Banana Pudding Brownies Recipe
Imagine the rich, fudgy goodness of classic brownies swirling together with creamy banana pudding, all finished with the crunch of vanilla wafers. That irresistible combination is exactly what you get with these Banana Pudding Brownies. This sweet treat takes everything you love about two Southern favorites and marries them in one pan: the deep chocolate of a brownie base, dollops of real banana-and-condensed-milk pudding swirled into every square, and crispy cookie crumbs crowning each bite. If you’re on the hunt for your next crowd-pleaser or simply want to turn a bunch of ripe bananas into pure gold, you’ve just found your new go-to dessert!
Ingredients You’ll Need
Don’t you just love a recipe where you already have most of the ingredients in your kitchen? Each part of these Banana Pudding Brownies, from the silky banana layer to the chocolate brownie base, is packed with flavor—every component plays a starring role in taste, texture, and that signature marbled look.
- Ripe banana: Use one very ripe banana for maximum flavor and natural sweetness in the pudding swirl.
- Sweetened condensed milk: Lends silkiness and that creamy, old-fashioned banana pudding flavor to the top layer.
- Egg yolk: Helps the banana layer set up without getting rubbery or dry.
- Vanilla extract (divided): Adds warmth and rounds out both the pudding and brownie layers.
- Unsalted butter, melted: The foundation for fudgy, rich brownies; melted for easy whisking.
- Granulated sugar: The classic sweetener for brownies, ensuring chew and shine.
- Large eggs: These bind the brownie base and provide that perfect crackly top.
- Unsweetened cocoa powder: Go for quality here—this sets the deep chocolate tone for all the brownies.
- All-purpose flour: Just enough to hold everything together without losing that gooey texture.
- Salt: A hint of salt sharpens all the other flavors—never skip it!
- Crushed vanilla wafer cookies: A playful crunchy finish that screams banana pudding nostalgia in every single bite.
How to Make Banana Pudding Brownies
Step 1: Prep Your Pan and Gather Ingredients
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, making sure the edges hang over for easy brownie removal. Trust me, this will save you from any sticky struggles later. Gather all your ingredients and prep them ahead—there’s a comforting rhythm to measuring out that cocoa and mashing a perfectly ripe banana that sets you up for brownie success!
Step 2: Whisk Together the Banana Layer
In a medium bowl, combine your mashed banana, sweetened condensed milk, egg yolk, and vanilla extract. Whisk until smooth and creamy. This mixture is the secret weapon—it bakes into glossy, creamy ribbons that taste just like the filling of a great banana pudding. Set this aside; it only gets better as it sits for a few minutes.
Step 3: Whip Up the Brownie Batter
In a large bowl, mix the melted butter and granulated sugar until glossy and combined. Beat in the eggs and remaining vanilla extract until the mixture is thick and pale; this is what helps those Banana Pudding Brownies bake up soft and fudgy. Stir in the cocoa powder, flour, and salt just until no streaks remain—don’t overmix, or your brownies will lose their tender bite.
Step 4: Layer and Swirl
Pour your brownie batter into the prepared pan and spread it evenly to the corners. Now, gently spoon the banana mixture over the top. With a butter knife, swirl the two layers together just a few times. You want beautiful marbling, not complete blending, so every slice is different and special. This is where the magic happens!
Step 5: Add the Crunchy Topping
Sprinkle your crushed vanilla wafer cookies evenly across the surface. Not only does this add an irresistible crunch, but it also brings that banana pudding spirit right to the party. Press them in just slightly with your fingers to help them stick during baking.
Step 6: Bake and Cool
Slide your pan into the oven and bake for 30 to 35 minutes. You’re looking for the center to be just set—a toothpick should come out with a few moist crumbs. Resist the temptation to overbake; richness is your friend here! Let the pan cool completely on a rack before slicing. This patience pays off in gooey squares that hold their shape beautifully.
How to Serve Banana Pudding Brownies
Garnishes
Bump up the wow factor with a dollop of whipped cream or a scoop of vanilla ice cream right on top. For bonus points, a few banana slices and an extra crumble of vanilla wafers look gorgeous and nod to the Southern roots of this dish. A drizzle of caramel sauce wouldn’t be out of place, either—why not aim for over-the-top?
