Description
Banana Pudding Brownies combine rich, fudgy chocolate brownies with creamy banana pudding for a delicious twist on two classic desserts. This layered treat features moist banana-infused brownies topped with a smooth vanilla banana pudding and whipped cream, finished with fresh banana slices for a stunning and indulgent dessert perfect for any occasion.
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
- ½ cup whipped cream (for folding into pudding)
Topping
- ½ cup whipped cream (for topping)
- 1 banana, sliced (for garnish)
Instructions
- Preheat Oven: 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. Avoid overmixing to keep the brownies tender.
- Fold in Bananas and Add-ins: Gently 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 pan, spreading it evenly with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Brownies: Remove from oven and let the brownies cool in the pan on a wire rack for 15-20 minutes.
- Prepare Pudding: In a medium bowl, whisk together the instant vanilla pudding mix and milk until thickened, about 2-3 minutes.
- Fold Whipped Cream into Pudding: Gently fold half of the whipped cream into the thickened pudding until well blended. Set aside the remaining whipped cream for topping.
- Assemble Layers: Once brownies are completely cooled, carefully remove from the pan and place on a serving platter. Spread the banana pudding mixture evenly over the top of the brownies.
- Add Whipped Cream Topping: Spread the remaining whipped cream evenly over the pudding layer.
- Garnish: Arrange banana slices on top of the whipped cream for a beautiful presentation.
- Chill: Cover the assembled brownies with plastic wrap or aluminum foil and refrigerate for at least 2 hours or overnight to set and enhance flavors before serving.
Notes
- For a nut-free version, omit the walnuts or pecans.
- Use ripe bananas for the best flavor and natural sweetness.
- Line your pan with parchment paper for easy removal and cleaner edges.
- Do not overbake brownies to keep them moist and fudgy.
- Refrigerate assembled dessert to allow pudding to set properly.
- Can be made a day ahead for convenience.
