Description
Banana Pudding Brownies combine the rich, chocolatey goodness of classic brownies with the creamy, fruity flavor of banana pudding for an irresistible dessert. This delightful twist features moist banana-infused brownies layered with vanilla pudding and topped with whipped cream and fresh banana slices, 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)
Pudding Topping
- 1 cup vanilla pudding mix (instant)
- 2 cups milk
- 1 cup whipped cream (for topping)
- 1 banana, sliced (for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper to ensure easy removal later.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Mix 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, being careful not to overmix.
- Fold in Extras: Gently fold the mashed bananas, mini marshmallows, and chopped nuts (if using) into the batter with a spatula until evenly distributed.
- Spread Batter: Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Watch closely to prevent overbaking.
- Cool Brownies: Remove the brownies from the oven and let them cool in the pan on a wire rack for 15 to 20 minutes.
- Prepare Pudding: In a medium bowl, whisk together the instant vanilla pudding mix and milk until the mixture thickens, approximately 2 to 3 minutes.
- Fold in Whipped Cream: Gently fold half of the whipped cream into the thickened pudding mixture until well blended. Reserve the remaining whipped cream for later.
- Remove Brownies: Once completely cooled, carefully lift the brownies out of the pan (using the parchment paper if lined) and place them on a serving platter or cutting board.
- Layer Pudding: Spread the banana pudding mixture evenly over the top of the brownies, covering them completely.
- Top with Whipped Cream: Spread the remaining whipped cream evenly over the pudding layer.
- Garnish: Arrange sliced banana pieces on top of the whipped cream for an attractive presentation.
- Chill: Cover the assembled banana pudding brownies with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or preferably overnight to allow flavors to meld and set.
Notes
- For best results, use ripe bananas to enhance sweetness and flavor.
- The nuts are optional and can be omitted or substituted depending on preference or allergies.
- Ensure not to overbake the brownies to maintain a moist texture.
- Chilling the dessert allows the pudding and whipped cream layers to firm up nicely.
- You can prepare this dessert a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
