Description
Enjoy a delicious blend of rich chocolate brownies and creamy banana pudding with these Banana Pudding Brownies. Topped with whipped cream and fresh banana slices, they are a delightful treat that will satisfy any sweet craving!
Ingredients
Scale
- 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)
- 1 cup vanilla pudding mix (instant)
- 2 cups milk
- 1 cup whipped cream (for topping)
- 1 banana, sliced (for garnish)
Instructions
- 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.
- 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 the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
- 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. Be careful not to overmix!
- Fold in the mashed bananas, mini marshmallows, and chopped nuts (if using) with a spatula until evenly distributed throughout the batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- 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). Keep an eye on them to avoid overbaking!
- Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack for about 15-20 minutes.
- In a medium bowl, combine the instant vanilla pudding mix and milk. Whisk together until the mixture thickens (about 2-3 minutes).
- Once thickened, gently fold in half of the whipped cream into the pudding mixture until well combined. Set aside the remaining whipped cream for topping later.
- Once the brownies have cooled completely, carefully remove them from the pan (if you used parchment paper) and place them on a serving platter or cutting board.
- Spread the banana pudding mixture evenly over the top of the brownies, making sure to cover them completely.
- Top the pudding layer with the remaining whipped cream, spreading it out evenly.
- For a beautiful presentation, arrange the banana slices on top of the whipped cream.
- Cover the assembled brownies with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or overnight if you can.
Notes
- For added flavor, consider using ripe bananas for the best sweetness.
- You can substitute the nuts with chocolate chips for a different texture.
- These brownies can be made a day in advance for a more developed flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes