These banana pudding brownies are layered with banana brownie batter and vanilla wafer cookies and swirled with homemade vanilla pudding. They taste just like a bowl of banana pudding in brownie form!
Just like my baked banana donuts or banana nutella muffins, these banana pudding brownies are super easy to make with simple ingredients!
The brownie base is made with overripe bananas, so the flavor resembles classic banana pudding. They have the same chewy texture as a classic chocolate brownie but with a fun fruity twist!
Table of Contents
Pro Tips for Making This Recipe
Use ripe bananas. Like any good banana recipe, ripe bananas are key for moisture, flavor, and sweetness (like in my brown butter banana bread). Look for the ones with brown spots!
Constantly stir the pudding. This will create a smooth texture and prevent the egg from scrambling.
Don’t over-mix the batter. Fold the dry ingredients just until incorporated. When you don’t see any more dry flour pockets- stop mixing!
Use a metal pan. Glass or ceramic pans retain heat differently and will require a longer bake time.
Use a kitchen scale. Baking with a scale is my #1 baking tip! Packing flour into the measuring cup can result in brownies that are dry and crumbly.
Ingredient Notes and Substitutions
Brown sugar: The extra molasses in the sugar gives the brownies their chewy texture! Use light brown sugar or dark brown sugar.
Vanilla wafers: For the classic banana pudding flavor, we’re layering a bunch of nilla wafer cookies inside the brownies. This recipe has been tested with mini and regular-sized cookies; both will work!
Bananas: Overripe bananas are highly recommended! Mash it really well in a bowl, then measure it. You may need 1-2 bananas, depending on the size.
Milk: Whole or 2% milk is needed to thicken the pudding. I haven’t tested it with alternative milk, but I would love to hear how it turns out if you try it!
Recipe Instructions
Step 1: Make the vanilla pudding. Cook the milk, sugar, flour, and egg yolk in a small pot, stirring constantly, until it has a thick pudding consistency. Stir in the vanilla and butter, then set aside.
Step 2: Combine the wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, and white sugar. Then mix in the egg yolk, mashed banana, and vanilla extract.
Step 3: Fold in the dry ingredients. Fold in the flour, baking powder, and salt.
Step 4: Add the batter to the baking pan. Evenly spread half of the brownie batter into the prepared baking pan. Then, press the vanilla wafer cookies into the batter.
Step 5: Layer the vanilla pudding. Alternate dolloping the rest of the brownie batter and the vanilla pudding on top. Then, use a toothpick or knife to swirl them together!
Step 6: Bake the brownies! Press a few more wafer cookies on top, then bake until a toothpick inserted comes out with a few moist crumbs attached. Cool the pan on a wire rack before serving!
FAQs
Cook it long enough on the stove before mixing in the butter. See the video below the recipe card for a visual!
In a pinch, you can bake the bananas before peeling them. They won’t have the same sweetness, but they will have the right texture!
I would double the recipe and bake them in a 9×13 pan.
Yes, although the brownies will be overall sweeter because of the extra sugar in the pudding mix.
Storage and Freezing
Storage: In an airtight container, keep leftover brownies at room temperature for 2-3 days. They are best served on the day of baking!
Freezing: Store the cut or uncut brownies in an airtight container or freezer bag for up to 1 month. Defrost at room temperature before serving.
More Brownie Recipes
- S’mores brownies
- Birthday cake brownies
- Andes mint brownies
- Salted caramel pretzel brownies
- Rocky road brownies
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!
Banana Pudding Brownies
Equipment
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!Ingredients
For the Pudding
- 1/2 cup whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla extract
For the Banana Batter
- 6 tablespoons unsalted butter, melted
- 1/2 cup light or dark brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup overripe mashed banana
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, *See notes below for measuring*
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup vanilla wafer cookies, plus extra for the top
Instructions
- Line a square 8×8 baking pan with parchment paper and preheat the oven to 350°F/180°C.
- Cook the milk, sugar, flour, and egg yolk in a small pot over medium-low heat. Stir constantly until it's thick like pudding, about 5-8 minutes. Pour the pudding into a bowl and stir in the butter and vanilla. Set aside.1/2 cup (113 g) whole milk, 2 tablespoons (16 g) all-purpose flour, 2 tablespoons (30 g) granulated sugar, 1 large (17 g) egg yolk, 1 tablespoon (14 g) unsalted butter, 1 tablespoon vanilla extract
- In a large bowl, whisk together the melted butter, brown sugar, and white sugar. Then whisk in the egg yolk, mashed banana, and vanilla extract.6 tablespoons (84 g) unsalted butter, 1/2 cup (100 g) light or dark brown sugar, 1/4 cup (50 g) granulated sugar, 1/2 cup (138 g) overripe mashed banana, 1 large (17 g) egg yolk, 1 teaspoon vanilla extract
- Fold in the flour, baking powder, and salt until just combined. Then evenly spread half of the batter into the prepared baking pan.1 cup (120 g) all-purpose flour, 1/4 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Press the vanilla wafer cookies on top of the batter. Then use a spoon to alternate dollops of the reserved banana batter and vanilla pudding on top. Use a knife or toothpick to swirl the batter and pudding together, then press more vanilla wafers into the top.1 cup (60 g) vanilla wafer cookies
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the pan of brownies cool completely on a wire cooling rack then cut into 16 small brownies or 9 large ones.
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
This recipe is DELICIOUS! Thx for sharing it.
I didn’t have whole milk. So I use canned.
I wasn’t sure when they were done because the pudding part was moist. I doubled the recipe and used a 9×13 pan.
If you like banana pudding, I HIGHLY RECOMMEND you try this !!
Tried this for a Father’s Day party, eveyone loved it! Thank you 😊
It was so delicious! Thank you!