Banana Pudding Brownies
A soft, chewy banana base layered with silky vanilla pudding and crunchy wafers.
Ingredients
- Vanilla Pudding Layer:
- ½ cup Whole Milk
- 2 tablespoons All-Purpose Flour
- 2 tablespoons Granulated Sugar
- 1 large Egg Yolk
- 1 tablespoon Unsalted Butter
- 1 tablespoon Vanilla Extract
- Banana Brownie Batter:
- 6 tablespoons Unsalted Butter melted
- ½ cup Light or Dark Brown Sugar packed
- ¼ cup Granulated Sugar
- ½ cup Overripe Mashed Banana
- 1 large Egg Yolk
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- ¼ teaspoon Baking Powder
- ½ teaspoon Fine Sea Salt
- 1 cup Vanilla Wafer Cookies plus extra for topping
Instructions
- Preheat the oven and line a square baking pan with parchment paper for easy removal.
- Whisk milk, flour, sugar, and egg yolk in a saucepan over medium-low heat until the mixture thickens into a pudding.
- Remove from heat and stir in the butter and vanilla extract, then set aside to cool.
- Combine melted butter and sugars in a large bowl, then whisk in the mashed banana, egg yolk, and vanilla.
- Gently fold in the flour, baking powder, and salt until just combined without over-mixing.
- Spread half the batter into the pan, layer with vanilla wafers, and pour the pudding over the top.
- Dollop the remaining batter over the pudding layer and sprinkle with additional crushed cookies.
- Bake until the edges are golden and a toothpick comes out clean.
- Allow the bars to cool completely on a wire rack to ensure the pudding layer sets properly before slicing.
Notes
• Ensure bananas are very ripe with brown spots for the best natural sweetness and moisture.
• Store leftovers in an airtight container in the refrigerator to keep the pudding layer fresh.
• For the cleanest squares, chill the brownies in the fridge before cutting with a sharp knife.
• Store leftovers in an airtight container in the refrigerator to keep the pudding layer fresh.
• For the cleanest squares, chill the brownies in the fridge before cutting with a sharp knife.