Banana Pudding Brownies are a heavenly dessert that brings together two beloved treats: rich, fudgy brownies and creamy banana pudding. With their irresistible layers and the nostalgic flavor of banana cream pudding, these brownies are perfect for family gatherings, potlucks, or just indulging in something special at home. They’re easy to make yet look and taste like a professional dessert!
Why You’ll Love This Recipe
- Unique Dessert: A creative twist on classic brownies and banana pudding.
- Creamy and Fudgy Layers: The perfect balance of rich chocolatey goodness and smooth banana cream.
- Simple Ingredients: Pantry staples make this an easy, approachable recipe.
- Kid-Approved: The fun vanilla wafer garnish adds a playful touch kids (and adults) will love.
Ingredients
Brownie Layer
- ¾ cup unsalted butter, melted
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Banana Pudding Layer
- 8 ounces cream cheese, softened to room temperature
- 3.4 ounces instant banana cream pudding mix
- 2 large eggs, room temperature
- ¼ cup whole milk
Garnish
- 16 vanilla wafer cookies
Step-by-Step Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F.
- Line a 9×9-inch baking pan with parchment paper, leaving a slight overhang for easy removal later.
Step 2: Make the Brownie Layer
- In a mixing bowl, whisk together the melted butter and light brown sugar until fully combined.
- Add the eggs and vanilla extract, whisking until smooth.
- Gradually mix in the flour, baking powder, and salt. Use a rubber spatula to ensure the batter is evenly combined and thick.
- Spread the brownie batter into an even layer in the prepared pan.
- Bake for 25 minutes. Remove from the oven and let it cool on the counter while you prepare the banana pudding layer.
Step 3: Make the Banana Pudding Layer
- In a mixing bowl, use a handheld mixer on medium speed to beat the cream cheese until smooth and fluffy.
- Add the instant banana cream pudding mix, eggs, and whole milk. Beat for 30 seconds to 1 minute, or until the mixture is thick and smooth.
Step 4: Assemble the Layers
- Spoon dollops of the banana pudding mixture over the cooled brownie layer.
- Gently spread the pudding layer to the edges with a small offset spatula, taking care not to disturb the brownie layer underneath.
Step 5: Add Garnish
- Place the vanilla wafer cookies evenly across the top of the pudding layer. Create four rows of cookies, spacing them so they will sit in the center of each serving once sliced.
Step 6: Bake Again
- Return the pan to the oven and bake for 15–18 minutes, or until the banana pudding layer is lightly golden at the edges, set in the center, and a toothpick inserted into the middle comes out clean.
- Remove from the oven and let the brownies cool completely at room temperature.
Step 7: Slice and Serve
- Once cooled, use the parchment paper overhang to lift the brownies out of the pan.
- Slice into 16 squares, ensuring each has a vanilla wafer cookie garnish.
Kitchen Equipment Needed
- 9×9-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Handheld mixer
- Rubber spatula
- Small offset spatula
Serving and Storage Tips
- Serving: Enjoy these brownies at room temperature or slightly chilled for the best texture.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: These brownies freeze well! Wrap them individually in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Variations
- Chocolate Lovers: Add chocolate chips to the brownie batter for extra indulgence.
- Banana Boost: Fold in a small amount of mashed ripe banana into the pudding layer for added banana flavor.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- Layer Swap: Use crushed vanilla wafers instead of whole ones for a crumbly topping.
Helpful Notes and Tips from Chefs
- Cream Cheese Temperature: Ensure the cream cheese is softened for a smooth pudding layer. Cold cream cheese can create lumps.
- Spreading Layers: Work gently to keep the layers distinct and even.
- Testing for Doneness: The banana pudding layer should be set but not overbaked—watch for a slight jiggle in the center.
- Cool Completely: Let the brownies cool fully before slicing to avoid messy layers.
Frequently Asked Questions
Can I use homemade banana pudding instead of instant mix?
Yes, but ensure it’s thick enough to hold its shape during baking.
Can I make this recipe in advance?
Absolutely! These brownies taste even better the next day as the flavors meld together.
Can I double this recipe?
Yes, use a 9×13-inch pan and adjust the baking times slightly.
What can I substitute for vanilla wafers?
Try graham crackers, sliced bananas, or mini cookies for a unique garnish.
How do I keep the pudding layer from sinking?
Spread the banana layer gently over the brownie base and bake as directed to ensure distinct layers.
Banana Pudding Brownies are a delightful dessert mashup that will wow your friends and family. Perfectly fudgy, creamy, and topped with a nostalgic cookie crunch, they’re a must-try for any dessert lover!
