Wednesday, January 4, 2012
Magnolia Bakery is one of my favorite bakeries in New York. Even though I am an avid cupcake baker myself, I still enjoy their famous cupcakes, and of course their banana pudding. Recently, I picked up the Magnolia Bakery cookbook and have been making some of their recipes (soon I'll post the fabulous apple cake with caramel cream cheese frosting that I made for New Years Eve). Their banana pudding is so simple and easy to make, but it is just the best. I was a little skeptical given how easy the recipe was, but the end result made a huge amount of that famous banana pudding that they serve at the bakery. My husband absolutely loved it.
Magnolia's Banana Pudding (from the Complete Magnolia Bakery Cookbook)
1 14 oz can of sweetened condensed milk
1 1/2 cups ice water
1 3.4 oz instant vanilla pudding (use Jello brand)
3 cups heavy cream
1 12 oz box Nilla wafers
4 cups sliced ripe bananas
In a small bowl of an electric mixer, beat together the sweetened condensed milk and water for a minute until well-combined. Add the pudding mix an d beat for two minutes more. Refrigerate for 3-4 hours before proceeding, which is important to allow the pudding to set completely.
In the mixer, using the whisk attachment, whip the heavy cream on high for about three minutes until stiff peaks form. Gently fold in the pudding mixture and blend completely in the mixer.
To assemble the dessert, use a large glass bowl with a 4-5 quart capacity. Arrange 1/3 of the nilla wafers on the nottom and then 1/2 of the bananas and 1/3 of the pudding and repeat the layering twice more. Cover and chill for at least four hours and no more than eight hours before serving. This dessert serves 12-15 people and is perfect in my opinion for family gatherings!