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If you’re looking for a unique dessert that stands out from the crowd, these banana pudding brownies are your answer. They combine the best of both worlds: the rich, fudgy appeal of a brownie with the creamy, fruity sweetness of banana pudding. Here’s why they’re sure to become a new favorite:

• Unforgettable Flavor Combination: The natural sweetness of ripe bananas perfectly complements the vanilla pudding and creates a comforting, dessert experience.
• Irresistible Texture: You get the chewy edges and fudgy center of a classic brownie, plus the soft, tender banana flavor, and a delightful crunch from the vanilla wafers.
• Easy to Make: Despite their impressive appearance, these brownies are surprisingly simple to prepare, making them perfect for bakers of all skill levels.
• Crowd-Pleaser: Ideal for potlucks, parties, or a cozy night in, these brownies are guaranteed to be a hit with everyone who tries them.
• Uses Overripe Bananas: A fantastic way to use up those spotty bananas on your counter, transforming them into a delicious treat.

Use ripe bananas for optimal flavor and moisture. Just like in my beloved brown butter banana bread, the secret to truly delicious banana baked goods lies in the bananas themselves. Look for bananas with plenty of brown spots; these are sweeter, more aromatic, and will provide the essential moisture needed for a perfectly tender brownie. Green or yellow bananas simply won’t yield the same rich, intense banana flavor.

Constantly stir the pudding for a silky-smooth texture. When making the homemade vanilla pudding, vigilance is key. Stirring continuously over medium-low heat prevents the mixture from sticking to the bottom of the pot, ensures even thickening, and, most importantly, keeps the egg yolk from scrambling. You’re aiming for a luxurious, custard-like consistency.

Avoid over-mixing the brownie batter at all costs. Once you introduce the dry ingredients (flour, baking powder, and salt), switch to a gentle folding motion. Mix just until the flour streaks disappear and no dry pockets remain. Over-mixing develops gluten, which can lead to tough, dry brownies rather than the desired chewy, fudgy texture.

Opt for a metal baking pan for even baking. While glass or ceramic pans are beautiful, they retain and distribute heat differently, often requiring longer bake times and sometimes resulting in unevenly baked brownies. A light-colored metal pan promotes a more consistent bake, helping you achieve those perfect chewy edges and a gooey center.

Embrace a kitchen scale for precise baking. This is unequivocally my #1 baking tip! Measuring flour by volume (cups) can be notoriously inaccurate because flour settles and compacts differently. Scooping directly into a measuring cup often results in packing in too much flour, leading to dry and crumbly brownies. Using a digital kitchen scale for dry ingredients ensures consistent and perfect results every time, as detailed in articles like this one on improving your baking.

Brown sugar: This isn’t just for sweetness; the molasses in brown sugar is crucial! It contributes significantly to the signature chewy texture of the brownies and adds a deeper, more complex caramel-like flavor. You can use either light brown sugar for a milder taste or dark brown sugar for a richer, more pronounced molasses note.

Vanilla wafers: Essential for that unmistakable, classic banana pudding authenticity. We incorporate a generous amount of nilla wafer cookies both within the brownie layers and on top. We’ve thoroughly tested this recipe with both mini and regular-sized cookies, and both variations work beautifully to provide that delightful crunch and iconic flavor. Don’t skip them!

Bananas: The riper, the better! Overripe bananas (those with plenty of brown or black spots) are highly recommended as they are sweeter, softer, and more fragrant, yielding the best banana flavor and moisture for your brownies. Mash them thoroughly in a separate bowl before measuring; you’ll likely need 1-2 bananas depending on their size to get the required ½ cup.

Milk: For the homemade pudding, whole milk or 2% milk is necessary to achieve the correct creamy consistency and richness. The fat content helps thicken the pudding beautifully. While I haven’t personally tested this recipe with alternative milks (like almond or oat milk), I would be very interested to hear your results if you decide to try it!

