Description
Easy Banana Pudding Brownies combine fudgy homemade brownies with creamy vanilla pudding, fresh bananas, and whipped topping. Perfect make-ahead dessert for any occasion!
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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!
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.
Pop the whole pan in the refrigerator for at least 2 hours (or up to overnight) to let everything set and marry together.
Notes
- 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
- Prep Time: 20 minutes
- Cook Time: 25 minutes + Chill Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American