Name: Banana Pudding Brownies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cup soft light brown sugar (packed firmly); 1/4 cup standard granulated white sugar; 1/2 cup sweet cream unsalted butter (melted); 2 tsp pure vanilla essence; 2 large hens eggs; 3/4 cup plain unbleached wheat flour; 1/4 cup baking cocoa powder, unsweetened; 1/2 tsp fine table salt; 1 cup half-sweet chocolate morsels; 8 oz full-fat cream cheese block (softened to room temperature); 3.4 oz quick-set banana pudding mix (ignore box instructions); 1/3 cup standard liquid cows milk (dairy only); 1 fresh banana fruit, small (peeled and finely diced); 1 to 1.5 cups sweet vanilla wafer cookies (crushed into chunks)

Indulge in epic banana pudding brownies! A fudgy double-chocolate base meets a creamy, tangy banana pudding layer topped with crispy vanilla wafers. The ultimate dessert box!

Hey, sweet tooth squad! Have you ever stared at a fresh batch of classic fudgy brownies and thought... you know what this seriously needs? Southern-style banana pudding! Well, even if that oddly specific and wildly brilliant thought hasn't crossed your mind yet, these unbelievable banana pudding brownies are about to rock your dessert-loving world.

This deliciously chaotic mash-up is incredibly popular right now because it combines two nostalgic comfort foods into one mind-blowing, handheld treat. It’s highly versatile, visually stunning, and an absolute crowd-pleaser for summer cookouts, office potlucks, or those late-night kitchen raids. If you're ready to dive into a double chocolate punch gracefully balanced by a sweet, tangy cream cheese pudding layer, grab your mixing bowls. We're getting to the good stuff!

What Makes These Banana Pudding Brownies Special?

We’ve all had standard brownies, but why settle for a basic single-layer dessert when you can have two? Here is exactly why this specific recipe will blow your direct competitor recipes right out of the water:

Texture mastery: You get the dense, chewy bite of a fudgy bottom layer perfectly contrasted by the velvety, smooth cheesecake-like top layer.
Double chocolate attitude: Stirring extra semi-sweet chocolate chips into the batter guarantees a rich cocoa crunch that completely balances out the sweet tanginess of the pudding.
Nostalgic finishes: Topping the batter with broken pieces of vanilla wafers just before baking introduces that classic, comforting element every authentic banana pudding absolutely requires.

Ingredient Notes

You don't need a pantry full of wildly expensive grocery items to pull this dessert off. Here's a quick look at the star players that make the magic happen:

Light brown sugar and white sugar: Using both sugars is the secret to chewy brownies. The white sugar gives you those crispy edges, while the brown sugar adds intense moisture and a gorgeous hint of molasses.
Dutch process unsweetened cocoa powder: I highly recommend Dutch process over regular baking cocoa for a deeper, darker, and more intense chocolate flavor.
High-quality cream cheese: This acts as the binder and the tangy flavor base for our top layer. Make sure it is a full-fat block, not the spreadable tub variety.
Instant banana pudding mix: Do not just whip this up according to the box directions! We are blending the dry mix directly into our cream cheese mixture to create a thick, stable topping.
Dairy milk: You really need full-fat or 2% animal milk here. Plant-based milks have chemical makeups that notoriously refuse to set properly with instant pudding mixes.
Fresh bananas: Tossing fresh chopped banana pieces right into the pudding layer gives an organic, fresh fruit flavor that instant mix just can't replicate on its own.
Semi-sweet chocolate chips: For that gooey bite and double chocolate punch inside the brownie layer.

SCROLL THE DOWN FOR THE FULL RECIPE CARD (FULL AMOUNTS)

How To Make Banana Pudding Brownies

Don't be intimidated by the two distinct layers; this recipe comes together incredibly fast. Here is your step-by-step game plan:

Prep your battle station: Always start by thoroughly lining your baking pan with parchment paper. This sticky pudding layer is unforgiving, and parchment ensures you can lift everything out smoothly once completely cooled.
Mix the wet ingredients: Cream your room-temperature unsalted butter with both sugars until fluffy, then beat in your eggs and pure vanilla extract.
Fold in the dry mixture: Mix your flour, cocoa powder, and salt tightly, then slowly integrate it into your wet brownie base. Fold in those semi-sweet chocolate chips! Spread this dense batter into the bottom of your pan.
Whip the pudding layer: In a separate bowl, beat the softened cream cheese until totally lump-free. Pour in the milk and dry instant banana pudding mix, beating until smooth and thick. Then gently hand-fold in your chopped fresh banana.
Layer and embellish: Pour the luscious banana cream mixture right over your brownie base, spreading it from edge to edge. Scatter those broken vanilla wafers beautifully over the surface.
Bake to perfection: Bake until the edges of the pudding start looking slightly golden and the center is set.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!

