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Wednesday
Jun272012

Magnolia Bakery's Banana Pudding

Soooo we are kind of shocked at ourselves (happens a lot) that we’ve never posted about banana pudding.  We eat it frequently.  Like very frequently.  Like, we live a block from Magnolia Bakery frequently. 

What!?  Don’t judge us.  When there’s no line you have to take advantage!  Seriously - those Sex & the City tour buses unload hoards of people like hourly – we have to seize the pudding when we can.

And clearly, based on the fact that we’ve never posted about pudding – meaning we’ve never actually had to make the banana pudding ourselves – we manage to pass the bakery when there’s no line quite often.

But lucky you!  There’s no Magnolia on Nantucket, so when we had the craving while taking a quick summer excursion this week, we had to take the situation into our own hands. 

Luckily this recipe comes together ridiculously easily and all ingredients are readily available just about anywhere, even the tiniest island grocery store.  Just plan ahead as it takes a bit of time to chill and you don’t want to be sitting around waiting for your banana pudding to be ready.

That sounds almost as bad as waiting in line.

Magnolia Bakery's Banana Pudding
From The Complete Magnolia Bakery Cookbook
Serves 12

Print Recipe

1 14 ounce can sweetened condensed milk
1 1/2 cups ice cold water
1 3.4 ounce box Jell-O instant vanilla pudding mix
3 cups heavy cream
1 12 ounce box vanilla wafers
4 cups sliced ripe bananas (about 3 large bananas)

In a medium bowl (or using an electric mixer fitted with the whisk attachment) whisk together sweetened condensed milk and water until blended.  Add pudding mix continue to whisk into fully incorporated.  Cover with plastic wrap and chill until set, about 3 hours (or you can leave overnight).

Once pudding has set, whip heavy cream in a large bowl with an electric mixer until stiff peaks form.  Fold pudding into the whipped cream until completely blended.  In your serving bowl (or individual serving jars), begin layering vanilla wafers, then bananas, then pudding.  Repeat 3 times, or as many times you need/like to fit your desired serving dish.  Garnish pudding with additional wafers or wafer crumbs, cover with plastic wrap and chill for an additional 4 hours.

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Reader Comments (14)

I love this! Yum!

Whenever I'm in NYC, I always go to Magnolia for banana pudding -- one of my all time favorite desserts anywhere!! I always laugh to myself because everyone else is so enamored by the cupcakes... I'm like HELLO, PUDDING! Yum, love your at-home version -- I will obviously have to try this!

This looks incredible! I love Magnolia Bakery! I live in Georgia and still travel with their card in my wallet! Can't wait to try this recipe! Thanks!

July 25, 2012 | Unregistered CommenterShelly

i am not clear on the amount of water used in the recipe. is it one and one half cups or just one half cup water??? thanks. i am eager to try this recipe as we love banana pudding. how ever, never heard of magnolia's bakery.

February 22, 2013 | Unregistered Commenterchris in ky

Hi Chris - the recipe needs 1.5 cups of water - thanks!

February 22, 2013 | Registered CommenterBlue Eyed Bakers

This looks delish--I will definitely be trying it asap!

April 15, 2013 | Unregistered Commentermeghan

The pudding will not set for me. Does anyone know why? Maybe the water was not cold enough?

May 1, 2013 | Unregistered CommenterBrittany

Meghan did you use the instant pudding or the cook kind? You MUST use the instant or it will not set. That is the only thing I can think of that would cause it to not set. You also have to make sure you beat the whipping cream until. Stiff, if not it would cause pudding to not set.

May 3, 2013 | Unregistered CommenterConnie

Meghan I have made this for years and I just noticed that the recipe posted calls for 3 cups of whipping cream, I have always used 2 cups. I also use banana instant pudding alot of times instead of vanilla to get more of a banana flavor. Using either flavor it is awesome. I do see as to we're it would be to thin though and probably not as flavorful if you use 3 cups of the whipping cream. Whipping cream should be the heavy whipping cream also. Recipe is posted on the eagle brand milk site, just type in creamy banana pudding in their search bar. Hope this helps you! This is even better the next day!

May 3, 2013 | Unregistered CommenterConnie

Was wondering if I could freeze this and it would still be good when I took it out? I made it today, tastes JUST like Magnolia, but no way I can eat it all!!

May 28, 2013 | Unregistered CommenterHaley

I made this for July 4th and I froze mine and it turned out perfect. This is one of my new favorites.

July 23, 2013 | Unregistered CommenterJoli

Just back in Australia after a month in New York and a few trips to Magnolia's. have all ingredients available except Jello instant vanilla pudding. Any ideas what could be a. substitute for it??

September 13, 2013 | Unregistered CommenterEileen

This Recipe is so amazing! I love Magnolia Bakery. Everytime I've been to New York, I went to Magnolia Bakery and I was so impressed all the time! I'm looking forward to trying it!

All the best for you,
Dani from TASTE around

February 26, 2014 | Unregistered CommenterTASTE around

I just made this tonight. It's so pretty and everyone loved it. Thank you for the recipe!

April 27, 2014 | Unregistered CommenterKathy

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