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.

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.

Easy Banana Pudding Brownie — Game-Changer for Best Simple Desserts

Description

Banana Pudding Brownies — a quick blondie-style bar with banana pudding flavor

Ingredients

Scale

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.