This recipe uses simple ingredients like instant banana pudding mix, an overripe banana, and vanilla wafers to create Banana Pudding Brownies, also known as Banana Pudding Blondies!

It’s a simple dessert that takes little time to prepare, but the end result is a special, nostalgic dessert!

A white square plate holds two stacked pieces of dessert made from layers of cookies, custard, and bananas. A yellow checkered cloth is beneath the plate, and a bunch of ripe bananas and a yellow bowl of vanilla wafers are in the background.
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Living in the South, I can attest that there is one dessert at almost every potluck, family reunion, or special dinner party: sweet, creamy banana pudding. I wanted to create a handheld version of this classic dessert that was easy to serve without needing a bowl and spoon.

Craving more fruity desserts? Check out Effortless Cherry Dump Cake and Decadent Lemon Jello Poke Cake!

gina cooking in the kitchen

Take a Trip to the Grocery Store

You most likely have all the pantry staples to make this easy dessert, so you only need to grab a few things!

Ingredients for a baking recipe laid out on a white surface. Includes two bananas, vanilla wafers, banana cream Jell-O mix, milk, flour, an egg, brown sugar, white sugar, salted butter, vanilla extract, banana extract, baking powder, and salt. Labels identify each item.
  • Banana Extract: I got my banana extract at Walmart, but you can find it in most grocery store baking aisles. Banana Extract infuses a natural, fruity banana flavor into everything from homemade muffins to cakes and cookies. 
  • Vanilla extract: Brings all the flavors together and creates a layer of warmth.
  • Instant Banana Cream Pudding Mix: Using an instant pudding mix adds a creamy banana flavored toppin on your brownies. I used the low-calorie instant pudding mix because I made this for my husband, but regular would be best! (Honestly, he didn’t know it was lower calorie when he had that second brownie.)
  • Milk: This is for mixing with the pudding mix to make it nice and thick! Whole milk or 2% will work here.
  • Butter:  For this recipe, I used salted butter, but feel free to use unsalted butter.
  • Sugars: I blend white sugar and light brown sugar to create a chewy texture without being too dense. 
  • Banana: This recipe calls for one overripe banana, which adds sweetness and moisture to the brownies. 
  • All-purpose flour: Adds structure to the brownies and provides a tender crumb!
  • Baking powder: The leavening agent that helps the brownies to rise. 
  • Salt: Just a pinch for flavor.
  • Vanilla wafer cookies: These give the brownies that classic banana pudding feel and a little crunch. 

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

How To Make Banana Pudding Brownies

This recipe is as easy to make as your favorite brownies! With just a couple of steps, you’ll have a crowd-pleasing dessert in less than an hour.

number one
  • First, you’ll mix the banana pudding mix with milk until it’s thick. Set it aside while you prep the other ingredients.
A white bowl filled with creamy yellow cake batter sits on a light grey surface. A whisk with a light blue handle rests inside the bowl, partially coated in the batter. The mixture appears smooth and ready for baking.
number two
  • In a large mixing bowl, combine melted butter, brown sugar, granulated sugar, and egg until smooth. 
A mixing bowl contains ingredients for baking. There is a heap of brown sugar, a heap of white granulated sugar, a cracked egg with visible yolk, and some liquid ingredients. These are likely being combined to form a batter or dough.
number three
  • Using a masher, mash up the ripe banana until all the big chunks are completely gone. You’ll still have some little chunks, but that’s okay!
A white bowl containing mashed bananas with a stainless steel potato masher with a black handle resting on the edge of the bowl. The background is a light, textured surface.
number four
  • Whisk in the vanilla and banana extracts. Next, add the banana mixture to the wet ingredients and stir to combine.
A white mixing bowl contains a brownish mixture being whisked by a manual whisk with a light blue handle. The mixture has a slightly frothy texture, indicating it has been stirred recently. The bowl is placed on a light, textured surface.
number 5
  • Whisk all the dry ingredients in a separate bowl.
A yellow mixing bowl contains flour, a small amount of pink salt, and a metal whisk resting on top. The background is a light, textured surface.
number 6
  • Then, fold in flour, baking powder, and salt into the banana mixture. Only fold until all the flour is gone. You don’t want to overmix the batter!
A mixing bowl with dry ingredients, including flour, has been added to a wet mixture. A white spatula with a wooden handle rests to the side of the bowl on a light-colored surface.
number seven
  • Spread half the batter in the baking pan, add an even layer of vanilla wafer cookies, and cover with the rest of the batter. 
A square baking pan filled with a layer of pudding topped with evenly spaced vanilla wafer cookies. The cookies form a grid pattern, covering the entire surface of the pudding. The background is a light, textured surface.
number eight
  • Pour the other half of the batter over the layer of cookies. Try to spread it out evenly with the back of a spoon or spatula.
  • Drop spoonfuls of the banana pudding mixture on top and swirl it in.
A square baking pan filled with a marbled batter. Dollops of yellow batter are swirled into a lighter, beige batter. A butter knife is partially immersed in the batter, used to create the marbled effect. The pan is placed on a white, textured surface.
number 9
  • Add another layer of wafers and sprinkle extra wafer crumbs on top!
A square baking dish filled with a layered dessert featuring whole vanilla wafers on top of a creamy, pale yellow custard or pudding. Some vanilla wafers are broken into pieces and scattered on the custard. The background is a light-colored surface.
  • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Gina’s Tips For Recipe Sucess

  • Spray your pan with nonstick spray so the brownies don’t stick to the pan.
  • Allow the brownies to cool completely. This will keep the layers intact after you slice your brownies. 
  • Don’t overcook the brownies! If you’re worried about overcooking, set the baking time for 1-2 minutes less and check the brownies. Ovens do vary in how quickly they cook.
  • You can mix this recipe by hand or use a hand mixer to speed things up!
  • If you’re having a large party and 16 servings isn’t enough, tap the 2x or 3x in the recipe card below, then print the new ingredient amounts.
A ceramic dish holds several slices of a dessert topped with whole vanilla wafer cookies. Beside the dish is a peeled banana and a bowl filled with more vanilla wafers. The setting includes a yellow and white plaid cloth.

