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
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.