Banana pudding brownies are a swirly, gooey, and irresistibly delicious brownie recipe! They will be a hit with anyone who likes banana pudding and chocolate brownies. The brownies are made with cream cheese, banana pudding mix, and lots of chocolate.
Homemade banana pudding brownies
Banana pudding brownies are exactly what you would imagine…. banana pudding + brownies. The brownie batter is sweet, chocolatey, and fudgy. Simply swirl in some banana pudding, and you’ve elevated a classic chocolate brownie to a show-stopping dessert.
One of the best things about these banana chocolate brownies is the texture: It’s the perfect middle between a fudgy, dense brownie and creamy pudding. The brownies may look intricate, but the recipe isstraightforward. And aside from instant pudding mix, the other ingredients are your basic pantry staples.
What are banana pudding brownies?
So to me, banana pudding brownies are a fudgy chocolate brownie with gooey banana pudding swirled throughout – it’s the perfect marriage of the two!
But it could also be banana pudding brownies with nilla wafers, banana pudding blondies, brownies with whipped topping, or maybe even banana pudding with brownies bites, depending on who you ask.
Technically, my recipe makes banana pudding cheesecake brownies because the banana pudding is made with cream cheese.
Anyway, the point is: these brownies with banana pudding are decadently irresistible, and you need this treat in your life asap.
What’s the difference between banana brownies and banana pudding brownies?
Banana brownies are made with real bananas (think banana bread brownies), whereas my recipe is made with instant pudding mix. Banana brownies can be made with or without chocolate.
I don’t recommend adding mashed bananas to these banana pudding mix brownies because they will change the texture too much. Instead, decorate the baked brownies with banana slices before serving.
Banana pudding brownie ingredients
You’ll only need 8 ingredients (or 7 if you skip the vanilla extract) to make these fudgy banana brownies! The ingredient amounts are in the recipe card at the end of the post. These super fudgy brownies are made with the following ingredients:
- Banana pudding mix: Banana instant pudding mix is the secret of getting soft, banana-flavored pudding swirls. The pudding also sweetens and thickens the banana pudding mixture.
- Cream cheese: I recommend using full-fat cream cheese for this easy banana brownie recipe. Let it soften before baking. It’s much easier to mix the banana pudding filling than when the cream cheese is cold.
- Bittersweet chocolate provides the a rich chocolate aroma. I chopped up a chocolate bar, but you also could use chocolate chips.
- Brown sugar gives the brownies a deep flavor and chewy texture. You could also make the banana brownie recipe with granulated sugar or a mix of brown and white sugar – up to you!
- All-purpose flour is best to achieve dense, fudgy brownies. I recommend scooping and levelling the flour into the measuring cup so you don’t accidentally use too much flour (which can make the brownies cakey).
- Butter: I used unsalted butter for this recipe because the instant pudding mix already contains enough salt. Adding more could make the brownies too salty. You can use the butter straight from the fridge, no need to bring it to room temperature.
- Eggs: You need 3 eggs, 2 for the brownie batter and 1 for the banana cheesecake swirls.
- Vanilla extract (optional) amplifies the chocolate aroma.
How to make banana pudding brownies
How do you make banana pudding brownies from scratch? Here are the simple steps for how to make banana pudding brownies:
- Position a rack in the middle of your oven and preheat to 350° / 180°C / gas mark 4.
- Grease an 8-in / 20 cm square baking pan lightly with butter and line with 2 overlapping pieces of parchment (baking paper), creating an overhang. The parchment paper sling makes it easy to lift the brownie out of the pan and ensures nothing sticks.
#2: Mix the banana pudding
- In a large mixing bowl, beat together the softened cream cheese and egg. Add the banana pudding mix and whisk until combined. The mixture will become stiff and thick. Set aside.
#4: Melt the chocolate and butter
- Put the chocolate and butter in a large, microwave-safe bowl. Heat on low in short 30-second bursts, stirring between each interval, until both are melted and smooth. Melting the ingredients on low is important so the chocolate doesn’t burn.
#5: Make the brownie batter
- Whisk in the brown sugar until well incorporated. Add the eggs and vanilla extract and mix until well combined.
- Next, fold in the flour until just combined, and you see no longer streaks of flour in your brownie batter.
#6: Fill the pan
- Reserve 2/3 cup brownie batter, and transfer the rest into the prepared baking tin.
- Dollop spoonfuls of banana pudding mixture over the brownie batter and gently press the pudding mix down with the back of a wet spoon.
- Then fill in the space between the banana pudding with the reserved brownie batter.
- Run a knife or skewer through to swirl both mixtures together.
- Bake for 40 to 45 minutes. The surface should look matt and the center will still seem a bit wobbly and soft.
#8: Cool and chill
- Let the brownie cool in the pan to room temperature.
- Then chill in the fridge for 2 to 3 hours before cutting.
#9: Slice and serve
- Cut the banana pudding brownies into 12 slices.
- Serve with sliced banana, homemade whipped cream, or ice cream.
Tips for the best brownies with banana pudding
Banana pudding brownies take regular chocolate brownies to the next level! My recipe is pretty simple, and if you follow the tips below, you’re guaranteed yummy banana pudding cheesecake brownies!
- Use high-quality chocolate. The quality of the chocolate will be noticeable in the brownies, so be sure to get the good stuff.
- Make sure your cream cheese and eggs are at room temperature. If the cream cheese and eggs are too cold, the pudding mixture won’t mix properly and could end up lumpy.
- Don’t add milk to the pudding mix. The banana pudding cream cheese mixture is quite thick. When I tested the recipe, I used milk to thin the mixture out. While the taste was the same, the texture was different, and the pudding mixture didn’t quite set during baking.
