January 8, 2024
Review RecipeBanana Pudding Brownies
Banana pudding brownies are a delightful dessert that combines the rich, fudgy goodness of brownies with a luscious layer of creamy banana pudding for a unique and indulgent treat.
Jump to Recipe
Table of Contents
Dive into the delightful world of banana pudding brownies, a delectable fusion of banana pudding and decadent brownies. This recipe promises to tantalize your taste buds with its unique flavors.
Banana Pudding Brownies Ingredients
In the brownie layer, the butter lends a rich, moist texture, while brown sugar adds a deep caramel flavor. Pantry staples make up the remainder of the simple ingredients to form the classic blonde brownie base.
To create the banana pudding layer, cream cheese introduces a creamy, tangy element to the dessert, while instant banana cream pudding mix delivers that unmistakable banana flavor.
You’ll need:
For The Brownie Layer:
- ¾ cup of unsalted butter, melted
- 1 cup of light brown sugar
- 2 large eggs, room temperature
- 1½ teaspoons of vanilla extract
- 1½ cups of all-purpose flour
- ½ teaspoon of baking powder
- ½ teaspoon of salt
For The Banana Pudding Layer:
- 8 ounces of cream cheese, softened to room temperature
- 3.4-ounce box of instant banana cream pudding mix
- 2 large eggs, room temperature
- ¼ cup whole milk
For The Garnish:
- 16 vanilla wafer cookies
Substitutions And Additions
BROWNIE MIX: For a twist on these banana pudding brownies, you can substitute the homemade blondies for a boxed chocolate brownie mix.
The flavors of chocolate and banana work great together.
CREAM CHEESE: For a lighter option, consider using Greek yogurt instead of cream cheese. It offers a similar creamy texture with a slight tang.
BANANA CREAM PUDDING MIX: If you can’t find banana cream pudding, substitute it with vanilla instant pudding mix and add 1-1½ teaspoons of banana extract for that delightful banana flavor.
MILK: While whole milk is ideal, you can use 2% milk as a substitute. Avoid using fat-free milk or dairy alternatives to maintain the desired richness.
How To Make This Banana Pudding Brownies Recipe
To make these banana pudding blondies, you’ll first create the brownie layer. Once that is baked, you can whip up the creamy pudding layer to top your brownies.
OUR RECIPE DEVELOPER SAYS
Make sure your eggs and cream cheese are at room temperature. This helps achieve a smoother and more uniform texture in the brownie and pudding layers.
STEP ONE: Preheat the oven to 350°F. Line a 9×9 inch baking pan with parchment paper and set aside.
STEP TWO: To make the brownie layer, add the melted unsalted butter and light brown sugar to a large mixing bowl and whisk until fully combined.
STEP THREE: Add the eggs and vanilla extract and whisk again until the eggs are fully incorporated.
STEP FOUR: Add the all-purpose flour, baking powder, and salt and whisk one final time until your brownie batter is thick and smooth.
You may need to switch to a rubber spatula to be able to fully mix the batter once it thickens. Be sure to scrape down the sides and bottom of the bowl to ensure that your batter is evenly combined.
Spread the batter into an even layer in the prepared pan.
STEP FIVE: Bake the brownie layer for 25 minutes. Remove from the oven and cool on the counter while making the banana pudding layer.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your brownies as the suggested baking time approaches.
STEP SIX: In a separate bowl, using a handheld electric mixer on medium speed, beat the cream cheese until smooth and fluffy.
Add the instant banana cream pudding mix, large eggs, and whole milk. Beat again for 30 seconds to one minute or until the batter is smooth.
STEP SEVEN: Gently add dollops of the thick banana pudding mixture over the surface of the brownie bottom layer.
Carefully spread the banana mixture all the way to the edges of the brownie layer, using a small offset spatula, into an even layer.
Be gentle while spreading the banana pudding layer to avoid disturbing the brownie layer.
STEP EIGHT: Place the vanilla wafer cookies into the center of each serving. You will need four rows of cookies that are equally spaced to sit in the middle of each serving once the brownies have cooled and can be sliced.
STEP NINE: Bake the banana pudding layer for an additional 15-18 minutes or until the banana pudding brownies are lightly golden on the edges and the center of the pudding layer is set, and a toothpick inserted into the center comes out clean.
STEP TEN: Remove the banana pudding brownies from the oven and allow them to cool completely at room temperature before slicing and serving.
PRO TIP:
Note that once these banana pudding brownies cool on the counter, the banana pudding layer will have the texture of a baked custard (where the upper surface of the pudding is a bit firmer than it is under the surface).
If you want really straight, clean slices, you can chill the banana pudding brownies for an hour or so, covered with plastic wrap, before slicing them.
For very clean cuts, you will need to slice them with a very sharp, straight knife.
How To Serve
This ultimate banana pudding brownie recipe is perfect served on its own, but it’s also fun to take it to the next level.
Serve banana pudding brownies as a decadent dessert with a scoop of vanilla ice cream for an extra treat.
Pair these brownies with a warm cup of coffee, a pumpkin spice latte, or a glass of cold milk for a comforting snack.
