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Air Fryer Banana Pudding Brownies with a marbled yellow swirl are stacked on a light surface, with a banana, a cup, and a black appliance in the background.

Air Fryer Banana Pudding Brownies

Air Fryer Banana Pudding Brownies are my new favorite way to combine two classic desserts into one ridiculously good treat. Fudgy brownie batter swirled with a thick, creamy banana pudding and cream cheese filling for the most beautiful marbled layers. The air fryer bakes them perfectly in less time with that soft, fudgy center every brownie lover is after. I bring these to cookouts, potlucks, and family gatherings and they never last long. Store leftovers in the fridge for up to 4 days.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Keyword: Air Fryer Banana Pudding Brownies
Servings: 10
Calories: 125kcal
Author: Mandy Applegate

Ingredients

  • 1 (14.6-ounce) box chocolate brownie mix
  • ¼ cup water
  • ¼ cup butter melted
  • 3 eggs divided
  • 6 ounces cream cheese softened
  • ⅓ cup milk
  • 1 (3.4-ounce) box instant banana pudding mix
US Customary - Metric

Instructions

  • Grease and line an 8×8-inch baking pan with parchment paper.
  • In a large bowl, combine the brownie mix, water, melted butter, and 2 eggs. Whisk until smooth and set aside.
    1 (14.6-ounce) box chocolate brownie mix, ¼ cup water, ¼ cup butter, 3 eggs
  • In a separate bowl, whisk together the cream cheese, 1 egg, and milk until smooth. Add the banana pudding mix and whisk until thick and creamy.
    6 ounces cream cheese, ⅓ cup milk, 1 (3.4-ounce) box instant banana pudding mix
  • Pour half of the brownie batter into the prepared pan that fits in your air fryer and spread evenly. Drop spoonfuls of the banana pudding mixture on top and gently swirl with a skewer or toothpick.
  • Add the remaining brownie batter over the top, then finish with dollops of the remaining banana mixture. Swirl again for a marbled effect.
  • Bake in the air fryer at 350°F (180°C) for about 15 minutes or until a toothpick inserted near the center comes out mostly clean.
  • Allow the brownies to cool completely before slicing. Enjoy!

Notes

Here are a few tips I've picked up to help you get the best results with these brownies:
Grease and line your pan well: The parchment paper overhang acts as handles for lifting the whole slab out once cooled, which makes slicing much cleaner.
Use softened cream cheese: Cold cream cheese will leave lumps in the pudding layer no matter how long you whisk it. Pull it out of the fridge at least 30 minutes before you start.
Don't overmix the brownie batter: Whisk just until smooth and combined. Overmixing develops the gluten and can make the brownies tough instead of fudgy.
Swirl gently: A light hand with the skewer gives you beautiful ribbons of banana cream through the batter. Swirling too aggressively just mixes everything together, and you'll lose the marbled effect.
Check early: Air fryers vary in heat output, so start checking at the 13-minute mark. You want a toothpick inserted near the center to come out mostly clean, not wet, but not bone dry either.
Flash-freeze for storage: Once the brownies are fully cooled and sliced, freeze them on a baking sheet in a single layer for 1 hour so they don't stick together. Once frozen solid, refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Calories: 125kcal | Carbohydrates: 2g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 114mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 455IU | Calcium: 35mg | Iron: 0.3mg
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