There’s something magical about recipes that bring together the best of two worlds. For me, banana pudding brownies are more than just a dessert—they’re a memory, a bridge between family traditions and modern indulgence. Growing up in the South, banana pudding wasn’t just a dish; it was a ritual. It appeared at every church potluck, every family reunion, layered lovingly in glass bowls, crowned with perfectly arranged vanilla wafers. Meanwhile, brownies were the weeknight treat my mom would whip up, filling the house with the scent of warm cocoa as we gathered around the kitchen table.
So imagine the joy of combining these two iconic favorites. Banana pudding brownies fuse the dense, chocolatey richness of a brownie with the creamy, nostalgic flavor of banana pudding. Each bite feels like sitting on grandma’s porch on a summer evening, hearing stories passed down through generations, wrapped in warmth and love.
Whether you’re baking these for a special gathering or simply to indulge a sweet craving, this recipe invites you to savor both the comfort of the past and the creativity of the present. It’s a dessert that tells a story—of family, of tradition, of bringing people together one delicious bite at a time.
Why You’ll Love This Recipe
There are plenty of reasons to fall in love with banana pudding brownies:
- A Flavorful Fusion: Enjoy the familiar sweetness of banana pudding and the decadence of fudgy brownies in one harmonious dessert.
- Texture Heaven: The soft, creamy pudding layer balances beautifully against the dense, chewy brownie base.
- A Crowd Favorite: Perfect for potlucks, picnics, or simply as a treat that makes everyone ask for seconds.
- Simple Yet Impressive: It looks stunning with its layers, yet it’s surprisingly easy to make.
INGREDIENTS YOU’LL NEED
For the 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
For the Banana Pudding Layer:
- 8 ounces cream cheese, softened
- 1 (3.4-ounce) box instant banana cream pudding mix
- 2 large eggs, room temperature
- ¼ cup whole milk
For Garnish:
- 16 vanilla wafer cookies
How to Make Banana Pudding Brownies
Making banana pudding brownies is a delightful process that will fill your kitchen with the comforting aroma of home-baked goodness. Here’s how to bring this sweet masterpiece to life.
Step-by-Step Instructions:
1. Prepare the Brownie Layer
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving enough overhang to easily lift the brownies later. I like to grease the paper lightly to avoid sticking.
In a large mixing bowl, whisk together the melted butter and light brown sugar until smooth and glossy. This base creates that rich, caramelly depth in the brownies. Add the eggs one at a time, whisking well after each addition, followed by the vanilla extract.
Gradually sift in the flour, baking powder, and salt. Stir until just combined—you’ll want a thick, smooth batter. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake for 25 minutes, until the edges start to set and the top looks dry but still soft in the center. Remove from the oven and let it cool slightly while you work on the next layer.
2. Prepare the Banana Pudding Layer
In a separate bowl, beat the softened cream cheese until creamy and lump-free. Add the banana cream pudding mix, eggs, and milk, blending until silky and smooth. I love watching the mixture take on that pale, banana-yellow hue—it always reminds me of family cookouts in the spring.
Carefully spoon the pudding mixture over the warm brownie layer. Gently spread it out evenly, trying not to disturb the brownie base. Arrange the vanilla wafer cookies on top in a pattern or simply scatter them as you like—it adds a lovely crunch and visual charm.
Bake for another 15–18 minutes, or until the edges are lightly golden and the center feels set when gently jiggled. Don’t worry if it still looks slightly soft; it will firm up as it cools.
Let the brownies cool completely at room temperature before lifting them from the pan. For the cleanest slices, chill them in the fridge for about an hour before cutting.
Helpful Tips
- Use Room-Temperature Ingredients: This helps the batters blend more smoothly, ensuring a creamy, lump-free pudding layer.
- Chill Before Slicing: Cooling the brownies makes for cleaner, sharper cuts and a prettier presentation.
- Serve Cold or Room Temperature: I personally love them chilled, but they’re equally delicious slightly warmed.
- Customize the Topping: Try adding a drizzle of melted chocolate or a sprinkle of crushed vanilla wafers for extra texture.
Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
If you can’t find banana cream pudding mix, vanilla pudding with a teaspoon of banana extract works beautifully. Avoid low-fat or non-dairy milk alternatives as they can alter the pudding texture.
Nutritional Information (Per Serving)
- Calories: 293
- Carbohydrates: 34g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 84mg
- Sodium: 204mg
- Sugar: 21g
Frequently Asked Questions
Can I make banana pudding brownies ahead of time?
Yes! These brownies store well in the fridge for up to 3 days. Chill them overnight for even better flavor.
Can I freeze banana pudding brownies?
I don’t recommend freezing them because the pudding layer can change texture when thawed.
Can I use a different pudding flavor?
You can! Vanilla pudding with banana extract or even a caramel pudding base would work for a fun twist.
Storage Instructions
Store cooled banana pudding brownies in an airtight container in the refrigerator for up to 3 days. Avoid freezing to maintain the creamy pudding texture.
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Conclusion
Banana pudding brownies are more than just a treat—they’re a celebration of comfort, nostalgia, and creative baking. Whether you’re honoring family traditions or starting new ones, these brownies bring people together with every bite. I hope you enjoy them as much as I do, sharing them with those you love or savoring a quiet moment for yourself.
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Banana Pudding Brownies
Description
There’s something magical about recipes that bring together the best of two worlds. For me, banana pudding brownies are more than just a dessert—they’re a memory, a bridge between family traditions and modern indulgence. Growing up in the South, banana pudding wasn’t just a dish; it was a ritual. It appeared at every church potluck, every family reunion, layered lovingly in glass bowls, crowned with perfectly arranged vanilla wafers. Meanwhile, brownies were the weeknight treat my mom would whip up, filling the house with the scent of warm cocoa as we gathered around the kitchen table.
So imagine the joy of combining these two iconic favorites. Banana pudding brownies fuse the dense, chocolatey richness of a brownie with the creamy, nostalgic flavor of banana pudding. Each bite feels like sitting on grandma’s porch on a summer evening, hearing stories passed down through generations, wrapped in warmth and love.
Whether you’re baking these for a special gathering or simply to indulge a sweet craving, this recipe invites you to savor both the comfort of the past and the creativity of the present. It’s a dessert that tells a story—of family, of tradition, of bringing people together one delicious bite at a time.
Ingredients
For the 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
For the anana Pudding Layer:
8 ounces cream cheese, softened
1 (3.4-ounce) box instant banana cream pudding mix
2 large eggs, room temperature
¼ cup whole milk
For Garnish:
16 vanilla wafer cookies
Instructions
1. Prepare the Brownie Layer
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving enough overhang to easily lift the brownies later. I like to grease the paper lightly to avoid sticking.
In a large mixing bowl, whisk together the melted butter and light brown sugar until smooth and glossy. This base creates that rich, caramelly depth in the brownies. Add the eggs one at a time, whisking well after each addition, followed by the vanilla extract.
Gradually sift in the flour, baking powder, and salt. Stir until just combined—you’ll want a thick, smooth batter. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake for 25 minutes, until the edges start to set and the top looks dry but still soft in the center. Remove from the oven and let it cool slightly while you work on the next layer.
2. Prepare the Banana Pudding Layer
In a separate bowl, beat the softened cream cheese until creamy and lump-free. Add the banana cream pudding mix, eggs, and milk, blending until silky and smooth. I love watching the mixture take on that pale, banana-yellow hue—it always reminds me of family cookouts in the spring.
Carefully spoon the pudding mixture over the warm brownie layer. Gently spread it out evenly, trying not to disturb the brownie base. Arrange the vanilla wafer cookies on top in a pattern or simply scatter them as you like—it adds a lovely crunch and visual charm.
Bake for another 15–18 minutes, or until the edges are lightly golden and the center feels set when gently jiggled. Don’t worry if it still looks slightly soft; it will firm up as it cools.
Let the brownies cool completely at room temperature before lifting them from the pan. For the cleanest slices, chill them in the fridge for about an hour before cutting.
Notes
If you can’t find banana cream pudding mix, vanilla pudding with a teaspoon of banana extract works beautifully. Avoid low-fat or non-dairy milk alternatives as they can alter the pudding texture.