Variation Ideas

  • Want a little crunch? Toss in some walnuts or pecans into the brownie batter!
  • Instead of using whole vanilla wafers, you can crush them up and sprinkle them on top!
  • I love chocolate-covered bananas, so a few chocolate chips sprinkled into the batter would be yummy.

Do I have to layer the vanilla wafers?

Nope! You can leave out the bottom layer of wafers and just do the top if you like!

Can I use something other than vanilla wafers?

Absolutely! You could use Chessman cookies, shortbread cookies, or any other cookie with a vanilla-ish flavor and a little crunch!

Storing Leftovers

Leftover brownies will remain fresh in an airtight container in the fridge for 3 or 4 days.

I don’t advise freezing them, the banana pudding would probably get watery if frozen then thawed.

✝️ Biblical Reflections Table Talk:

Layered Banana Pudding Brownies are a delightful combination of flavors and textures, each layer adding something special to the dessert. These layers remind us of the depth of God’s love for us. In Ephesians 3:18-19, it says, “May you have the power to understand, as all God’s people should, how wide, how long, how high, and how deep his love is. May you experience the love of Christ, though it is too great to understand fully.” Just as this dessert brings together different flavors into one delicious whole, God’s love encompasses every part of our lives. As you enjoy this treat, reflect on the many layers of blessings God has given you and how you can share His love with others through your hospitality.

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

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Three slices of banana pudding cheesecake bars are arranged on a rectangular white plate. The bars have a crumbly texture and are topped with round vanilla wafers. A ripe, unpeeled banana sits nearby on a white and yellow checkered cloth.

Layered Banana Pudding Brownies

Prep Time: 23 minutes
Cook Time: 33 minutes
Total Time: 56 minutes
Servings: 9
Banana Pudding Brownies are a fun twist on the classic dessert banana pudding with vanilla wafers. These brownies layer vanilla wafers, classic banana bread, and creamy banana pudding, topped with crunchy vanilla wafers. You get all the nostalgic banana pudding flavors in a brownie you can hold in your hand.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 3.4 ounce instant banana cream pudding mix, box
  • 2 cups milk
  • 6 tablespoons butter, melted
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup banana, overripe, about 1 medium-sized banana
  • 1 teaspoon vanilla extract
  • 1 teaspoon banana extract
  • 1 cup all-purpose flour, leveled
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups vanilla wafer cookies, plus extra for topping

Instructions
 

Prep

  • Preheat your oven to 350°F (180°C) and spray an 8×8 baking pan with non-stick cooking spray.

Prepare Instant Pudding

  • In a bowl, whisk together the instant banana pudding mix and milk until it becomes thick and creamy. Set aside.
    3.4 ounce instant banana cream pudding mix, 2 cups milk

Mix Wet Ingredients

  • In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, and egg until smooth.
    6 tablespoons butter, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1 large egg
  • In a small bowl, mash the overripe banana until smooth using a fork or potato masher. Stir in the vanilla and banana extracts.
    1/2 cup banana, 1 teaspoon vanilla extract, 1 teaspoon banana extract
  • Add the mashed banana mixture to the butter and sugar mixture. Stir until well combined.

Mix Dry Ingredients

  • In a separate bowl, whisk together the flour, salt, and baking powder.
    1 cup all-purpose flour, 1/4 teaspoon baking powder, 1/2 teaspoon salt

Combine Wet and Dry Ingredients

  • Gradually fold the flour mixture into the wet ingredients until everything is just combined.

Layer the Batter and Cookies

  • Spread half of the banana batter evenly into the prepared baking pan.
  • Press vanilla wafer cookies on top of the batter to cover the pan.
    3 cups vanilla wafer cookies
  • Spread the remaining banana batter over the top of the cookies.
  • Spoon dollops of the banana pudding over the batter and cookies.
  • Use the tip of a knife to swirl the pudding into the batter and around the cookies.
  • Add more vanilla wafer cookies on top to cover the pan.
  • Sprinkle a few crumbled vanilla wafers on top for added crunch.

Bake

  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the brownies cool completely in the pan on a wire rack before cutting into squares.
  • Cut into 16 small brownies or 9 larger pieces and enjoy!

Notes

Gina’s Tips For Recipe Sucess
Spray your pan with nonstick spray so the brownies don’t stick to the pan.
Allow the brownies to cool completely. This will keep the layers intact after you slice your brownies. 
Don’t overcook the brownies! If you’re worried about overcooking, set the baking time for 1-2 minutes less and check the brownies. Ovens do vary in how quickly they cook.
Serving: 1serving, Calories: 383kcal, Carbohydrates: 70g, Protein: 6g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 29mg, Sodium: 492mg, Potassium: 197mg, Fiber: 1g, Sugar: 41g, Vitamin A: 140IU, Vitamin C: 1mg, Calcium: 101mg, Iron: 1mg
Course: Dessert
Author: Gina Dickson
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