Saturday, May 2, 2009

Magnolia Banana Pudding.

One of my pals went to NYC a year ago and came back raving about the banana pudding that a lot of the bakeries there sell. I was happy to find a recipe online, and bookmarked it, yes almost a year ago. Things are busy.

We were going to have a big housewarming bash this wkd for our new home. However, it's rained out (unheard of in California, where are we?!?)so we rescheduled it. Instead, we are having a few of our favorite couples for a small dinner instead.

Since I want to make the banana pudding in a super-mondo-sized batch for the BBQ..what better way to test it than on 6 of our friends. However, I just made it and honestly, it doesn't need to be tested on anyone, this stuff is bomb. As in really amazing. I am not a big fan of licking the spatula (I know, I know!) but when I was done making the pudding, I was all over the spatula AND bowl.

The recipe itself is just takes a bit to assemble. I used instant pudding because I can never really find the regular stuff, and it tasted good to me. Also who has the time to wait for pudding to set 4 hours in the fridge nowadays?

Magnolia Bakery Banana Pudding
From 'More From Magnolia' Cookbook
Serves 12

1 1/2 cups water
2/3 cup vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
3 cups cold heavy cream
1 (12 ounce) box vanilla wafers
4 ripe bananas, sliced

Whisk together the water, pudding mix and sweetened condensed milk until will mixed. If not using instant, refrigerate at least 4 hours or overnight. If using instant, it will be ready to go within 15 min.

When pudding is ready, whip the heavy cream in a chilled bowl until soft peaks form. Fold the pudding mixture into the whipped cream until well incorporated.

In a deep glass bowl (or pie pans or whatever you want to use to layer...but honestly the deeper the bowl the more it will all 'mish mash' together), layer the pudding, wafers, bananas and pudding again. Continue until all the mixture is used up, ending with either wafers or pudding. Don't end with bananas because they will just turn brown and end up looking unappealing. I sprinkled crushed wafers on top of mine.

Refrigerate for 1-8 hours, but many blogs say the longer that you have it in the fridge sitting all together, the better it seems to taste. This dessert also looks amazing layered in an ice cream sundae glass.

Mods I made include adding a bit of banana cream pudding mix with the vanilla, using instant, using more bananas and nilla wafers than it called for. I also sprinkled a bit of rum on one of the layers of wafers, why not??? Next time I might experiment with adding coconut cream pudding into the mix as well.

Quite honestly, originally reading the recipe I thought...this sounds like a cheat. Pudding mix? Nilla wafers? It probably won't be very good. How does Magnolia sell this stuff? But, oh no. As I assembled this stuff I kept right on snitching some of the cream pudding. If you can't wait the 1-8 hours to taste this all together, take a wafer, scoop some pudding onto it and put a banana slice on top. Heaven in an instant.

Don't wait a year to make this like I did. Enjoy!!


Mermaid Sweets said...

That sounds soooo good. Looks terrific.

~Kimberly said...

That looks so amazing! I'm writing it down to try when I have another get together, otherwise I WILL eat it all myself! Thanks for sharing the recipe, and I promise I won't wait a year to try it! :)

Rachel said...

Thank you thank you thank you! This is my favorite dessert in the whole world and I have never been able to find the recipe! I have the original Magnolia cookbook and it's not in there...I had no idea that there was a second one! I see a lot of banana pudding in my future....

Snooky doodle said...

oh this is dream like :)

Faery said...

This must be really delicious :9, I'll have to try this recipe. thanks for sharing

Elyse said...

Mmm, this banana pudding looks great! Happy housewarming. What an exciting time! I couldn't believe the amount of rain this weekend either. Are you in N.Cal? I'm in the Bay Area, and it was just gross this weekend :)

the southern hostess said...

Such a classic dessert! Yum! I've had many trips to Magnolia where I had to get a cupcake for now and banana pudding for later.

Debby Burk Optical said...

My coworker brought in Magnolia bannana pudding to work today. Her mom made it last night. Oh my freagin' gosh! I live in NYC, have one of their recipe books, but somehow missed this one. Wowsa! Thanks for posting, gonna make my own next week.

Kiesha said...

This looks really good. Wish I liked bananas!

