New York’s famous Magnolia Bakery has the most amazing banana pudding. EVER.
It has become a staple in our house as I make it often—for birthdays, bar-b-ques, football tailgates and weekend cravings (check out a previous blog post about it here). While it is perfection on it’s own, I decided to take it to an entirely different level by adding salted caramel and crunchy almond toffee.
Garnish each with toffee and serve with BIG spoons.
Magnolia Bakery’s Banana Pudding with Salted Caramel and Toffee Crunch
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)
Salted Caramel Sauce:
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1 teaspoon gray sea salt, crushed or kosher salt
Almond toffee for garnish (I love Nashville Toffee Company)
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 mason jars, layer wafers, bananas, and pudding until you have 2 or 3 layers in each jar ending with pudding. 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).
To make the caramel sauce, combine the sugar and water over medium-low heat in a heavy-bottomed saucepan until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
Just before serving, drizzle each banana pudding mason jar with salted caramel sauce and garnish with toffee pieces.