Banana Pudding Blondies

A playful treat with a chewy blondie base, pockets of banana, swirls of pudding creaminess, and Nilla crunch. A perfect cross between banana pudding, blondies, and banana bars—pure comfort.

Yield: 12-16 bars
Prep Time: 15 minutes
Cook Time: 28-30 minutes
Special Equipment: Stand Mixer

Ingredients

• 1 cup unsalted butter, melted

• 1 ½ cups light brown sugar

• 2 large eggs

• 1 tbsp vanilla extract

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup mashed ripe bananas (about 2 large)

• 1 cup white chocolate chips

• 1 ½ cups crushed Nilla wafers (some fine, some chunky)

• 1 cup cold milk

• ½ cup heavy cream

• 1 (3.4 oz) box instant banana pudding mix

• 4 oz cream cheese, softened

• 2 tbsp powdered sugar

Directions

1. Preheat oven to 350°F and line a 9×13 pan with parchment paper.

2. In a bowl, whisk together milk, heavy cream, and pudding mix until thickened. In a separate bowl, beat cream cheese and powdered sugar until smooth. Fold the pudding into the cream cheese mixture and chill while making the blondie batter.

3. In a large bowl, whisk melted butter and brown sugar until glossy. Add eggs and vanilla, whisking until smooth, then stir in mashed bananas.

4. Add flour, baking powder, and salt. Mix until just combined, then fold in white chocolate chips and crushed Nilla wafers.

5. Spread ¾ of the blondie batter into the pan, spoon the pudding mixture over the top, and add the remaining blondie batter in patches.

6. Gently swirl with a butter knife and sprinkle extra crushed Nilla wafers on top.

7. Bake for 28–34 minutes, until the edges are set and the center is barely jiggly. Let cool completely before cutting to allow the pudding swirl to set.