Banana pudding brownies are a delightful fusion of two beloved desserts: rich, fudgy brownies and creamy banana pudding. This recipe combines the moist, dense texture of homemade brownies with the nostalgic flavors of a classic Southern banana pudding.
Ingredients
Scale:
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 (3.4 oz) package instant vanilla pudding mix
1 cup heavy cream
2 ripe bananas, sliced
1 teaspoon lemon juice
1/2 cup whipped cream (optional)
1 banana, sliced (for garnish)
Chocolate shavings or drizzle (for decoration)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan generously with butter or cooking spray, or line it with parchment paper.
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar until combined. Let cool slightly for about 5 minutes.
Whisk in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually incorporate into the wet mixture until just combined.
Spread the brownie batter evenly in the prepared baking pan. Bake for 25 to 30 minutes, or until a toothpick comes out with a few moist crumbs.
Remove from the oven and allow to cool completely in the pan on a wire rack.
In a mixing bowl, combine the whole milk and instant vanilla pudding mix, whisking until thickened, about 2 minutes.
In another bowl, whip the heavy cream until soft peaks form, then gently fold into the pudding mixture.
Toss the sliced bananas in lemon juice to prevent browning, then fold them into the pudding mixture.
Once the brownies are cooled, spread the banana pudding mixture evenly over the top.
Refrigerate for at least 2 hours to set the pudding layer.
Cut into squares or rectangles for serving and top with whipped cream, banana slices, or chocolate shavings.
