Every time I visit NYC one of the first things I do is go to Magnolia Bakery (401 Bleecker Street New York, NY 10014 (212) 462-2572) and pick up a tub of banana pudding.
It’s famous for its cupcakes – Carrie Bradshaw and Co made them cult-buys – but for me it is all about the banana pudding which quite simply is one of the most ridiculous desserts on the planet.
It’s sugar perfection in a take-out container. I stick it my mini-bar fridge and nibble away at the tub during my stays. Perfect post-Barney’s fare. The bakery also has a recipe book - you can order it here. I have tackled this dish. It’s easy. Run don’t walk. Blame me later.
Magnolia Bakery Banana Pudding
From ‘More From Magnolia’ Cookbook
1 1/2 cups water
2/3 cup vanilla pudding mix
1 can sweetened condensed milk
3 cups cold thickened cream
1 box vanilla wafers
4 ripe bananas, sliced (not too ripe – I like them just past firm)
1. Whisk together the water, pudding mix and sweetened condensed milk until well mixed. If not using an instant pudding mix, refrigerate at least 4 hours or overnight. If using instant, it will be ready to go within 15 min.
2. 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.
3. In a deep glass bowl (or pie pan 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. 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.
4. Refrigerate for at least six 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.