Print

Indulgent Banana Pudding Brownies You Can Make at Home

Banana Pudding Brownies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

There’s something magical about the blend of flavors in Banana Pudding Brownies that takes me back to lazy summer afternoons spent with family, gathered around the kitchen table, savoring dessert. Imagine indulging in a warm, gooey brownie that sings with the nostalgic sweetness of banana pudding—each bite an invitation to relive those cherished moments. These Banana Pudding Brownies are not just quick to whip up; they bring the delightful comfort of a bakery-style treat right to your home.

Ingredients

Scale
  • 2 cups whole milk
  • 1/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted
  • 1 cup light or dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 cup overripe mashed banana
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup vanilla wafer cookies

Instructions

  1. Make the Vanilla Pudding: In a small pot over medium-low heat, combine whole milk, sugar, flour, and egg yolk. Stir constantly for about 5-8 minutes until thickened. Remove from heat, then stir in butter and vanilla. Set aside to cool.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together melted butter, brown sugar, and white sugar until smooth. Add in the large egg yolk, mashed banana, and vanilla extract, mixing until well combined.
  3. Fold in Dry Ingredients: Gently fold the all-purpose flour, baking powder, and salt into the wet mixture just until combined; do not overmix. The batter should be slightly thick with a few flour streaks remaining.
  4. Assemble Brownies: Spread half of the brownie batter evenly in an 8x8 baking pan. Layer with a single layer of vanilla wafer cookies, ensuring they are evenly distributed.
  5. Layer and Swirl: Add dollops of the remaining brownie batter on top of the cookies, followed by spoonfuls of the prepared vanilla pudding. Use a toothpick or knife to swirl the mixtures gently, creating a marbled effect.
  6. Bake: Place the baking pan in a preheated oven at 350°F (180°C) and bake for 30-35 minutes. Check for doneness with a toothpick inserting it into the center—when it comes out clean, they’re ready! Allow to cool on a wire rack before cutting into squares.

Notes

  • Optional: Serve with a dollop of whipped cream for added indulgence!
  • Use overripe bananas for the most flavor and natural sweetness.
  • Stir constantly when making the vanilla pudding to prevent the egg yolk from scrambling.
  • Avoid overmixing to achieve light and chewy brownies.
  • Opt for a metal baking pan for even baking.
  • Use the spoon-and-level method for precise flour measurements.

Nutrition

Find it online: https://recipecrown.com/banana-pudding-brownies/