Description
Banana Pudding Brownies offer a delightful fusion of rich, fudgy brownies topped with creamy banana pudding and whipped cream, garnished with fresh banana slices. This dessert combines classic chocolatey goodness with the tropical sweetness of bananas, creating a unique and irresistible treat 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)
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 and Prepare Pan: 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 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 thoroughly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt. Gradually add this to the wet ingredients on low speed and mix just until combined, avoiding overmixing.
- Fold in Add-ins: Gently fold the mashed bananas, mini marshmallows, and chopped nuts (if using) into the batter until evenly distributed.
- Pour and Bake: Pour the batter into your prepared pan and spread evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool Brownies: Remove from the oven and let cool in the pan on a wire rack for 15-20 minutes.
- Prepare Pudding: In a medium bowl, whisk together the instant vanilla pudding mix and milk until thickened, about 2-3 minutes.
- Incorporate Whipped Cream: Fold half of the whipped cream gently into the pudding mixture to combine well. Reserve the remaining whipped cream for topping.
- Assemble Dessert: Once the brownies are completely cool, remove them from the pan if parchment paper was used and place them on a serving platter or board. Spread the banana pudding mixture evenly over the brownies.
- Top with Whipped Cream: Spread the remaining whipped cream evenly over the pudding layer.
- Garnish: Arrange fresh banana slices decoratively on top of the whipped cream.
- Chill: Cover the brownies with plastic wrap or foil and refrigerate for at least 2 hours, or overnight for best results, allowing layers to set and flavors to meld.
Notes
- Ensure brownies are fully cooled before adding pudding and whipped cream layers to prevent melting and sogginess.
- For added texture, nuts are optional but recommended; omit for a nut-free version.
- Bananas should be ripe for the best natural sweetness and flavor in the batter.
- Refrigeration enhances the pudding’s set and flavor combination, so do not skip chilling time.
- This dessert can be made a day ahead and stored in the fridge to save time on serving day.
