Go Back
A top-down view of the baked dessert cooling on a wire rack on a clean kitchen countertop. The dessert is cooling completely before being cut into squares and served.

Banana Pudding Brownies recipe

This decadent banana cream dessert features layers of rich banana-flavored cake, creamy cheesecake filling, and a crunchy vanilla wafer topping. Perfect for any sweet occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 24
Calories 318 kcal

Equipment

  • 13x9-inch baking pan
  • Cooking spray
  • Mixing bowls
  • Whisk
  • Stand mixer with paddle attachment (or hand mixer)
  • Silicone spatula
  • Measuring cups and spoons
  • Wire Rack

Ingredients
  

  • 1 cup packed light brown sugar
  • 1 1/2 cups 12 oz., plus 1 Tbsp. unsalted butter, melted, divided
  • 1/4 cup mashed ripe banana from 1 [5-oz.] banana
  • 2 tsp. vanilla extract
  • 5 large eggs at room temperature
  • 3 cups about 12 3/4 oz. all-purpose flour
  • 1 1/2 tsp. baking soda
  • 2 3.4-oz. pkg. banana cream instant pudding and pie filling, divided
  • 3/4 tsp. kosher salt divided
  • 16 oz. cream cheese softened
  • 3/4 cup coarsely crumbled vanilla wafers from about 14 vanilla wafers

Instructions
 

  • Preheat your oven to 350°F and coat a 13x9-inch baking pan with cooking spray.
  • In a large bowl, whisk together brown sugar and 1 ½ cups melted butter until smooth. Stir in mashed banana, vanilla, and 2 eggs until combined.
    A top-down view of the mixing bowl with the brown sugar and butter mixture. Mashed banana, vanilla extract, and eggs are being stirred into the mixture, blending into a thick, smooth batter.
  • In a medium bowl, whisk together flour, baking soda, 1 package of banana pudding mix, and ½ teaspoon salt. Gradually add this to the sugar mixture, whisking until fully combined. The batter will be thick.
    A top-down view of a medium mixing bowl with all-purpose flour, baking soda, banana cream instant pudding mix, and kosher salt being whisked together. The scene shows the dry ingredients being evenly combined.
  • Transfer half of the batter to the prepared baking pan, spreading it evenly to cover the bottom.
  • In a stand mixer, beat the cream cheese on medium speed until smooth. Reduce the speed and add the remaining 3 eggs one at a time. Add the remaining pudding mix and ¼ teaspoon salt, then beat until smooth.
  • Spread the cream cheese mixture over the batter in the pan in an even layer.
    A top-down view of the prepared baking pan with half of the thick batter spread evenly across the bottom using a spatula. The scene focuses on the smooth, even layer of batter.
  • Gently scoop the remaining batter over the cream cheese layer, pressing it to cover most of the cream cheese.
  • Stir together crushed vanilla wafers and the remaining tablespoon of melted butter, then sprinkle evenly on top of the batter.
    A top-down view of a small bowl with crushed vanilla wafers being stirred with melted butter. The mixture is being sprinkled evenly over the top layer of batter in the baking pan.
  • Bake for 35-40 minutes, until set. Let the dessert cool completely for about 2 hours on a wire rack before serving.
    A top-down view of the baking pan in the oven, baking at 350°F for 35-40 minutes. The scene captures the dessert in the oven with the controls and rack visible.