- Bake the brownies until the top looks matt. The pudding will still be a bit wobbly and that’s fine. The brownie isn’t done as long as the surface looks glossy. The baking time is approx. 40 to 50 minutes but can vary depending on your oven.
- Chill the brownies after baking. It’s a lot easier to chill the brownie first before slicing it into bars.
- Use a wet knife to cut the brownies. To get the laser-sharp edges your see on the photos, wet your knife in hot water between cuts and wipe off any excess brownie sticking on the blade with a paper towel.
Banana pudding chocolate chip brownies
Want even more chocolate? Then make banana pudding brownies with chocolate chips. To make these, simply sprinkle chocolate chips over the top of the banana pudding brownies and bake as instructed.
Banana pudding brownies with vanilla wafers
If you like that classic banana pudding recipe feeling, press a few nilla wafers into the brownie batter and pudding mixture before baking. Nilla wafers bake surprisingly well, and you’ll end up with delicious banana pudding brownies with vanilla wafers.
How many brownies does the recipe yield?
That depends on how you slice your brownies. I cut my brownies into 2 in x 2.7 in / 5 cm x 7 cm bars, which yielded 12 brownies. You could also divide your banana pudding mix brownie into 9 squares or 18 squares to make cute banana pudding bites.
Can I use another pan size?
I used an 8-in / 20 cm square baking pan. You could also opt for a round 9-in / 23 cm baking tin or a 9-in / 23 cm square tin, but the brownies will be thinner, and you’ll need to reduce the baking time to 20 to 25 minutes.
Double the ingredients if you want to bake the brownies in a 9 in x 13 in / 23 cm x 33 cm baking pan.
Can I use other pudding mixes?
Although I haven’t tried it yet, I guess the recipe will work with other pudding mixes, too. Just imagine a brownie with swirls of white chocolate pudding, vanilla pudding mix, butterscotch pudding, or double chocolate fudge brownies.
How to store banana pudding brownies
Store leftover brownies in an airtight container or zip-top bag at room temperature for up to 3 days or in the fridge for a week. Place pieces of wax paper (sandwich paper) between layers so the brownies don’t stick together.
Can you freeze banana pudding brownies?
Yes, you can freeze your homemade brownies for about 2 months. Cut the brownies into bars and wrap each brownie bar individually in plastic wrap/clingfilm and foil to protect them from freezer burn. When you’re ready to eat, just thaw your banana pudding chocolate brownies on the counter overnight.
How long do banana pudding brownies last?
Store the easy brownie recipe in an airtight container on the counter for 3 days, or in the fridge for up to 1 week, or freeze for up to 2 months!
- 3.5 oz / 100 g bittersweet chocolate, roughly chopped
- 1/3 cup / 75 g / 2.6 oz unsalted butter
- 1 cup / 200 g / 7 oz brown sugar, packed (*see notes below)
- 2 eggs, at room temperature (US, CAN, AUS, NZ: L / UK + Europe: M)
- 1 tsp vanilla extract (optional)
- 3/4 cup / 100 g / 3.5 oz all-purpose flour, spooned and leveled
Banana Pudding Swirls
- 8 oz / 225 g cream cheese, softened
- 1 egg, at room temperature (US, CAN, AUS, NZ: L / UK + Europe: M)
- 1 x 3.4 oz / 96 g package banana instant pudding mix, unprepared
- Prep. Position a rack in the middle of your oven and preheat to 350° / 180°C / gas mark 4. Grease an 8-in / 20 cm square baking pan lightly with butter and line with 2 pieces of parchment (baking paper), creating an overhang. The parchment paper sling makes it easy to lift the brownie out of the pan and ensures nothing sticks.
- Mix the banana pudding. In a large mixing bowl, beat together the softened cream cheese and egg. Add the banana pudding mix and whisk until combined. The mixture will become stiff and thick. Set aside.
- Melt the chocolate and butter. Put the chocolate and butter in a large, microwave-safe bowl. Heat on low in short 30 second bursts, stirring between each interval, until both are melted and smooth. Melting the ingredients on low is important so the chocolate doesn’t burn.
- Make the brownie batter. Whisk in the brown sugar until well incorporated. Add the eggs and vanilla extract and mix until well combined. Next, fold in the flour until just combined and you see no longer streaks of flour in your brownie batter.
- Fill the pan. Reserve 2/3 cup brownie batter, and transfer the rest into the prepared baking tin. Dollop spoonsful of banana pudding mixture over the brownie batter and gently press the pudding mix down with the back of a wet spoon. Then fill in the space between the banana pudding with the reserved brownie batter. Run a knife or skewer through to swirl brownie mix and banana pudding together.
- Bake. Bake for 40 to 45 minutes. The surface should look matt, and the center will still seem a bit wobbly and soft.
- Cool and chill. Let the brownie cool in the pan to room temperature. Then chill in the fridge for 2 to 3 hours before cutting.
- Slice and serve. Cut the banana pudding brownies into 12 slices and enjoy!
You can prepare the brownie batter with:
- 1 cup / 200 g / 7 oz brown sugar (light and dark brown work interchangeably)
- 1/2 cup / 100 g / 3.5 oz brown + 1/2 cup / 100 g / 3.5 oz granulated sugar
- 1 cup / 200 g / 7 oz granulated sugar (white/caster sugar)
The texture will be slightly different for each type, but you still get tasty brownies.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 80mgSodium: 118mgCarbohydrates: 30gFiber: 2gSugar: 18gProtein: 5g