Banana Pudding Brownies

Banana pudding brownies are the ultimate comfort dessert that brings together two beloved Southern classics into one irresistible pan! Imagine fudgy, homemade brownies topped with creamy vanilla pudding, sweet banana slices, and a cloud of whipped topping. Perfect for potlucks, parties, or weeknight indulgence. Make-ahead friendly and always a crowd-pleaser!

Why You’ll Love This Recipe

• Two desserts in one – You get fudgy brownies AND creamy banana pudding without having to choose
• Tastes like nostalgia – Combines classic Southern banana pudding with rich chocolate brownies for a flavor combination that feels like home
• Easy to make ahead – Perfect for potlucks, parties, or busy weeknights since it actually gets better after chilling
• Crowd-pleaser guaranteed – Kids and adults alike go crazy for this dessert
• Simple ingredients – Nothing fancy required – just pantry staples and fresh bananas

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Ingredients You’ll Need

Brownie Layer

• 1 cup (2 sticks) unsalted butter – brings that rich, fudgy texture
• 2 cups granulated sugar
• 4 large eggs – room temperature works best for smooth mixing
• 1 teaspoon vanilla extract – use pure vanilla for the best flavor
• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder – the good stuff makes a difference!
• ½ teaspoon salt
• ½ teaspoon baking powder

Banana Pudding Layer

• 1 box vanilla pudding mix (instant, about 3.4 oz) – instant works perfectly here
• 2½ cups cold milk – whole milk gives the creamiest results
• 2–3 ripe bananas, sliced – look for bananas with brown speckles for maximum sweetness

Topping (Optional but delicious)

• 1–2 cups whipped topping or whipped cream
• Vanilla wafer crumbs (optional) – adds that classic banana pudding touch
• Extra banana slices for garnish

Why These Ingredients Work

The magic of this recipe starts with a from-scratch brownie base that’s miles better than any boxed mix. Melting the butter creates that signature fudgy texture, while the generous amount of cocoa powder delivers deep chocolate flavor that stands up beautifully to the sweet banana pudding layer.

Instant vanilla pudding is your secret weapon here because it sets up quickly and creates a stable layer that won’t slide around when you cut into the brownies. The cold milk ensures it thickens properly and gives you that smooth, creamy consistency we’re after.

Fresh bananas are non-negotiable in this recipe. Those beautiful brown speckles mean they’re perfectly ripe and sweet, which balances the rich chocolate and adds natural flavor that can’t be replicated. The whipped topping isn’t just for looks – it adds a light, airy contrast to the dense brownie and creamy pudding, making each bite feel balanced and special.

Essential Tools and Equipment

• 9×13-inch baking pan – the standard size for perfect brownie thickness
• Parchment paper – makes cleanup a breeze and helps lift brownies out cleanly
• Microwave-safe bowl – for melting the butter
• Medium mixing bowls (2) – one for wet ingredients, one for dry
• Whisk – essential for smooth pudding
• Rubber spatula – for spreading and folding
• Sharp knife – for slicing bananas evenly

Step-by-Step Instructions

Step 1: Preheat and Prep Your Pan

Preheat your oven to 350°F (175°C) and get that baking pan ready. Grease it well with butter or cooking spray, or better yet, line it with parchment paper so you can lift the whole thing out later for perfect cuts.

Step 2: Melt the Butter and Mix Wet Ingredients

Pop that butter in a microwave-safe bowl and melt it until it’s completely smooth. Stir in the granulated sugar until well combined. Add your eggs one at a time, mixing well after each addition so everything comes together nicely. Finish by stirring in the vanilla extract.

Step 3: Combine Your Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. This step ensures everything is evenly distributed so you won’t get pockets of flour or cocoa in your finished brownies.

Step 4: Bring It All Together

Gradually fold the dry ingredients into your wet mixture, stirring just until you don’t see any more flour streaks. Don’t overmix here – a few lumps are fine, and overmixing can make your brownies tough instead of fudgy.

