Introduction
Are you craving something sweet and indulgent? Look no further than this banana pudding brownie recipe! Combining the classic flavors of banana pudding with rich, fudgy brownies, this dessert is sure to satisfy your sweet tooth. Plus, it’s easy to make and perfect for sharing with friends and family.
Recipe 1: Classic Banana Pudding Brownies
Ingredients:
- 1 box brownie mix
- 2 ripe bananas, mashed
- 1 cup milk
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (8 oz) container whipped topping
- Nilla Wafers, crushed
Instructions:
- Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking dish with cooking spray.
- Prepare the brownie mix according to the package instructions.
- Stir in the mashed bananas and pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the brownies are baking, whisk together the milk and pudding mix until smooth.
- Once the brownies are done, let them cool for a few minutes before spreading the pudding mixture over the top.
- Top with whipped topping and crushed Nilla Wafers.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
Serving Size: 1 brownie
Calories: 250
Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 200mg
Total Carbohydrates: 38g
Dietary Fiber: 0g
Sugar: 28g
Protein: 2g
Cooking Time:
30 minutes
Equipment:
- 9×13 inch baking dish
- Mixing bowl
- Whisk
- Spatula
Serving Suggestions:
Top with extra crushed Nilla Wafers and sliced bananas for a fun and festive presentation.
Variations:
Try using chocolate pudding instead of vanilla for a different flavor. You can also swap out the Nilla Wafers for graham crackers or chocolate chips.
Substitutions:
If you don’t have whipped topping, you can use homemade whipped cream instead. Simply beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
Storage:
Store leftovers in the refrigerator for up to 3 days.
Tips:
Make sure to let the brownies cool before spreading the pudding mixture on top, or it may become too runny. You can also use a piping bag or zip-top bag with the corner snipped off to make it easier to spread the whipped topping evenly.
Frequently Asked Questions:
Can I use fresh bananas instead of mashed?
Yes, just mash them with a fork or blend them in a food processor until smooth.
Recipe 2: Vegan Banana Pudding Brownies
Ingredients:
- 1 box vegan brownie mix
- 2 ripe bananas, mashed
- 1 cup almond milk
- 1 (3.4 oz) box instant vanilla pudding mix (check for vegan version)
- 1 (8 oz) container vegan whipped topping
- Vegan graham cracker crumbs
Instructions:
- Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking dish with cooking spray.
- Prepare the brownie mix according to the package instructions, using almond milk instead of water and oil.
- Stir in the mashed bananas and pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the brownies are baking, whisk together the almond milk and pudding mix until smooth.
- Once the brownies are done, let them cool for a few minutes before spreading the pudding mixture over the top.
- Top with vegan whipped topping and graham cracker crumbs.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
Serving Size: 1 brownie
Calories: 220
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 200mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Sugar: 24g
Protein: 2g
Cooking Time:
30 minutes
Equipment:
- 9×13 inch baking dish
- Mixing bowl
- Whisk
- Spatula
Serving Suggestions:
Garnish with fresh fruit, such as sliced strawberries or blueberries, for a burst of color and flavor.
Variations:
Try using chocolate pudding instead of vanilla for a different flavor. You can also swap out the graham cracker crumbs for crushed Oreos or vegan chocolate chips.
Substitutions:
If you can’t find vegan whipped topping, you can use coconut whipped cream instead. Simply chill a can of full-fat coconut milk overnight, then scoop off the solidified cream and beat it with powdered sugar and vanilla extract until fluffy.
Storage:
Store leftovers in the refrigerator for up to 3 days.
Tips:
Make sure to let the brownies cool before spreading the pudding mixture on top, or it may become too runny. You can also use a piping bag or zip-top bag with the corner snipped off to make it easier to spread the whipped topping evenly.
Frequently Asked Questions:
Can I use a different type of non-dairy milk?
Yes, you can use any type of non-dairy milk you prefer, such as soy, oat, or coconut milk.
Conclusion
In conclusion, this banana pudding brownie recipe is a delicious and easy dessert that is sure to please. Whether you prefer the classic version or a vegan twist, these brownies are the perfect way to indulge your sweet tooth. So why not give them a try? Your taste buds will thank you!