Friday, July 26, 2013

tastes just like magnolia bakery's banana pudding

Magnolia Bakery in NYC is known for their cupcakes, but I'm a REALLY big fan of their banana pudding. Layers of creamy vanilla pudding, fresh bananas, and Nilla wafers that are refrigerated to set overnight. It's so good that I'm finding it hard to describe how good it really is. It's just really good. Dang good. 

iPhone photo courtesy of Betsy McCue of La Vida Creations Photography
I don't know if I can technically call this recipe "from scratch" since 3 out of 5 of the ingredients come from a box or can. Although I have tried to make this from scratch and it was definitely good, but if I can crack open up a can and rip a couple of boxes open to make this heavenly goodness I WILL!!! And you should too because it really is dang good.

I can't take credit for this particular recipe but I'm shouting out a HUGE THANKS to  Confessions Of A Cookbook Queen for sharing it and from what she says it's barely adapted from The Complete Magnolia Bakery Cookbook. Now that I have made this and it's so easy, I hate to say that I may never make it from scratch again. Here it goes.....

Tastes Just Like Magnolia Bakery's Banana Pudding
happily makes 12+ servings or one giant one

1 (16 oz.) can sweetened condensed milk
1-1/2 cups ice cold water
1 small box (3.4 oz.) instant vanilla pudding mix
3 cups heavy whipping cream
Box of Nilla Wafers
4 sliced bananas ***I sliced mine into 1/4" slices but they can be thicker if you prefer your bananas chunky.***


In a bowl of either your stand mixer or with a handheld mixer, beat sweetened condensed milk and ice cold water for about a minute. Add the package of instant vanilla pudding and beat for about two more minutes. Transfer to a smaller bowl/container, cover, and refrigerate for at least 4 hours or overnight. The pudding mixture should be extremely firm.

In a large bowl on medium speed, either on your stand mixer, a handheld mixer, (or if you want to burn off some calories before you eat this, whisk by hand), whip the heavy whipping cream until stiff peaks form. Using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible. ***I stirred my pudding slightly before folding it into the whipped cream.***

PUTTING IT ALL TOGETHER ***You can make this in a giant bowl or individual servings.***
In a large bowl, layer wafers, bananas, and pudding. Ultimately you want three layers but it will all depend on what size container you decide to use. Cover tightly with plastic wrap and refrigerate for about 8 hours before serving.

***I chose to make mine into individual servings for portion control sake and I DID share them with family and friends since it made 12+ servings. I swear.***

In small glasses or plastic cups, start with a layer of vanilla pudding. To make sure you have even amounts of pudding in each cup, use a 1-1/2 tablespoon cookie scoop or equivalent. Next, drop in a cookie layer. ***I cut up my wafers into quarters.*** I then pushed the wafer pieces down slightly into the pudding before layering my bananas. With your 1/4" slices of bananas, place them directly on top of the cookie pieces. Scoop in a layer of vanilla pudding and spread it evenly so that the bananas are completely covered. This will prevent the bananas from browning quickly. Continue layering until you have at least 3 layers of each component ending with vanilla pudding. Garnish each top of pudding with a half of Nilla wafer. Cover. Refrigerate 8 hours or overnight.