• Preheat the oven to 350 degrees F and line an 8-inch square baking pan with parchment paper.
• In a large bowl, whisk together the butter and light brown sugar until combined and smooth. 
• Add the mashed banana, egg, and vanilla extract and whisk until well combined.
• In a separate bowl, whisk together the all-purpose flour, banana pudding mix, baking powder, and salt.
• Add the dry ingredients to the wet and mix just until combined– you don’t want to overmix! 
• Pour the batter into the prepared baking pan and spread it out into an even layer.
• Bake for 35 minutes or until the edges are golden brown.
• Allow the blondies to cool completely in the pan.
• Once cool, remove them from the pan using the parchment and slice them into your desired-size brownies.

For the topping:

• Add the cold heavy cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until it is thick and foamy– about 1 minute. 
• Next, add the instant pudding mix and beat until it forms stiff peaks– another 1-2 minutes. 
• Spread or pipe the whipped cream onto the blondies and sprinkle over the crushed nilla wafers.
• Enjoy immediately!