Magnolia Bakery's Banana Pudding

I made this dessert for the first time about a month ago. I had been to Magnolia Bakery in New York a few months back and had the banana pudding. I usually would never order a banana dessert but have heard such rave reviews about it that I had to try it. I was impressed and knew that I had to attempt making it. I have the Magnolia Bakery cookbook at home so I found the right occassion to make it and I whipped it up! It turned out PERFECT. Absolutely wonderful and such a nice presentation. I like a subtle banana flavor and since the pudding part in this recipe is actually vanilla flavored and I didn't use super ripe bananas, it was very subtle. If you wanted a stronger banana flavor, you could use more bananas and make sure they are plenty ripe (but not banana bread ripe - like almost black). This dessert would be perfect for a picnic or barbeque. It's not a fancy gourmet dessert by any means but just a good old fashioned southern pudding. You must try to make this at least once. I think you will be impressed and hooked. I will definitely make it again. Oh, in my cookbook it says to let the pudding sit in the fridge from 4-8 hours after assembling it. It says "no more than 8 hours". I let mine sit for 3 hours and it was fine and I've heard of people letting it sit for 12 hours and it was fine as well. Make sure you use a clear bowl if you have it because it's fun to see the layers of the pudding.

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I made half the recipe, which filled a 2-qt souffle dish and served about six people. This is much too rich for me. Basically, it's sweetened whipped cream with bananas and vanilla wafers.

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