Oh, get ready for a treat that’s going to make your taste buds sing! These banana pudding brownies are a dreamy fusion of rich, fudgy brownies layered with creamy banana pudding and crunchy vanilla wafers. It’s the ultimate dessert mashup, perfect for satisfying any sweet craving with its irresistible blend of textures and flavors.
Imagine a dessert that’s both decadent and comforting, a delightful dance of gooey chocolate, smooth pudding, and crisp wafer.
Recipe Details
* Flavor Profile: A delightful harmony of deep chocolate, sweet banana, and subtle vanilla, with a rich, buttery undertone.
* Texture Profile: A luxurious mix of fudgy brownie base, smooth and creamy pudding, and satisfyingly crunchy vanilla wafer pieces.
* Total Active Time: Approximately 30 minutes
* Bake Time: 30-35 minutes
* Difficulty Level: Easy, perfect for bakers of all levels.
What You’ll Need
This recipe brings together the best of two beloved desserts. You’ll start with a classic brownie base, infused with that unmistakable chocolate goodness. Then, a simple, luscious banana pudding layer is spread over the top, bringing a fruity, creamy dimension. Finally, crushed vanilla wafers are scattered across, adding a delightful crunch and that signature banana pudding flavor.
Ingredient Notes
- Butter – Unsalted butter gives you more control over the saltiness of your baked goods. Melting it is key for that signature fudgy brownie texture.
- Chocolate – Both unsweetened baking chocolate and semi-sweet chocolate chips are used here to create a deep, complex chocolate flavor in the brownie.
- Bananas – Ripe bananas are essential for their sweetness and concentrated banana flavor. They’ll mash easily and blend beautifully into the pudding layer.
- Instant Vanilla Pudding Mix – This is your shortcut to creamy, delicious banana pudding without the fuss of a cooked custard. Make sure it’s instant to achieve the perfect texture.
- Vanilla Wafers – These crisp cookies are a classic component of banana pudding, providing a delightful crunch and subtly sweet vanilla flavor. Crushing them adds texture throughout the brownie.
Add-ins and Substitutions
- For Extra Banana Flavor: If you love a strong banana taste, consider adding a touch of banana extract to the pudding layer, but be careful not to overpower the delicate flavor.
- Chocolate Lovers Rejoice: Feel free to mix in some extra semi-sweet or dark chocolate chips directly into the brownie batter before baking for an even more intense chocolate experience.
- Nutty Crunch: For those who enjoy a bit of nuttiness, a handful of chopped pecans or walnuts can be a wonderful addition, either folded into the brownie batter or sprinkled on top before baking.
- Whipped Cream Swirls: While not an add-in to the batter itself, a dollop of freshly whipped cream or a swirl of pre-made whipped topping is a heavenly finish when serving.
How to Make The Best Banana Pudding Brownies
Creating these delightful banana pudding brownies is a straightforward process that yields extraordinary results. You’ll begin by preparing a rich, fudgy brownie batter. Once that’s poured into the pan, we’ll create a simple, creamy banana pudding layer to spread right on top. The final touch involves scattering crushed vanilla wafers over the pudding before baking.
- Prepare Your Baking Pan and Preheat Oven: Start by preheating your oven to 350 degrees F (175 degrees C). Then, grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. This step ensures your brownies won’t stick and come out perfectly.
- Melt the Chocolate and Butter: In a medium saucepan over low heat, melt together 1/2 cup (1 stick) of unsalted butter and 3 ounces of unsweetened baking chocolate. Stir until smooth and fully combined. Remove from heat once melted.
- Whisk in Sugar and Eggs: To the melted chocolate and butter mixture, add 1 cup of granulated sugar and whisk until well combined. Then, beat in 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract until the batter is smooth and glossy.
- Add Dry Ingredients: In a separate small bowl, whisk together 2/3 cup of all-purpose flour, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tough brownies.
- Fold in Chocolate Chips and Wafers: Gently fold in 1/2 cup of semi-sweet chocolate chips and 1/2 cup of crushed vanilla wafers into the brownie batter. The batter will be thick.
- Spread the Batter: Carefully spread the brownie batter evenly into your prepared baking pan. It will be a thick layer, so use a spatula to get it as flat as possible.
- Prepare the Pudding Layer: In a medium bowl, whisk together 3.4 ounces of instant vanilla pudding mix, 2 cups of milk, and 2 ripe mashed bananas until the mixture is well combined and starts to thicken.
- Layer the Pudding: Spoon the banana pudding mixture over the brownie batter in the pan. Use a spatula to gently spread it into an even layer, being careful not to disturb the brownie batter too much underneath.
- Add the Wafer Topping: Sprinkle the remaining 1/2 cup of crushed vanilla wafers evenly over the top of the pudding layer.
- Bake to Perfection: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The edges should be set.
- Cool and Slice: Let the brownies cool completely in the pan on a wire rack before slicing and serving. This is crucial for the layers to set properly.
- Pro Tip: Resist the urge to overmix the brownie batter once the flour is added. Overmixing develops the gluten in the flour, which can make your brownies tough instead of fudgy. Just mix until barely combined.
