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Creamy banana pudding meets chewy cake bars here They're speedy to whip up and bring back cozy memories of summer hangouts and family get-togethers What really makes these pop is that each bite hides real banana pieces and crispy vanilla cookies
Dreamy Ingredients
- Vanilla wafer cookies: Toss these in for both crunch and a sweet finish Grab ones you like to eat plain since the flavor stands out
- Medium bananas: Cut into rounds for little creamy banana pockets Ripe with a few brown spots taste best
- Milk: Blends the pudding and cake mix Whole milk keeps things super rich
- Instant banana pudding: Packs in that big banana punch Pick up a fresh box so it sets right and stays bright
- Yellow cake mix: Forms the soft bar Grab your favorite brand and check it's not expired or stale
Simple How-To Steps
- Cooling Off:
- Let everything chill before cutting Slicing's easier this way and bars won't fall apart
- Baking Time:
- Pop your dish in at three-fifty and bake for 30–35 minutes The edges turn golden and the middle shouldn't look wobbly when done
- Topping It Off:
- Once in the pan, sprinkle on your crushed cookies Press a few gently into the top so you get that crispy layer
- Add Those Bananas:
- Now fold in slices of banana Try not to mash them Whisk them in so each square gets some
- Stir in Cake Mix:
- Put your yellow cake mix into the pudding-milk blend Mix until it all looks the same with no dry spots
- Whisk Pudding:
- Use a big bowl Combine pudding mix and milk Whisk until everything's smooth—no lumps left
- Prep Pan:
- Spray a 9x13 dish with cooking spray so the bars pop out clean
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Keeping Them Fresh
Drop your bars in a tight-lid container and they'll be fine on the counter for two days Want to keep them longer? Pop them in the fridge for up to five days Stack with parchment so they don’t stick For a frosty bite eat them straight from the fridge They get almost like frozen custard
Swap-Outs
Try instant vanilla or cheesecake pudding instead of banana for a switch-up If yellow cake mix is out, white cake mix works for a milder taste Can’t find vanilla wafers? Shortbread or graham crackers both crunch up great too
Fun Ways to Serve
Great for birthday bashes or summer picnics Cut them tiny for a snack platter at your next party Want something fancier? Top each bar with a swirl of whipped cream and banana coins right before digging in
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A Little Backstory
Banana pudding’s been a family favorite in Southern homes for ages Turning it into bars keeps that tradition alive in a new way My grandma’s Sunday banana pudding was famous—and now I get to serve it up easy-style, just like she did but with a twist
Frequently Asked Questions
- → Can I use homemade pudding instead of instant?
Yep, just make sure your homemade pudding is as thick as the instant kind. You might want to tweak the sugar, too.
- → What’s the texture of these brownies?
Think soft and cakey, moist from the bananas and pudding, with a crisp top thanks to those wafers.
- → Can I swap out vanilla wafers for another cookie?
Totally! Try graham crackers or maybe shortbread cookies for a fun twist.
- → How should I store leftovers?
Keep brownies in something airtight on the counter for two days, or stash them in the fridge if you want them to last longer.
- → Are overripe bananas necessary?
Not really. Bananas that aren't too green or too mushy work great. If yours are super ripe, just know they’ll make the bars even softer.