Magnolia Bakery Banana Pudding
If you know, you know. Magnolia Bakery has been an institution pretty much since it’s inception in NYC’s West Village in 1996. It was the cupcake mecca before cupcakes were “a thing” but quickly became famous for their Banana Pudding. Now there are franchises across the country, a cookbook and delivery options but if you want to recreate their signature recipe at home, it’s quite easy and oh, so satisfying.
Our cousin Stefanie, introduced the at-home version to my family and it was such a resounding hit that Kyle requested it as his birthday dessert two years later! I can’t believe that it took me that long to make it (I love banana pudding) but am so happy that I did. Now I just may invest in a trifle dish–rest assured that the photo would be better if I do–but the flavor is just the same and you can even make the pudding in individual portions if you prefer. Banana Pudding would the perfect way to top off your Valentine’s Day, whether it be a romantic evening, family celebration, Galentine’s treat or some well-deserved self-love. Enjoy!
Magnolia Bakery Banana Pudding
Ingredients
- 1 14-oz can sweetened condensed milk
- 1 1/2 c ice cold water
- 1 3.4-oz box vanilla instant pudding mix
- 3 c heavy cream
- 4 c sliced barely ripe bananas*
- 1 12-oz box Nilla Wafers
Instructions
- In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well – about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
- In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
- Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9×13 baking dish also works). To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer.
- Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours, no longer (because bananas will start to brown).
Notes
2) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.
3) Rinse them with club soda. The advantage here is that it won’t affect the taste. Don’t use tonic as it has a bad taste.
4) Try to keep them airtight. The less contact with the air the less they will brown.