1. Preheat your oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Stir until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes until golden and fragrant. Remove from oven and set aside to cool slightly.
4. In a separate bowl, whisk together instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Let it rest while you prepare the cheesecake layer.
5. In a large bowl, beat the softened cream cheese with 3/4 cup sugar until smooth and creamy. Add eggs one at a time, beating well after each addition.
6. Mix in vanilla extract and sour cream (or Greek yogurt), beating until fully incorporated and smooth.
7. Spread a thin layer of the cheesecake mixture over the cooled crust. Then, arrange banana slices evenly on top of this layer.
8. Pour the prepared pudding over the bananas, smoothing it out gently.
9. Finally, spread the remaining cheesecake mixture over the pudding layer evenly. If you like, sprinkle vanilla wafer crumbs on top for extra texture.
10. Bake the bars for 45-50 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
11. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
12. Use the parchment paper overhang to lift the bars from the pan. Slice into 12 squares and serve cold.

When I first made these with Ouma, she was amazed at how the layers stayed so distinct yet melded beautifully in flavor. My tip? Don’t rush the chilling step—it’s essential for those perfect, creamy bars that hold together with just the right balance of softness and structure.