Description
Banana Pudding Brownies combine the rich, fudgy texture of classic chocolate brownies with the creamy, fruity delight of banana pudding. This decadent dessert layers moist banana-infused brownies with a luscious vanilla pudding and whipped cream topping, finished with fresh banana slices for a refreshing twist. Perfect for gatherings or a special treat, these brownies bring a unique blend of flavors that’s sure to impress.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup ripe bananas, mashed (about 2 medium bananas)
- 1 cup mini marshmallows
- 1 cup chopped walnuts or pecans (optional)
Banana Pudding Layer
- 1 cup vanilla pudding mix (instant)
- 2 cups milk
- 1 cup whipped cream (for topping and folding into pudding)
- 1 banana, sliced (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal later.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy (about 3-4 minutes).
- Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Fold in Mix-ins: Fold in the mashed bananas, mini marshmallows, and chopped nuts (if using) with a spatula until evenly distributed throughout the batter.
- Pour Batter and Bake: Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake Brownies: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Keep an eye on them to avoid overbaking!
- Cool Brownies: Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack for about 15-20 minutes.
- Prepare Pudding Mixture: In a medium bowl, combine the instant vanilla pudding mix and milk. Whisk together until the mixture thickens (about 2-3 minutes).
- Fold in Whipped Cream: Once thickened, gently fold in half of the whipped cream into the pudding mixture until well combined. Set aside the remaining whipped cream for topping later.
- Remove Brownies from Pan: Once the brownies have cooled completely, carefully remove them from the pan (if you used parchment paper) and place them on a serving platter or cutting board.
- Spread Pudding over Brownies: Spread the banana pudding mixture evenly over the top of the brownies, making sure to cover them completely.
- Top with Whipped Cream: Top the pudding layer with the remaining whipped cream, spreading it out evenly.
- Garnish: For a beautiful presentation, arrange the banana slices on top of the whipped cream.
- Refrigerate: Cover the assembled brownies with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or overnight if you can.
Notes
- Use ripe bananas for the best flavor and sweetness in both the batter and garnish.
- Chopped walnuts or pecans are optional but add a lovely crunch to the brownies.
- Be sure not to overbake the brownies to keep them moist and fudgy.
- Allow the brownies to cool completely before spreading the pudding layer to prevent melting.
- Refrigerating the dessert for a few hours helps the flavors meld and the pudding set perfectly.
