This
banana pudding recipe from the NYC Magnolia Bakery was so delicious
and so easy to put together. I made these into 12 individual servings. I made
these for Thanksgiving and had the girls help me with assembling them. I made these the day before. Despite using
bananas that were slightly green at the stems and brushing them with lemon
water, they still browned. Next time, I will try to see if I can make this the
morning of. It was delicious though and
I will definitely make this again!
Important
notes
-Need
to make the pudding the day before
-Need
to do certain steps to prevent the bananas from browning (I picked bananas with
green stems and brushed them with lemon/water)
Magnolia
Bakery Banana Pudding | The Girl Who Ate Everything
Ingredients
1
(14 oz) can sweetened condensed milk
1
½ cups ice cold water
1
(3.4 oz) box instant vanilla pudding mix
3
cups heavy cream
4
cups sliced barely ripe bananas, (see note)
1
(12 oz.) box Nilla Wafers
Instructions
1.
In a large bowl, beat together the sweetened condensed milk and 1 ½ cups ice
cold 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.
2.
In a large bowl, whip the 3 cups 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).
3.
To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom,
overlapping if necessary. Next, layer 1/3 of the 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).
Notes
The
reason the recipe says to serve within 8 hours is that the bananas will turn
brown as they oxidize. There are a couple of things you can do to make not
brown as fast. I usually just do #1 and #4. 2 and 3 aren't necessary unless
you're trying to make WAY ahead of time.
1)
Pick bananas that are barely ripe. If they are slightly green and the stem,
those are perfect. These will tend to brown as fast. You just don't want
overripe bananas.
2)
Brush them with some lemon juice. Any fruit juice helps (pineapple, apple,
orange). This can change the flavor slightly so brushing them is better than
soaking them. Even water neutralizes the ph and will slow down the browning if
you rinse them in water.
3)
Rinse them with club soda. The advantage here is that it won't affect the
taste. Don't use tonic as it has a bad taste.
4)
Try to keep them airtight. The less contact with the air the less they will
brown. Make sure the pudding mixture is covering them.
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