Can I freeze banana pudding blondies?

Yes, you can freeze banana pudding blondies! Allow them to cool completely, then wrap them tightly in plastic wrap followed by foil or place them in an airtight container. They can be frozen for up to 2-3 months. Thaw them at room temperature before serving.

What is the best way to prevent banana pudding blondies from being too dry?

To prevent dryness, make sure not to overbake them. Blondies should be slightly soft in the center when you take them out of the oven, as they will continue to set as they cool. Also, ensure you are accurately measuring your ingredients, especially flour.

Can I add nuts to banana pudding blondies?

Yes, you can definitely add nuts! Chopped walnuts or pecans would be a great addition, complementing the banana flavor. Stir them into the batter before baking.

What can I substitute for the vanilla wafers in banana pudding blondies?

If you don't have vanilla wafers, you can use other cookies with a similar texture, like shortbread cookies or graham crackers.

How do I make banana pudding blondies gluten-free?

To make banana pudding blondies gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add it separately according to the package instructions. Also, ensure any other ingredients like vanilla wafers are gluten-free.

Banana Pudding Blondies: The Easy Dessert Everyone Will Love 2026

Banana Pudding Blondies

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This dessert transforms classic Southern banana pudding into a handheld, shareable bar. It captures all the creamy, banana-forward comfort in a fuss-free, one-pan treat that is ready in a fraction of the time of the traditional layered dessert.

Author: Harmony
Prep Time: 15min
Cook Time: 35min
Total Time: 50min plus cooling
Yield: 24 bars 1x
Category: dessert
Method: baking
Cuisine: American

Ingredients

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1 cup (2 sticks) unsalted butter, melted and slightly cooled
1 1/2 cups packed light brown sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (3.4 oz) box instant banana pudding mix
2 ripe medium bananas, mashed (about 3/4 cup)
1 cup white chocolate chips
1/2 cup crushed vanilla wafers, plus more for topping

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Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
In a large bowl, whisk melted butter and brown sugar until smooth. Whisk in eggs and vanilla until glossy.
In a separate bowl, whisk together flour, baking powder, salt, and instant banana pudding mix.
Gently fold dry ingredients into wet ingredients using a spatula, mixing just until no dry streaks remain.
Fold in mashed bananas, white chocolate chips, and 1/2 cup crushed vanilla wafers.
Spread batter evenly into prepared pan. Sprinkle additional crushed wafers over the top.
Bake for 30-35 minutes, until edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
Let pan cool on a wire rack for at least 1 hour. For cleanest cuts, chill in refrigerator for 30 minutes before slicing.

Notes

Do not overmix batter once flour is added. Ensure eggs are at room temperature. Blondies are done when center is still slightly soft; they will set as they cool. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition

Serving Size: 24
Calories: 220
Sugar: 20
Sodium: 150
Fat: 10
Saturated Fat: 6
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 32
Fiber: 1
Protein: 2
Cholesterol: 35

Find it online: https://www.homestyletable.com/banana-pudding-blondies/