These banana pudding brownies have two delicious layers. They are rich and fudgy banana brownies topped with homemade banana pudding!
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This banana pudding brownies recipe is a unique and delicious twist on traditional brownies! The banana brownies are rich and fudgy and topped with a simple homemade banana pudding.
If you love chocolate and are a fan of banana pudding, you’ll love these banana brownies! Each layer is delicious and they are incredible together.
For more brownie recipes, try my Tahini Brownies, Cookie Dough Brownies and Avocado Brownies.
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Why This Recipe Works
- This recipe combines two delicious desserts in one: banana pudding and brownies!
- Banana pudding is the ultimate old-fashioned comfort food! For another cozy chocolate treat, try my chocolate rice pudding recipe.
- Bananas and chocolate taste so good together just like in my chocolate chip banana blondies!
- Bananas add delicious flavor and natural sweetness. They also make these brownies stay extra moist and gooey.
Ingredients
Below are useful notes on some of the ingredients for this recipe for banana brownies.
- Sweetened condensed milk– Sweetened condensed milk adds additional sweetness. It also adds fat and makes these brownies extra rich and moist!
- Butter–Use unsalted butter. The butter doesn’t need to be room temperature because it is going to be melted.
- Unsweetened chocolate–Unsweetened chocolate helps us control how sweet these brownies will be. You can find unsweetened chocolate in the baking aisle of most grocery stores.
- All purpose flour- Use all purpose flour for both the brownies and the pudding.
- Cornstarch– It helps to thicken the pudding.
- Milk: Use whole or 2% milk for the pudding. I haven’t tested this recipe with any alternative types of milk.
- Bananas-Use one or two medium overipe bananas. I recommend 1/2 a banana for the brownie batter and 1 banana for the cream topping. I adapted the recipe for the pudding topping from my yummy banana cream pie cupcakes!
- Nilla wafers (optional): Enjoy brownies as is or top them with regular-sized or mini wafers. Mini wafers make the brownies easier to cut. If you use regular sized wafers, you may want to cut them in half or lightly crush them.
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Use store-bought brownie mix instead of homemade.
- These brownies can be made using a 9 x 9 inch pan. They will be a little thinner, but equally delicious!
Instructions
Step 1 (Picture 1 above)– First, melt the butter and sweetened condensed milk. Once butter has melted, remove from heat. Stir the chopped unsweetened chocolate into the melted butter mixture.
Step 2 (Picture 2 above)– Beat the sugars, eggs, egg yolk and vanilla extract with an electric mixer for 3 minutes.
Step 3 (Picture 3 above)– Pour the slightly cooled butter-chocolate mixture into the egg mixture. Stir with a rubber spatula. Sift in the cocoa powder, salt and flour. Stir in the chocolate chips and 1/2 a chopped overripe banana until just combined.
Step 4 (Picture 4 above)– Pour mixture into the prepared pan. Bake 25- 30 minutes. Remove from oven and cool completely in pan.
Step 5 (Picture 5 above)– Combine the sugar, cornstarch, flour, and salt in a saucepan. Slowly stir in the milk over medium heat until mixture comes to a boil. Cook 2 minutes. Remove from heat.
Step 6 (Picture 6 above)– Add the egg yolk to a small, heatproof bowl. Stir a small amount of the hot milk mixture into the egg yolk.
Step 7 (Picture 7 above)– Pour the yolk mixture back into the pot. Stir constantly as you cook 2 more minutes. Remove from heat. Stir in butter and vanilla then stir in one finely chopped overripe banana.
Step 8 (Picture 8 above)– Allow the banana cream mixture to cool for 10-15 minutes. Spread over the cooled brownies. Top with whole or crushed Nilla wafers (optional), slice and enjoy.
Recipe FAQs
Excess parchment paper makes it easier to remove the brownies from the pan. You just lift up on the sides and it comes right out. The brownies are easier to slice this way.
Store these fudgy banana brownies in an airtight container in the refrigerator for up to 4 days.
Expert Tips
- Allow brownies to cool completely before slicing them. This allows the brownies to set and makes it easier to cut them.
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Banana Pudding Brownies
Ingredients
- 4 ounces (113 g) unsweetened chocolate chopped
- 12 tablespoons (168 g) unsalted butter
- 14 ounces (396 g) sweetened condensed milk
- ¼ cup (55 g) brown sugar light or dark
- 1/2 cup (100 g) granulated sugar
- 2 ½ teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1 egg yolk
- ½ cup (62.5 g) flour
- ½ (59 g) banana overripe, finely chopped
- ¼ cup (21.5 g) cocoa powder
- 3 tablespoons (45 g) semi sweet chocolate chips
Banana Pudding
- ⅓ cup (66 g) granulated sugar
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon (7.5 g) all purpose flour
- ⅛ teaspoon salt
- 1 cup whole milk or 2 % , room temperature
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 tablespoon (14 g) unsalted butter
- 1 (118 g) overripe banana quartered and sliced into small bits
Instructions
- Grease an 8 by 8 square pan with butter. Line all sides with parchment paper. Leave an overhang on at least two sides. Butter the parchment paper. Set aside. Preheat oven to 350 Fahrenheit.
- In a medium saucepan, melt the butter and sweetened condensed milk over medium heat. Stir often until butter has melted. Remove from heat.
- Add the chopped unsweetened chocolate to the melted butter mixture. Stir until chocolate has melted. Set aside and allow to cool slightly.
- In the bowl of an electric mixer or a large mixing bowl using a handheld mixer, beat the sugars, eggs, egg yolk and vanilla extract on medium high for 3 minutes.
- Pour the slightly cooled butter-chocolate mixture into the egg mixture. Stir with a rubber spatula. Sift in the cocoa powder, salt and flour. Stir with a spatula until just combined. Stir in the 1/2 finely chopped banana and chocolate chips. Avoid overmixing.
- Pour mixture into the prepared pan. Bake 25- 30 minutes. Remove from oven. Place pan on a cooling rack and cool completely.
Banana Pudding
- In a medium heatproof bowl, use a fork to beat the egg yolk. Set bowl next to the stovetop.
- Combine the sugar, cornstarch, flour, and salt in a medium saucepan. Slowly stir in the milk. Turn the heat on to medium. Stir constantly until the mixture comes to a boil. Cook 2 minutes. Remove from heat.
- Slowly stir a small amount of the hot milk mixture into the egg yolk to warm the egg yolk. Immediately pour the yolk mixture back into the remaining hot mixture.
- Stir constantly as you cook 2 more minutes. Remove from heat. Stir in butter and vanilla. Stir in the finely chopped overripe banana. Allow to cool for at least 15 minutes. Spread mixutre over the cooled brownies. Top with Nilla wafers (optional).
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Katharine
I’m not the biggest fan of chocolate, but this was next level amazing. I contemplated eating everything in one sitting, but chose to make the pleasure last longer by eating them in 2 days. 😅💕
Natalie
Hi Kath! I’m so glad you enjoyed these brownies! This makes me so happy 🙂