These banana pudding brownies are like a bowl of banana pudding in brownie form! Perfect for using overripe bananas, this easy recipe has a fudgy brownie texture but tastes just like banana pudding.
These banana pudding brownies are the best dessert mashup of two classic desserts!
With just a few simple ingredients, these bars are really simple to make and have the BEST banana pudding flavor.
The banana base is made with overripe bananas and is layered with mini vanilla wafer cookies and then swirled with the easiest homemade vanilla pudding on top.
They have the same chewy and fudgy texture as a brownie and are completely irresistable!
For more blondie recipes, try Chocolate Chip Blondies, Blueberry Crumble Blondies, S'mores Brownies, and Strawberry Lemon Blondies.
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why this recipe works
- Banana pudding flavor: These banana brownies have the same texture as a regular brownie but the flavor of banana pudding.
- Easy recipe: This is an easy, straightforward recipe with lots of tips and process shots to help you make them!
- Quick recipe: These brownies are so easy to make they're ready in under one hour!
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Brown sugar: You can use either light or dark brown sugar for this recipe!
- Mini vanilla wafers: I don't recommend using regular-sized wafers for this recipe because the bars are hard to cut.
- Overripe bananas: I recommend measuring the banana after mashing to make sure you have the correct amount instead of going based on the size of the banana.
- Milk: Whole or 2% milk is best for this recipe to help the pudding thicken properly. I don't recommend using alternative kinds of milk.
step-by-step instructions
Here is how to make and bake these brownies. You will need a square 8x8 baking pan lined with parchment paper. Preheat the oven to 350 degrees F/180 C before you start so it's ready when you are!
Step 1: Make the pudding. In a small pot, whisk together the milk, sugar, flour, and egg yolk. Heat over medium-low and stir constantly until it's thick and has a pudding consistency, about 5-6 minutes. Transfer it to a small bowl and stir in the butter and vanilla, then set aside.
Step 2: Cream the sugars and butter. In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
Step 3: Mix in the wet ingredients. Whisk in the egg yolk, vanilla, and mashed banana.
Step 4: Mix in the dry ingredients. Gently fold in the flour, baking powder, and salt until just combined.
Step 5: Add the batter to the baking pan. Pour half the batter into the prepared pan and use an offset spatula to spread it into an even layer. It will be pretty thin!
Step 6: Layer the vanilla wafers. Press the vanilla wafers into the batter.
Step 7: Drop the other half of the batter in dollops around the wafers, then do the same with the vanilla pudding. Use a toothpick or knife to swirl the pudding and batter together.
Step 8: Top the bars with the rest of the vanilla wafers, then bake for 30-33 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire cooling rack before cutting!
expert baking tips
- Use a kitchen scale: Baking with a scale will give you the most accurate results when baking!
- Watch the pudding: Whisk the pudding constantly when it is cooking to keep the eggs from scrambling!
- Don't over-mix the batter: Fold the dry ingredients into the batter gently. This will keep it from developing too much gluten which can make the bars dense.
- Cool before cutting: I know it's hard to resist sometimes, but these bars need to cool completely before cutting into them! It's worth the wait I promise!
faq's
Yes! Note that the wafer will soften over time and won't be as crunchy, so I still recommend serving them the same day they are made!
The mini wafers are much better for this recipe! If you can't find the mini's, cut the wafers in half or quarters before layering them in the batter.
Yes, I would double the recipe if using a larger pan!
storage
- Room temperature: Store the brownies at room temperature for 2-3 days in a sealed container. They can be stored in the fridge as well!
Note: Over time, the wafers will soften in the brownies so I recommend making them the day you want to serve them!
other brownie recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Banana Pudding Brownies
Equipment
Ingredients
For the Pudding
- ½ cup whole milk
- 2 tablespoon all-purpose flour
- 2 tablespoon granulated sugar
- 1 large egg yolk
- 1 tablespoon unsalted butter
- 1 tbsp vanilla extract
For the Banana Batter
- 6 tablespoon unsalted butter melted and slightly cooled
- ½ cup light or dark brown sugar
- ¼ cup granulated sugar
- ½ cup mashed banana
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ tsp kosher salt
- 1 cup mini vanilla wafers plus extra for the top
Instructions
- Line a square 8x8 baking pan with parchment paper and preheat the oven to 350 F/180 C.
- In a small pot, whisk together the milk, sugar, flour, and egg yolk. Heat over medium-low stirring constantly until it's thick like pudding, about 5-6 minutes.½ cup whole milk, 2 tablespoon all-purpose flour, 2 tablespoon granulated sugar, 1 large egg yolk
- Transfer the pudding to a small bowl and stir in the butter and vanilla. Set aside.1 tablespoon unsalted butter, 1 tablespoon vanilla extract
- In a medium bowl, whisk together the melted and slightly cooled butter, brown sugar, and white sugar.6 tablespoon unsalted butter, ½ cup light or dark brown sugar, ¼ cup granulated sugar
- Whisk in the egg yolk, vanilla, and mashed banana.½ cup mashed banana, 1 large egg yolk, 1 teaspoon vanilla extract
- Fold in the flour, baking powder, and salt until just combined.1 cup all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon kosher salt
- Pour half of the batter into the prepared pan and press the vanilla wafers into it.1 cup mini vanilla wafers
- Use a spoon to dot the rest of the batter over the wafers, doing the same with the vanilla pudding in the empty spots.
- Use a knife or toothpick to swirl the batter and pudding together, then top it with more vanilla wafers.
- Bake for 30-33 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool completely on a wire cooling rack before cutting into 8-9 bars and enjoy!
Notes
recipe notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Watch the pudding: The pudding needs to be whisked constantly while cooking to prevent the egg from scrambling.
- Don't over-mix the batter: The dry ingredients should be folded in gently with a rubber spatula. This will keep it from developing too much gluten which can make the bars dense.
- Cool before cutting: I know it's hard to resist sometimes, but these bars need to cool completely before cutting into them! It's worth the wait I promise!
storage
- Room temperature: The brownies can be stored at room temperature for 2-3 days. They can also be stored in the fridge as well.
Jenna says
These were insanely good!!! I could eat the whole batch to myself!
A good fudgey texture with a great banana flavor 🙂
Cambrea Gordon says
Yay!! So glad to hear that!