Banana Pudding Brownies

Banana pudding brownies combine two classic American desserts into one show-stopping treat that’ll have everyone asking for the recipe. Imagine rich, fudgy chocolate brownies topped with creamy vanilla pudding, fresh banana slices, and clouds of whipped topping—it’s like a brownie met a banana pudding at a potluck and they decided to become best friends forever.

I first made these for a Fourth of July cookout when I couldn’t decide between bringing brownies or banana pudding, and let me tell you, they disappeared faster than fireworks on a summer night. Whether you’re planning a family gathering, need a crowd-pleasing dessert for your next church social, or just want to treat yourself to something extraordinary, these banana pudding brownies deliver maximum wow factor with minimal fuss.

Why You’ll Love This Recipe

• Two desserts in one – You get the best of both worlds without having to choose between chocolate brownies and banana pudding
• Crowd-pleaser guaranteed – Perfect for potlucks, holidays, family reunions, and bake sales where you need to feed a bunch of people
• No mixer required – Simple stirring is all you need, making cleanup a breeze for busy home cooks
• Make-ahead friendly – Assemble the layers in advance and let the flavors meld in the fridge overnight
• Texture heaven – The contrast between fudgy brownies, silky pudding, fresh bananas, and fluffy whipped topping creates the ultimate bite
• Kid-approved – The familiar flavors of chocolate and banana make this a hit with picky eaters and adventurous dessert lovers alike

Equipment Needed

• 9×13-inch baking pan
• Parchment paper (optional, but makes cleanup easier)
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Wooden spoon or spatula
• Microwave-safe bowl
• Measuring cups and spoons
• Toothpick (for testing doneness)
• Cutting board and knife (for slicing bananas)

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Ingredients You’ll Need

Brownie Layer:

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder (natural or Dutch-process works)
• ½ teaspoon salt
• ½ teaspoon baking powder

Banana Pudding Layer:

• 1 box (3.4 oz) instant vanilla pudding mix
• 2½ cups cold whole milk (2% works too)
• 2–3 ripe bananas, sliced (look for yellow with a few brown spots)

Topping:

• 1–2 cups whipped topping or whipped cream (Cool Whip or homemade)
• Vanilla wafer crumbs, optional (about ½ cup crushed)
• Extra banana slices for garnish, optional

Ingredient Notes

Butter: Unsalted butter gives you control over the salt level. If using salted butter, reduce the added salt to ¼ teaspoon.

Cocoa Powder: Both natural and Dutch-process cocoa work beautifully here. Natural cocoa gives a more intense chocolate flavor, while Dutch-process creates a smoother, mellower taste.

Eggs: Room temperature eggs mix more evenly into the batter. Just set them on the counter 30 minutes before baking.

Pudding Mix: Instant vanilla pudding is key for quick assembly. Jell-O brand is most common, but store brands work great too. Don’t use cook-and-serve pudding—it won’t set properly.

Bananas: Choose bananas that are ripe but still firm with yellow peels and just a few brown spots. Overly ripe bananas will get mushy and brown quickly after slicing.

Milk: Whole milk creates the creamiest pudding, but 2% is a solid lighter option. Avoid skim milk as the pudding won’t set as thick.

Whipped Topping: Cool Whip is convenient and stable, but freshly whipped heavy cream (1 cup cream + 2 tablespoons sugar) tastes incredible if you have an extra 3 minutes.

Step-by-Step Instructions

Step 1: Preheat and Prep Your Pan

Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan with butter or non-stick spray, or line it with parchment paper leaving an overhang on two sides for easy removal later.

Step 2: Make the Brownie Batter – Wet Ingredients

Melt the butter in a microwave-safe bowl (about 60–90 seconds on high power). Stir in the granulated sugar until well combined—the mixture will be grainy and slightly thick. Add eggs one at a time, stirring well after each addition until the mixture becomes smooth and glossy. Mix in the vanilla extract.

