One thing I never thought I would be making in my own home is Magnolia Bakery’s banana pudding. I lived in NYC for a few years and the Bakery in the West Village was always busy, filled with tourists and local devotees alike. After being featured in a Sex and the City episode, I suppose you could say it was somewhat of an attraction for visitors. After living in NYC for sometime I learned that while undoubtedly popular, the cupcakes weren’t the best thing on the menu. Locals knew it was their banana pudding.
During one of my Sunday strolls through Manhattan I decided to order a small serving of this ‘secret’ favorite pudding. I was immediately hooked. There’s something nostalgic about it I can’t necessarily describe.
Fast forward and we are all living in uncertain times, quarantined to our homes and ‘stress baking’ has become a trending term. Magnolia has actually shared their recipe, it’s glorious and I’m now sharing with you! I also must say it’s simplicity makes for an easy recipe that (hopefully) the ingredients can easily be acquired in this yeast/flour-free world we are living in.
1 (14oz) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4oz) package instant vanilla pudding mix (preferably JELL-O Brand)
3 cups heavy cream (I only used 2 and think it tastes just as amazing!)
1 (11oz) box Nilla wafers
4 – 5 ripe bananas, sliced
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 the heavy cream until stiff peaks form. Be careful not to overwhip.
Carefully add the pudding mixture to the whipped cream and mix on low speed until well blended and no streaks of pudding remain.
To assemble, select either a trifle bowl or a wide glass bowl with a 4-5 quart capacity. Saving 4-5 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 to cover the layer. Repeat the layering twice more. End with a final layer of pudding and garnish with additional cookies or cookie crumbs.
Cover tightly with plastic wrap and refrigerate for 4-6 hours. Cookies should be tender when poked with a knife. It’s best served within 12 hours of assembling.
What is something you love that you have ‘baked’ during this stay in place order? Share with me in the comments or send me an email anytime at firstname.lastname@example.org!