"More From Magnolia" is my absolute FAVORITE baking book. I've never made anything in that book that didn't turn out perfect. It's the book that turned me into a baker.

Anonymous said...

thank you Laura,
well I have a little problem
I've tried it, and did exactly as you said but the pudding is very soft.. and lax.. definitely not as solid as magnolia's

where did I go wrong?
thanks for your reply

Debby Burk Optical said...

Ahh, as for the baker whose pudding came out too soft, I know the answer!! Mine came out not only soft, but practically runny at the bottom. Lucky me, my coworker and her mom had (and fixed) the same problem. "Refrigerate the pudding overnight". Meaning, the FIRST phase of pudding. Then, after the second phase, leave it overnight AGAIN. They recently made it again, and I can attest that their tweaking of the recipe comes out nothing short of heavenly!

Mara said...

Hi, yes for the runny pudding..if you are not using instant, it will require the pudding to be refridgerated at least 4 hours but the longer the better (aka overnight).

I have only made this with INSTANT vanilla pudding, and it is ready to go and super thick within 15 min. Also, I tend to play with the quantities of pudding to water and use less water since I want a very puddingy vanillay taste. So my pudding is always very thick.

You can also add banana pudding to the vanilla pudding (or just mix the powders) or experiment with coconut pudding as well. When I made this again for our big party, it was SUCH a hit. I used a big punch bowl for it!

Claire said...

Wow! I was sceptial from start to finish but it truly tastes exactly like the dreamy banana pudding from Magnolia. Thank you!

Zaz said...

I'm sorry guys.. I think you all haven't tried the Magnolia's Banana Pudding. the thing is, they don't use the vanilla wafers.. nor do they use the Nabisco Nilla thingy you keep hearing about in other sites.. they use something else. and I've been trying to figure out what sort of cake or wafers.. or whatever secret ingredient they use, bot to no avail. in a nutshell, whatever that pudding you're making, it's DEFINITELY not Magnolia's banana pudding.

I've done my own experiments, I used the nabisco nilla, different types of vanilla wafers, I even tried to use a vanilla ground cake once, but nothing seems to be working.

any ideas are very welcome!

Anonymous said...

To Zaz:

The nilla wafers are the ingredient...I bought the pudding and made my own and I will say the recipe is the right one. I also thought it wasn't the nilla wafers but the nilla wafers with the pudding turn the cookies into like a cake. You have to make sure that the cookies don't overlap each other and that the pudding completely covers them. When putting them into the bowl put some pudding in the bottom before the wafers and once everything is mixed in ... you have your magnolia pudding =)

Casey said...

i need help! I have a 3.4 ounce package of instant pudding. Is that what your recipe calls for?

Mara said...

So it's been a while since I have blogged... but I just made this again for a 4th of July party and it's heavenly.

I have heard of people making their OWN wafers for something like this which might be what Magnolia for it not tasting EXACTLY like Magnolia's...I am not surprised. Why would you give a recipe in a cookbook exactly as it tastes in the shop? Then people would not want to stop in and buy it!! But for those of us not in NYC...this is prob a yummy close sub.

Happy 4th Bloggers!!

ellen said...

i made this for my b-day/housewarming party last friday & it was fabulous! it got rave reviews from even the non-banana lovers & everyone wanted the recipe- TRUST ME: JUST MAKE IT... it is super easy & kinda fun to assemble the layers. (i had a very "leave it to beaver" moment in my kitchen...) i had copied the recipe from my friend's magnolia cookbook (not sure which version) & it called for one 3.4 oz pkg. of jello instant vanilla pudding & 4 c. sliced bananas (which was about 6 small/med. bananas). the recipe said to mix the swt. con. milk w the ice h20 very well, then mix in the pudding box very well & pop in the fridge @ least 4 hrs or overnight. (even tho it used INSTANT pudding) i just did it overnight so i didnt have to deal w the whole "is it ready yet? is it ready yet?" thing... the pudding was REALLY thick (& delicious) in the morning. fold in the whipped cream, slice some bananas & assemble... it really doesnt get much easier than this. i didnt have a giant glass bowl, so i just inverted the top of my footed cake plate. there was enough to serve 15 ppl w 2 servings leftover for me! yay! :)