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Banana Pudding Brownies Recipe

Banana Pudding Brownies Recipe
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★★★★★

5.2 from 12 reviews

Delight in these luscious Banana Pudding Brownies, a deliciously unique dessert that combines the creamy texture of banana pudding with the rich, fudgy bite of brownies. Featuring a swirled mix of banana-infused batter and velvety pudding, topped with crunchy vanilla wafers, these brownies offer a perfect balance of sweet, creamy, and crunchy in every bite.

Ingredients

Scale

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

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

Toppings

  • 1 cup vanilla wafer cookies, plus extra for topping

Instructions

  1. Prepare the baking pan and oven: Line an 8×8 inch square baking pan with parchment paper to prevent sticking. Preheat your oven to 350°F (180°C) to get it ready for baking.
  2. Make the pudding: In a small pot over medium-low heat, whisk together the milk, sugar, flour, and egg yolk. Stir constantly until the mixture thickens to a pudding-like consistency, which takes about 5 to 8 minutes. Remove from heat and stir in the butter and vanilla extract. Set aside to cool slightly.
  3. Mix the brownie batter: In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until combined. Add the egg yolk, mashed banana, and vanilla extract, whisking well to incorporate.
  4. Add dry ingredients: Gently fold in the flour, baking powder, and salt just until combined, being careful not to overmix to keep the brownies tender.
  5. Layer the batter and pudding: Spread half of the brownie batter evenly into the prepared baking pan. Press vanilla wafer cookies evenly on top of this layer. Spoon dollops of the remaining brownie batter and the prepared banana pudding alternately over the wafers. Use a knife or toothpick to swirl the pudding and batter together gently. Press more vanilla wafers atop the swirled mixture for added texture.
  6. Bake: 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. Remove from the oven and allow to cool completely on a wire rack before slicing.
  7. Serve: Cut the cooled brownies into 16 small squares or 9 larger pieces depending on your preference, and enjoy the delightful combination of banana pudding and brownie in each bite.

Notes

  • For best results, measure flour by spooning it into your measuring cup and leveling off with a knife to avoid packing, which can lead to dense brownies.
  • You can use either light or dark brown sugar; dark brown sugar will add a richer molasses flavor.
  • Use overripe bananas for maximum sweetness and flavor in the batter.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Vanilla wafer cookies add a nostalgic crunch that complements the creamy pudding—feel free to add extra on top for more texture.

Nutrition

Keywords: banana pudding brownies, banana dessert, brownies with pudding, vanilla wafer brownies, banana brownies

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