Step 3: Combine the Dry Ingredients

In a separate medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until there are no lumps and the color is uniform.

Step 4: Mix Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or spatula just until combined and no flour streaks remain. Don’t overmix or your brownies will be cakey instead of fudgy.

Step 5: Bake the Brownies

Spread the brownie batter evenly into your prepared pan, smoothing the top with a spatula. Bake for 22–28 minutes, checking at 22 minutes. A toothpick inserted near the center should come out with a few moist crumbs—not wet batter, but definitely not clean. Let the brownies cool completely in the pan on a wire rack (this takes about 1–2 hours, or speed it up in the fridge).

Step 6: Prepare the Banana Pudding

While brownies cool, whisk together the instant vanilla pudding mix and cold milk in a medium bowl for about 2 minutes until smooth and thickened. The pudding will continue to firm up as it sits. Place it in the refrigerator until you’re ready to assemble.

Step 7: Slice the Bananas

Peel your bananas and slice them into ¼-inch rounds. If you’re not assembling immediately, toss the banana slices with a teaspoon of lemon juice to prevent browning.

Step 8: Assemble the Layers

Once brownies are completely cool, spread the thickened banana pudding evenly over the brownie layer using an offset spatula or the back of a spoon. Arrange the banana slices over the pudding in a single layer or overlapping pattern.

Step 9: Add the Whipped Topping

Spread the whipped topping or whipped cream over the pudding and banana layer, creating swoops and swirls if you’re feeling fancy. Sprinkle vanilla wafer crumbs on top for extra texture and visual appeal. Add a few extra banana slices as garnish if desired.

Step 10: Chill and Serve

Refrigerate for at least 1 hour before serving to let all the layers set and the flavors meld together. Cut into squares using a sharp knife, wiping the blade between cuts for clean edges.

Pro Tips & Cooking Hacks

• Don’t overbake the brownies – Pull them when they still look slightly underdone in the center. They’ll continue cooking as they cool and you want that fudgy texture, not a dry cake.
• Cool completely before layering – Warm brownies will melt your pudding into a soupy mess. Be patient or stick the pan in the fridge for 30 minutes to speed things up.
• Use cold milk for instant pudding – Warm or room temperature milk won’t activate the pudding mix properly and you’ll end up with runny results.
• Prevent banana browning – Slice bananas right before assembling, or toss with a tiny bit of lemon or pineapple juice. You can also dip them briefly in lemon-lime soda.
• Make cleanup easier – Line your pan with parchment paper with overhang on two sides, then lift the whole dessert out before cutting. No more digging into corners.
• Boost banana flavor – Mash half a banana into the pudding mixture before spreading it on the brownies for more intense banana taste throughout.
• Stabilize whipped cream – If using homemade whipped cream and serving later, add 1 tablespoon of powdered sugar and ½ teaspoon of vanilla per cup of cream to help it hold up.
• Room temperature eggs mix better – They incorporate more smoothly into the butter-sugar mixture, creating a better brownie texture.
• Sift your cocoa powder – If your cocoa powder has lumps, sift it before mixing to avoid chocolate chunks in your brownies.

Tips & Variations

Storage: Cover the pan tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. The bananas will start to brown after day 2, so these are best enjoyed within 48 hours. Brownies alone (before topping) can be stored at room temperature for 2 days or frozen for up to 3 months.

Make-Ahead: Bake the brownie layer up to 2 days in advance and store covered at room temperature. Assemble the pudding, banana, and topping layers 2–24 hours before serving. The dessert actually improves after sitting overnight as flavors meld.

Freezing: You can freeze the brownie layer alone, wrapped tightly, for up to 3 months. Don’t freeze the assembled dessert—the bananas and pudding won’t survive the thaw.

Gluten-Free Twist: Swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Bob’s Red Mill or King Arthur work great.

Chocolate Banana Pudding: Use chocolate pudding mix instead of vanilla for double-chocolate lovers.

