These Banana Pudding Brownies are a mouthwatering twist on two classic desserts—fudgy brownies and creamy banana pudding. With layers of rich chocolate and banana flavor, they bring the perfect balance of indulgence and nostalgia to any table.
Why You’ll Love This Recipe
I love how these brownies fuse two desserts into one irresistible treat. The dense, chocolaty brownie base pairs beautifully with a luscious banana pudding layer, creating a creamy, sweet contrast that’s hard to resist. They’re also easy to make, ideal for gatherings, potlucks, or just because I’m craving something truly special.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
banana pudding mix
ripe bananas
unsalted butter
granulated sugar
brown sugar
eggs
vanilla extract
all-purpose flour
unsweetened cocoa powder
salt
baking powder
chocolate chips
whipped topping or whipped cream (optional for serving)
directions
-
I start by preheating the oven to 350°F (175°C) and lining a baking pan with parchment paper.
-
In a large bowl, I mash ripe bananas until smooth, then mix in banana pudding mix until fully combined. I set this aside.
-
In another bowl, I melt butter and mix in granulated and brown sugar until smooth.
-
I beat in eggs one at a time, then stir in vanilla extract.
-
In a separate bowl, I combine flour, cocoa powder, salt, and baking powder, and then slowly incorporate it into the wet ingredients.
-
I fold in chocolate chips, then pour half the brownie batter into the pan and spread evenly.
-
I layer the banana pudding mixture over the batter, then spoon the remaining brownie batter on top and swirl gently for a marbled effect.
-
I bake for 35–40 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
-
After cooling, I like to chill them in the fridge for a couple of hours for cleaner cuts and a firmer pudding texture.
Servings and timing
This recipe makes about 12 brownies.
Prep time: 15 minutes
Cook time: 35–40 minutes
Cooling time: 2 hours (recommended for best results)
Variations
Sometimes I add crushed vanilla wafers between the pudding and brownie layers for a little crunch. I’ve also tried using peanut butter chips instead of chocolate chips for a nutty twist. For an extra banana punch, I slice fresh bananas over the pudding before adding the top brownie layer.
storage/reheating
I store these brownies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—just wrap each piece tightly in plastic wrap and place in a freezer bag. I let them thaw in the fridge overnight. I prefer eating them chilled, but if I want them warm, I reheat a slice in the microwave for about 10–15 seconds.
FAQs
How ripe should the bananas be for this recipe?
I use very ripe bananas with lots of brown spots—they mash easily and provide the most natural sweetness and flavor.
Can I use store-bought banana pudding instead of the mix?
Yes, but the texture might be softer. I recommend using the mix so I can control the thickness and it sets better in the brownie layers.
Do I need to refrigerate the brownies?
Yes, since there’s banana and pudding involved, I always refrigerate them to keep them fresh and safe to eat.
Can I make these gluten-free?
Absolutely—I substitute the all-purpose flour with a gluten-free flour blend, and it works beautifully.
How do I get clean cuts for serving?
I chill the brownies first and then use a sharp knife wiped clean after each slice. It makes all the difference.
Conclusion
Banana Pudding Brownies are a rich, dreamy dessert that I turn to when I want something fun, nostalgic, and incredibly satisfying. The mix of fudgy chocolate and creamy banana keeps me coming back for just one more bite every time.
Print
Banana Pudding Brownies
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes (including chilling)
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Banana Pudding Brownies combine the rich, fudgy goodness of brownies with the creamy sweetness of banana pudding for a decadent and nostalgic dessert perfect for any occasion.
Ingredients
- 1 box banana pudding mix (3.4 oz)
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup chocolate chips
- Whipped topping or whipped cream (optional for serving)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Mash ripe bananas in a bowl and mix in the banana pudding mix until combined. Set aside.
- In another bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, combine flour, cocoa powder, salt, and baking powder. Gradually mix into wet ingredients.
- Fold in chocolate chips.
- Spread half the brownie batter in the prepared pan.
- Layer the banana pudding mixture over the batter.
- Spoon the remaining brownie batter on top and swirl gently for a marbled effect.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely and chill for 2 hours before slicing for best texture and clean cuts.
Notes
- Add crushed vanilla wafers between layers for crunch.
- Substitute peanut butter chips for chocolate chips for a twist.
- Top pudding layer with banana slices for more banana flavor.
- Chill before cutting to firm up the pudding layer and get neat slices.
- Use gluten-free flour for a gluten-free version.
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 20g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Your email address will not be published. Required fields are marked *