Side Dishes
Pair your Banana Pudding Brownies with a chilled glass of milk, a hot mug of coffee, or even some fresh berries for a pop of tartness. If you’re making this for a gathering, a fruit salad or lemony iced tea rounds out the dessert table perfectly. These brownies are rich, so lighter sides are a smart call if you’re serving them after a big meal.
Creative Ways to Present
Try cutting the brownies into mini squares and stacking them on a tiered dessert tray for a party, or layer them in a trifle dish with whipped cream and extra bananas for a show-stopping potluck dessert. You could even wrap individual squares in parchment and string for a sweet, homemade gift that feels extra special—who wouldn’t love a little bundle of Banana Pudding Brownies?
Make Ahead and Storage
Storing Leftovers
Banana Pudding Brownies are just as dreamy the next day! Store leftover brownies in an airtight container in the refrigerator for up to four days. The flavors meld and the texture stays wonderfully moist, especially with that pudding layer working its magic overnight.
Freezing
If you want to stash some away (good luck!), freeze the fully cooled brownies wrapped tightly in plastic and then foil. Place in a zip-lock bag for up to three months. Thaw overnight in the fridge for best results—this helps the banana flavor stay bright and prevents soggy cookies on top.
Reheating
Enjoying Banana Pudding Brownies warm from the oven is pure bliss, but you can gently reheat individual pieces in the microwave for 10–15 seconds, just until barely warm. This brings the fudgy texture back to life and makes the banana aroma even more inviting.
FAQs
Can I use boxed brownie mix instead of homemade?
Yes, you can swap in your favorite boxed brownie mix for the base if you’re in a hurry—just follow the mix instructions for an 8×8 pan and then proceed with swirling in the banana pudding layer and adding the vanilla wafers as directed. You’ll still get that signature flavor and texture of Banana Pudding Brownies!
What’s the best way to mash the banana?
For the silkiest banana layer, use a super-ripe banana (speckled or nearly black) and mash thoroughly with a fork or potato masher until almost no lumps remain. This ensures the banana blends perfectly with the condensed milk and creates smooth swirls.
Can I double the recipe for a party?
Absolutely! Double all ingredients and bake in a 9×13-inch pan. Keep a close eye on baking time—it might need a few more minutes in the oven, but check for doneness at the center with a toothpick as you would with a smaller batch.
Do these brownies taste best cold or at room temperature?
They’re fantastic both ways, but the flavors of Banana Pudding Brownies shine brightest at room temperature. Let them sit out for 20–30 minutes after refrigerating for maximum moisture and flavor before serving.
Can I add chocolate chips or nuts?
Sure! Stir a handful of mini chocolate chips or some toasted walnuts into the brownie batter for extra texture. Just remember, the banana and pudding flavors are the stars, so don’t go overboard with mix-ins.
Final Thoughts
Banana Pudding Brownies are the kind of mash-up dessert that gets talked about long after the last crumb is gone. They’re rich, nostalgic, and so much fun to make and share. Go ahead—make a batch for your next get-together (or cozy night in) and watch them disappear. Happy baking!
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Banana Pudding Brownies Recipe
- Total Time: 50 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Indulge in the rich, fudgy goodness of these Banana Pudding Brownies. A decadent treat that combines the flavors of banana pudding with a classic brownie base, topped with a crunchy vanilla wafer topping.
Ingredients
For the banana layer:
- 1/2 cup mashed ripe banana (about 1 medium)
- 1/2 cup sweetened condensed milk
- 1 egg yolk
- 1 teaspoon vanilla extract
For the brownie base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the topping:
- 1/2 cup crushed vanilla wafer cookies
Instructions
- Preheat the oven and prepare the pan: Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Prepare the banana layer: In a medium bowl, whisk together mashed banana, sweetened condensed milk, egg yolk, and vanilla. Set aside.
- Make the brownie base: Whisk melted butter and sugar, add eggs and vanilla, then mix in cocoa powder, flour, and salt. Pour into pan.
- Add the banana mixture: Gently spoon banana mixture over the brownie layer and swirl slightly. Sprinkle crushed vanilla wafers on top.
- Bake and cool: Bake for 30–35 minutes until set. Cool before slicing.
Notes
- For more banana flavor, consider adding a touch of banana extract to the filling.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 brownie
- Calories: 230
- Sugar: 22g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
