Banana Pudding Brownies
One of my new favs 😋
Ingredients:
1 cup packed brown sugar
1 ½ cups, plus 1 Tbsp unsalted butter, melted
¼ cup mashed ripe banana
2 tsp vanilla extract
5 large eggs
3 cups flour
1 ½ tsp baking soda
2 pkg banana cream instant pudding and pie filling
¾ salt
16 oz cream cheese, softened
¾ cup coarsely crumbled vanilla wafers
Directions:
Preheat oven to 350°. Coat a 13x9 inch baking pan with cooking spray.
Vigorously whisk together brown sugar and 1 ½ cups of the melted butter in a large bowl until smooth.
Whisk in banana, vanilla, and 2 of the eggs until combined.
Whisk together flour, baking soda, 1 package of pudding and pie filling, and ½ teaspoon of the salt in a medium bowl; add to the sugar mixture, whisking until fully combined. (Batter will be very thick)
Transfer half (about 2 heaping cups) of batter to prepared baking pan. Using a silicone spatula, spread batter in an even layer touching all edges of baking pan.
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, 1 to 2 minutes, stopping to scrape down sides of bowl as needed.
Reduce mixer speed to low; add remaining 3 eggs, 1 at a time, beating until just combined after each addition and stopping to scrape sides of bowl as needed. Add remaining 1 package of pudding and pie filling and ¼ teaspoon salt; increase mixer speed to medium, and beat until combined and smooth, about 2 minutes.
Spread cream cheese mixture over batter in baking pan in an even layer.
Scoop remaining batter evenly over cream cheese mixture; using hands or an offset spatula, gently spread and press into an even layer, covering most of cream cheese layer.
Stir together vanilla wafers and remaining 1 tablespoon butter in a bowl. Sprinkle evenly over top of batter.
Bake in preheated oven until set, 35 to 40 minutes. Remove from oven; transfer to a wire rack, and let cool completely, about 2 hours.
If you love combining classic dessert flavors, banana pudding brownies are a must-try treat. One tip I’ve found when making this recipe is to ensure your bananas are very ripe, as they add natural sweetness and moisture that enhance the overall texture. The batter can be quite thick due to the pudding mix and flour combination, so taking your time to evenly spread each layer helps create beautiful, distinct layers in the final bake. I also recommend using softened cream cheese at room temperature; this makes it easier to beat smooth and prevents any lumps in the cheesecake layer. If you prefer a stronger banana flavor, adding a splash of banana extract along with the vanilla extract can really boost the banana essence. For a more decadent touch, consider sprinkling some chopped nuts like walnuts or pecans on top of the vanilla wafer crumb layer before baking. This adds a nice crunch and complements the creamy sweetness. When baking, be sure to watch the brownies closely after 30 minutes to prevent drying out. Letting them cool completely on a wire rack, ideally for about 2 hours, allows the layers to set perfectly, making it easier to cut clean squares. In my experience, these brownies are best served chilled or at room temperature. They keep well in an airtight container in the fridge for up to 4 days, making them great for meal prep or parties. Overall, this banana pudding brownie recipe is a delightful fusion of flavors and textures that dessert lovers will surely appreciate.
Oooo these sound interesting!