Go Back
+ servings
Print Recipe
5 from 15 votes

Banana Pudding Brownies

These banana pudding brownies are like a bowl of banana pudding in brownie form! This easy-to-make recipe features a chewy banana blondie, layers of crunchy mini vanilla wafers, and creamy vanilla pudding, all baked together in one delicious bar.

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.
  • Transfer the pudding to a small bowl and stir in the butter and vanilla. Set aside.
  • In a medium bowl, whisk together the melted and slightly cooled butter, brown sugar, and white sugar.
  • Whisk in the egg yolk, vanilla, and mashed banana.
  • Fold in the flour, baking powder, and salt until just combined.
  • Pour half of the batter into the prepared pan and press the vanilla wafers into it.
  • 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

Step by step process photos are provided above, in the body of this post.

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.
Note: Over time, the wafers will soften in the brownies so I recommend making them the day you want to serve them!