Would you like to save this?
We'll email this post to you, so you can come back to it later!
These Banana Pudding Brownies are a dreamy twist on classic chocolate brownies—creamy banana pudding swirls meet fudgy brownie goodness in every bite. You won’t be able to resist this sweet treat that marries mashed bananas, vanilla wafers, and rich chocolate into one show-stopping dessert recipe.
Why You’ll Love This Recipe
- Creamy pudding ribboned right through fudgy brownies
- Uses simple pantry staples—no fancy gadgets
- Ready in about 45 minutes (plus chill time)
- Kid-friendly dessert that doubles as an adult indulgence
- Perfect for potlucks, bake sales, or an after-school treat
- Slices hold their shape—ideal for gift boxes or picnics
- Hands-on prep: kids can mash bananas and crush wafers
- Easily doubled or halved to suit any crowd
Ingredients
- 1 box (18.3 oz) fudgy brownie mix (I love Ghirardelli or Betty Crocker)
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- ¼ cup water
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 cups cold whole milk
- 1 cup mashed ripe bananas (about 2 medium bananas)
- ½ cup heavy cream
- 2 tablespoons powdered sugar (for extra creaminess)
- 1 cup vanilla wafer crumbs (about 30 wafers, crushed)
- ½ teaspoon ground cinnamon (optional)
- ½ cup sliced bananas (for topping)
- Pinch of salt
- Whipped cream or banana slices, for garnish (optional)
Directions
- Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper—this helps the brownies come out in one piece. - Whisk the Pudding
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Stir in mashed bananas, heavy cream, powdered sugar, and a pinch of salt. You’ll get a lush, creamy banana pudding. - Make Brownie Batter
In a separate large bowl, whisk the eggs briefly, then stir in oil and water. Add the boxed brownie mix and fold gently until no streaks remain. Don’t overmix—fudgy brownies depend on a light hand. - Layer the First Brownie Base
Spread half of the brownie batter into the prepared pan, smoothing it out with a spatula. This is your chocolate base waiting for that creamy surprise. - Swirl on Banana Pudding
Spoon the banana pudding evenly over the brownie layer, then sprinkle ½ cup of the crushed vanilla wafers on top. Use a butter knife to make lazy swirls—no need for perfection. - Top with Remaining Batter
Dollop the rest of the brownie batter over the pudding layer. Gently spread it, keeping some pudding peeking through for that marbled effect. If you like cinnamon, dust the top now. - Final Garnish before Baking
Scatter the remaining vanilla wafer crumbs and sliced bananas across the top. This helps absorb any extra moisture and adds a bit of crunch. - Bake until Just Set
Bake 30–35 minutes or until a toothpick inserted into the center comes out with moist crumbs (not raw batter). The edges will start pulling away slightly from the pan. - Chill and Slice
Let the brownies cool completely on a wire rack, then chill in the fridge for at least 2 hours—this keeps the pudding swirl firm and the brownies easy to cut.
Servings & Timing
Makes 12 rich, 2-inch squares
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Chill/Rest Time: 2 hours
Total Time: About 3 hours (most of that is hands-off chilling)
Variations
- Chocolate Chip Crunch: Stir in ½ cup semisweet chocolate chips before baking.
- Peanut Butter Swirl: Drizzle ¼ cup warmed peanut butter over pudding before adding top batter.
- Gluten-Free Version: Use a gluten-free brownie mix and swap in gluten-free vanilla wafers.
- Tropical Twist: Fold ¼ cup shredded coconut into the pudding layer.
- Salted Caramel Drizzle: Finish with a light swirl of caramel sauce and sea salt.
- Lower-Sugar Option: Use sugar-free pudding mix and dark chocolate brownie mix.
Storage & Reheating
Store cooled Banana Pudding Brownies in an airtight container in the fridge for up to 4 days. For longer keeping, wrap individual squares in plastic wrap and freeze up to 2 months. To serve frozen brownies, just thaw overnight in the fridge; bring to room temperature for that fresh-baked feel.
FAQs
Q: Can I use homemade brownies instead of a mix?
A: Absolutely—just swap in your favorite scratch recipe. Keep the batter thickness similar so the layers set evenly.
Q: What if I only have cook-and-serve pudding?
A: Make the pudding per package instructions, cool completely, then fold in your mashed bananas and cream before layering.
Q: How ripe should the bananas be?
A: Aim for bananas with yellow-brown speckles—they’re sweeter and mash easily, which amps up flavor.
Q: Why chill the brownies?
A: Chilling firms up the creamy layer so you get neat squares instead of oozing slices.
Q: My brownies came out dry—help!
A: Watch the bake time closely; ovens vary. A few moist crumbs on a toothpick mean you’re golden—you can always give them another minute or two.
Q: Can I prepare this a day ahead?
A: Yes! Assemble, cover, and chill overnight; the flavors actually deepen.
Q: Any tips for preventing soggy brownies?
A: Press those vanilla wafer crumbs on top—they soak up extra moisture. Also, choose firmer bananas if you live somewhere humid.
Q: Can I add nuts?
A: Sure thing—stir in toasted pecans or walnuts into either layer for a nutty contrast.
Conclusion
Banana Pudding Brownies are a delicious mash-up of two beloved desserts—rich chocolate brownies swirled with creamy banana pudding and crunchy vanilla wafers. Give this recipe a whirl, then let me know how it stole the show at your next gathering. If you fall head over heels, drop a comment below or check out my other dessert recipe for Salted Caramel Brownies!
Banana Pudding Brownies
Ingredients
- 1 box fudgy brownie mix (18.3 oz)
- 2 large eggs room temperature
- ½ cup vegetable oil
- ¼ cup water
- 1 package instant vanilla pudding mix (3.4 oz)
- 2 cups whole milk cold
- 1 cup mashed bananas about 2 medium
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup vanilla wafer crumbs (about 30 wafers)
- ½ teaspoon ground cinnamon optional
- ½ cup sliced bananas for topping
- pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×9-inch pan with parchment paper.
- Whisk instant pudding mix and milk until thick. Stir in mashed bananas, heavy cream, powdered sugar, and salt. Set aside.
- In another bowl, whisk eggs, oil, and water. Fold in the brownie mix until just combined.
- Spread half the brownie batter into the pan. Smooth with a spatula.
- Spoon banana pudding over the brownie layer, then sprinkle ½ cup vanilla wafer crumbs. Swirl gently.
- Dollop and gently spread remaining brownie batter, leaving pudding peeking through.
- Sprinkle remaining wafer crumbs and sliced bananas on top; dust with cinnamon if you like.
- Bake 30–35 minutes until a toothpick shows moist crumbs. Edges should pull away slightly.
- Cool on a wire rack, then chill 2 hours. Slice into 12 squares and garnish with whipped cream if desired.
