This recipe for Banana Pudding Brownies uses 7 simple ingredients to create a delicious dessert. Enjoy a buttery blondie topped with a creamy banana pudding layer.
Why You'll Love This Recipe
- It's a memorable dessert. Everyone loves a fun twist on a classic!
- These have a great texture combo. Get a rich, buttery cake layer topped with a creamy, light banana pudding mixture. Add crushed vanilla wafers to the top for even more depth!
- It's a shortcut dessert (but no one will know). We're using cake mix and instant pudding mix to make this recipe as simple as possible. There are only 7 ingredients!
Ingredients
For Buttery Cake Layer
- 2.5oz instant banana pudding mix - You will use this for both the cake and the banana pudding layers. It gives the whole dish that bright banana flavor!
- 15.25oz box yellow cake mix - Yellow cake mix tends to have a buttery taste, which works perfectly with these brownies. If you can find a banana cake mix, it works even better!
- 2 large eggs
- 1 stick butter - The butter should be melted for this recipe (will equal about ½ cup)
For Creamy Banana Pudding Layer
- 16oz cream cheese - Make sure your cream cheese is softened prior to making this recipe. You can either leave it on the counter for an hour or two or pop it in a warm (not hot, slightly warmer than room temperature) oven for a few minutes.
- 2 eggs
- 1 cup powdered sugar - Powdered sugar will give this layer a smooth finish - it's a must! Don't go with granulated sugar, your filling will be too grainy.
- 2 cups vanilla wafers - I prefer to use lightly crushed wafers so you don't get a huge bite of vanilla in your brownie. I have seen whole wafers used on the top of each individual brownie if you'd prefer to make them that way.
Variations & Additions
- If you'd like more crunch in your brownies, add crushed walnuts or pecans to the top of the brownies after baking.
- Top your brownies with whipped cream for serving.
- You can also add sliced bananas to the top of the brownies. I'd do this just before serving so the bananas do not brown.
- If you'd like to make these brownies another flavor, simply change the pudding flavor. These would be great with vanilla pudding mix, chocolate pudding mix, or even something like pistachio pudding mix.
- You could even substitute brownie mix for the yellow cake mix to give your brownies more of a chocolatey/banana combo!
Related: Try my Crock Pot Tropical Dump Cake or this Strawberry Crunch Tres Leches Cake for other delicious summer desserts.
How to Make Banana Pudding Brownies
- Preheat your oven to 325°F (163°C) and lightly grease a 7x11-inch baking dish.
- Prepare the cake base. In a large mixing bowl, combine the melted butter, yellow cake mix, half of the instant banana pudding mix, and 2 eggs. Stir until the mixture is fully combined. It will be thick and dough-like-similar in texture to cookie dough.
- Spread the base layer. Transfer the mixture to your prepared baking dish, pressing it into an even layer across the bottom.
- Make the cream cheese banana filling. In a separate bowl, use a hand mixer to beat together the cream cheese, powdered sugar, remaining 2 eggs, and the other half of the banana pudding mix. Mix until smooth and well blended.
- Layer and bake. Pour the cream cheese mixture evenly over the cake base in the pan. Spread gently if needed to cover.
- Bake in the preheated oven for about 60 minutes, or until the top layer is lightly golden and just beginning to brown at the edges.
- Add the topping. As soon as the brownies come out of the oven, sprinkle the top with lightly crushed vanilla wafers. Use your hand or the back of a spoon to gently press them into the surface while the brownies are still warm so they stick.
Helpful Tips & Tricks
- The middle of your brownies might still be a little jiggly when you take it out of the oven. That's totally normal - it will firm up as the brownies cool.
- As your brownies cool, the vanilla wafers you're adding to the top will soften. This isn't necessarily a bad thing, but if you want your wafers to stay crunchy, wait until you're ready to serve to add them.
- I use a 7x11" glass baking dish for my brownies. Your cooking time might vary slightly if you use a different-sized dish or a metal baking pan.
- Store these brownies in the refrigerator in an airtight container; enjoy within 3 days for best taste.
- They're delicious chilled or warm - try them straight from the fridge or reheat briefly in the air fryer.
- This recipe is not freezer-friendly - the cream cheese layer tends to change texture after freezing.
Hope you love this bright, summery dessert! 🍌 If you try this recipe, I'd love for you to rate ⭐️ and review 💭 the recipe in the comments. Before you go, make sure to follow along for the latest from the blog!
Banana Pudding Brownies
This recipe for Banana Pudding Brownies uses 7 simple ingredients to create a delicious dessert. Enjoy a buttery blondie topped with a creamy banana pudding layer.
Affiliate links used in this recipe card.
Ingredients
For the Brownie Base
- 5.1 oz instant banana pudding mix divided
- 15.25 oz yellow cake mix
- 2 large eggs
- ½ cup butter melted (1 stick)
For the Banana Pudding Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- ½ cup whole milk
- 2 large eggs
- 2 cups vanilla wafers lightly crushed
Instructions
- Preheat oven to 325 degrees.
- In a large mixing bowl, combine the melted butter, yellow cake mix, half of the instant pudding mix, and 2 eggs. Stir well (this mixture will be thick, almost like cookie dough).
- Spread this mixture in the bottom of a greased 7x11" baking dish in an even layer.
- Next, make the banana pudding filling. Using a hand mixer, combine cream cheese, powdered sugar, 2 eggs, and the other half of the banana pudding mix. Stir until blended.
- Pour this cream cheese mixture over the cake mix layer.
- Bake the brownies at 325 degrees for 60 minutes, until the top of the cream cheese layer starts to brown.
- Once you remove the brownies from the oven, sprinkle lightly crushed vanilla wafers over the top of the still-warm brownies. Gently press the wafers into the surface.
Notes
- The center may still jiggle slightly when removed from the oven-that's normal and will set as it cools.
- Vanilla wafers soften as the brownies cool. For crunchier wafers, add them just before serving.
- A 7x11" glass baking dish works best; baking times may vary with different pans.
- Store in the refrigerator in an airtight container and enjoy within 3 days.
- Serve chilled or warm-try reheating briefly in the air fryer.
- Not recommended for freezing due to texture changes in the cream cheese layer.
- Optional Recipe Variations:
- For added crunch, sprinkle crushed walnuts or pecans on top after baking.
- Top with whipped cream or sliced bananas just before serving.
- Switch up the pudding flavor to customize-vanilla, chocolate, or pistachio all work well.
- Try brownie mix instead of cake mix for a richer banana-chocolate flavor.
Nutrition Facts
Calories: 439kcalCarbohydrates: 67gProtein: 11gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 107mgSodium: 874mgPotassium: 172mgFiber: 1gSugar: 43gVitamin A: 375IUCalcium: 224mgIron: 1mg
Tried this recipe?Rate it in the comments below!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
