Magnolia Bakery Banana Pudding (Printable Version)
# What You'll Need:
→ For Pudding Base
01 -
1 (14 oz) can sweetened condensed milk
02 -
1 ½ cups ice cold water
03 -
1 (3.4 oz) box instant vanilla pudding mix
→ For Assembly
04 -
3 cups heavy cream
05 -
4 cups sliced barely ripe bananas
06 -
1 (12 oz.) box Nilla Wafers
# How to Make It:
01 -
In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set.
02 -
In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
03 -
Choose either individual portions or a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works) for assembly.
04 -
Arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer.
05 -
Cover tightly and allow to chill in the refrigerator for at least 4 hours - or up to 8 hours maximum (as bananas will begin to brown after this time).
# Handy Tips:
01 -
Select bananas that are barely ripe with slightly green stems to slow browning.
02 -
To prevent banana browning, lightly brush slices with lemon juice or other fruit juice (may slightly alter flavor).
03 -
Rinsing banana slices with club soda helps prevent browning without affecting taste.
04 -
Keep assembled dessert airtight to minimize banana oxidation.
05 -
This is the authentic recipe from Magnolia Bakery's cookbook.