Banana Pudding Brownies
These banana pudding brownies are layered with banana brownie batter and vanilla wafer cookies and swirled with homemade vanilla pudding. They taste just like a bowl of banana pudding in brownie form!
Equipment
Ingredients
For the Pudding
- 1/2 cup whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla extract
For the Banana Batter
- 6 tablespoons unsalted butter melted
- 1/2 cup light or dark brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup overripe mashed banana
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour *See notes below for measuring*
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup vanilla wafer cookies plus extra for the top
Instructions
- Line a square 8x8 baking pan with parchment paper and preheat the oven to 350°F/180°C.
- Cook the milk, sugar, flour, and egg yolk in a small pot over medium-low heat. Stir constantly until it's thick like pudding, about 5-8 minutes. Pour the pudding into a bowl and stir in the butter and vanilla. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, and white sugar. Then whisk in the egg yolk, mashed banana, and vanilla extract.
- Fold in the flour, baking powder, and salt until just combined. Then evenly spread half of the batter into the prepared baking pan.
- Press the vanilla wafer cookies on top of the batter. Then use a spoon to alternate dollops of the reserved banana batter and vanilla pudding on top. Use a knife or toothpick to swirl the batter and pudding together, then press more vanilla wafers into the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the pan of brownies cool completely on a wire cooling rack then cut into 16 small brownies or 9 large ones.
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: In an airtight container, keep leftover brownies at room temperature for 2-3 days. They are best served on the day of baking!
Freezing: Store the cut or uncut brownies in an airtight container or freezer bag for up to 1 month. Defrost at room temperature before serving.