Step 5: Bake to Fudgy Perfection

Spread that gorgeous brownie batter evenly into your prepared pan. Pop it in the oven and bake for 22–28 minutes. You’re looking for a toothpick that comes out with a few moist crumbs clinging to it, not wet batter.

Step 6: Cool Completely

This is the hardest part – waiting! Let those brownies cool completely in the pan. If you add the pudding layer while they’re still warm, things will get messy and soupy. Go fold some laundry, call a friend, or prep your bananas while you wait.

Step 7: Whip Up the Pudding

In a medium bowl, whisk together the vanilla pudding mix and cold milk vigorously for a full 2 minutes. It’ll start to thicken right before your eyes. Let it sit for a few minutes while you slice those beautiful bananas.

Step 8: Layer on the Banana Goodness

Once your brownies are completely cool, spread that pudding evenly over the top, making sure to get it all the way to the edges. Then arrange your banana slices in a pretty layer over the pudding. You can do neat rows or just scatter them – whatever makes your heart happy!

Step 9: Crown It with Whipped Topping

Gently spread your whipped topping over the banana layer, creating fluffy clouds of deliciousness. If you’re feeling fancy, sprinkle some vanilla wafer crumbs on top or add a few extra banana slices for garnish.

Step 10: Chill and Serve

Pop the whole pan in the refrigerator for at least 2 hours (or up to overnight) to let everything set and marry together.

You Must Know

The most important thing about this recipe is patience during cooling. If you add the pudding layer while the brownies are even slightly warm, the heat will cause the pudding to become runny and slide right off. I learned this the hard way at my daughter’s birthday party! Make sure those brownies are completely cool to the touch before you start layering.

Another critical tip: use cold milk when making your pudding. Room temperature or warm milk won’t let the pudding set properly, and you’ll end up with a soupy mess. Keep that milk in the fridge until the very moment you need it.

Personal Secret: I always make my brownies the night before and let them cool overnight in the fridge before adding the pudding layer. This not only ensures they’re completely cool, but it also makes the brownies extra fudgy and easier to spread the pudding on without tearing the top.

Pro Tips & Cooking Hacks

• Don’t overbake the brownies – Pull them when they still look slightly underdone in the center; they’ll firm up as they cool and stay fudgy
• Use ripe bananas with brown spots – They’re sweeter and have better flavor than green-tipped bananas
• Brush banana slices with lemon juice – A light coating prevents browning if you’re making this ahead
• Chill your mixing bowl and whisk – This helps the pudding set up faster and thicker
• Line your pan with parchment paper – Leave overhang on two sides so you can lift the entire thing out for cleaner cuts
• Let it chill for at least 2 hours – The layers need time to set, and honestly, they taste even better the next day
• Cut with a hot, wet knife – Run your knife under hot water, wipe it dry, and slice for clean cuts every time

Flavor Variations & Suggestions

If you want to switch things up, try using chocolate pudding instead of vanilla for a double-chocolate experience that banana lovers will still adore. You could also add a layer of peanut butter between the brownie and pudding for a Elvis-inspired twist that’s absolutely divine.

For extra crunch and that authentic banana pudding feel, crush up a whole sleeve of vanilla wafers and sprinkle them between the pudding and whipped topping layers. Some folks like to fold mini chocolate chips into the brownie batter for extra pockets of melty chocolate throughout.

If you’re feeling adventurous, try adding a tablespoon of instant coffee to your brownie batter to deepen the chocolate flavor, or swirl in some cream cheese for a cheesecake-brownie hybrid. You can also swap the whipped topping for homemade stabilized whipped cream sweetened with a touch of vanilla and powdered sugar for a more sophisticated finish.

Make-Ahead Options

These banana pudding brownies are actually a fantastic make-ahead dessert, which is one of the reasons I love them so much for entertaining. You can bake the brownie layer up to two days in advance, let it cool completely, wrap it tightly in plastic wrap, and store it in the refrigerator until you’re ready to add the pudding layer.

The pudding and banana layers can be added the morning of your event or even the night before. In fact, letting everything chill together overnight allows the flavors to meld beautifully and the brownies become even more fudgy and delicious. Just wait to add the whipped topping and any garnishes until a few hours before serving to keep everything looking fresh and pretty.