Pro Tips

Use room temperature dairy: If your cream cheese or eggs are cold, your layers will be lumpy and may bake unevenly. Set them on the counter about an hour before you start.
Watch your baking time: Don't overbake! Fudgy brownies demand a slightly underbaked center. When the pudding layer edges brown, pull it out immediately.
Cool completely before slicing: If you try to cut these hot, you'll end up with brownie pudding soup. Let them sit on a wire cooling rack until they hit room temp, then chill them before you execute those perfect bakery-style cuts.

Storage and Reheating Options

Because these fabulous treats are crowned with a dairy-heavy, fresh fruit cream cheese layer, they have different storage rules than standard brownies:

Chill in the fridge: You can keep them at room temperature for the first few hours to serve, but any leftovers absolutely need to be stored in an airtight container in the refrigerator. They will last 4-5 days.
Revibe the crunch: Vanilla wafers naturally soften as time passes, drawing moisture from the pudding. If you want that freshly-baked crunch on day three, simply sprinkle some fresh broken wafers on top right before taking a bite!
Skip the microwave: Because the top layer is cream-cheese based, popping these in the microwave will melt the topping into a sad mess. These are arguably much better served cold straight from the fridge anyway!

Variations and Substitutions

Whether you're dealing with dietary restrictions or just want to color outside the recipe lines, here are some phenomenal ways to adapt these bars:

Go gluten-free: Substitute the all-purpose flour for a high-quality 1:1 gluten-free baking blend (make sure it contains xanthan gum) and grab a box of gluten-free vanilla cookies instead of standard wafers. Boom! Allergy-friendly goodness.
Switch the pudding flavor: Not a massive banana fan? Completely drop the fresh banana chunks and swap the instant banana pudding for a pistachio pudding mix (top with crushed pistachios) or coconut cream pudding mix (top with toasted shredded coconut and pecans).
Intensify the chocolate: Create a "dirty" banana brownie by using instant chocolate pudding and swapping the vanilla wafers for crushed chocolate sandwich cookies!

Honestly? If I'm heading to a neighborhood block party or hosting friends for the weekend, this recipe is the very first thing I'm reaching for. Banana pudding brownies just have that incredibly rare "wow" factor that has everyone begging for the recipe before they've even finished their first square. The soft chew of the brownie fighting against the luscious, bright pudding creates a dessert that hits every single nostalgic note perfectly.

Looking for more decadent dessert inspiration that will make your kitchen the favorite room in the house? Be sure to check out some of my other sweet mainstays right here on That Oven Feelin. You will absolutely fall in love with our rich Fudgy Brownies or, if you have extra fruit sitting on the counter, my incredibly moist Classic Banana Bread. They are practically guaranteed to satisfy those daily sugar cravings!

FAQ

Can I use a boxed brownie mix to save time?

Absolutely! If you're in a rush, just mix up a standard 18oz box of fudgy brownie mix, pour it in the pan, and add the homemade pudding layer right on top. It still tastes phenomenal.

Will almond or oat milk work for the pudding layer?

I highly advise against it. Plant milks lack the fats and proteins needed to react with the instant pudding mix, leaving you with a runny, watery topping that won't bake right. Stick to dairy for this one!

Do I really have to wait for them to cool before cutting?

Yeah... definitely let them cool. Unless you want a delicious but messy bowl of brownie-pudding soup. They need time to set up so you get those gorgeous, clean layers.

Can I make these a day in advance?

Been there, done that. They taste amazing the next day! Just know the vanilla wafers will get soft in the fridge. If you want the crunch, bake them ahead of time but press fresh wafers into the pudding right before serving.

What if my cream cheese is still cold when I mix it?

Honestly? You'll get frustrating white streaks and annoying little lumps in your pudding layer. Pop the sealed foil block in a bowl of warm water for 10 minutes to soften it up fast if you forgot to leave it out!