Banana Pudding Brownies
These Banana Pudding Brownies blend creamy banana pudding swirls with fudgy chocolate brownies, topped with vanilla wafers and sliced bananas for a dreamy sweet treat perfect for any occasion!
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.
Notes
For extra crunch, fold extra crushed wafers into the pudding. Leftovers keep in the fridge up to 4 days or freeze individual squares for 2 months.
Nutrition
Calories: 340kcal
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