Description
These Banana Pudding Brownies combine rich, fudgy homemade brownies with creamy vanilla pudding, fresh banana slices, and fluffy whipped topping. This easy layered dessert brings together two beloved classics into one show-stopping treat that’s perfect for potlucks, parties, or weeknight indulgence. Make-ahead friendly and always a crowd-pleaser!
Ingredients
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
Instructions
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.
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.
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.
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.
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).
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.
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.
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.
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.
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.
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes + Chill Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 385
- Sugar: 42g
- Sodium: 285mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg