Home made Magnolia Bakery’s Banana Pudding

Magnolia Bakery’s Banana Pudding

Time:

30 minutes, plus at least 5 hours’ chilling

For many people, the famous New York bakery Magnolia Bakery's banana pudding is even more recognizable than the shop's well-known cupcakes. This dessert is both a crowd favourite and simple to make. It is airy, creamy, and deliciously reminds of childhood boxed treats (thanks to quick vanilla pudding mix). You will have enough cookies to utilize two per layer if you make 12 smaller servings as opposed to one giant one. Make simply two layers and use three biscuits per layer if you prefer greater coverage. 

INGREDIENTS

Yield:

12 to 16 servings

1(14-ounce) can sweetened condensed milk

1½cups ice-cold water

1(3.4-ounce) package instant vanilla pudding mix

3cups cold heavy cream

1(11-ounce) box vanilla wafer cookies (such as Nilla)

4 to 5ripe bananas, sliced.

PREPARATION

Step 1

In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant 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.

Step 2

Using the stand 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.

Step 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.

Step 4

To assemble, set aside 4 to 5 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 (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.

Step 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 the reserved cookies or cookie crumbs.