Monday, February 9, 2009

Magnolia's Famous Banana Pudding

So you have to try this for sure. I would definitely wait until you have something to go to or someone to help you eat it because it makes a lot. You may be able to cut it in half. Let me just say, the only banana in it is the actually banana pieces, so even if you aren't that big of a banana fan you will still love this. Me and Jason actually tasted this in New York at the legendary Magnolia Bakery. I was so happy to find the recipe online. I have made it two or three times now and I am so happy with it. It tastes just like when we had it there. You need a big bowl to layer it all in. Enjoy. My picture is terrible but trust me really.

Magnolia’s Famous Banana Pudding
Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum
Cookbook Heaven at

I started making this pudding when I was in my early twenties and cooking at a Tex-Mex restaurant and bar. Customers loved it, so when we opened the bakery many years later, it seemed like a great idea to serve it there. It remains the second most popular dessert (after the cupcakes) at the bakery.

  • 1 (14-ounce) can sweetened condensed milk

  • 1 1/2 cups ice cold water

  • 1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)

  • 3 cups heavy cream

  • 1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)

  • 4 cups sliced ripe bananas

  1. In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

  2. In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

  3. To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

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