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Banana Pudding From the Iconic Magnolia Bakery in NYC

From the iconic Magnolia Bakery in NYC, this is the creamiest, dreamiest banana pudding.



Served at Magnolia Bakery, the beloved NYC bakeshop known for its old-fashioned desserts and charming decor, this is arguably the world’s most famous banana pudding. Lucky for me, my sister lived around the corner from the original Magnolia Bakery on Bleecker Street for over a decade; no visit to her was complete without waiting in a line that snaked out the door to get our banana pudding fix. Given how famous this pudding is (it’s the bakery’s second-most popular dessert, after cupcakes), you may be surprised that the recipe calls for just a few ingredients, one of which is Jell-O instant vanilla pudding. Having made banana pudding from scratch, which requires more ingredients and effort, I can assure you that this version is just as good if not better. The recipe is adapted from The Complete Magnolia Bakery Cookbook by Alyssa Torrey and Jennifer Appel.


WHAT YOU’LL NEED TO MAKE BANANA PUDDING



STEP-BY-STEP INSTRUCTIONS


In a large bowl, whisk the sweetened condensed milk and water until evenly combined.



Add the pudding mix.



Whisk until there are no lumps and the mixture is completely smooth. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until firm, 1 to 2 hours or overnight. (Be sure the pudding is completely solidified before continuing, otherwise the dessert will not hold up.)



In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until the cream starts to thicken, about 30 seconds. Increase the speed to medium-high and whip until stiff peaks form. (Be careful not to over-whip; if the cream looks grainy, you’ve gone too far.)



Whisk the pudding to loosen it up. With the mixer on low speed, gradually add the pudding mixture a spoonful at a time.



Mix until just evenly blended and no streaks of pudding remain.



To assemble the dessert, use a 4-quart trifle dish or wide glass bowl, and set aside 5 cookies to use a garnish. Spread one-quarter of the pudding over the bottom.



Layer with one-third of the cookies.



Then add one-third of the sliced bananas (enough to cover the layer).



Repeat the layering twice more, ending with a final layer of pudding. Garnish the top with the reserved cookies or cookie crumbs (or a combination of the two).



Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 8 hours (no longer).



Banana Pudding


Adapted from The Complete Magnolia Bakery Cookbook by Alyssa Torrey and Jennifer Appel


From the iconic Magnolia Bakery in NYC, this is the creamiest, dreamiest banana pudding.


Servings: 12


INGREDIENTS

  • One 14-ounce can sweetened condensed milk

  • 1½ cups ice-cold water

  • One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)

  • 3 cups heavy cream

  • One 11-ounce box Nilla wafers

  • 5 ripe medium bananas, sliced (see note)

INSTRUCTIONS

  1. In a large bowl, whisk the sweetened condensed milk and water until evenly combined. Add the pudding mix and whisk until there are no lumps and the mixture is completely smooth. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until firm, 1 to 2 hours or overnight. (Be sure the pudding is completely solidified before continuing, otherwise the dessert will not hold up.)

  2. In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until the cream starts to thicken, about 30 seconds. Increase the speed to medium-high and whip until stiff peaks form. (Be careful not to over-whip; if the cream looks grainy, you've gone too far.)

  3. Whisk the pudding to loosen it up. With the mixer on low speed, gradually add the pudding mixture a spoonful at a time. Mix until just evenly blended and no streaks of pudding remain.

  4. To assemble the dessert, use a 4-quart trifle dish or wide glass bowl, and set aside 5 cookies to use a garnish. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies then one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more, ending with a final layer of pudding. Garnish the top with the reserved cookies or cookie crumbs (or a combination of the two). Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 8 hours (preferably no longer as the cookies start to get too soft).

  5. Note: Peel and slice the bananas at the last minute (as you layer the pudding) to prevent them from turning brown.


NUTRITION INFORMATION

  • Per serving (12 servings)

  • Calories:518

  • Fat:32 g

  • Saturated fat:18 g

  • Carbohydrates:55 g

  • Sugar:39 g

  • Fiber:2 g

  • Protein:6 g

  • Sodium:274 mg

  • Cholesterol:93 mg

Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.

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