Desserts

Banana Pudding Brownies

Name: Banana Pudding Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1/2 cup unsalted butter, melted; 1 cup sugar; 1 teaspoon vanilla extract; 2 eggs; 1 cup all-purpose flour; 1/4 cup cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup mini marshmallows; 1/2 cup banana pudding mix (dry; prepare according to package); 1/2 cup walnuts or pecans, chopped (optional)

Jump to Recipe·Print Recipe

Banana pudding meets fudgy brownie in these comforting, slightly nostalgic squares. Soft banana flavor and sweet pudding swirl through rich chocolate brownies, with pockets of gooey mini marshmallows and a crunchy nut finish if you like. The brownies smell warm and chocolaty as they bake and slice into tender, moist squares that balance banana sweetness with cocoa depth. For a quick primer on banana pudding techniques, see this helpful banana pudding guide.

Recipe Information

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 9 squares
Difficulty Level: Easy

Nutrition Information

(Approximate per serving, makes 9)

Calories per serving: 350 kcal
Protein: 4.5 g
Carbohydrates: 49 g
Fat: 15 g
Fiber: 2 g
Sugar: 33 g
Sodium: 170 mg

Why Make This Banana Pudding Brownies

These brownies are a playful mash-up of two favorite desserts. They’re quick to make, use common pantry ingredients, and deliver a soft, moist texture with sweet banana notes and chocolate richness. Mini marshmallows add chew and pockets of sweetness, while the banana pudding swirl gives a creamy contrast that looks pretty when sliced. Make them for potlucks, weeknight dessert, or a cozy treat with coffee.

How to Make Banana Pudding Brownies

This recipe blends mashed banana into brownie batter, then folds in marshmallows and a prepared banana pudding swirl before baking. Work quickly once marshmallows are folded in so they don’t melt excessively. Use ripe bananas for the best flavor — they add natural sweetness and moisture that keep the brownies tender.

Ingredients:

2 ripe bananas, mashed
1/2 cup unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini marshmallows
1/2 cup banana pudding mix (dry; prepare according to package when instructed)
1/2 cup walnuts or pecans, chopped (optional)

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Grease an 8×8-inch (or similar) baking pan or line it with parchment paper. Mash the ripe bananas in a bowl until mostly smooth with a few small chunks for texture.

Step 2: Mixing

In a large mixing bowl, stir the melted butter into the mashed bananas. Add the sugar and vanilla extract, mixing until combined. Beat in the eggs one at a time until the batter is smooth and glossy.

Step 3: Combining Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet banana mixture, stirring just until combined — do not overmix. Fold in the mini marshmallows and nuts if using, reserving a few marshmallows to sprinkle on top if you like.

Step 4: Adding Pudding and Baking

Pour the batter into the prepared pan and smooth the top. Prepare the banana pudding according to package instructions (usually with milk) and spoon small dollops over the brownie batter. Use a knife or skewer to gently swirl the pudding into the top layer of batter. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Allow the brownies to cool completely in the pan before cutting into squares.

How to Serve Banana Pudding Brownies

Serve these warm or at room temperature. They pair nicely with a scoop of vanilla ice cream or a dollop of whipped cream for extra creaminess. For a party, arrange on a platter with fresh banana slices and extra chopped nuts for garnish. The contrast of warm chocolate and cool ice cream makes them especially comforting.

How to Store Banana Pudding Brownies

At room temperature: Store in an airtight container for up to 2 days.
In the refrigerator: Keep in an airtight container for up to 5 days to preserve the pudding swirl and marshmallow texture.
To freeze: Wrap individual squares in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Tip: If refrigerated, let brownies sit 20–30 minutes before serving so they soften and flavors open.

Expert Tips for Perfect Banana Pudding Brownies

Use very ripe bananas (lots of brown speckles) for the best sweetness and banana flavor.
Don’t overmix after adding flour — overworking develops gluten and can make brownies dense.
Fold marshmallows in gently and bake soon after to keep pockets of chew.
If pudding thins the batter too much, chill it briefly before swirling or reduce the milk slightly when preparing the pudding.
For even baking, press the batter into the corners and tap the pan on the counter to remove air pockets.
To test doneness, look for a slightly glossy top and a toothpick with a few moist crumbs; brownies continue to set as they cool.

Delicious Variations

Banana Nut Chocolate: Use pecans and add 1/4 cup chocolate chips for extra chocolate bites.
Salted Caramel Swirl: Drizzle caramel sauce over the batter before swirling in pudding for a sweet-salty kick.
Peanut Butter Banana: Add 1/4 cup peanut butter to the batter or swirl peanut butter into the top.
Tropical Twist: Fold in shredded coconut and swap walnuts for macadamia nuts.
Mini Cheesecake Swirl: Replace some pudding with a simple cream cheese mixture (softened cream cheese + powdered sugar) for a cheesecake ribbon.

Frequently Asked Questions

Can I use instant pudding or cooked pudding?
- Instant pudding is easiest and works well because it sets quickly. If you make cooked pudding, chill it thoroughly before swirling to avoid thinning the batter.
Do I need to prepare the pudding before baking?
- Yes. Prepare the pudding according to package instructions and let it cool slightly. Spoon and swirl it into the batter just before baking.
Can I skip the marshmallows or nuts?
- Absolutely. Marshmallows add chew and sweetness; nuts add crunch. The brownies will still be tasty without either.
How ripe should the bananas be?
- Use very ripe bananas with brown spots for maximum sweetness and flavor. Overripe bananas work perfectly here.
Can I make this gluten-free or vegan?
- For gluten-free, substitute a 1:1 gluten-free flour blend. For vegan, use flax eggs (2 tbsp flax + 6 tbsp water), vegan butter, and a dairy-free pudding mix; results may vary slightly in texture.
Why did my brownies come out gummy or too moist?
- This can happen if the pudding adds too much liquid or the brownies were underbaked. Bake until a toothpick comes out with moist crumbs, not raw batter. Also, avoid over-measuring liquid when preparing pudding.
Can I double the recipe?
- Yes. Use a 9×13-inch pan and increase baking time; start checking at 30 minutes and bake until set, which may take 35–45 minutes.

Conclusion

These Banana Pudding Brownies are an easy, comforting dessert that blends banana cream sweetness with fudgy chocolate, marshmallow chew, and optional nut crunch. They’re great for sharing, simple to adapt, and fun to make with kids. For another take on this flavor combo and inspiration, see the original recipe on Cambrea Bakes’ Banana Pudding Brownies. Enjoy baking — and don’t be afraid to make this recipe your own!