Making Magnolia Bakery’s Famous Banana Pudding
When I was about twelve or thirteen, I traveled to New York City for the second time in my life to study at the Joffrey Ballet School for their summer intensive program. The day before I left for NYC, I said tearful goodbyes to my friends at my dance studio - I wouldn’t see them for almost three weeks. In pre-teen time, it was a lifetime. After catching the red-eye flight to Newark, my family and I made our way to Manhattan in a taxi cab only a few hours before my first class at the Joffrey began.
Maybe it was the rushing around or the nerves surrounding attending a new ballet school for the first time ever, but I began to cry. I missed home, my friends, and the familiarity. I did not like New York! It was loud, sweaty, and overall just so different from my small hometown in Southern California. When I eventually made it into my first ballet class and stepped up to the barre, I felt like I was back at home.
With this newfound sense of peace and confidence, I stepped back outside into the bustling streets of the city and felt brave. I was ready to explore. With everywhere I went, I learned to love New York more and more. When you think of New York, you think of Times Square, Broadway, and riding the subway, but, the way I saw New York for the first time exceeded my expectations. I explored Greenwich Village, SoHo, the Lower East Side, Chelsea, and Little Italy. I began to fall in love. I continued to come back to the city the next three summers.
Now of course, I’m not claiming to be some expert on all things NYC. There’s just something about truly seeing the city for the first time that I’ll never forget.
My mother, a New York native, took us uptown to see Broadway shows, the museums, and of course Central Park. One day, we stumbled upon a location of the famous Magnolia Bakery on Columbus and 69th. This was, of course, before the location in Los Angeles was built. I’d never been before, but honestly, cupcakes and other baked goods always sound good.
Now I know what you’re thinking, when are we getting to the recipe? I promise I’m getting to it!
Overall, I loved everything at Magnolia from the cupcakes to the hot chocolate, but my favorite item on the menu had to be the banana pudding. It was soft, creamy, and had just the right amount of banana. It came in a paper cup that would often overflow with yummy banana goodness. Every summer we returned and always snagged a (very large) cup of banana pudding.
Now since the pandemic, traveling has been nearly impossible. This past weekend, I thought about how much I craved Magnolia Bakery’s banana pudding. Yes, I know I could get it delivered and yes, I know that we now have a location in Los Angeles, but I guess it wouldn’t have been the same.
So after doing a small search, I found that Magnolia Bakery released a cookbook with some of their recipes! Through this book (and referencing other blogs) I was able to find the famous recipe for the banana pudding. Naturally, I ran to the grocery store (wearing a mask, of course) to gather all of the ingredients. It’s surprisingly very simple, which honestly is very shocking. All it takes is vanilla pudding, Nilla wafers, heavy whipping cream, and bananas, of course. Why did I never think to make it? I guess hindsight is always 2020. (I’m sorry - bad pun!)
Now for the recipe:
Ingredients:
1 14 oz can sweetened condensed milk
1 1/2 cups ice-cold water
1 3.4 oz (small box) Instant Vanilla Pudding (I used the Jello brand)
3 cups heavy whipping cream
About 5 large slightly under-ripe bananas, sliced (make sure they are a little green at the root. They tend not to brown as fast.)
1- 12 oz box Nilla Wafers
Instructions:
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. It will be watery if you don't let it set up long enough.
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.
Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works).
To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).
Source: The Complete Magnolia Bakery Cookbook
I’d say it turned out very tasty and just about as close as you can get to the original! As I took my first bite, I was reminded of how much I miss New York and how I hope to be back safely and soon. Until then, I’ll be here at home!
I hope you all give this recipe a try and enjoy some fluffy and creamy banana goodness!
Enjoy.
