Directions 12 steps | 565 Minutes
Preheat the oven to 350°F. Grease and line a 9x13-inch baking pan with parchment paper. Measure and prep all ingredients.
In a medium saucepan over medium-low heat, melt the butter. Once the butter is completely melted, turn off the heat and add the sugar to the saucepan, whisking continuously until smooth.
Transfer the mixture into a medium mixing bowl and whisk in the cocoa, coffee and vanilla extract until smooth.
Whisk in eggs one at a time, until the batter is smooth and shiny.
Stir in the flour, baking powder and salt just until combined. Fold in the walnuts.
Transfer the batter to the prepared baking pan and bake the brownies in the middle of the oven for 25-35 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it. Remove from the oven and let cool completely.
While the brownies are cooling, make the pudding. Blend the condensed milk, water and vanilla extract in a large mixing bowl with an electric hand mixer.
Add the pudding mix and beat until combined. Cover the bowl with plastic wrap and refrigerate pudding for at least 30 minutes or until firm.
In a separate bowl, beat the heavy whipping cream in another bowl until stiff peaks form. Fold the whipped cream into the pudding mixture and set aside.
Assemble the brownie. Top the brownies by alternating banana slices and vanilla wafers, leaving a little bit of space in between so that the pudding can adhere to the brownie. Once the brownie is covered with one layer of bananas and vanilla wafers, top it with half of the pudding.
Repeat a layer of banana slices and vanilla wafers and top with the rest of the pudding. Reserve the leftover vanilla wafers for garnish. Tightly wrap the baking pan with plastic wrap and let chill for at least 8 hours, preferably overnight.
When ready to serve, remove the plastic wrap and slice the banana pudding brownie into twelve squares. If desired, garnish it with whipped cream, banana slices and crumbled vanilla wafers just before serving. Enjoy it cold.
Make ahead option: Brownies can be baked a day before, tightly wrapped and stored at room temperature.