If “banana pudding” was enough to make you want to click off the page – stop right there. I can’t say I would typically gravitate toward banana-flavored anything, but this may just be my favorite dessert in the world. I used to make frequent stops into Magnolia Bakery every time I visited New York, but a few years ago my darling now-husband bought me their cookbook.
It may have been a half-selfish gift, since banana pudding has become his most requested dessert, but it enabled me to make it at home and share with others. It requires refrigeration in between phases which means you have to plan a little in advance, but it’s so incredibly easy to make. It’s somehow both rich and creamy, yet light enough that you feel like you could eat a whole bowl. Whip it up, and I promise you won’t regret it. Everything in moderation, my friends!
You may have noticed this pudding was featured in Wednesday’s Memorial Day post because I think it’s the perfect sweet treat to round out that first summer barbecue. Be sure to follow along on social media through the links at the bottom of the page to keep up with the daily adventures behind-the-blog!
Magnolia Bakery Banana Pudding
Be sure to allow time for proper chilling in between phases and I guarantee you won't be disappointed with your end result!
- 14 ounce can sweetened condensed milk
- 1 1/2 cups ice cold water
- 3.4 ounce package instant vanilla pudding
- 3 cups heavy cream
- 12 ounce box Nabisco Nilla Wafers
- 4 cups sliced ripe bananas
- In a small bowl, beat together the sweetened condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.
- Cover and refrigerate for 3-4 hours or overnight before continuing.
- In a large bowl, whip the heavy cream on medium speed until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks remain.
- To assemble, select a large, wide (preferably glass) bowl with a 4-5 quart capacity.
- Arrange one third of the wafers on the bottom of the bowl, then one third of the bananas and one third of the pudding. Repeat the laters twice more, garnishing with additional wafers or crumbs on the top.
- Cover tightly with plastic wrap and refrigerate for 4-8 hours before serving.
Refine Baking Tip
The longer the finished pudding chills in the refrigerator, the softer the cookies will become. It will still be fine to eat after a day or two even though the bananas will eventually begin to brown – I think the softer cookies make it all the more delicious!