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Recipe for Magnolia Bakery's famous banana pudding


Although they are more famous for their cupcakes, I heard from many people that they actually prefer Magnolia Bakery's banana pudding to their cupcakes. And when I found their recipe online, which was taken from the Magnolia Bakery Cookbook, I tried it and it tasted and looked exactly like the one you would get at one of their stores, so I don't see the point of buying it in a store, when you can make the exact one at home.
 
I bake a lot, but if you are one of those people who doesn't use the kitchen much (like my former self), even you can whip this up in no time, because it does not even require baking. It is so easy; just follow the recipe below. And it has only a few ingredients. Here is a photo I took of the banana pudding I made today :

Banana pudding

Magnolia Bakery's banana pudding recipe, as taken from their cookbook:

  • 1 (14-ounce) can sweetened condensed milk
  • 1½ 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!)  (PS: I think this recipe needs more wafers than the 12 oz box.  Next time I make this, I will use half of a box more than what the recipe calls)
  • 4 cups sliced ripe bananas

 

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. (PS: I did not want to wait for 3 hrs, so I put it in the refrigerator for 15 minutes, and then the freezer for 10-15 minutes, and it was as set as it could be; just make sure that it is an "instant" vanilla pudding mix that you used. If it isn't instant, it will take longer to set. But also be careful with the time in the freezer if you are going to do it my way, because you don't want a frozen pudding).  It is very important to allow the proper amount of time for the pudding mixture to set.

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. 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 - before serving. I suggest defintely more than 4 hrs to get the wafers soft enough, cakelike. PLEASE visit my blog to check out other recipes. It is a new blog, so it is still a baby. Please follow it, if you like it. Thanks. :)

sam2b2003 sam2b2003 2 years 29 weeks
This was how my mother made banana pudding when I was growing up and now I do. Always loved it and it is very easy to make.
eclectic-touch eclectic-touch 3 years 14 weeks
I could not see the edit button on my post, so I am making a new one. DCBaxter, I wanted to give you a proper answer, so I googled it, and according to food.com, this recipe makes 12 servings.
eclectic-touch eclectic-touch 3 years 14 weeks
Sorry for the late reply. DCBaxter, I don't know exactly how many servings it technically makes, but it is A LOT. It can be quite a feast for 5 people. A-Lee, nope, I did not see Get the Dish, and the link did not work, but I may google it.
a-lee a-lee 3 years 18 weeks
Love Magnolia Bakery! Have you seen the "Get the Dish" on their famous cupcakes? http://living.popsugar.tv15874658
DCBaxter DCBaxter 3 years 18 weeks
How many servings does this make?
lauren lauren 3 years 24 weeks
Yum, both of your recipes sounds really good! I will have to give them a try! :drool:
fuzzles fuzzles 3 years 24 weeks
LOL I don't know about that! For the past three days, I have been whipping up a bowl every morning and having it for a late news snack! :drool: And I see no end in sight!
eclectic-touch eclectic-touch 3 years 24 weeks
You are welcome. I am glad you enjoyed it. Yours was definitely healthier, so you must have had less of a "what did I do?" aftermath, ha. ;)
fuzzles fuzzles 3 years 24 weeks
eclectic, I just couldn't wait to try this, so I improvised a knock-off of your recipe. I already had on hand some plain greek yogurt that needed to be used up, instant vanilla pudding mix, and bananas that needed to be eaten by the end of the weekend. To the "pudding" I added a bit of Splenda to cut the tartness. So, I just needed to scream over to the grocery for the Nilla wafers. (I got the real ones!) Oh my goodness this was delicious!!! Thanks you so much for posting the recipe! I'm sure your more decadent version will be absolutely over-the-top amazing!
eclectic-touch eclectic-touch 3 years 24 weeks
It actually tasted better the next day. I kept it sealed it with a tight plastic wrap. And it was all gone the next day. : )
fuzzles fuzzles 3 years 24 weeks
Oooh. Question: How long will this keep in the fridge? Not that it would have a chance to stay too long.... :D
fuzzles fuzzles 3 years 24 weeks
YUMMY! I will be making this!