Banana Cream Brownies are made with a brownie mix, peanuts, sliced bananas, and a creamy vanilla pudding layer on top. You’ll never eat regular brownies again!
Bananas are always better when combined with chocolate; this brownie recipe takes that flavor combination to another level. I’m not sure why I never thought about using pudding on top of brownies, but it is amazing!
Recipe Notes
- That pudding layer! Vanilla pudding mixed with Cool Whip is so yummy on top of brownies. It tones down the richness of the chocolate in the brownies so that you can eat a bigger serving!
- Bananas. Sliced bananas are so good with brownies and vanilla pudding. If you don’t love bananas, you can leave this layer out, or even replace the bananas with strawberries or raspberries, or any other type of fruit.
- Easy to make! You can’t get much easier than using a brownie mix. The pudding layer is made in just a few minutes with only 3 ingredients.
INGREDIENTS IN BANANA CREAM BROWNIES
Brownie mix – Use a 15-ounce box of brownie mix and make according to package instructions by adding eggs, oil, and water as indicated.
Peanuts – Use dry-roasted peanuts that are chopped and divided. Fold some of them into the brownie batter and then sprinkle the rest on top of the pudding layer.
Bananas – Slice two bananas to place in a single layer over the brownies once they are cooled.
Vanilla pudding mix – Use a large box of instant vanilla pudding mix to make the creamy layer for the brownies.
Milk – Use milk to mix with the pudding mix to make the pudding layer.
Cool Whip – Thaw eight ounces of Cool Whip. Add 2/3 of the Cool Whip to the pudding mixture and use the remaining Cool Whip as a topping right before serving.
Toppings – Toppings are completely optional, but don’t skip them! Possible ideas include shaved chocolate, sliced bananas, and chocolate syrup.
Tips for making Banana Cream Brownies
The full instructions for making Banana Cream Brownies are below, but I wanted to share a few tips.
- Use parchment paper. The recipe indicates that the brownies should be made in a greased 9X9 pan, but if you line the pan with parchment paper, it makes it so much easier to slice and serve the brownies because you can lift them all out at once.
- Refrigerate before serving. Once you spread the pudding layer on the brownie layer, refrigerate for at least 30 minutes before serving so that the pudding can chill.
- Don’t skimp on the toppings! The brownies are delicious with the brownie layer and the pudding layer, but adding toppings is always a good idea. Add more sliced bananas, chocolate shavings, chocolate syrup, and a dollop of Cool Whip or whipped cream. The toppings add more flavor, and the brownies are prettier as well!
STORING INSTRUCTIONS
Because of the pudding layer on top, the brownies need to be stored in the refrigerator. If you are going to be making the brownies more than a day in advance of serving, wait to add the sliced bananas, and keep the pudding mixture in a separate container in the refrigerator until about an hour or so before serving.
BANANA CREAM BROWNIE RECIPE
Ingredients
- 15 oz pkg. brownie mix plus eggs, oil, and water according to pkg directions
- ¾ cup dry-roasted peanuts chopped and divided
- 2 bananas sliced
- 5 ¼ oz pkg. instant vanilla pudding mix
- 1 ¼ cup cold milk
- 8 oz Cool Whip divided
- Optional toppings: shaved chocolate sliced bananas, chocolate syrup, etc.
Instructions
- Preheat oven to 350°.
- Prepare brownie mix according to package directions. Stir in ½ cup of peanuts. Pour into a greased 9X9 pan and bake according to package directions. Cool completely.
- Place the banana slices in a single layer over the brownies.
- In another bowl, whisk dry pudding mix into milk and beat just until the pudding starts to thicken. Fold in 2/3 of the Cool Whip and spread the mixture over the cooled brownies. Refrigerate for 30 minutes and then sprinkle the remaining peanuts on top. Slice and serve. Top each slice with a dollop of the remaining Cool Whip topping and add more sliced bananas, chocolate shavings, and/or chocolate syrup if desired.
Nutrition
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BEST PAN FOR BAKING BROWNIES
I’ve baked a lot of brownies and the pan you use matters! I like to use a heavier, more durable pan made from stainless steel, glass, or ceramic. I like to use one that has handles for easy oven transfers. If you opt for non-stick, make sure you use high-quality non-stick ceramic pans as they hold up better over the years. Heavier pans will bake brownies at a more even temperature, although don’t worry, the sides will still get a bit chewier than the rest! Who else likes brownie corners as much as I do?! (Did you know there’s even a pan for baking ALL corner brownies?!)
More delicious brownie recipes to try:
- Many of our favorite brownie recipes begin with a brownie mix. Peanut Butter Brownies, Easy Black Forest Brownies, and Orange Cheesecake Brownies are all super easy to make!
- If you have a little more time, brownies from scratch are always a great idea. Candy Bar Brownies and Triple Chocolate Brownies are two of our favorite from-scratch brownie recipes.
- Sometimes we like to eat brownies in a different form. Brownie Donuts are baked and glazed, and the perfect justification for eating brownies for breakfast. Easy Brownie Cookies are made with a brownie mix and frosted with Hershey bars!
Banana Cream Brownies are made with a brownie mix, peanuts, sliced bananas, and a creamy vanilla pudding layer on top. You’ll never eat regular brownies again!
Mila kissel says
i am about to try it.
do i have to add peanuts?
my brother is allergic.
Jessica says
I’d recommend not adding peanuts if your brother is allergic and you plan to serve it to your brother. 😉