Bananas, Nilla Wafers, pudding, and whipped cream – oh my! New York’s Magnolia Bakery is known for their banana pudding and was on our list of foods to eat when we went for a visit.
The bakery published a cookbook which included their famous recipe and I wanted to make it for comparison. I can confirm it’s delicious and the same pudding they sell in their stores!
Notes
Full fat – Do not use reduced fat items for that top tier Magnolia Bakery taste. Full fat condensed milk, Nilla Wafers, and heavy cream work the best.
Tips
Allow time to prepare the pudding mixture in advance. It needs to set properly before being folded into the whipping cream.
Storage
Save any remaining pudding in an airtight container in the refrigerator for up to 2 days. The bananas will start to turn brown and lose a nice texture if stored for too long.
Magnolia Bakery’s Famous Banana Pudding
Ingredients
- 1 14 ounce sweetened condensed milk
- 1½ cups cold water
- 1 3.4 ounce box of instant vanilla pudding
- 3 cups heavy whipping cream
- 4 cups just ripe bananas sliced
- 1 12 ounce box of Nilla Wafers
Instructions
- Pour the condensed milk and water into a large mixing bowl. Using a hand mixer, beat together 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 so it will not be watery.
- In a bowl of a stand mixer or a large mixing bowl if using a hand mixer, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
- The dessert can be made in a large glass bowl with 4-5 quart capacity (a 9×13 baking dish also works).
- To assemble, 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.
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