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Banana Pudding Brownies Recipe

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4.7 from 135 reviews

These Banana Pudding Brownies combine the rich, fudgy texture of traditional brownies with the creamy sweetness of banana pudding and the crunch of vanilla wafer cookies. Baked in a single pan, these brownies offer a unique swirl of banana-flavored pudding and buttery banana batter, topped with crisp vanilla wafers for a delightful dessert that’s perfect for any occasion.

Ingredients

Scale

Banana Pudding

  • 1/2 cup whole milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1 tablespoon unsalted butter
  • 1 tablespoon vanilla extract

Banana Brownie Batter

  • 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
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

Topping

  • 1 cup vanilla wafer cookies (plus extra for the top)

Instructions

  1. Prepare the baking pan and oven: Line an 8×8-inch square baking pan with parchment paper, ensuring the paper covers the edges for easy removal. Preheat your oven to 350°F (180°C) to ensure it’s ready when the batter is prepared.
  2. Make the banana pudding: In a small pot over medium-low heat, combine the whole milk, granulated sugar, flour, and one large egg yolk. Stir constantly to prevent lumps and cook until the mixture thickens to a pudding-like consistency, about 5 to 8 minutes. Remove from heat, then stir in the unsalted butter and vanilla extract until smooth. Transfer the pudding to a bowl and set aside to cool slightly.
  3. Prepare the banana brownie batter: In a large mixing bowl, whisk together the melted unsalted butter, brown sugar, and granulated sugar until well combined. Add the egg yolk, mashed overripe banana, and vanilla extract; mix until smooth.
  4. Incorporate dry ingredients: Fold the all-purpose flour, baking powder, and fine sea salt gently into the wet ingredients until just combined. Be careful not to overmix to maintain a tender texture.
  5. Assemble the brownies: Spread half of the banana batter evenly into the prepared baking pan. Arrange the vanilla wafer cookies evenly on top of the batter to form a layer. Then, spoon alternating dollops of the reserved banana batter and the prepared banana pudding over the wafers, distributing them evenly. Using a knife or toothpick, gently swirl the pudding and batter together to create a marbled effect. Press extra vanilla wafer cookies onto the top layer for added crunch and decoration.
  6. Bake the brownies: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep the brownies moist and fudgy.
  7. Cool and serve: Remove the brownies from the oven and allow them to cool completely on a wire rack. Once cooled, cut into 16 small squares or 9 larger brownies as preferred. Serve and enjoy this decadent treat!

Notes

  • For best results, use overripe bananas as they provide more natural sweetness and moisture.
  • When measuring flour, spoon it into the measuring cup and level it off to avoid packing, which can make the brownies dense.
  • You can substitute vanilla wafer cookies with any similar vanilla-flavored crunchy cookies if unavailable.
  • Make sure not to overmix the batter after adding flour to keep the brownies tender.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: banana pudding brownies, banana brownies, pudding brownies, vanilla wafer brownies, banana dessert, easy brownies, baked dessert

Find it online: https://amayaharis.com/banana-pudding-brownies-recipe/