If you need to freeze these, I recommend freezing just the brownie layer before adding any toppings. Wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before adding your pudding, bananas, and whipped topping. The bananas don’t freeze well, so always add those fresh.

What to Serve With Banana Pudding Brownies

These brownies are rich and decadent, so I like to serve them with a big glass of cold milk or a steaming cup of coffee to balance out all that sweetness. If you’re serving these at a party, consider putting out a pitcher of sweet tea or lemonade for a real Southern spread.

For a full dessert table, these pair beautifully with lighter treats like fresh fruit salad, lemon bars, or sugar cookies. If you’re serving these after a hearty dinner, keep the main course on the lighter side – think grilled chicken, fish tacos, or a fresh summer salad. The brownies are substantial enough to be the star of the show, so you don’t need much else.

Some folks love adding a scoop of vanilla ice cream on the side, and I won’t lie, that’s pretty spectacular. A drizzle of caramel sauce or chocolate syrup over the top just before serving takes these from wonderful to absolutely show-stopping.

Allergy Information

These banana pudding brownies contain several common allergens including dairy (butter, milk, whipped topping), eggs, gluten (all-purpose flour), and depending on your whipped topping choice, may contain soy.

For a dairy-free version, you can substitute the butter with vegan butter or coconut oil, use dairy-free milk (almond or oat milk work great), and top with coconut whipped cream. For the pudding layer, look for dairy-free instant pudding mixes or make your own with cornstarch, dairy-free milk, sugar, and vanilla.

If you need a gluten-free option, swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your baking powder is certified gluten-free as well. For egg allergies, you can try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes), though the texture will be slightly different.

Storage & Reheating

Store your banana pudding brownies covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. The brownies will stay delicious, though the bananas may start to brown slightly after day two – they’ll still taste great, just won’t look quite as pretty.

These brownies are best served cold straight from the fridge, so there’s no need to reheat them. In fact, they’re perfect chilled! If you prefer your brownies closer to room temperature, let individual pieces sit out for about 10-15 minutes before serving. Don’t leave the whole pan out at room temperature for extended periods, as the pudding and whipped topping need to stay cold.

Kitchen Secret: If your banana slices do start to brown after a day or two, don’t panic! Just carefully remove the whipped topping, add a fresh layer of banana slices, and replace the whipped topping. It’ll look like you just made it, and no one will be the wiser.

Questions I Get Asked A Lot

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Homemade whipped cream is wonderful on these brownies. Just make sure to stabilize it with a tablespoon of powdered sugar and a teaspoon of vanilla extract so it holds up better in the refrigerator. For extra stability, you can add a teaspoon of gelatin dissolved in a tablespoon of cold water.

My pudding layer looks lumpy – what went wrong?

This usually happens when the milk isn’t cold enough or you didn’t whisk vigorously for the full 2 minutes. The pudding mix needs that vigorous whisking action to fully dissolve and activate the thickening agents. Next time, chill your bowl and whisk too, and really put some elbow grease into that whisking!

Can I make this with boxed brownie mix instead of from scratch?

You sure can! Use a 9×13-inch brownie mix and prepare it according to package directions. Just make sure to let it cool completely before adding the pudding layer. The from-scratch version gives you that extra fudgy texture, but boxed mix works in a pinch when you’re short on time.

How do I keep the bananas from turning brown?

The best trick is to brush the banana slices lightly with lemon juice or pineapple juice before layering them on. The acid slows down the browning process. Also, adding the bananas as close to serving time as possible helps, and keeping everything refrigerated prevents browning better than leaving it at room temperature.

Can I freeze banana pudding brownies?

I recommend freezing only the brownie layer before adding toppings. The pudding, bananas, and whipped cream don’t freeze well and can become watery when thawed. Freeze the brownie layer tightly wrapped for up to 3 months, then thaw and add fresh toppings when you’re ready to serve.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your banana pudding brownies turned out and if you tried any fun variations.