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
ingredients
blondies
- 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
pudding frosting
- 1 3.4 oz box vanilla instant pudding mix
- 1/3 cup powdered sugar
- 1 cup milk
- 1 tsp vanilla
- 1 cup heavy cream
toppings
- bananas, slliced
- vanilla wafers
instructions
- 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!
Hi! I have tried this recipe twice and both times my blondies have turned out more like cake and less like a blondie. They are still super tasty but just was wondering if there was a I way I could get them more dense and moist. Thanks!
hi! i would try adding a little less flour and cutting down the baking time by a few minutes. that should help!
Everyone needs to try this!!! It was amazing. When your making your brown butter you have to keep a really close eye- I turned for one second and it was 1 minute from burning. The resulting flavor was more nutty which was still delicious. Everyone that had a bite loved it and it was not too sweet even with the topping. In all honestly you could eat each part as it’s own because it isn’t overwhelming. Loved it!
yay i’m so glad you loved these!! yes, you definitely have to keep an eye on the brown butter — but it is so worth it!
Insane amount of sugar, needs revision but flavor is there.
Powdered sugar unnecessary in the topping.
Taste is good. I only had an 8×8 pan so they took longer to cook. Came out dense but more cake like. Definitely use less flour and the correct size pan 😉
These are amazing I loved them. I even replaced the flour with gluten free flour and they were Delicious. I didnt even frost them I just dusted them with powdered sugar. I am making these again!
yay i’m so glad you loved these! and glad to hear they worked out with gluten free flour! which kind of gluten free flour did you use?
I know ovens vary, but I think 45 minutes might be a tad long. They taste really good, but are cake like and too well done. Definitely do not look like the gooey picture. I will use less flour and decrease the cooking time if I make them again.
hi! i’m so sorry they were overcooked. it is tricky to get a time that will be best for everyone. i hope they turn out better next time!!
Is there a way on your recipes to print? I don’t see a print option and maybe I am just missing it. Really looking forward to making these! ??
I found it after changing the page setting from mobile view to to desktop view! I’ll be back after getting a chance to make these. It’s midnight on a friday so… that feels like appropriate timing lok
yes! i’m so sorry, it isn’t very clear. on the recipe card, there is a button just under the title and picture that says “pin recipe” — just to the left of this button there is an empty white button. that is the print button! if you click that it will take you to a printer friendly version. i’m sorry its so unclear. i’ve tried to fix it many times with no luck yet!
Do the bananas need to be brown? Like in banana bread/cake?
brown bananas work best!
Made these before and they were amazing! Can you make them ahead of time? Considering taking them to a party tomorrow ??
hi! sorry i am just now seeing this. yes, you can totally make them ahead of time! just keep all the elements separate and assemble right before serving (ie pipe the frosting on top).