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Banana pudding brownies have two decadent layers – a perfect blondie brownie and a banana pudding cream cheese layer. Each layer uses a box of banana pudding mix, making these true banana pudding brownies!
Move over traditional brownies, this delicious banana pudding brownies recipe makes perfectly chewy brownies with the flavor of old-fashioned banana pudding. Is your mouth watering just reading this? Yes, they are that good! If you like old-fashioned desserts like banana cream pie, this will be right up your alley!
This ultimate banana pudding brownie recipe is the perfect sweet treat to bring to family gatherings or make for a special occasion. They have a fudgy, chewy texture just like a classic brownie, with a banana pudding cream cheese layer baked to golden brown perfection.
If you love these flavors, bookmark this banana pudding dessert to make next!
Why You’ll Love These Banana Pudding Brownies
- Simple ingredients
- Made & baked in one pan
- Fudgy texture
- Big on banana flavor
This is a twist on the classic southern dessert banana pudding brownies! While testing and researching this recipe it was interesting to see that everyone seems to make it a little differently. Some recipes use banana cake mix for the blondie base and opt for vanilla pudding instead of banana pudding. Other recipe incorporate nilla wafers.
I decided that my version would start with a brown sugar blondie batter that uses a box of banana pudding mix to give the brownies an elevated banana flavor. Next, I decided that the banana pudding cream cheese layer would be baked inside the brownies!
If you like the version of these banana blondies that are topped with nilla wafer before baking, go ahead and press some wafers into the top of the batter before baking our recipe.
What You’ll Need for Banana Blondies
Banana pudding blondies are made with simple ingredients and only take 15 minutes to prep. Get the full measurements in the recipe card below.
- All-purpose flour – measure using the spoon and level method or by weight
- Banana cream instant pudding mix – one 3.4oz box
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Large eggs
- Vanilla extract
- Cream cheese – Don’t forget to leave time to soften to room temperature
How to Make Banana Pudding Brownies
Don’t let the layers intimidate you, this is such an easy recipe! Once you make it the first time, your whole family will be asking you to make this banana brownie recipe again and again!
Mix dry ingredients. In a medium mixing bowl, combine the all purpose flour, banana cream pudding mix (just the powder) baking soda and salt. Set aside.
Prep oven and pan. Preheat the oven to 350ºF. Spray a 9×13 inch pan with non-stick cooking spray or line with parchment paper.
Mix wet ingredients. In a large mixing bowl, combine the melted butter and brown sugar, beat with an electric mixer until combined. Add in the eggs and vanilla extract, beat together.
Combine wet and dry ingredients. Gradually add the dry ingredients, beating until combined. The batter will be thick! Set the bowl aside.
Make the banana pudding layer. In a separate bowl, beat the cream cheese for 1 minute, until smooth. Add in the eggs, beat until combined. Add in the banana cream pudding mix (just the powder) and mix until combined. This mixture will be thick too.
Add the layers to the pan. In the prepared 9×13 inch baking pan, press ½ to 3/4ths of the blondie dough into the pan. Spread the banana pudding mixture over the first layer. Next, drop spoonfuls of the remaining blondie dough all over the pudding. Use your fingers or a spatula to spread the dough into the pudding layer.
Bake. Bake for 42-46 minutes or until the center is only slightly jiggly. I used a 9×13 inch glass pan. A metal pan will bake slightly faster, so check the brownies at 35 minutes and adjust as needed.
Cool. Allow the brownies to cool completely before slicing. You can also let them cool fully on the counter and then refrigerate them until ready to slice and serve.
Top Tip for the Best Banana Pudding Blondies
- Don’t overcook! For best results, remove from the oven once the center is just slightly jiggly. As they cool they will finish setting. Overcooking may cause the brownies to become hard.
Substitutions & Variations
- Use different instant pudding mix. If you want to omit the banana flavor, you could try vanilla pudding, or another flavor in place of the instant banana pudding mix.
- Nuts. If you like nuts, try adding chopped pecans, walnuts or almonds.
- Toppings. Try adding toppings like whipped cream, or cool whip frosting when serving, or even crushed vanilla wafer cookies.
FAQs
Store leftovers in an airtight container for up to 2 days on the counter or up to 4 days in the fridge.
Yes! Once completely cooled, add the brownies to a freezer-safe ziploc bag and store in the freezer for up to 3 months.
More Brownie Recipes
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Banana Pudding Brownies
Ingredients
Blondie Base
- 3 cups all-purpose flour, 360 grams
- 3.4 oz box banana cream instant pudding mix
- 1 ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups unsalted butter, 3 sticks melted
- 1 ⅓ cups light brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
Banana Pudding Layer
- 16 oz cream cheese, room temperature
- 3 large eggs
- 3.4 oz box banana cream instant pudding mix
Instructions
- In a medium mixing bowl, combine the all purpose flour, banana cream pudding mix (just the powder) baking soda and salt. Set aside.
- Preheat the oven to 350ºF. Spray a 9×13 inch pan with non-stick cooking spray or line with parchment paper.
- In a larger mixing bowl, combine the melted butter and brown sugar, beat with an electric mixer until combined. Add in the eggs and vanilla extract, beat together.
- Gradually add the dry ingredients, beating until combined. The batter will be thick! Set the bowl aside.
- Make the banana pudding layer. In another bowl, beat the cream cheese for 1 minute, until smooth. Add in the eggs, beat until combined. Add in the banana cream pudding mix (just the powder) and mix until combined. This mixture will be thick too.
- In the prepared 9×13 inch pan, press ½ to 3/4ths of the blondie dough into the pan. Spread the banana pudding mixture over the first layer. Next, drop spoonfuls of the remaining blondie dough all over the pudding. Use your fingers or a spatula to spread the dough into the pudding layer.
- Bake for 42-46 minutes or until the center is only slightly jiggly. I used a 9×13 inch glass pan. A metal pan will bake slightly faster, so check the brownies at 35 minutes and adjust as needed.
- Allow the brownies to cool completely before slicing. You can also let them cool fully on the counter and then refrigerate until ready to slice and serve.
- Store leftovers in an airtight container for up to 2 days on the counter or up to 4 days in the fridge.
Do you use instant pudding?
Yes! Two 3.4 oz boxes banana cream instant pudding mix.
Have you ever tried it with a different kind of flour?
They aren’t sweet at all. Sugar would have helped alot.
There’s tons of sugar in the pudding mix plus 1 ⅓ cups light brown sugar in the recipe.
Our neighbor brought them over and I am not a giant fan of the “southern banana pudding dessert” group. But this is AMAZING. This is a dessert, not just pudding with vanilla wafers! LOL. I can’t wait to try it in my own kitchen.