All-purpose flour: Ensure you measure your flour correctly. Over-measuring can lead to dry, dense brownies. For the most accurate measurement, use a kitchen scale. If you don’t have one, use the “spoon and level” method: spoon flour into your measuring cup until it overflows, then level it off with a straight edge like a knife.

Egg yolks: Both the pudding and the brownie batter call for egg yolks. These contribute to richness, tenderness, and a beautiful golden color without adding excess liquid from the whites. If you’re looking for ways to use the leftover egg whites, consider making meringues or an egg white omelet!

The key is cooking it long enough on the stove over medium-low heat, with constant stirring, until it visibly thickens to a custard-like consistency. It should coat the back of a spoon. Resist the urge to add the butter and vanilla until it has reached this desired thickness. For a visual guide, refer to the recipe video below the recipe card!

If you’re in a pinch and your bananas aren’t quite spotty, you can speed up the ripening process. One method is to bake the bananas (unpeeled) on a baking sheet at 300°F (150°C) for 15-30 minutes, or until their skins turn black. While this will give them the right soft texture for mashing, they won’t develop the same intense sweetness as naturally ripened bananas, so your brownies might be slightly less sweet. Alternatively, you can place them in a paper bag with an apple or avocado overnight to encourage ripening.

This recipe is designed for an 8×8 inch pan to achieve the ideal brownie thickness and cooking time. If you wish to use a larger 9×13 inch pan, I would recommend doubling the entire recipe to ensure you have enough batter and pudding for proper layering and a substantial brownie. Keep in mind that baking times may vary slightly with a larger pan, so start checking for doneness a few minutes earlier.

Yes, you can certainly use a boxed vanilla pudding mix as a shortcut. Simply prepare one 3.4 oz (96g) package of instant vanilla pudding according to package directions using the full amount of milk specified. However, please be aware that using boxed pudding will likely make the overall brownies sweeter due to the higher sugar content typically found in pudding mixes compared to our homemade version. For the best flavor and controlled sweetness, homemade is always recommended!

Insert a toothpick into the center of the brownies. It should come out with a few moist crumbs attached, but not wet batter. If the toothpick comes out completely clean, the brownies are likely overbaked and might be dry. If it comes out with raw batter, they need more time. Remember, brownies continue to cook slightly as they cool.

Storage: To maintain their freshness and delightful texture, store any leftover banana pudding brownies in an airtight container at room temperature for 2-3 days. For optimal flavor and chewiness, they are truly at their best when served on the same day they are baked. If your kitchen is particularly warm, consider refrigerating them to extend their shelf life, bringing them back to room temperature before serving for the best experience.

Freezing: These brownies freeze beautifully! You can store them as a whole slab or individual cut squares. Place the cut or uncut brownies in an airtight container or a heavy-duty freezer bag, ensuring they are well-wrapped to prevent freezer burn. They will keep well in the freezer for up to 1 month. When you’re ready to enjoy them, simply defrost them at room temperature for a few hours before serving. They’ll taste almost as fresh as the day they were baked!

If you’ve fallen in love with these banana pudding brownies, you’re in for a treat! My kitchen is always buzzing with new and exciting takes on classic desserts. Here are a few more brownie recipes that I’m confident you’ll adore:

• S’mores Brownies: Relive campfire memories with these gooey, chocolatey brownies topped with toasted marshmallows and graham crackers.
• Birthday Cake Brownies: Celebrate any day with these festive brownies packed with sprinkles and white chocolate.
• Rocky Road Brownies: A delightful combination of chewy brownies, crunchy nuts, fluffy marshmallows, and rich chocolate ganache.

If you tried this wonderful Banana Pudding Brownies recipe or any other recipe on my website, I would absolutely love to hear from you! Please let me know how it went in the comments section below. Your feedback truly means a lot! While you’re there, don’t forget to leave a star rating to help other bakers discover this delicious treat! You can also share your creations and tag me on Instagram or Facebook so I can see your masterpieces!