This past weekend we celebrated Jacobs’ grandmother’s birthday (my grandmother-in-law). When she requested banana pudding in lieu of a birthday cake we were all thrilled because everyone loves this recipe!
I wish that I could take credit for it but it is the banana pudding recipe from New York’s famous Magnolia Bakery (and The Buttercup Bake Shop – their recipes are the same just in a different order).
Jacobs (my harshest critic) gives it a “10.” Now just wait a minute … I don’t think you understand the magnitude of this “10” rating. I rarely get a “10” from him. Ok, I don’t think I’ve ever gotten a “10” from him.
When I started this blog, I talked about putting his ratings at the bottom of each recipe (because he tries everything I make here). I ultimately decided against it because I never got a perfect score. Never.
Now, I’m a pretty good cook (I think) … I mean, I dream of Popovers at night and wait until you see my S’mores Cupcakes later this week. He loves my cooking (and happily eats it mind you) but by his standards it is about impossible to achieve perfection in the kitchen. Usually really good recipes come in around an “8” (and you never see the recipes that score lower than a “5”) but this recipe is a “10”. A “10”!! PERFECTION! (I have him on video saying so if you need proof).
I made this banana pudding in a trifle dish because I wanted it to resemble the shape of a birthday cake. I really love to make it in individual glasses though (photo below of when I made it for a dinner party). I am a sucker for individual servings and they look so pretty served with Nilla wafers on top of each—each layer perfectly intact.
Make this for your loved ones—I promise, they’ll feel the love.
Magnolia Bakery Banana Pudding
14 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 (make sure they are ripe! no green bananas aloud)
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 until firm.
In a large bowl on medium speed, whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible.
In a large bowl, layer wafers, bananas, and pudding until you have 3 or 4 layers. End with pudding and decorate with crushed wafers on top. Cover tightly with plastic wrap and refrigerate for at least 30 minutes before serving. I think it is better refrigerated overnight (the wafers become soft and everything starts to meld together).