Magnolia Bakery’s Banana Pudding

I’ve been a big fan of banana pudding for as long as I can remember. The creamy and lush flavors of vanilla and banana swirling in your mouth are a delicious combination. When I stumbled across THE famous Banana Pudding recipe from New York City’s Magnolia Bakery cookbook, I knew I had to give it a try. This recipe was it! It has become the one and the only recipe I will ever use to make Banana Pudding ever again. The delicious pudding is so light and airy, so rich and lush and then you add slices of banana mixed with Nilla wafers…Delicious!! Oh gosh, it really is a special treat – so let’s get started so you can indulge in this yumminess too!

What I really like about this recipe is that there aren’t too many ingredients. These ingredients are readily available at your local grocery store. The only dislike is, you have to wait for the pudding to set, which can take up to 4 hours or overnight, but I promise, it’s so worth the wait!

Ingredients:

• (14 oz.) can sweeten condensed milk
• 1 1/2 cups of ice-cold water
• 1 (3.4 oz.) package instant vanilla pudding mix (Jell-O brand is recommended)
• 3 cups heavy cream
• 1 (11 oz.) box vanilla wafers (Nabisco Nilla wafers are recommended)
• 4-5 ripe bananas, sliced

Instructions for the BEST Banana Pudding:

1. In a large bowl, whisk together the cold water and sweetened condensed milk until well combined. Add the pudding mix and mix well for about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. You want the pudding to set or it will be a watery mixture (which you don’t want).
2. In a separate large bowl, whip the heavy cream until stiff peaks form. Add the whipped cream in thirds to the cold pudding and gently fold until no streaks of pudding remain.
3. A few options to assemble – small cup, large trifle serving bowl, or 9 x 13 baking dish
4. To assemble banana pudding, add 1/3 of Nilla wafers to cover the bottom. Next, add 1/3 of bananas, and 1/3 of pudding mixture. Repeat the layers two more times. Garnish with bananas, Nilla wafers, and/or crumbs on top. Cover dessert and allow to chill in the fridge for at least 4 hours – or up to 8 hours (no longer, or bananas will brown).

Once chilled, you’ll have a lush decadent dessert ready to serve! The Nilla wafers are softened, and are almost cake like!

How I like to serve this banana pudding is to make sure the whipped cream/pudding mixture is super chilled after mixing them together (I don’t assemble the dessert just yet!) Once chilled, I’ll make a single serving by layering the ingredients as shown below. I assemble the Banana Pudding this way because there’s something about the crunchiness of the wafer with the lightened pudding and banana slices – it seems a little – fresher! But that’s just how I enjoy it!

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Magnolia Bakery's Banana Pudding

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Dessert

Serves: 10-12

Prep Time: 15 minutes – Cooking Time: 7 hours 15 minutes – Total Time: 7 hours

Recipe for the famous Magnolia Bakery Banana Pudding: light and creamy vanilla pudding, Nilla wafers and banana slices! This banana pudding will quickly become your favorite dessert.

Ingredients

• 1 (14 oz.) can sweetened condensed milk
• 1 1/2 cups of ice cold water
• 1 (3.4 oz.) package instant vanilla pudding mix (Jell-O brand is recommended)
• 3 cups heavy cream
• 1 (11 oz.) box vanilla wafers (Nabisco Nilla wafers are recommended)
• 4-5 ripe bananas, sliced

Instructions

1

In a large bowl, whisk together the cold water and sweetened condensed milk until well combined. Add the pudding mix and mix well, about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. You want the pudding to set or it will be a watery mixture (which you don't want).

2

In a separate large bowl, whip the heavy cream until stiff peaks form. Add the whipped cream in thirds to the set pudding and gently fold until no streaks of pudding remain.

3

A few options to assemble - small cup, large trifle serving bowl, or 9 x 13 baking dish

4

To assemble banana pudding, add 1/3 of Nilla wafers to cover the bottom. Next add 1/3 of bananas, and 1/3 of pudding mixture. Repeat the layers two more times. Garnish with bananas, Nilla wafers and/or crumbs on top. Cover dessert and allow to chill in the fridge for at least 4 hours - or up to 8 hours (no longer, or the bananas will brown).

Source: Magnolia’s Bakery Cookbook