Everyone loves a good banana pudding, but NOTHING compares to the world famous Magnolia Bakery Banana Pudding. Every other banana pudding recipe should just give up (#sorrynotsorry). If you’ve had it, you get it and if you haven’t, then you need to make this recipe ASAP so you can experience this banana pudding heaven.
Magnolia Bakery is a famous bakery in New York City that is known for their amazing cupcakes and iconic banana pudding. Back in the day, the only way to get your fix was to actually visit New York City. Thankfully, they have since published their recipe in their OG cookbook.
The best part is that this famous recipe only calls for a few ingredients and is super easy to whip up at home. I was so happy when they released their secret recipe because now I can make it whenever I want.
You might be wondering, what is all the fuss about?
It’s the TEXTURE! The whipped vanilla pudding is incredibly fluffy and smooth, then the wafers add a cake-like texture. Finally the thin banana slices swirled throughout make this dessert, dare I say, bananas (lol, had to). Make this recipe ASAP, you will no doubt impress your family and friends. My sister requests this banana pudding for her birthday, every year. 😉
Gina
Ingredients
- One 14-ounce can sweetened condensed milk
- 1 1/2 cups (360 grams/12.7 ounces) ice-cold water
- One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
- 3 cups (720 grams/25.5 ounces) heavy cream
- One 11-ounce box vanilla wafers
- 4 to 5 ripe bananas, sliced
Instructions
- In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
- In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
- With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
- To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
- Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
- Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.
- Enjoy!
