Description
Banana Pudding Brownies combine the rich, fudgy texture of classic chocolate brownies with the creamy sweetness of banana pudding and whipped cream topping. This delightful twist includes mashed bananas, mini marshmallows, and optional nuts folded into the batter, layered with vanilla pudding, and garnished with fresh banana slices for a crowd-pleasing dessert perfect for gatherings and special treats.
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)
Pudding Layer
- 1 cup vanilla pudding mix (instant)
- 2 cups milk
- 1 cup whipped cream (for topping and folding into pudding)
- 1 banana, sliced (for garnish)
Instructions
- Preheat Oven: 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 the mixture is 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 well combined.
- Mix Dry Ingredients: 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, taking care not to overmix.
- Fold in Additional Ingredients: Fold the mashed bananas, mini marshmallows, and chopped nuts (if using) into the batter evenly using a spatula.
- Pour Batter into Pan: Spread the brownie batter evenly in the prepared baking pan using a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Monitor closely to avoid overbaking.
- Cool Brownies: Remove brownies from the oven and 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 the mixture thickens, about 2-3 minutes.
- Fold Whipped Cream into Pudding: Gently fold half of the whipped cream into the pudding mixture until fully combined. Reserve the remaining whipped cream for the topping.
- Remove Brownies from Pan: Once cooled completely, carefully lift brownies from the pan using the parchment paper and place on a serving platter or cutting board.
- Spread Pudding Layer: Evenly spread the banana pudding mixture over the top of the brownies.
- Add Whipped Cream Topping: Spread the remaining whipped cream evenly over the pudding layer.
- Garnish: Arrange the sliced banana pieces on top of the whipped cream for a decorative and flavorful finish.
- Chill: Cover the assembled brownies with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or overnight for best results.
Notes
- Use ripe bananas for maximum flavor and sweetness in the batter.
- Folding in the marshmallows provides delightful pockets of sweetness within the brownies.
- Optional nuts add a crunchy texture but can be omitted for nut-free versions.
- Ensure the brownies are fully cooled before adding pudding and whipped cream to prevent melting.
- Refrigerating the dessert allows the pudding to set and flavors to meld beautifully.
- For easier serving, use parchment paper to lift the entire brownie slab out of the pan.
