Monday, March 15, 2010

Amazing Magnolia's Banana Pudding!

But first...
Happy St. Patrick's Day!!!
We know...this should be a post about green desserts.
But the BEST dessert we have made and tasted
in a long time is this one, so here goes.
If you like banana pudding,
you're going to LOVE this recipe from the famous
Magnolia Bakery in New York City!!!
Most people think of cupcakes when they think of the bakery
but this is their second most popular dessert.
The recipe is in their cookbook,
"More From Magnolia".
However, we love to read a blog called The Amateur Gourmet
and he recently made their banana pudding using the same ingredients
but with a few simpler steps.
This pudding is so delicious
and we promise that if you bring this to a party,
EVERYONE will love it and the pan will be scraped clean.
Yes, it's that good!
Even those who say "no thanks, I'm on a diet" will cave in after hearing
everyone else rave about it.
At least they should!!!:-)
(Oops...couldn't resist another lucky wish:-)
Anyone can make this and whether you are making it for
family or friends,
they will think you are a whiz in the kitchen.
And if you ever visit NYC, you MUST visit Magnolia Bakery...
but let someone else buy a cupcake.
(and you KNOW we love cupcakes)
Instead, go for the banana pudding and you won't be sorry:-)
Magnolia's Famous Banana Pudding
~1 14 oz can sweetened condensed milk
~1 1/2 cups water
~3 cups heavy cream
~1 12 oz box vanilla wafers
~4 ripe bananas
~2 3.4 oz boxes vanilla instant pudding
***Only use 1 box plus 1/2 of the second box.
Put 2/3 cup instant pudding mix in a bowl.
Whisk in 1 1/2 cups water.
Add in 1 14oz. can sweetened condensed milk.
Once you've whisked it together, let sit for 15 min. or so.
As it thickens, whisk lightly every few minutes until it's nice and thick.
Take 3 cups of cold heavy cream and put it into a chilled mixing bowl with
a whisk attachment (also chilled).
Mix until you get soft peaks.
Fold the whipped cream into the pudding mixture.
Slice up the bananas.
Arrange 1/3 of the vanilla wafers along the bottom of a 13 x 9 baking pan.
Top with 1/2 the bananas.
Top with 1/2 the pudding mixture.
Top with another 1/3 of your vanilla wafers and the rest of the bananas.
Top with the remaining pudding mixture.
Crush the remaining 1/3 vanilla wafers and sprinkle over the top
of the pudding for garnish.
Cover with plastic wrap and keep it in the fridge.
It should remain in the fridge for at least a few hours to let the flavors blend
and as you might guess, it is as good if not better the next day!
*When serving, garnish with a tiny bit of whipped cream if desired.
**You can also save a few whole vanilla wafers to decorate it but trust me...
it doesn't matter.
Any way you choose to serve this dessert will be a sure thing!
***If you don't mind doing the math,
you could cut the recipe in half and use an 8 x 8 pan...
but trust me,
you and everyone else will devour the 13 x 9 pan:-)
****For additional assembly photos, which we forgot to do, go to
Please excuse our photos...
we're working on our photography skills as well as our baking skills:-)


  1. Oh my...I have had a similar dessert but not with this yummy topping. I am definitely going to be trying this one.

    You girls have outdone yourself again with this one!

  2. Happy 13th birthday to Jordan today...hope the day is as sweet as you!


Let's chat...