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1
Cut the Brownie Cake into 1/2-inch chunks, about 4 cups.
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2
Set aside.
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3
Using an electric mixer, whip the cream, pudding mix, confectioners' sugar, and vanilla until stiff peaks form.
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4
In a large bowl, place 1 cup of the whipped cream mixture.
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5
Cover with one-third of the brownies in a single layer.
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6
Top with 4 tablespoons of the raspberry jam, then one-third of the sliced bananas.
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7
Repeat with 2 more layers of each ingredient, ending with sliced bananas.
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8
Finish off by topping it all with the remaining whipped cream mixture.
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9
Chill in the refrigerator for 30 minutes and up to 8 hours before serving.
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10
Preheat the oven to 350 degrees F. Prepare an 8 by 8-inch square baking dish with nonstick cooking spray.
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11
In a double boiler, or a microwave set on low power, melt the butter and chocolate, stirring frequently.
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12
Transfer the chocolate mixture to a large bowl and let cool.
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13
Whisk in the cocoa until smooth.
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14
Whisk in the granulated sugar.
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15
Whisk in the eggs and vanilla.
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16
Fold in the flour and salt until just blended.
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17
Pour the batter into the prepared pan.
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18
Bake until the brownies are slightly overdone (they should be gooey inside), 20 to 25 minutes.
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19
Let cool in the pan on a wire rack for 5 minutes.
