Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan or line it with parchment paper for easy removal.
- Step 2: In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- Step 3: In another bowl, mix the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the alcohol-free vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until combined and no flour streaks remain.
- Step 5: Pour half of the brownie batter into the prepared pan and spread it evenly. Layer sliced bananas on top of the batter, then pour the remaining brownie batter over the bananas, smoothing it out.
- Step 6: Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool before slicing and serving. Enjoy!
Notes
- For optimal freshness, store leftover Banana Pudding Brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To enjoy them warm, simply reheat individual brownies in the microwave for about 10-15 seconds, allowing the chocolate to become gooey again while preserving the banana's flavor.
- Serve your Banana Pudding Brownies with a dollop of whipped cream or a scoop of vanilla ice cream on top to enhance their dessert appeal and add a creamy contrast.
- For an extra touch of flavor, consider adding chopped walnuts or pecans into the brownie batter for added texture and nutty richness that pairs beautifully with the bananas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approximately 50g)
- Calories: 250
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 20g