For part two of my series “turning desserts into brownies and blondies,” we are making banana pudding blondies!
Okay my friends, THESE ARE THE REAL DEAL. Let me just tell you about these bad boys real quick. These blondies are made with brown butter, which makes everything better! Also, they have mashed bananas in the batter so it tastes like a dense, soft banana bread that will make you cry (good tears, obviously).
Then for the FROSTING. It tastes like the pudding in the famous Magnolia bakery banana pudding! And it pipes onto these blondies perfectly and tastes incredible. Then to top it off you add vanilla wafer and a slice of banana!
This recipe makes 9 large blondies, and each is truly large and very filling. These will be a show stopper at any party you go to, especially if you have any banana pudding fans! And if you love banana pudding, check out the inspiration for these blondies, my Magnolia Bakery banana pudding and vegan Magnolia Bakery banana pudding.
If you loved these banana pudding blondies, check out part one of this series, my german chocolate brownies.
banana pudding blondie
- 1 cup butter
- 2 cups brown sugar
- 3 eggs
- 2 tsp vanilla
- 1 cup bananas mashed
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3.4 oz box vanilla instant pudding mix
- 1/3 cup powdered sugar
- 1 cup milk
- 1 tsp vanilla
- 1 cup heavy cream
- bananas, slliced
- vanilla wafers
- Preheat the oven to 350. Add the butter to a large pan over medium heat. Let the butter melt and continue to cook until it foams up. Let it cook for 4-5 minutes until the foam subsides and you’re left with brown, nutty smelling butter.
- Take the pan off the heat and add the brown sugar and stir until combined. When the butter has cooled down for at least 5 minutes, add the eggs, one at a time, stirring thoroughly and quickly between each addition. Then add the vanilla and stir again.
- Mash the bananas in a bowl then add them to the mixture and combine. Sift in the dry ingredients and mix until just combined. Pour into a lined or greased 9×9 pan. Bake for 45-55 minutes, until the middle is just set.
- While the blondies are cooling, make the frosting. In a bowl, combine the instant pudding mix, powdered sugar, milk, and vanilla. Whisk until smooth and put in the fridge. Pour the heavy cream into a bowl and whisk until stiff peaks form. Take the pudding mixture out of the fridge and fold in the whipped cream.
- When the blondies are cooled, pipe on the pudding frosting and top with a slice of banana and a vanilla wafer. Enjoy!