If you love banana pudding and fudge brownies, this Banana Pudding Brownies recipe brings the best of both desserts together in one decadent bite. With rich, fudgy brownie layers swirled with creamy banana pudding filling, it feels indulgent, nostalgic, and wonderfully comforting all at once. The first time I made these, I was amazed at how beautifully the flavors blended—chocolate, vanilla, and banana with that silky pudding texture running through each bite. It’s an easy yet impressive dessert perfect for parties, potlucks, holidays, or satisfying your sweet tooth on a cozy night in.
Why You’ll Love This Recipe
These Banana Pudding Brownies strike the perfect balance between rich chocolate and creamy banana. They’re soft, gooey, and full of warm, bakery-style flavor with a fun twist from the banana pudding layer. You’ll love how simple the recipe is and how well it holds up to customization—add mix-ins, change the pudding flavor, or even swirl in fruit. They cut beautifully, travel well, and taste even better the next day as the flavors meld together.
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Banana Pudding Brownies – Creamy, Fudgy & Irresistibly Sweet
- Total Time: 45 mins
- Yield: 12 brownies
- Diet: Vegetarian
Description
Fudgy, moist banana pudding brownies combining classic banana pudding flavor with a rich blondie-style base and swirls of creamy pudding throughout.
Ingredients
- 1 box vanilla wafer cookies (optional for topping or mixing)
- 1 box instant banana pudding mix (3.4 oz)
- 1 1/2 cups milk
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup melted butter
- 1 1/2 cups brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C). Line or grease an 8×8 or 9×9-inch baking pan.
- In a bowl, whisk the banana pudding mix with milk until slightly thickened. Set aside.
- In another bowl, combine melted butter and brown sugar, mixing until smooth.
- Add eggs, mashed bananas, and vanilla extract to the butter mixture. Stir well.
- Fold in flour, salt, and baking powder until just combined.
- Spread half of the brownie batter into the prepared pan.
- Spoon dollops of the pudding mixture over the batter, then top with the remaining batter.
- Use a knife to swirl the pudding into the brownie mixture for a marbled effect.
- Top with crushed vanilla wafers if using.
- Bake for 30–35 minutes, or until golden and set in the center.
- Cool completely before slicing for cleaner cuts.
Notes
- Chill brownies before cutting for neater squares.
- Vanilla wafers add crunch but are optional.
- Add white chocolate chips for extra sweetness.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Brownie mix or homemade brownie batter – The fudgy base that anchors the dessert.
Banana pudding mix – Creates the creamy swirl that gives these brownies their signature flavor.
Cream cheese – Adds tang and richness to the pudding layer.
Milk – Helps prepare the pudding mixture to the perfect consistency.
Egg – Helps the pudding layer bake evenly into the brownies.
Butter or oil – Used in preparing the brownie layer depending on the mix or homemade recipe.
Vanilla extract – Enhances both the chocolate and banana flavors.
Banana slices (optional) – For a fresh fruit element baked into the swirl.
White chocolate chips (optional) – Add sweetness and creamy texture.
Directions
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. Prepare your brownie mix or homemade brownie batter according to package instructions or recipe directions. Pour most of the batter into the prepared pan, reserving a small amount for swirling.
In a mixing bowl, beat softened cream cheese until smooth. Add the banana pudding mix, milk, egg, and vanilla extract. Mix until creamy and fully combined. The mixture should be slightly thick but pourable.
Spoon the pudding mixture over the brownie batter in the pan, spreading gently. Dollop the reserved brownie batter on top and use a knife to swirl the two layers together for a marbled effect. Avoid overmixing the swirl.
Bake for 30–35 minutes or until the center is set but still slightly fudgy. Cool completely before slicing to help the layers firm up. Serve chilled or at room temperature depending on your preference.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 9–12 squares depending on cut size. Prep time is about 10 minutes, and baking takes 30–35 minutes. Cooling time adds 1 hour. Total recommended time: approximately 1 hour and 45 minutes.
Storage/reheating
Store brownies in an airtight container in the refrigerator for up to 5 days. These brownies are best served chilled due to the pudding component. Freezing is possible for up to 2 months—wrap tightly in plastic and foil. Thaw overnight in the fridge.
Variations and Customizations
Banana Split Brownies – Add strawberries, chocolate chips, and chopped nuts.
Chocolate Banana Swirl – Add cocoa powder to part of the pudding filling for extra chocolate depth.
Nutty Crunch Version – Fold walnuts or pecans into the brownie batter.
Oreo Banana Pudding Brownies – Add crushed vanilla or banana-flavored Oreos on top.
Salted Caramel Swirl – Add a drizzle of caramel before baking.
Peanut Butter Banana Brownies – Swirl in peanut butter for a classic flavor combo.
Extra Banana Flavor – Add a mashed ripe banana to the pudding mixture.
Blondie Base – Swap brownies for blondies for a lighter, buttery base.
Nilla Wafer Topping – Sprinkle crushed wafer cookies on top after baking.
White Chocolate Drizzle – Drizzle melted white chocolate over cooled brownies.
FAQs
Can I use homemade banana pudding?
Yes, but make sure it’s thick enough to swirl into batter.
Should the pudding be instant or cook-and-serve?
Instant works best for this recipe.
Can I use box brownie mix?
Absolutely—any fudgy variety works well.
How do I prevent brownies from overbaking?
Remove from the oven when the center is just set; they’ll firm as they cool.
Can I make this in a larger pan?
Yes, double the recipe for a 9×13 pan.
Do I need to refrigerate them?
Yes, because of the cream cheese and pudding filling.
Can I make them ahead of time?
Yes—they taste even better the next day.
Can I add fresh bananas inside?
Yes, but slice them thin to prevent excess moisture.
Can I freeze the brownies?
Yes, freeze tightly wrapped for up to 2 months.
Can I use a different pudding flavor?
Yes—try vanilla, cheesecake, or white chocolate pudding for variety.
Conclusion
These Banana Pudding Brownies blend the best of creamy banana pudding and rich chocolate brownies into one unforgettable dessert. With their fudgy texture, marbled appearance, and nostalgic flavors, they’re perfect for gatherings, celebrations, or simply treating yourself to something special. Once you try these, you’ll want to make them again and again.
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