Banana Pudding Brownies

A Little Story Behind This Sweet Creation

Banana pudding and brownies—two desserts that have charmed their way into our hearts, but what if we brought them together?

That’s exactly what happened one cozy Sunday afternoon when I found myself torn between a rich, fudgy brownie and the nostalgic comfort of banana pudding. Instead of choosing, I merged them into a decadent, gooey masterpiece.

The result? A dessert so good, it disappears faster than you can say “banana-tastic!”

Why You Will Love This Recipe

If you love creamy banana pudding and chewy brownies, this recipe is your dream come true. It’s the perfect balance of rich, buttery brownie with a luscious, slightly tangy banana pudding layer.

Each bite gives you a bit of crunch from vanilla wafers, the silkiness of cream cheese, and the deep caramel notes from brown sugar.

Whether you’re baking for a party, a potluck, or just treating yourself (because you deserve it!), these brownies will be a showstopper!

Ingredients

For the Vanilla Wafers Layer:

• 24 vanilla wafers (or graham crackers for a twist!)

For the Filling:

• 8 oz cream cheese, softened
• 1 small box instant banana pudding mix (instead of vanilla for extra banana flavor!)
• 1/3 cup whole milk
• 2 tablespoons mashed ripe banana (for natural sweetness!)
• 2 eggs

For the Brownies:

• 1 3/4 cups brown sugar (a little less to balance the banana pudding sweetness)
• 1/4 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 1 cup melted butter (try browning it for extra depth!)
• 2 whole eggs plus 1 yolk
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

Instructions

Prepare the Filling:

1. In a bowl, beat the cream cheese until smooth.
2. Add banana pudding mix and slowly whisk in milk until well combined.
3. Stir in mashed banana and eggs, mixing until silky. Set aside.

Prepare the Brownies:

1. In a large bowl, whisk together brown sugar, granulated sugar, melted butter, vanilla extract, and eggs until smooth.
2. Sift in flour, salt, and baking powder, stirring until a thick batter forms.

Assemble and Bake:

1. Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.
2. Spread the brownie batter evenly in the pan.
3. Pour the banana pudding mixture over the brownie layer and smooth it out.
4. Press vanilla wafers gently into the top in a 4×6 grid pattern.
5. Bake at 350°F (175°C) for 40-45 minutes, or until the top is golden and a toothpick comes out with a few moist crumbs.
6. Let cool completely before slicing into squares. Enjoy the banana-chocolate bliss!

Pro Tips for the Best Banana Pudding Brownies

• Brown the butter before mixing it into the brownie batter for a nutty, caramelized depth of flavor.
• Let the brownies cool in the pan for at least an hour before cutting—this allows the layers to set perfectly.
• Chill before serving! Pop these brownies in the fridge for an hour if you want a firmer, fudgier bite.
• Swap out vanilla wafers with shortbread cookies or even biscoff biscuits for an extra special crunch.

Now, go grab those bananas and get baking—because these brownies won’t bake themselves (though I wish they would)!