This banana pudding brownies recipe uses just 7 simple ingredients, including cake mix and instant banana pudding mix, to make a delicious summer dessert. A rich, buttery blondie base is topped with a smooth, creamy banana pudding layer for the perfect sweet bite every time!
Why You'll Love These Easy Banana Pudding Brownies
If you're anything like me, you're always on the hunt for desserts that pack a serious flavor punch without having to spend hours in the kitchen. Some of the best desserts are simple twists on classics - that's why banana pudding brownies are a go-to around here!
You guys know I'm a big fan of a dessert made with cake mix. Just like with my Lemon Brownies and Strawberry Brownies, this dessert uses cake mix to make a really easy (but yummy) brownie base that's topped with an oh-so-creamy banana pudding layer. It's a great flavor and texture combo that is actually really simple to whip up!
You've really got to try this recipe to see just how easy it is - it will surprise you! Hope you love it.
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
For the Buttery Cake Base
- Instant Banana Pudding Mix: You'll use this for both the cake and the creamy top layer. It's the secret to getting that great banana flavor in every single bite.
- Yellow Cake Mix: Yellow cake mix is my go-to because it naturally has that rich, buttery taste that pairs really well with these blondies. If you happen to spot a banana cake mix at the store, feel free to grab it - it makes the banana flavor pop even more!
- Large Eggs: Make sure these are at room temperature so they incorporate easily into the batter.
- Butter: Melt your butter down before mixing. It should be fully liquid (roughly ½ cup) to make sure the cake base has that perfect, dense-but-chewy brownie texture.
For the Creamy Banana Cheesecake Layer
- Cream Cheese: This needs to be nice and soft. If you forgot to set it out, you can put it on a warm (not hot) plate for a few minutes to soften it up.
- Eggs: These help the cheesecake-like layer set up beautifully while it bakes.
- Powdered Sugar: This is a must for achieving that smooth finish. Please don't swap it for granulated sugar - it'll make the filling way too grainy.
- Vanilla Wafers: I love using lightly crushed wafers for a better texture in every bite, but you can definitely use whole wafers on top of each brownie if you like that classic look!
Variations & Additions
- Go Nuts: If you love a little extra texture, sprinkle some crushed walnuts or pecans over the top of the banana pudding bars right after they come out of the oven.
- Level Up with Whipped Cream: For a really decadent treat, serve each square with a dollop of freshly whipped cream.
- Add Fresh Banana Slices: Amp up the fruit flavor by adding thin banana slices right before serving. Just be sure to hold off until the very last second - nobody likes a brown banana, and this keeps them looking fresh and appetizing! If needed, you can toss them in a little bit of lemon juice to prevent browning before adding to the brownies.
- Switch Up the Flavors: The best part about this base is how versatile it is. Feel free to swap the banana pudding mix for vanilla, chocolate, or even pistachio to create more fun flavor combos.
- Go for a Chocolate-Banana Combo: On that note, if you're craving something richer, try substituting your favorite chocolate brownie mix in place of the yellow cake mix. It's the perfect way to get that classic chocolatey-banana pairing we all love.
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 and Prep: Preheat your oven to 325°F (163°C). Lightly grease a 7x11-inch baking dish with non-stick spray or butter for easy removal.
- Mix the Buttery 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 - kind of like cookie dough.
- Form the Base Layer: Transfer the cake base mixture into your prepared baking dish, using a spatula or your hands to press it into an even layer across the bottom.
- Whisk the Cream Cheese Banana Filling: In a separate medium bowl, use a hand mixer to beat the softened cream cheese, powdered sugar, remaining 2 eggs, and the second half of the banana pudding mix until the filling is perfectly smooth and well blended.
- Layer and Bake: Pour the cream cheese banana mixture evenly over the cake base. If necessary, use a spatula to gently spread it to the edges of the pan. Bake in the preheated oven for approximately 60 minutes, or until the top layer is lightly golden and just beginning to turn brown at the edges.
- Add the Finishing Touch: As soon as you remove your banana pudding brownies from the oven, sprinkle the top generously with lightly crushed vanilla wafers. Gently press them into the surface with the back of a spoon while the brownies are still warm so they adhere properly to the top layer.
Leslie's Helpful Tips & Tricks
- Embrace the jiggle: A slightly jiggly center is normal. It will firm up as the bars cool.
- Maintain the crunch: The vanilla wafer toppers will soften over time. For maximum crunch, wait until serving to add them.
- Pan selection matters: Use a 7x11-inch glass dish for results like mine. Metal pans or different sizes may require adjusted bake times.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Serve your way: Enjoy chilled directly from the fridge, or warm for a minute or two in an air fryer.
- Freeze with caution: This recipe is not freezer-friendly; the cream cheese layer's texture just isn't great after freezing.
- Pro Tip for Even Baking: To make sure the center cooks at the same rate as the edges, bring your cream cheese and eggs to room temperature before mixing.
FAQs & Troubleshooting
Hope you love this bright, summery dessert! 🍌 If you try these cake mix banana pudding brownies, 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
Banana pudding brownies using cake mix for a buttery blondie base & a cream cheese banana cheesecake layer. Great make-ahead dessert for parties!
Ingredients
For the Buttery Cake 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 Creamy Banana Pudding Layer
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 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
- Use a 7x11-inch baking dish for correct thickness and bake time.
- Do not use fresh bananas in the batter - they will make the center gummy.
- The center should be slightly jiggly when done and will set as it cools.
- Room temperature cream cheese and eggs are required for a smooth, crack-free filling.
- Chill before slicing for clean, firm squares.
- Best stored in the refrigerator for up to 3 days.
- Not freezer-friendly - texture of the cream cheese layer will break down.
Nutrition Facts
Calories: 429kcalCarbohydrates: 67gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 80mgSodium: 864mgPotassium: 162mgFiber: 1gSugar: 43gVitamin A: 336IUCalcium: 220mgIron: 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.
