Banana Pudding Brownie is exactly what happens when two beloved desserts collide and throw a party: fudgy (or blondie-style) bars loaded with banana pudding flavor, studded with banana slices, and finished with crunchy vanilla wafers. Sound wild? It’s wildly delicious — and shockingly simple.
Why you’ll love this recipe
This recipe nails a triple threat: quick, family-friendly, and comforting. Use a box mix and instant pudding to speed things up — no one will guess how little effort went into it. It’s perfect when you want something nostalgic (hello, banana pudding) but also crave that brownie-bar texture. Bold tip: If you want banana-forward bars, use a yellow cake mix or banana cake mix; for richer results, try a chocolate base.
The story behind the mash-up
I made this because my family fights over brownies and banana pudding — every time. One lazy afternoon I dumped banana pudding mix into a cake-mix base, folded in ripe banana slices and crushed vanilla wafers, and baked. The result? Immediate approval and requests to “please never stop making these.” The recipe feels familiar (comfort food vibes) but surprising — the texture lands somewhere between brownie, blondie, and banana bread. It’s a conversation starter at potlucks.
Ingredients — what each part does (and why it matters)
- Instant banana pudding mix: concentrates banana flavor fast; this is the shortcut that makes the bars unmistakably banana.
- Milk: hydrates the pudding mix and adds richness; whole milk gives the best mouthfeel.
- Yellow cake mix: creates the blondie-like base — dense, tender, and perfect for folding in extras. Swap for chocolate cake mix if you crave a banana-chocolate combo.
- Bananas (sliced or mashed): fresh banana flavor and texture. Ripe, speckled bananas add sweetness and moisture.
- Vanilla wafers (chopped): add crunch and visual nod to classic banana pudding; graham crackers work too.
- Optional mix-ins: chocolate chips, nuts, or a caramel swirl — they all play nicely here.
Bold tip: Don’t use unripe bananas — they lack sweetness and won’t blend into the batter as well.
How to make it — step-by-step (simple and foolproof)
Makes about 12 bars. Prep time: 10 minutes. Bake time: 30–35 minutes.
- Preheat & prep: Heat oven to 350°F (175°C). Grease or line a 9×13 baking dish with parchment.
- Make the pudding mix: In a large bowl, whisk the banana instant pudding with milk until fully dissolved and slightly thickened.
- Add cake mix: Pour the yellow cake mix into the pudding and stir until it forms a thick batter. You can use a hand mixer on low if you want a super-smooth texture. Bold tip: Ignore cake-mix package directions — don’t add extra oil or milk.
- Fold in bananas: Gently fold in banana slices (or mashed bananas if you prefer) so they’re evenly distributed.
- Top with crunch: Sprinkle chopped vanilla wafers across the top, pressing lightly so they adhere.
- Bake: Transfer to the prepared pan and bake 30–35 minutes, or until a toothpick comes out mostly clean. The center should set but not dry.
- Cool completely: Let the pan cool fully before cutting — this gives clean slices and the right chewy texture. Bold tip: Chill for firmer bars and neater slices.
Pro tips for perfect results
- Don’t overmix. Overworking the batter can make the bars cakier; stir just until combined.
- Watch the bake time. These bars can go from just-right to dry quickly. Start checking at 28 minutes.
- Use ripe bananas. Browning on the peel means flavor and sugar are at peak — perfect for this recipe.
- Customize the crunch. Swap vanilla wafers for crushed graham crackers, Oreos (for a twist), or chopped nuts.
- For fudgier results: Try half yellow cake and half chocolate cake mix. That gives a more dense, brownie-like vibe.
- Sharp knife = neat slices. Wipe the blade between cuts for picture-perfect bars.
Bold tip: Let the bars cool completely — slicing warm bars makes them crumble and you’ll regret it.
Variations — play with flavor and texture
- Banana Pudding Blondies: Use the basic recipe with banana cake mix for ultra-banana blondies.
- Banana Pudding Brownie (chocolate): Swap in chocolate cake mix for a banana-chocolate lover’s dream.
- Banana Pudding Bars with chocolate chips: Fold in 1 cup of dark or semi-sweet chips for pockets of gooey chocolate.
- Caramel swirl: Drop spoonfuls of caramel sauce on top before baking and swirl with a knife.
- Nutty upgrade: Add ½ cup chopped pecans or walnuts for crunch and depth.
- Cream cheese frosting: Beat 8 oz softened cream cheese with ½ cup butter, 2 tsp vanilla, and 4 cups powdered sugar. Spread on cooled bars for a decadent finish.
