Magnolia Bakery Banana Pudding, this recipe is from their cookbook!
Magnolia Bakery’s Banana Pudding Recipe
Two months after we moved to New York City, my husband and I went out to dinner with one of my college friends and her husband. After dinner, they drove us to get dessert at one of New York’s famous bakeries. That was my first time trying Magnolia Bakery’s world-famous banana pudding recipe, and we’ve been delighted with it since then.
Ready to make Magnolia Bakery’s easy banana pudding recipe? Keep reading to see step-by-step instructions to make it at home! This is an inexpensive treat, you can spend less than $15 for the ingredients!
If you’re looking for more of my recent recipes take a look at my Tiramisu recipe, or my Argentine Pasta Frola recipe!
Magnolia Bakery in New York
Magnolia Bakery first opened its doors in the West Village of New York in 1996. Their red velvet cupcakes are as iconic as their banana pudding.
Magnolia Bakery Locations
Magnolia Bakery has eight locations in New York, and I have visited half of them. Next time you are in New York, you can find them on Bleeker Street, inside Bloomingdale’s on 59th, Grand Central Terminal, Central Park South, Hudson Yards, Rockefeller Center, Moynihan Train Hall, and in the Upper West Side on 69th and Columbus Avenue.
How to Make This Easy Banana Pudding
(1) In a large bowl, beat the condensed milk and ice-cold water until well combined, about 1 minute. Add the instant vanilla pudding mix and beat until the mixture is smooth (about 2 minutes). Cover and refrigerate until firm, for a minimum of 30 minutes.
(2) Using the stand mixer (I used this handheld mixer) with the whisk attachment, 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.
(3) 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.
(4) To assemble, set aside 5 or 6 vanilla wafer cookies, whole or crumbled, for garnish. In a 4 to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (or the amount that you desire). Repeat the layering twice more. End with a final layer of pudding. Or with a small layer of whipped cream.
(5) 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. To serve, garnish the top with cookies or cookie crumbs!
SHOP: Trifle Bowl
Ingredients for Magnolia Bakery Banana Pudding
- 1 (14-ounce / 396 grams) can of sweetened condensed milk
- 1½ cups ice-cold water
- 1 (3.4-ounce) package of instant vanilla pudding mix
- 3 cups cold heavy cream
- 1 (11-ounce / 311 grams) box of vanilla wafer cookies
- 4 to 5 ripe bananas, sliced
The ingredients above will yield 12 – 16 servings.
What I used to make Magnolia Bakery’s banana pudding:
- A hand blender with a whisk attachment
- This footed trifle bowl
- These glass mixing bowls
- And these plastic mixing bowls
SHOP WHAT I USED
YOU WILL LOVE THESE RECIPES