[magnolia bakery] banana pudding
For most of my life, banana pudding was associated with hospital or cafeteria food. I’ve never thought much of it.
Enter Magnolia Bakery. My roommate had taken a trip to New York City, and was very excited about her leftover banana pudding from said bakery. She offered me a bite, and I wasn’t expecting much.
Well, low expectations or not, this pudding changed my life. I now find it extremely difficult to take a trip to NYC without enjoying this treat, but thought I might need to figure out how to make it myself just in case the craving hit when I wasn’t anywhere near the Big Apple.
- 1½ cups cold water
- 1 pkg (3.4 oz) instant vanilla pudding mix
- 1 (14 oz) can sweetened condensed milk
- 3 cups heavy cream
- 1 box Nilla wafers
- 4 ripe bananas, sliced
- Beat together sweetened condensed milk and cold water for 1 minute. Then add pudding mix and beat for another 2 minutes. Refrigerate for 4 hours or overnight to allow to set up (do not skip this step, or else the pudding will get watery).
- Whip the heavy cream to stiff peaks. Fold the pudding mixture into the whipped cream until completely combined.
- In a trifle bowl, layer ⅓ of the wafers, then bananas, then pudding mixture (saving a few banana slices and wafers for the top). Repeat twice - decorate top with banana slices and wafers, along with wafer crumbles. Refrigerate for at least 30 minutes before serving.
Original recipe found in the Magnolia Bakery cookbook, also here and here.