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Banana Pudding Brownies

Decadent Banana Pudding Brownies to Satisfy Your Sweet Cravings

These Banana Pudding Brownies combine a fudgy brownie base with a creamy banana pudding layer, perfect for satisfying sweet cravings.
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Prep Time 30 minutes
Cook Time 32 minutes
Cooling Time 40 minutes
Total Time 1 hour 42 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 box Brownie Mix Acts as the rich foundation; for a personal touch, you can whip up your own homemade recipe.
  • 1/3 cup Vegetable Oil Ensures moisture in the brownies; melted butter is a delicious alternative if you want extra richness.
  • 2 Eggs Essential for binding and texture; replace with flax eggs for a vegan version.
  • 1 cup Water Activates the brownie mix; no substitutions needed here.
For the Banana Pudding Layer
  • 1 box Instant Banana Pudding Mix Creates a creamy filling and enhances that delicious banana flavor.
  • 2 cups Cold Milk Whips the pudding mix to creamy perfection; almond or oat milk can be substituted for a dairy-free option.
  • 8 oz Cream Cheese Adds lushness; mask for mascarpone or a dairy-free cream cheese alternative if needed.
  • 8 oz Whipped Topping Gives a light texture; for a dairy-free treat, use whipped coconut cream.
  • 2 Ripe Bananas Imparts natural sweetness and banana goodness; plantain can be an interesting substitute for a unique texture.
For the Topping
  • 1 cup Crushed Vanilla Wafers Adds crunch and nostalgic flair; swap with graham crackers or chocolate cookies for variety.
  • 1/4 cup Chocolate Hazelnut Spread Optional drizzle enhances the chocolate flavor; melted chocolate or your favorite nut butter works too.

Equipment

  • 8x8-inch baking pan
  • Mixing bowls
  • Spatula
  • Whisk
  • Wire rack

Method
 

Step-by-Step Instructions for Banana Pudding Brownies
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper for easy removal.
  2. In a mixing bowl, combine the brownie mix, vegetable oil, eggs, and water. Stir until just combined.
  3. Pour the brownie batter into the prepared pan. Bake for 28-32 minutes until set but soft in the center.
  4. Allow brownies to cool in the pan on a wire rack for 30-40 minutes.
  5. In a separate bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes until thick.
  6. Beat the softened cream cheese until smooth, then fold in the banana pudding mixture.
  7. Gently fold in the whipped topping until light and fluffy.
  8. Spread the banana pudding mixture evenly over the cooled brownies.
  9. Garnish with sliced bananas and crushed vanilla wafers. Drizzle with chocolate hazelnut spread if desired.
  10. Refrigerate for at least 2 hours to allow layers to set before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 2IUVitamin C: 4mgCalcium: 6mgIron: 4mg

Notes

Store in the fridge for up to 2-3 days. For longer storage, freeze the brownie layer and add toppings later.

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