The perfect fusion of two epic desserts! Bring classic banana pudding to the next level with a chewy, chocolaty brownie base.
Look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.
Preheat an oven to 350°F and line a 9 x 9-inch baking dish with parchment paper.
In a large mixing bowl, use a hand mixer on high to combine the softened butter with the sugar for 2-3 minutes to cream together.
Add the eggs and vanilla and use the hand mixer on low until combined.
Mix in flour, cocoa powder, and salt and combine until smooth. If adding chocolate chips, fold them in now. You should have a thick batter.
Transfer to your prepped baking dish, using a spatula to push the brownie batter to meet all four corners.
Bake for 25-30 minutes, until a toothpick comes out clean. Allow to cool completely before slicing and adding banana pudding layers.
While your brownies are baking, add the Jell-O mix and cold milk to a large mixing bowl. Whisk continuously until the mixture thickens.
Once your mixture thickens, fold the Cool Whip, just until integrated and smooth. Don't overbeat and make it runny! Place the custard in the refrigerator to cool for at least 30 minutes.
Once your brownies are cooled and sliced, it's time to add your layers. Start by adding a single layer of vanilla wafers.
Next, add a thick layer of custard, using a spatula to spread.
Finally, slice your fresh banana into small coins and add the fresh banana slices on top. Crumble about 4 or 5 vanilla wafers in your hand and sprinkle on top (optional). Enjoy!
Do not overbeat the custard, it will become runny! Use a whisk instead of a hand mixer.