Banana Pudding Brownies (Printable)

Fudgy brownies swirled with creamy banana pudding and crunchy vanilla wafers for a rich, indulgent dessert.

# What You Need:

→ Brownie Layer

01 - 1/2 cup (1 stick) unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt

→ Banana Pudding Layer

08 - 1/2 cup whole milk
09 - 1/2 cup heavy cream
10 - 1 box (3.4 oz) instant banana pudding mix
11 - 1 large egg yolk
12 - 1 ripe banana, mashed

→ Topping

13 - 10 vanilla wafer cookies, roughly chopped
14 - Optional: additional banana slices for garnish

# How To Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving slight overhang on the sides for easy removal.
02 - In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, whisking until the mixture is smooth and glossy. Fold in the cocoa powder, flour, and salt, stirring just until incorporated — do not overmix. Pour the batter into the prepared pan and spread it into an even layer.
03 - In a separate bowl, whisk together the whole milk, heavy cream, instant banana pudding mix, egg yolk, and mashed banana. Continue whisking for about 2 minutes until the mixture thickens to a pudding consistency.
04 - Drop large spoonfuls of the banana pudding mixture evenly over the brownie batter. Using a knife or skewer, gently drag through both layers in sweeping motions to create a marbled swirl effect. Avoid over-swirling to keep the layers distinct.
05 - Scatter the chopped vanilla wafer cookies evenly across the surface of the batter.
06 - Bake for 35 to 38 minutes, until the center is just set and a toothpick inserted near the edges comes out mostly clean with a few moist crumbs. The center may still have a slight jiggle but will firm as it cools.
07 - Let the brownies cool completely in the pan before cutting into 12 squares. Garnish with fresh banana slices if desired. For the cleanest cuts, chill before slicing.

# Expert Suggestions:

01 -
  • The fudgy brownie base and creamy banana pudding swirl together into something that feels like two desserts in every single bite.
  • Those crunchy vanilla wafer pieces on top add a texture that makes people close their eyes when they take the first taste.
02 -
  • Underbaking slightly is far better than overbaking, because these brownies continue to set as they cool and nobody wants a dry edge.
  • The banana pudding swirl will look very wet when it goes into the oven, but trust the process because it transforms in the heat into a creamy, almost custardy layer.
03 -
  • Use a plastic knife to cut the cooled brownies because it slides through without sticking or tearing the delicate swirled top.
  • The riper the banana, the more intense the flavor becomes, so let yours get fully speckled and soft before mashing it into that pudding layer.

Go back