If you’ve ever ventured to New York City, you may have heard of Magnolia Bakery or seen the extensive line out their door. Many people line up for their famous cupcakes, but I walk straight to the back and ask for the real prize: the banana pudding. This stuff is absolutely incredible—light and fluffy but also rich and decadent. Every spoonful begs for another. Luckily, the recipe is available and not hard at all. The key, however, is to begin making it early enough that your pudding can age to perfection. I think 36-48 hours is ideal, but you could get away with 12-24 if you had to. Are you ready to go bananas for this?
Magnolia Bakery Banana Pudding
adapted slightly from The Complete Magnolia Bakery Cookbook
16 oz can sweetened condensed milk
1 1/2 cups ice cold water
Small box (3.4 oz) instant vanilla pudding mix
3 cups heavy whipping cream
1 box Nilla Wafers
4 ripe bananas, sliced
In the bowl of a mixer, mix sweetened condensed milk and water for about one minute. Add the pudding mix and beat for about two more minutes. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
In a large bowl on medium speed, whip the heavy cream until stiff peaks form. Then, using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible.
Finally, in a large serving bowl, put a thin layer of pudding followed by a layer of wafers, bananas, and more pudding. Repeat the layering, ending with pudding on top, followed by some wafers for decoration. Ideally, you’ll have three layers. Cover tightly with plastic wrap and refrigerate for at least 8 hours before serving, but the flavor really improves the longer it gets to age.