Create a dessert platter by serving banana pudding brownies alongside fresh fruit and whipped cream for an elegant presentation.
For a few of our other brownie recipes, our coconut brownies and cheesecake brownies are two of our favorites.
MORE BROWNIES RECIPES
Storage
Whether you’re planning to make these ahead or have leftovers, here’s what you need to know:
MAKE AHEAD: You can prepare the brownie layer ahead and store it in the refrigerator for up to two days before adding the banana pudding layer and baking.
IN THE FRIDGE: Once baked, store banana pudding brownies in the fridge, covered with plastic wrap, for two to three days. Note that the vanilla wafer cookies may soften over time.
IN THE FREEZER: While it’s not recommended to freeze these banana brownies due to the pudding layer’s texture being compromised after thawing, you can store leftovers in an airtight container in the freezer for up to two months.
Be prepared for some textural changes upon thawing.
Why We Love This Recipe
FLAVOR FUSION: The marriage of creamy banana pudding and decadent brownies creates a dessert that’s both comforting and indulgent.
UNIQUE TWIST: Banana pudding brownies offer a unique twist on classic desserts, making them perfect for gatherings or special occasions.
PERFECT FOR ANY OCCASION: This recipe’s versatility allows you to serve it as a snack, dessert, or even at brunch, making it a crowd-pleaser for all occasions.
Our banana pudding brownies are a delightful combination of flavors and textures that make them suitable for various occasions. Their creamy banana pudding layer over rich brownies is a true crowd-pleaser.
Frequently Asked Questions
Can I use instant vanilla pudding instead of banana cream pudding mix?
Yes, you can. Just add 1-1½ teaspoons of banana extract for that distinct banana flavor.
How should I store leftover brownies?
Store them in the fridge, covered with plastic wrap, for two to three days. For longer storage, freeze in an airtight container.
Can I make the brownie layer ahead of time?
You can prepare the brownie layer and refrigerate it for up to two days before finishing this delicious banana pudding brownies recipe.
Can I freeze banana pudding brownies?
While not recommended, you can freeze them, but be prepared for some texture changes upon thawing.
More Recipes You’ll Love
Banana Pudding Brownies
Banana pudding brownies are a delightful dessert that combines the rich, fudgy goodness of brownies with a luscious layer of creamy banana pudding for a unique and indulgent treat.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Ingredients
Brownie Layer
- ¾ cup unsalted butter, melted
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Banana Pudding Layer
- 8 ounces cream cheese, softened to room temperature
- 3.4 ounces instant banana cream pudding mix
- 2 large eggs, room temperature
- ¼ cup whole milk
Garnish
- 16 vanilla wafer cookies
Instructions
- Preheat oven to 350°F. Line a 9×9 inch baking pan with parchment paper and set aside.
- To make the brownie layer, add the melted unsalted butter and light brown sugar to a mixing bowl and whisk until fully combined.
- Add the eggs and vanilla extract and whisk again until the eggs are fully incorporated.
- Add the all-purpose flour, baking powder, and salt and whisk one final time until your batter is thick and smooth. You may need to switch to a rubber spatula to be able to fully mix the batter once it thickens. Be sure to scrape down the sides and bottom of the bowl to ensure that your batter is evenly combined. Spread the batter into an even layer in the prepared pan.
- Bake the brownie layer for 25 minutes. Remove from the oven and cool on the counter while making the banana pudding layer.
- In a separate mixing bowl, using a handheld mixer on medium speed beat the cream cheese until smooth and fluffy. Add the instant banana cream pudding mix, large eggs, and whole milk. Beat again for 30 seconds to 1 minute or until the batter is smooth.
- Gently add dollops of the thick banana mixture over the surface of the brownie layer. Carefully spread the banana mixture all the way to the edges of the brownie layer, using a small offset spatula, into an even layer. Be gentle while spreading the banana pudding layer so as not to disturb the brownie layer.
- Place the vanilla wafer cookies into the center of each serving. You will need 4 rows of cookies that are equally spaced to sit in the middle of each serving once the brownies have cooled and can be sliced.
- Bake the banana pudding layer for an additional 15-18 minutes or until the banana pudding brownies are lightly golden on the edges and the center of the pudding layer is set, and a toothpick inserted into the center comes out clean.
- Remove the banana pudding brownies from the oven and allow them to cool completely at room temperature before slicing and serving.
Notes
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your brownies as the suggested baking time approaches.
- Note that once these banana pudding brownies cool on the counter, the banana pudding layer will have the texture of a baked custard (where the upper surface of the pudding is a bit firmer than it is under the surface). If you want really straight, clean slices, you can chill the banana pudding brownies for an hour or so, covered with plastic wrap, before slicing them. For very clean cuts, you will need to slice them with a very sharp, straight knife.
Nutrition
Calories: 293kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 204mg | Potassium: 95mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 530IU | Calcium: 47mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Even More Recipes You’ll Love
- Holiday Rice Krispie Treats
- chocolate lasagna recipe
- vanilla roll cake
- Chocolate Chip Cookie Cheesecakes
- Turtle Cupcakes
- Peach Fluff
- Bat Cupcakes
- Cookies and Cream Cinnamon Rolls
Leave a Comment