Layered banana cheesecake bars (Print Version)

# Ingredients:

→ Main Ingredients

01 - Cooking spray
02 - 1 cup packed light brown sugar
03 - 1 1/2 cups (12 oz.), plus 1 Tbsp. unsalted butter, melted, divided
04 - 1/4 cup mashed ripe banana (from 1 [5-oz.] banana)
05 - 2 tsp. vanilla extract
06 - 5 large eggs, at room temperature
07 - 3 cups (about 12 3/4 oz.) all-purpose flour
08 - 1 1/2 tsp. baking soda
09 - 2 (3.4-oz.) pkg. banana cream instant pudding and pie filling, divided
10 - 3/4 tsp. kosher salt, divided
11 - 16 oz. cream cheese, softened
12 - 3/4 cup coarsely crumbled vanilla wafers (from about 14 vanilla wafers)

# Instructions:

01 - Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with cooking spray.
02 - Vigorously whisk together brown sugar and 1 1/2 cups of the melted butter in a large bowl until smooth. Whisk in banana, vanilla, and 2 of the eggs until combined.
03 - Whisk together flour, baking soda, 1 package of the pudding and pie filling, and 1/2 teaspoon of the salt in a medium bowl; add to sugar mixture, whisking until fully combined. (Batter will be very thick.)
04 - Transfer half (about 2 heaping cups) of batter to prepared baking pan. Using a silicone spatula, spread batter in an even layer, touching all edges of baking pan.
05 - Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Reduce mixer speed to low; add remaining 3 eggs, 1 at a time, beating until just combined after each addition and stopping to scrape sides of bowl as needed. Add remaining 1 package pudding and pie filling and 1/4 teaspoon salt; increase mixer speed to medium, and beat until combined and smooth, about 2 minutes.
06 - Spread cream cheese mixture over batter in baking pan in an even layer.
07 - Scoop remaining batter evenly over cream cheese mixture; using hands or an offset spatula, gently spread and press into an even layer, covering most of cream cheese layer.
08 - Stir together vanilla wafers and remaining 1 tablespoon butter in a bowl. Sprinkle evenly over top of batter.
09 - Bake in preheated oven until set, 35 to 40 minutes. Remove from oven; transfer to a wire rack, and let cool completely, about 2 hours.

# Notes:

01 - These brownies need to cool completely for the best texture and flavor.
02 - Store leftovers in the refrigerator due to the cream cheese layer.
03 - For the best banana flavor, use a very ripe banana with brown spots.

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