Peanut Butter Addition: Swirl ½ cup of melted peanut butter into the brownie batter before baking, or add a peanut butter layer between the brownies and pudding.

Mini Versions: Bake brownies in a muffin tin (18–20 minutes), let cool, then top each with a dollop of pudding, banana slice, and whipped cream for individual servings.

Crunchy Topping: Layer crushed vanilla wafers or Nilla wafers between the pudding and bananas for that classic banana pudding texture.

Serving Suggestions

These banana pudding brownies shine as a standalone dessert, but they’re also fantastic alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce for extra indulgence. Serve them at room temperature or slightly chilled—both ways are delicious. They’re substantial enough that you can cut smaller squares (about 2×2 inches) for a dessert buffet or larger portions (3×3 inches) when they’re the star of the show.

For casual gatherings like backyard barbecues or game day parties, bring the whole pan and let guests help themselves. For fancier occasions, plate individual squares with a dusting of cocoa powder, a mint leaf, or a few fresh berries on the side. These pair beautifully with hot coffee, cold milk, or sweet iced tea—very Southern, very delicious.

Common Mistakes

• Cutting before completely cool – Warm brownies crumble and make a mess. Wait until they’re room temperature or chilled before slicing.
• Using cook-and-serve pudding – Instant pudding sets firm without cooking; cook-and-serve pudding won’t work in this no-bake layered application.
• Overripe bananas – Super brown, mushy bananas will turn to mush and brown quickly. Choose firm, just-ripe bananas with minimal brown spots.
• Not using cold milk – Instant pudding needs cold milk to activate and thicken properly. Room temp milk = runny pudding.
• Skipping the cooling time – If you add pudding to warm brownies, it’ll melt and separate. Patience pays off here.
• Overmixing brownie batter – Stirring too much after adding flour develops gluten, making brownies tough instead of fudgy. Mix just until combined.
• Overbaking – Dry brownies ruin the whole dessert. Pull them when a toothpick has moist crumbs, not when it’s totally clean.

What to Serve With Banana Pudding Brownies

These rich, decadent banana pudding brownies are filling on their own, but they work wonderfully as part of a larger dessert spread at potlucks, birthday parties, or holiday gatherings. Consider pairing them with lighter fare like fresh fruit salad, lemon bars, or angel food cake to give guests options. For a full Southern-style feast, serve them after a meal of pulled pork, coleslaw, and mac and cheese—the sweet, creamy dessert is the perfect finale to savory barbecue flavors.

Frequently Asked Questions

Can I use homemade brownies from a box mix?

Absolutely! Use your favorite brownie mix (a 9×13-inch pan size, usually 18–20 oz box) and prepare according to package directions. Let cool completely, then proceed with the banana pudding layers. Box mix brownies work just as well as from-scratch.

How do I keep the bananas from turning brown?

Slice bananas right before assembling the dessert. For extra protection, toss banana slices gently with 1 teaspoon of lemon juice or briefly dip them in lemon-lime soda (like Sprite), then pat dry. The acid slows oxidation without adding much flavor.

Can I make this without eggs (egg-free brownies)?

Yes! Replace each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and left to sit 5 minutes) or use a commercial egg replacer. The brownies will be slightly less fudgy but still delicious. The pudding layer is already egg-free.

Do I have to refrigerate banana pudding brownies?

Yes, once assembled with the pudding and whipped topping, these must be refrigerated. The dairy-based pudding and whipped topping require cold storage. They’ll keep in the fridge for up to 3 days covered.

Can I use fresh bananas in the brownie batter?

You could fold in diced bananas to the brownie batter, but they’ll add moisture and could make the brownies gummy. This recipe is designed with bananas as a fresh topping layer, which works better texturally and keeps them from baking into mush.

💬 Tried this recipe? Leave a comment and rating below! Did you add any fun twists like chocolate chips, peanut butter, or extra vanilla wafers?