Magnolia Bakery's Banana Pudding

Submitted by sugaree

"Served at the famous cupcake bakery in NYC."

 

• Ready In: 4hrs 30mins
• Ingredients: 6
• Serves: 12

ingredients

• 1 1⁄2 cups water
• 2⁄3 cup vanilla pudding mix
• 1 (14 ounce) can sweetened condensed milk
• 3 cups heavy cream
• 1 (12 ounce) box vanilla wafers
• 4 bananas, sliced

directions

1. Blend the water, pudding mix and sweetened condensed milk until will mixed.
2. Refrigerate at least 4 hours or overnight.
3. Whip the heavy cream until soft peaks form.
4. Fold the pudding mixture into the whipped cream until well incorporated.
5. In a trifle bowl layer wafers, sliced bananas then pudding mixture. Continue until all of the mixture is used up ending with the pudding mixture.
6. Refrigerate for 30 minutes.
7. **Cooking time is refrigeration time.

Reviews

[heidinamba]

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.

 

[Jonathan Melendez]

This has got to be hands down THE BEST banana pudding I've ever eaten. It's so rich and delicious that you probably only want a spoonful or two, but then you find yourself eating it all! It's dangerous!

 

[paroo]

Hi! Naureen Swaleh here, my cousin Filza made me try the banana pudding at Magnolia and I loved it. Got this recipe, tried it and it is absolutely delicious! Really excited to make everyone in my family try it too. I didn't have vanilla pudding, so I used egg pudding and added vanilla extract. The pudding is actually the binding and thickening agent in this recipe. I hope this review is helpful to you.

 

[StickyToffee]

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.

 

[ngiro23w]

I followed the recipe as written with one tweak. I like to make this pudding the day before I serve it so that the Nilla Wafers soften. After mixing the water, pudding mix and sweetened condensed milk, I only wait about an hour before whipping the cream and adding it. Then after it is layered, I refrigerate it overnight or at least 4 hours.