Copycat Magnolia Banana Pudding
Copycat Magnolia Bakery banana pudding. AKA: the only way I will eat bananas in a dessert.
So here’s the thing — I do not like bananas. I understand this is a completely abnormal trait and basically makes me seem like an alien, but alas, there it is. Even when they’re green, the texture is displeasing. And when they’re yellow or covered in brown spots? Forget it. Like, don’t even come near me with one of those.
But somehow, Magnolia Bakery captured my attention with their banana pudding year ago.
Actually, let’s back up. It started with Buttercup Bake Shop which, if my memory serves me correctly, makes the most wonderful red velvet cupcakes in NYC. Gosh, that’s so 2010, I’m not even sure this information is relevant anymore. Do people care about cupcakes? I feel like collectively we’ve moved onto fancy donuts… Anyway! I was waiting in line one day and noticed that every single person in front of me went for the banana pudding. They were either severely confused (likely) or had some insider knowledge I was not yet privy to.
Turns out, banana pudding was like a thing for NY bakeries. Right alongside the brooklyn blackout and red velvet cupcakes was a silent throwdown for best homemade banana pudding.
As much as Buttercup Bake Shop reigns supreme with regards to red velvet cupcakes (sorry, Magnolia lovers — they don’t put cream cheese frosting on their red velvet (!), and that is a total deal breaker), it was Magnolia that stole the show with their pudding. And I’m not the only one who thinks so.
On a whim — and with the hope of diversifying both myself and Well Seasoned — I thought, you know what? I’m just gonna do it. Banana pudding.
I subbed Whole Foods vanilla wafers in for the real thing and probably put in far less banana than is typical (baby steps…), but it’s here, I love it, and I licked the bowl clean. Tiny miracles, people.Print
- 1 (14 oz) can sweetened condensed milk
- 1 ½ cups ice cold water
- ⅔ cup instant vanilla pudding mix, (such as Whole Foods 365)
- 3 cups heavy whipping cream
- 1 box mini vanilla wafers, (such as Whole Foods 365, broken into pieces)
- 4 sliced bananas, (ripe)
- In a large mixing bowl, whisk condensed milk, ice water, and pudding mix until smooth. Refrigerate for 4 hours or overnight.
- Whip heavy cream until soft peaks form. Fold whipped cream into pudding until well incorporated.
- In one large dish or in several small jars/containers, layer ingredients — vanilla wafers, pudding, and sliced bananas — until you reach the top. Chill until ready to serve.