Description
These Layered Banana Pudding Brownies combine the rich, fudgy texture of classic brownies with the creamy, fruity flavor of banana pudding and crunchy vanilla wafer cookies. Layers of banana-flavored batter, vanilla wafers, and swirled banana pudding create a delightful dessert that’s perfect for banana lovers looking for a unique twist on traditional brownies.
Ingredients
Banana Pudding Layer
- 3.4 ounce instant banana cream pudding mix (box)
- 2 cups milk
Brownie Batter
- 6 tablespoons butter (melted)
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup banana (overripe, about 1 medium-sized banana)
- 1 teaspoon vanilla extract
- 1 teaspoon banana extract
- 1 cup all-purpose flour (leveled)
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Cookies
- 3 cups vanilla wafer cookies (plus extra for topping)
Instructions
- Prep: Preheat your oven to 350°F (180°C) and spray an 8×8 baking pan with non-stick cooking spray to ensure the brownies don’t stick.
- Prepare Instant Pudding: In a bowl, whisk together the instant banana pudding mix and milk until the mixture thickens and becomes creamy. Set this aside for later layering.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, light brown sugar, granulated sugar, and egg until smooth and well combined.
- Mash Banana: In a small bowl, mash the overripe banana thoroughly until smooth using a fork or potato masher. Stir in the vanilla extract and banana extract to enhance the flavor.
- Combine Banana Mixture: Add the mashed banana mixture into the butter and sugar mixture. Stir well until evenly incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Combine Wet and Dry Mixtures: Gradually fold the dry flour mixture into the wet banana mixture. Mix gently until just combined to avoid overworking the batter.
- Layer Batter and Cookies: Spread half of the banana batter evenly into the prepared baking pan. Then, press vanilla wafer cookies on top, covering the batter completely.
- Top with Remaining Batter and Pudding: Spread the remaining banana batter over the cookies evenly. Spoon dollops of the prepared banana pudding over this layer.
- Swirl the Pudding: Using the tip of a knife, gently swirl the banana pudding into the batter and around the cookies to create a marbled effect.
- Final Cookie Layer: Press more vanilla wafer cookies on top to cover the layered batter and pudding. Sprinkle a few crumbled vanilla wafers on top to add an extra crunchy texture.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The brownies are done when a toothpick inserted in the center comes out clean.
- Cool and Slice: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, cut into 9 larger squares or 16 smaller pieces as preferred, and enjoy!
Notes
- Use overripe bananas for maximum sweetness and flavor in the batter.
- Ensure the pudding mix is fully thickened before layering for best texture.
- Do not overmix the batter when combining wet and dry ingredients to keep the brownies tender.
- Vanilla wafers add a lovely crunch; feel free to use gluten-free wafers if needed.
- Brownies are best served at room temperature or slightly chilled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
