Take your brownie game up a notch with these Banana Pudding Brownies! Made with swirled layers of fudge brownie and banana pudding, then topped with toasted meringue, banana slices, and Nilla wafers, these summer brownies are such a fun and delicious dessert.
Banana Pudding Brownies Recipe
This Banana Pudding Brownies recipe is truly SO good. It brings together the velvety richness of fudgy brownies and the creaminess of banana pudding, creating a perfect blend that will leave you craving for more. With a swirl of banana pudding batter running through the chocolaty brownie base and a fluffy meringue topping that’s lightly toasted to perfection, these brownies are the best for summer.
Whether you’re a fan of classic banana pudding or a lover of fudgy, chewy brownies, this delightful combo will undoubtedly become a favorite treat for all occasions and is one of the best brownie recipes!
RELATED: Banana Pudding Lasagna
Banana Pudding Layer
- Cream Cheese
- Egg Yolks
- Banana Pudding Mix
Fudgy Brownie Layer
- Unsalted Butter
- Semi-Sweet Chocolate Bar
- Unsweetened Cocoa Powder
- Canola or Vegetable Oil
- Granulated Sugar
- Light Brown Sugar
- All-Purpose Flour
- Sea Salt
- Egg Whites
- Granulated Sugar
- Cream of Tartar
- Mini Nilla Wafers
How To Make Banana Pudding Brownies
Here’s how to make Banana Pudding Brownies in 7 simple steps:
- Make the banana pudding layer: in a large mixing bowl, mix the banana pudding ingredients together until smooth, then set aside.
- Make the fudge brownie batter: melt the chocolate and whisk the brownie ingredients together until a thick batter forms.
- Layer the brownies: alternate the banana pudding layers and brownie layers in a baking dish lined with parchment paper. Gently swirl the layers to create a marbled effect!
- Make the meringue topping: mix the meringue ingredients, warm the ingredients, and then use a stand mixer or electric mixer to beat the meringue until peaks form.
- Add meringue to brownies: top the banana pudding brownies with the meringue and either broil or use a blow torch to lightly brown the topping.
- Chill the brownies: be sure to chill the brownies with the meringue topping for at least 30 minutes!
- Add toppings: add the sliced bananas and vanilla wafers, then slice into brownies and enjoy!
- Feel free to use store-bought meringue mix to save time.
- Boxed brownie mix can also be used to create the brownie layer to save even more time!
- You can mix the banana pudding filling mixture with a whisk, but the batter is very thick. It’s best to use a stand mixer or electric mixer if possible!
- It’s best to add the meringue topping closer to when you plan on serving the brownies, since meringue can become loose and lose its beautiful texture the longer it sits.
- You can technically skip steps 2 and 3 in the recipe card for cooking the meringue, but your meringue will be more grainy from the sugar. Still delicious!
How to Store
To preserve the texture and flavor of these brownies, follow these storage tips:
- Refrigeration: Store cooled brownies in the refrigerator for 4-5 days! Cover the pan tightly with plastic wrap or transfer individual slices to airtight containers to maintain moisture and flavor.
- Freezing: To save brownies for later, wrap cooled slices in plastic wrap and place them in a freezer-safe container or resealable bags. Store in the freezer for up to 3 months! Thaw in the refrigerator or at room temperature when ready to enjoy.
You’ll Also Love: Oreo Cheesecake Brownies
More Summer Desserts You’ll Love
- Strawberry Swirl Cheesecake Ice Cream
- Cinnamon Roll Peach Cobbler
- Strawberry Crunch Cake
- Chocolate Oreo Trifle
- Butter Pecan Ice Cream Sandwiches
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Banana Pudding Brownies
Banana Pudding Swirl
- 8- ounce block cream cheese softened to room temperature
- 1 teaspoon vanilla extract
- 2 large egg yolks room temperature
- 1/4 cup water room temperature or warm
- 1 3.4-ounce box banana cream pudding mix Jello brand is great
- 6 Tablespoons unsalted butter sliced
- 4 ounces semi-sweet chocolate bar broken into pieces
- 1/2 cup unsweetened cocoa powder
- 1/3 cup canola or vegetable oil
- 1 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 large eggs cold
- 1 large egg yolk cold – save egg white for meringue
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour spooned and leveled
- 1 Tablespoon cornstarch
- 1/4 teaspoon sea salt
- 2 large egg whites at room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 1 large banana sliced
- 10-12 Nilla wafers Mini wafers are great, optional but recommended
Make The Banana Pudding Batter
- In a medium bowl with an electric mixer, beat the cream cheese, vanilla, egg yolks, water, and pudding mix until smooth.
- Set aside.
Make The Fudge Brownie Batter
- In a large microwave-safe bowl, melt the butter and semi-sweet chocolate in the microwave for 30-second intervals, stirring in between, until fully melted.
- Mix in the oil and cocoa powder. Whisk in granulated sugar, brown sugar, eggs, and vanilla until well combined.
- Whisk in the flour, cornstarch, and salt until a thick batter forms.
Combining The Layers
- Spoon half of the Fudge Brownie batter into a prepared 9×9" pan (lined with parchment paper) and smooth into an even layer with a spoon.
- Dollop 3/4 of the Banana Pudding batter on top and use a knife to swirl it into the brownie.
- Add the remaining brownie batter on top and smooth into an even layer.
- Dollop the remaining 1/4 of the Banana Pudding batter and use a knife or skewer to swirl it into the brownie.
- Bake for 43-45 minutes or until the top of the brownie is set and a toothpick inserted into the center comes out mostly clean.
- Place the brownie pan onto a wire rack to cool for 1 hour. Allow to chill in the fridge, covered, for 2-3 hours or up to 3 days.
Make The Meringue Topping*
- In a heatproof bowl of a stand mixer, add the egg whites, sugar, vanilla, and cream of tartar.
- Bring a medium pot with 2 inches of water to a simmer and set the bowl with the meringue mixture on top. The meringue bowl should not touch the water inside the pot.
- Whisk and allow the meringue mixture to warm up, until the sugar granules dissolve. Use your fingertips to check if the sugar is dissolved. This should take only 2-3 minutes.
- Place the bowl back into the stand mixer fitted with the whisk attachment (or handheld mixer or whisk) and beat on medium-high speed until stiff peaks form, about 10-12 minutes.
- Take the chilled brownie out of the fridge and lift up to remove the parchment paper. Discard the parchment paper. Place the brownie back into the pan or onto a sheet pan so you can easily decorate it. *It's important to remove the parchment, otherwise it will burn.
- Spread the meringue over the brownie.
- Place brownies in the oven on broil for 1-3 minutes, to make the top of the meringue golden. Alternatively, carefully use a kitchen blow torch.
- Chill in the fridge for 30 minutes (up to 2 hours; no longer) if time allows, just to get the meringue cold.
- Decorate the top of the brownie with sliced bananas and nilla wafers before serving. Slice with a sharp knife. Serve right away.