- Gluten-free version: Use a gluten-free yellow cake mix and gluten-free vanilla wafers.
Best ways to serve these Banana Pudding Brownie
Serve them plain for snack-time bliss, warm with vanilla ice cream for dessert, or frosted for parties. They’re great at potlucks because they slice into tidy bars and travel well. Want to get fancy? Top each square with a little banana slice and crushed wafer for a bakery-style finish.
Bold serving tip: For party plating, dust with powdered sugar and add a tiny dollop of whipped cream and a wafer shard.
Storage & make-ahead tips
- Room temp: Store in an airtight container for up to 2 days.
- Fridge: Keeps 4–5 days and the texture firms up nicely — ideal if you prefer cleaner slices.
- Freeze: Wrap squares individually and freeze up to 3 months. Thaw in the fridge or at room temp.
- Make-ahead: Bake a day ahead and frost or top right before serving for best presentation.
Bold tip: Label your freezer bags with the date — you’ll thank yourself later.
Frequently Asked Questions (quick answers)
Can I use homemade pudding instead of instant mix?
You can, but instant pudding gives the concentrated banana flavor and thickening power that helps the bars set. If you use homemade pudding, reduce any extra liquid to keep batter consistency similar.
What if I only have vanilla pudding?
Use vanilla instant pudding and add ½–1 teaspoon banana extract or a bit of mashed banana to amplify banana flavor.
Can I turn this into muffins?
Yes — spoon into a muffin tin (lined), bake about 18–22 minutes, and test for doneness. They’ll be more cake-like but still tasty.
Are these safe for kids?
Totally. Mild spice, sweet banana flavor, and easy-to-eat bars make them kid-friendly. Consider smaller slices for little hands.
Can I reduce sugar?
You can try reducing sugar slightly, but cake mix contains sugar, so texture and sweetness will change. If you want a less-sweet bar, use a lower-sugar cake mix or reduce added sugar in frostings/toppings.
Why this recipe works as one of the Best Simple Desserts
This Banana Pudding Brownie recipe leans on smart shortcuts without sacrificing flavor. Instant pudding and cake mix speed things up, while ripe bananas and crushed wafers keep the dessert anchored in nostalgia. It’s photogenic, crowd-pleasing, and low-stress — all hallmarks of great simple desserts.
Pairings & serving ideas
- Coffee or tea: A classic combo. The brown sugar notes in coffee complement the banana.
- Vanilla ice cream: Melting ice cream turns each bar into a warm-cold, creamy bite.
- Fruit salad: Balance the richness with a fresh, tart fruit salad.
- Milkshakes: Crumble a bar into a milkshake for ridiculous banana pudding milkshake vibes.
Final thoughts — the sweet wrap-up
If you love banana pudding, brownie-bar textures, or easy crowd-pleasers, this Banana Pudding Brownie hits the sweet spot. It’s a recipe that’s both forgiving and flexible: tweak, swap, and experiment until it’s exactly how your household likes it. Keep a box of yellow cake mix and a pack of instant banana pudding in your pantry — you’ll be surprised how often this recipe comes in handy.
Bold takeaway: Simple ingredients, quick assembly, and cozy, nostalgic flavor make these bars a go-to. Try them for your next dessert duty — they’re a certified crowd-pleaser.
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Easy Banana Pudding Brownie — Game-Changer for Best Simple Desserts
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
Description
Banana Pudding Brownies — a quick blondie-style bar with banana pudding flavor
Ingredients
- 1 (3.9 oz) box instant banana pudding mix
- 2 cups milk
- 1 (15.25 oz) package yellow cake mix
- 2 medium bananas, cut into thin rounds
- 2 cups vanilla wafer cookies, coarsely chopped
Instructions
- Heat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick spray or line it with parchment.
- In a large mixing bowl whisk the banana pudding powder into the milk until smooth and lump-free.
- Stir the dry yellow cake mix into the pudding-milk until a thick batter forms. Mix just until combined.
- Gently fold the banana slices into the batter so they’re evenly distributed.
- Spread the batter into the prepared pan, smoothing the top with a spatula. Scatter the chopped vanilla wafers over the surface, pressing them in lightly.
- Bake for 30–35 minutes, or until a toothpick inserted near the center comes out mostly clean.
- Let the bars cool completely in the pan on a wire rack before cutting into squares.
Notes
Storage: Keep leftovers in an airtight container at room temperature for a couple of days, or refrigerate if you prefer firmer bars.
