Home Foods Banana Pudding – Once Upon a Chef

Banana Pudding – Once Upon a Chef

30
0


This post may contain affiliate links. Read my full disclosure policy.

From the iconic Magnolia Bakery in NYC, this is the creamiest, dreamiest banana pudding.

Served at Magnolia Bakery, the beloved NYC bakeshop known for its old-fashioned desserts and charming decor, this is arguably the world’s most famous banana pudding. Lucky for me, my sister lived around the corner from the original Magnolia Bakery on Bleecker Street for over a decade, and no visit to her was complete without waiting in a line that snaked out the door to get our banana pudding fix. Given how famous this pudding is (it’s the bakery’s second-most popular dessert, after cupcakes), you may be surprised that the recipe calls for just a few ingredients, one of which is Jell-O instant vanilla pudding. Having made banana pudding from scratch, which requires more ingredients and effort, I can assure you that this version is just as good if not better. The recipe is adapted from The Complete Magnolia Bakery Cookbook by Alyssa Torrey and Jennifer Appel.

What You’ll Need To Make Banana Pudding

Nilla wafers, vanilla pudding, bananas, condensed milk, water, and heavy cream

Step-by-Step Instructions

In a large bowl, whisk the sweetened condensed milk and water until evenly combined.

whisked water and sweetened condensed milk in bowl

Add the pudding mix.

adding instant pudding to condensed milk mixtureWhisk until there are no lumps and the mixture is completely smooth. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until firm, 1 to 2 hours or overnight. (Be sure the pudding is completely solidified before continuing, otherwise the dessert will not hold up.)

whisked pudding mixture

In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until the cream starts to thicken, about 30 seconds. Increase the speed to medium-high and whip until stiff peaks form. (Be careful not to over-whip; if the cream looks grainy, you’ve gone too far.)

Whisk the pudding to loosen it up. With the mixer on low speed, gradually add the pudding mixture a spoonful at a time.

mixing in the pudding little by little

Mix until just evenly blended and no streaks of pudding remain.

pudding whipped cream mixture

To assemble the dessert, use a 4-quart trifle dish or wide glass bowl, and set aside 5 cookies to use a garnish. Spread one-quarter of the pudding over the bottom.

first layer of pudding in trifle dish

Layer with one-third of the cookies.

first layer of Nilla wafers in trifle dish

Then add one-third of the sliced bananas (enough to cover the layer).

first layer of bananas in trifle dish

Repeat the layering twice more, ending with a final layer of pudding. Garnish the top with the reserved cookies or cookie crumbs (or a combination of the two).

layered banana pudding with Nilla wafers on top

Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 8 hours (no longer).

You May Also Like

Banana Pudding

From the iconic Magnolia Bakery in NYC, this is the creamiest, dreamiest banana pudding.

Ingredients

  • One 14-ounce can sweetened condensed milk
  • 1½ cups ice-cold water
  • One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
  • 3 cups heavy cream
  • One 11-ounce box Nilla wafers
  • 5 ripe medium bananas, sliced (see note)

Instructions

  1. In a large bowl, whisk the sweetened condensed milk and water until evenly combined. Add the pudding mix and whisk until there are no lumps and the mixture is completely smooth. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until firm, 1 to 2 hours or overnight. (Be sure the pudding is completely solidified before continuing, otherwise the dessert will not hold up.)
  2. In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until the cream starts to thicken, about 30 seconds. Increase the speed to medium-high and whip until stiff peaks form. (Be careful not to over-whip; if the cream looks grainy, you’ve gone too far.)
  3. Whisk the pudding to loosen it up. With the mixer on low speed, gradually add the pudding mixture a spoonful at a time. Mix until just evenly blended and no streaks of pudding remain.
  4. To assemble the dessert, use a 4-quart trifle dish or wide glass bowl, and set aside 5 cookies to use a garnish. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies then one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more, ending with a final layer of pudding. Garnish the top with the reserved cookies or cookie crumbs (or a combination of the two). Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 8 hours (preferably no longer as the cookies start to get too soft).
  5. Note: Peel and slice the bananas at the last minute (as you layer the pudding) to prevent them from turning brown.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Calories: 518
  • Fat: 32 g
  • Saturated fat: 18 g
  • Carbohydrates: 55 g
  • Sugar: 39 g
  • Fiber: 2 g
  • Protein: 6 g
  • Sodium: 274 mg
  • Cholesterol: 93 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Previous articleVeterans RAND 12-item physical component score seen as valid measure in spinal fusion
Next articleValue-Based Doctor Revenue Still the Exception, Not Norm: Report