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Banana Pudding Brownies

Banana Pudding Brownies

Indulge in epic banana pudding brownies! A fudgy double-chocolate base meets a creamy, tangy banana pudding layer topped with crispy vanilla wafers. The ultimate dessert box!
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Course: Dessert
Cuisine: American
Keyword: banana cream dessert, chocolate chip treats, layered cookie squares, loaded brownie bars
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 squares

Equipment

  • 9x13-inch baking dish
  • Parchment paper
  • Electric mixer
  • Mixing bowls

Ingredients
  

Brownie Base Layer

  • 1 cup soft light brown sugar packed firmly
  • 1/4 cup standard granulated white sugar
  • 1/2 cup sweet cream unsalted butter melted
  • 2 tsp pure vanilla essence
  • 2 large hens eggs
  • 3/4 cup plain unbleached wheat flour
  • 1/4 cup baking cocoa powder, unsweetened
  • 1/2 tsp fine table salt
  • 1 cup half-sweet chocolate morsels

Creamy Banana Layer

  • 8 oz full-fat cream cheese block softened to room temperature
  • 3.4 oz quick-set banana pudding mix ignore box instructions
  • 1/3 cup standard liquid cows milk dairy only
  • 1 fresh banana fruit, small peeled and finely diced
  • 1 to 1.5 cups sweet vanilla wafer cookies crushed into chunks

Instructions

  • Set your oven to heat up to 350°F. Grab a 9x13-inch baking dish and completely line its interior with parchment paper.
  • Take a mixing bowl and, utilizing an electric hand mixer or a stand mixer, whip the melted sweet cream butter alongside both the granulated and soft brown sugars until the mixture appears wonderfully light and fluffy. Next, blend in the large eggs and pure vanilla essence until perfectly smooth.
  • Grab a separate bowl and toss together the unbleached plain flour, the unsweetened cocoa powder, and the fine table salt. Incorporate these dry components into your wet batter in three separate batches, delicately folding until the mixture just comes together.
  • Stir the half-sweet chocolate morsels into the mixture. Scrape every bit out and level this dense, fudgy base entirely across your lined baking dish.
  • Whip the room-temperature cream cheese in a fresh bowl until it's completely lump-free. Pour in the quick-set pudding powder along with the regular dairy milk, beating repeatedly until seamlessly integrated. Grab a silicone spatula to carefully fold in your diced fresh banana bits.
  • Dollop and spread this fruity cream cheese layer evenly across the raw chocolate batter below. Scatter your crunchy vanilla wafer chunks generously covering the topmost surface.
  • Place the dish onto the middle oven rack and bake, uncovered, for about 30 to 40 minutes. You will know it is ready once the outer pudding edges take on a beautiful golden hue and the very center is firm enough to not slosh when gently moved.
  • Permit the baking pan to cool down to room temperature entirely before utilizing a sharp knife to portion it out into thick squares. Avoid rushing this cooling phase for the absolute cleanest slices!

Notes

For optimal texture, ensure the layered squares are cooled completely prior to serving; otherwise, they might be overly gooey to slice neatly.
Storage Guidelines: Store any leftover bars covered firmly in a cool setting for around a day, but ideally transfer them directly into the refrigerator to prolong freshness due to the dairy present. Be mindful that the cookie pieces along the top are incredibly crunchy on day one but will soften naturally in the fridge.
Ingredient Reminder: Do not swap standard dairy milk for plant-based milks (like almond or oat) because instant pudding mix will not activate or thicken correctly without dairy proteins.
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