Banana Pudding Brownies

Move over traditional brownies, this delicious banana pudding brownies recipe makes perfectly chewy brownies with the flavor of old-fashioned banana pudding. Is your mouth watering just reading this? Yes, they are that good! If you like old-fashioned desserts like banana cream pie, this will be right up your alley!

This ultimate banana pudding brownie recipe is the perfect sweet treat to bring to family gatherings or make for a special occasion. They have a fudgy, chewy texture just like a classic brownie, with a banana pudding cream cheese layer baked to golden brown perfection.

Banana pudding blondies are made with simple ingredients and only take 15 minutes to prep. Get the full measurements in the recipe card below.

• All-purpose flour – measure using the spoon and level method or by weight
• Banana cream instant pudding mix – one 3.4oz box
• Baking soda
• Salt
• Unsalted butter
• Light brown sugar
• Large eggs
• Vanilla extract
• Cream cheese – Don’t forget to leave time to soften to room temperature

Mix dry ingredients. In a medium mixing bowl, combine the all purpose flour, banana cream pudding mix (just the powder) baking soda and salt. Set aside.

Prep oven and pan. Preheat the oven to 350ºF. Spray a 9×13 inch pan with non-stick cooking spray or line with parchment paper.

Mix wet ingredients. In a large mixing bowl, combine the melted butter and brown sugar, beat with an electric mixer until combined. Add in the eggs and vanilla extract, beat together.

Combine wet and dry ingredients. Gradually add the dry ingredients, beating until combined. The batter will be thick! Set the bowl aside.

Make the banana pudding layer. In a separate bowl, beat the cream cheese for 1 minute, until smooth. Add in the eggs, beat until combined. Add in the banana cream pudding mix (just the powder) and mix until combined. This mixture will be thick too.

Add the layers to the pan. In the prepared 9×13 inch baking pan, press ½ to 3/4ths of the blondie dough into the pan. Spread the banana pudding mixture over the first layer. Next, drop spoonfuls of the remaining blondie dough all over the pudding. Use your fingers or a spatula to spread the dough into the pudding layer.

Bake. Bake for 42-46 minutes or until the center is only slightly jiggly. I used a 9×13 inch glass pan. A metal pan will bake slightly faster, so check the brownies at 35 minutes and adjust as needed.

Cool. Allow the brownies to cool completely before slicing. You can also let them cool fully on the counter and then refrigerate them until ready to slice and serve.