Easy Banana Pudding Brownies: Better Than Takeout!
Banana pudding brownies are a delicious treat that combines the best of both worlds: gooey banana pudding and fudgy brownies. After making these many times, I’ve discovered the trick to getting the perfect texture every time. The crispy chocolate edges and the creamy banana center will make your family beg for more. Jump to the recipe card or keep reading for my best tips, including how to prevent a common mistake. If you love recipes like this, you’ll also enjoy Blackberry Jalapeño Cowboy Caviar Cheese Log and Mongolian Ground Beef Noodles.
Why This Easy Banana Pudding Brownies: Better Than Takeout! Is Pure Comfort
- Crispy chocolate edges with a gooey banana center
- Easy to make with simple ingredients
- Better than takeout and perfect for any occasion
- Freezes well for make-ahead treats
What You'll Need for Easy Banana Pudding Brownies: Better Than Takeout!
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Optional: Whipped cream, for serving
- Optional: Chopped nuts, for garnish
📝 Ingredient Notes
- banana: Use a ripe banana for the best flavor.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of mashing the banana and mixing the batter. → See on Amazon
- Non-stick baking dish — Ensures even baking and easy cleanup. → See on Amazon
How to Make Easy Banana Pudding Brownies: Better Than Takeout!
- Preheat oven: Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, mix melted butter and sugar until well combined. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and mashed banana.
- Combine ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Bake: Pour the batter into the prepared baking dish. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely in the pan before slicing.
Cook's Tips for Perfect Easy Banana Pudding Brownies: Better Than Takeout!
- Common mistake and fix: Avoid overmixing the batter to prevent tough brownies. Mix just until combined.
- Pro tip: For extra gooey brownies, underbake them by a couple of minutes.
- Pro tip: Store leftover brownies in an airtight container at room temperature for up to 5 days.
Storing & Reheating Easy Banana Pudding Brownies: Better Than Takeout!
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 1 week. Make-ahead tip: Brownies can be made up to 2 days ahead and stored in an airtight container at room temperature.
Freezing Easy Banana Pudding Brownies: Better Than Takeout!
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 15-20 seconds.
Recipe Notes
- Chef tip: For an extra layer of flavor, add 1/2 teaspoon of instant coffee granules to the batter.
- Best substitution: Substitute the banana with 1/2 cup of mashed sweet potato for a unique twist.
- Make-ahead: Brownies can be made up to 2 days ahead and stored in an airtight container at room temperature.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish for a larger batch.
- Troubleshooting: If the brownies are not cooking evenly, try rotating the pan halfway through baking.
Want to level up this recipe?
Mixing bowls set — Having a set of mixing bowls in various sizes makes prep work a breeze. → Check price on Amazon
Easy Banana Pudding Brownies: Better Than Takeout!
Ingredients
Main Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Seasonings
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Optional Toppings
- Whipped cream, for serving
- Chopped nuts, for garnish
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, mix melted butter and sugar until well combined. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and mashed banana.
- Combine ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Bake: Pour the batter into the prepared baking dish. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely in the pan before slicing.
Notes
- Chef tip: For an extra layer of flavor, add 1/2 teaspoon of instant coffee granules to the batter.
- Best substitution: Substitute the banana with 1/2 cup of mashed sweet potato for a unique twist.
- Make-ahead: Brownies can be made up to 2 days ahead and stored in an airtight container at room temperature.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish for a larger batch.
- Troubleshooting: If the brownies are not cooking evenly, try rotating the pan halfway through baking.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 1 week.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 15-20 seconds.
- Make ahead: Brownies can be made up to 2 days ahead and stored in an airtight container at room temperature.
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 11g
- Carbs: 30g
- Fiber: 1g
- Sugar: 22g
- Sodium: 120mg
- Cholesterol: 55mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Banana Pudding Brownies: Better Than Takeout! FAQs
Yes, brownies can be made up to 2 days ahead and stored in an airtight container at room temperature.
Overbaking can cause brownies to become dry. To prevent this, check the brownies a few minutes before the recommended baking time and use the toothpick test to determine if they are done.
Yes, brownies can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
No, this recipe is not suitable for the air fryer. The air fryer is not designed to bake and does not reach the required temperature for this recipe.
Allow the brownies to cool completely in the pan before slicing. Use a sharp knife and cut into squares for even pieces.
A Warm Final Note
I can’t wait for you to try Easy Banana Pudding Brownies: Better Than Takeout! and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
