One of the perks of working as a consultant is that you get to travel to different places and meet a lot of new people! Last summer I was working out of the New York City office and one of my team members brought in this hugeeee bowl of Banana Pudding from Magnolia Bakery. I'd never tried this famous dessert before but pretty sure I died and woke up in banana pudding heaven after I had my first bite!!
I can't believe I spent all my life without tasting this glorious dessert! It's a creamy, silky and rich pudding that has layers of fresh banana and (what I found out later) nilla wafers. It comes together so perfectly and I can definitely understand why this is such a cult favorite!
Flash forward to living in Toronto, where there are no Magnolia Bakeries to fulfill my cravings *sad face* I decided to see if I could find a copy cat recipe to recreate at home...and luckily enough Magnolia Bakery included this recipe in their cookbook and it of course has ended up on the internets! YAYYYY :) Thank you popsugar!
So this post is especially for all my Canadian foodie friends or anyone who doesn't live within the same state/country of a Magnolia Bakery....LET'S BRING THE BANANA PUDDING TO YOU!! As an added bonus, surprisingly the ingredients are simple and easy to find and the preparation is beyond simple! The hardest part is waiting for it to chill before you can dig in!
The Famous Magnolia Bakery Banana Pudding - Copy Cat Recipe
1 1/2 cups water
1 box of instant vanilla pudding mix
1 (14-ounce) can sweetened condensed milk <-- You know it's gotta be good with this in it!
3 cups whipping cream
1 (12-ounce) box nilla wafers
4 bananas, sliced
1. Using a kitchen-aid mixer on medium or manually using a whisk, mix the water, pudding mix and sweetened condensed milk together until combined and smooth. Refrigerate until the pudding sets, at least 2.5 hours. Most recipes say to refrigerate for 4 hours or overnight, however I was kinda in a rush and 2.5 hours was perfectly fine!
2. Using a mixer (I used my kitchen-aid mixer on High for 8 minutes) whip the whipping cream until soft peaks form.
3. Remove the set pudding from the fridge and begin to fold in the whipping cream, incorporating about 1/3 at a time. Lightly fold and mix the pudding and whipped cream together until combined.
4. Begin layering the pudding! I used a large glass bowl but a trifle bowl would be really nice too! So your first layer will be some nilla wafers, then top that with banana slices and then finish with a layer of the pudding mixture. Repeat until you've used up all the ingredients.
5. Now the hard part! Refrigerate the pudding for about 2 hours, this allows the pudding to break down the nilla wafers a little bit so they're soft when you have your first spoonful. And that's pretty much it! You are ready to serve, devour & enjoy the world famous Magnolia banana pudding right in your own kitchen :)