Recipe Tips
- Don’t Overbake: Keep a close eye on your brownies during the last few minutes of baking. Overbaking will result in dry brownies, so pull them out when a toothpick still has a few moist crumbs attached.
- Cooling is Key: Allowing these brownies to cool completely is essential. This gives the pudding layer time to set and the brownie base to firm up, making them much easier to slice and enjoy without falling apart.
- Crushing Wafers: For perfectly crushed vanilla wafers, place them in a zip-top bag and use a rolling pin to gently crush them, or pulse them briefly in a food processor. You want a mix of fine crumbs and small pieces for texture.
- Ripe Bananas for Flavor: Use bananas that are spotted and soft for the best natural sweetness and the most intense banana flavor in your pudding layer.
FAQs
- Can I use fresh bananas instead of mashed bananas in the pudding layer? While you can technically mash fresh bananas, using ripe, mashed bananas specifically for the pudding layer ensures optimal sweetness and texture. The flavor will be more pronounced.
- How should I store these brownies? Store any leftover banana pudding brownies in an airtight container in the refrigerator for up to 3-4 days. The pudding layer benefits from refrigeration.
- Can I make my own banana pudding from scratch? You certainly can, but using instant pudding mix is a tested shortcut for this recipe to ensure a quick and stable pudding layer that bakes well without becoming runny. If you opt for scratch, make sure it’s a cooked and cooled, very firm custard.
- What kind of pan is best for these brownies? A standard 9×13 inch metal baking pan works beautifully. Ensure it’s well-greased and floured or lined with parchment paper for easy removal.
Serving Suggestions
These banana pudding brownies are delightful served on their own, but they also pair wonderfully with a cup of coffee or a cold glass of milk. For an extra special touch, a small dollop of whipped cream or a scoop of vanilla ice cream can elevate this dessert to new heights. They also make a fantastic finale to a casual brunch or a potluck gathering.
Make This Recipe in Advance
You can prepare several components of these banana pudding brownies ahead of time to make assembly even easier.
- Crush the Vanilla Wafers: Crush your vanilla wafers a day or two in advance and store them in an airtight container at room temperature.
- Melted Chocolate Base: The melted chocolate and butter mixture for the brownie base can be prepared a few hours ahead of time and kept at room temperature. Just gently rewarm it if it solidifies.
- Assembly and Baking: It’s best to assemble and bake the brownies on the same day for the freshest texture. However, once baked and completely cooled, you can cover them tightly and store them in the refrigerator for up to 2 days before slicing. Just allow them to come to room temperature for about 30 minutes before serving for optimal fudgy texture.
Best Banana Pudding Brownies Recipe
- Total Time: Approximately 1 hour
- Yield: 12-16 servings 1x
Description
These banana pudding brownies are a dreamy fusion of rich, fudgy brownies layered with creamy banana pudding and crunchy vanilla wafers. It’s the ultimate dessert mashup, perfect for satisfying any sweet craving with its irresistible blend of textures and flavors.
Ingredients
Brownie Layer
1 cup light brown sugar, packed
1/4 cup white granulated sugar
1/2 cup (1 stick) unsalted butter, melted
2 tsp pure vanilla extract
2 large eggs
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 cup semi-sweet chocolate chips
Banana Pudding Layer
1 8oz block cream cheese, room temperature
1 3.4oz box instant banana pudding
1/3 cup dairy milk of any kind
1 small banana, peeled and chopped small.
1 to 1 1/2 cups vanilla wafers, broken into pieces
Instructions
1. Preheat your oven to 350F. Prepare a 9×13 pan by lining it with parchment paper.
2. Cream the sugars and butter together until light and fluffy. Mix in the vanilla and eggs until combined.
3. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Gently fold in the chocolate chips. Spread the batter evenly into the prepared pan.
5. Beat the cream cheese until smooth. Mix in the banana pudding and milk until fully combined. Fold in the chopped banana.
6. Spread the pudding mixture over the brownie layer. Sprinkle the broken vanilla wafer pieces on top.
7. Bake uncovered for 30-40 minutes, or until the edges of the pudding layer are golden and the center is set.
8. Let the brownies cool completely before cutting.
9. Store leftovers in an airtight container in a cool place or refrigerate for longer keeping. The vanilla wafers will soften as they sit.
Notes
Don’t Overbake: Keep a close eye on your brownies during the last few minutes of baking. Overbaking will result in dry brownies, so pull them out when a toothpick still has a few moist crumbs attached.
Cooling is Key: Allowing these brownies to cool completely is essential. This gives the pudding layer time to set and the brownie base to firm up, making them much easier to slice and enjoy without falling apart.
Crushing Wafers: For perfectly crushed vanilla wafers, place them in a zip-top bag and use a rolling pin to gently crush them, or pulse them briefly in a food processor. You want a mix of fine crumbs and small pieces for texture.
Ripe Bananas for Flavor: Use bananas that are spotted and soft for the best natural sweetness and the most intense banana flavor in your pudding layer.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
