Adams share a square with his friends in the backyard is what makes my time in the kitchen worth it. Cooking isn’t just about the food, it is about creating these little moments of happiness that we carry with us long after the last crumb is gone. I hope this recipe brings a little piece of that cozy, Texas sunshine into your home. Please, leave a comment below if you try these, I love hearing about your kitchen adventures! Don’t forget to save this to your favorite Pinterest board and subscribe to our newsletter for more recipes from the Sharif family kitchen. Happy snacking!
Banana Pudding Rice Krispies
Ingredients
Equipment
Method
- Line a 9x9 inch square baking pan with parchment paper, leaving a little overhang on the sides. Lightly grease the parchment with a bit of butter or non stick spray.
- In a large pot over low heat, melt the unsalted butter. Add the mini marshmallows and stir constantly with a silicone spatula until about 90% melted. Remove from heat.
- Stir in the instant banana pudding mix and vanilla extract. Watch as the mixture turns a beautiful, soft yellow.
- Quickly add the Rice Krispies cereal and the chopped Nilla wafers. Fold everything together gently but thoroughly.
- Once the mixture has cooled slightly but is still warm, fold in the white chocolate chips.
- Transfer the mixture to your prepared pan. Use a piece of buttered parchment or a greased spatula to press the mixture down gently. Do not pack it too tightly. Let set at room temperature for 30-60 minutes, then cut into squares.
