Magnolia Bakery’s Famous Banana Pudding – this is the ACTUAL recipe from their cookbook. It has layers of creamy pudding, bananas, and Nilla wafers. It’s heaven and way easier than you think!
The life of a food blogger is really weird. First of all, we eat like it’s our job. Well, it kind of is. When we go to a restaurant, ideally we would love to order one of everything but budget consciousness usually limits us to one or two choices. My husband and I kind of have it down. Whenever we’re traveling and checking out the local eats, I always ask the waiter what they’re known for. If tons of people continually come back for the same thing, chances are it’s worth it. Then I usually ask the waiter what their personal favorite is. I’ve waited tables enough to know that some of the secret gems aren’t always popular yet. So we order whatever they’re known for and then something else we eye on the menu. The Man Who Ate Everything and I have pretty much morphed into one person in our 15 years of marriage so our tastes are similar.
So when we recently went to New York and visited the Magnolia Bakery we had to get what they are known for…their Famous Banana Pudding. We ordered a couple other treats but hands down the banana pudding was the winner. We were able to taste this not once but twice in our stay there. Here’s our picture of us eating it on the streets of New York. Magnolia Bakery has a big tub of the stuff and kind of slaps it in a cup, lunch lady style, to serve it to you. You can make this Magnolia’s in a big container or individual trifles would be really cute! Just remember it’s not a trifle. There’s more pudding mix to Nilla ratio making it a pudding.
I was thrilled to see that Magnolia Bakery actually gives the recipe in their Magnolia Bakery’s Cookbook. However, I was a mixture of disappointed/relieved to see what the ingredients are. Disappointed because I spent so much money buying it in New York and relieved because I can make it at home – no crazy ingredients, for way cheaper. Here are ingredients. Super simple, right?
I used a trifle bowl and layered my Nillas,…
…then pudding mixture. Repeat that 2 more times.
The recipe says to chill for 4 hours but no longer than 8. That’s because your bananas will start to brown if you let them hang out too long. See my recipe notes on how to make them turn brown less quickly.Save some Nillas and bananas for the top to add right before serving.
The Nillas layered inside turn soft and almost cake-like. Believe me. You want to make this. Especially if you love bananas.
|Magnolia Bakery's Famous Banana Pudding|| |
- 1 (14 oz.) can sweetened condensed milk
- 1½ cups ice cold water
- 1 (3.4 oz.) box vanilla instant pudding mix
- 3 cups heavy cream
- 4 cups sliced ripe bananas
- 1 (12 oz.) box Nilla Wafers
- 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.
- To assemble dessert, select a large wide glass bowl or trifle bowl with 4-5 quart capacity.
- Arrange ⅓ of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer ⅓ of the bananas, and ⅓ 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 - see Notes for tips on preventing browning).
1) 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.
2) 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.
3) Try to keep them airtight. The less contact with the air the less they will brown.
Source: Magnolia's Bakery Cookbook