In my opinion, this is hands down the best thing at Magnolia’s. Some may call me a cupcake snob but I love getting my cupcakes from Billy’s Bakery in Chelsea or Sugar Sweet Sunshine Bakery on Rivington Street. Their cupcakes are always super moist and exploding with flavor, I always leave feeling satisfied. Unfortunately many of the cupcakes that I’ve tried at Magnolia’s have been a bit dry. Their banana pudding though, is amazing! It’s become so popular that they’re giving Banana pudding cards, after 9 purchases you receive a free 12oz cup. What’s even better is that they’ve shared their recipe with the world. Can’t wait to try it out. Here is the recipe. xo
Magnolia Bakery Banana Pudding Recipe
- 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
- Box Nilla Wafers
- 4 sliced bananas
1. In the bowl of a mixer, beat sweetened condensed milk and water for about a minute. Add the pudding mix and beat for about two more minutes. Transfer to a smaller bowl, cover, and refrigerate for at least 4 hours or overnight. You want the mixture to be extremely firm.
2. In a large bowl on medium speed, whip the heavy cream until stiff peaks form (I put my metal mixing bowl and whisk mixer attachment in the freezer for five minutes prior…the cream always whips up very quickly this way). Using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible.
3. In a large bowl, layer wafers, bananas, and pudding. Ideally, you want three layers but if you go with a larger baking dish you might only have two. Cover tightly with plastic wrap and refrigerate for about 8 hours before serving.
**barely adapted from The Complete Magnolia Bakery Cookbook