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–+ servings
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

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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.
Course Dessert
Keyword cake brownies
Prep Time 23 minutes
Cook Time 33 minutes
Total Time 56 minutes
Servings 9
Calories 383
Author Gina Dickson

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 8x8 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
    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.

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.
    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.

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.
    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.

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
    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.
  • 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.
    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.
  • Add more vanilla wafer cookies on top to cover the pan.
  • Sprinkle a few crumbled vanilla wafers on top for added crunch.
    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

  • 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.

Nutrition

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
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