Preheat the oven to 350℉. Grease and line an 8x8inch pan and place a piece of parchment that spans just the center length with the ends of the parchment hanging over the edge of the pan. Press the parchment flat so it adheres to the bottom and sides of the pan.

In a small food processor or blender, add the freeze-dried bananas. Pulse until you have banana powder.

Add the banana powder and sugar to a bowl, along with the unsalted butter and vanilla extract. Using a hand mixer on medium speed, beat the butter and sugar together until fluffy, about 1 minute.

Then add lemon juice and eggs. Quickly beat together on medium speed until combined and smooth.

Now, add your dry ingredients: flour, baking powder, and salt. Beat on low speed until just combined. Fold in the diced bananas.

Scoop the batter into the prepared baking dish. Bake the banana brownies for 28-30 minutes until golden on top. Let cool for at least 30 minutes before removing it from the baking pan and adding the glaze.

Meanwhile, make the white chocolate glaze. Add the white chocolate and vanilla extract to a bowl. Microwave in intervals of 20 seconds, until the white chocolate has completely melted. (If you don’t have a microwave, use a double boiler.) Stir until combined. It will seize, but don’t worry, add in the hot water and stir until glossy.

Pour the white chocolate glaze over the banana pudding brownies and move the pan around to encourage the glaze to cover the entire surface of the brownies. Place 9 Nilla wafers on the surface, evenly spaced. Then, crush the rest of the Nilla wafers and sprinkle on top. Allow the glaze to set for at least 20 minutes before slicing.

Slice it up and enjoy!