Introduction

These Banana Pudding Brownies combine the creamy sweetness of banana pudding with the rich, fudgy texture of brownies. They offer a delightful twist on traditional brownies that will satisfy both pudding and chocolate lovers alike.

The image shows several square pieces of blondie bars stacked on a white marbled surface. Each piece has a golden-brown top layer with a slightly crumbly texture and smoother swirls of lighter beige throughout. The middle layer is soft and moist, appearing light tan with a slightly dense cake-like texture. Some pieces have small chunks or crumbs on the surface, adding a bit of roughness. The overall look is warm and inviting with a mix of crisp and soft textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup whole milk
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 large egg yolk (for pudding)
1 tablespoon unsalted butter
1 tablespoon vanilla extract
6 tablespoons unsalted butter (melted)
1/2 cup light or dark brown sugar (packed)
1/4 cup granulated sugar
1/2 cup overripe mashed banana
1 large egg yolk (for batter)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup vanilla wafer cookies (plus extra for the top)

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line an 8×8-inch square baking pan with parchment paper.
Step 2: In a small pot over medium-low heat, combine the milk, 2 tablespoons flour, 2 tablespoons granulated sugar, and 1 egg yolk. Stir constantly until the mixture thickens to a pudding-like consistency, about 5-8 minutes. Remove from heat, then stir in 1 tablespoon butter and 1 tablespoon vanilla extract. Set aside.
Step 3: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined. Add the egg yolk, mashed banana, and vanilla extract, mixing well.
Step 4: Fold in the flour, baking powder, and salt until just combined. Spread half of the batter evenly into the prepared pan.
Step 5: Press the vanilla wafer cookies evenly on top of the batter. Then, dollop spoonfuls of the reserved banana batter and vanilla pudding alternately over the cookies. Use a knife or toothpick to swirl the pudding and batter together. Press additional vanilla wafers on top to finish.
Step 6: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely on a wire rack before cutting into 16 small or 9 large squares.

Tips & Variations

Measure your flour by lightly spooning it into the measuring cup and leveling it off to avoid dense brownies.
Use overripe bananas for the best natural sweetness and moist texture.
Try adding chopped nuts or chocolate chips to the batter for extra texture.
For a more intense banana flavor, add a splash of banana extract along with the vanilla.

Storage

Store banana pudding brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat slightly in the microwave for a softer texture before serving.

How to Serve

The image shows many square pieces of cake with a crumbly texture and golden-brown color. Each piece has two main layers: a top and bottom layer with a light brown, moist crumb, and a middle layer that appears to be a pale yellow, softer filling with a white swirl, likely cream or frosting. The pieces are tightly packed together, filling the frame evenly. The cake has a rough, textured surface with small air pockets visible throughout. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of banana?

Overripe bananas work best for sweetness and moisture, but you can use ripe bananas if needed. Avoid underripe bananas as they are less sweet and can affect the flavor.

Do I need to refrigerate these brownies?

They can be stored at room temperature for a few days. Refrigeration can extend freshness but may change the texture slightly. Always keep them in an airtight container.