Description
These Banana Pudding Brownies combine the rich, chocolatey goodness of classic brownies with the creamy, fruity delight of banana pudding for a unique and indulgent dessert. Perfect for gatherings or when craving something sweet and comforting with a twist.
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 Topping
- 1 cup vanilla pudding mix (instant)
- 2 cups milk
- 1 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 to avoid overmixing.
- Fold in Bananas and Mix-ins: Gently fold in the mashed bananas, mini marshmallows, and chopped nuts (if using) with a spatula until evenly distributed throughout the batter.
- Prepare Batter for Baking: 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. Watch carefully to avoid overbaking.
- Cool Brownies: Remove the brownies from the oven and let them cool in the pan on a wire rack for about 15-20 minutes.
- Prepare Pudding: In a medium bowl, combine the instant vanilla pudding mix and milk. Whisk until the mixture thickens, about 2-3 minutes.
- Fold Whipped Cream into Pudding: Gently fold half of the whipped cream into the pudding mixture until well combined. Reserve the remaining whipped cream for topping.
- Remove Brownies from Pan: Once the brownies have cooled completely, carefully lift them out of the pan if parchment paper was used and place on a serving platter or cutting board.
- Spread Pudding Layer: Spread the banana pudding mixture evenly over the top of the cooled brownies, covering the surface completely.
- Add Whipped Cream Topping: Top the pudding layer with the remaining whipped cream, spreading it evenly across the surface.
- Garnish with Banana Slices: Arrange sliced bananas on top of the whipped cream in an attractive pattern for a beautiful presentation.
- Chill: Cover the assembled brownies with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or preferably overnight for best flavor and texture.
Notes
- For a nut-free option, omit the walnuts or pecans.
- Use ripe bananas for the best natural sweetness and flavor.
- Chilling the dessert allows the pudding to set properly and flavors to meld beautifully.
- Store leftovers covered in the refrigerator for up to 3 days.
- If you don’t have whipped cream on hand, substitute with a generous layer of vanilla frosting or whipped topping.
