This banana pudding is worth the hype
I remember a few years ago, there was this buzz about Magnolia Bakery’s banana pudding that just wouldn’t die down. So in true pastry chef form, I went to try it, a bit skeptical about the new dessert trend. Would it be just like those cupcake shops with more frosting that actually cake? I stood in line, finally got the goods, and then took a bite. It was honestly the most delicious yet simple looking dessert I had ever eaten. I fell in love and immediately began making versions at home trying to find the perfect dupe. And I found it. This is as good, if not better. And it’s made using such simple ingredients, as most delicious desserts are.
Simple ingredients make the best pudding
As you can see above, the ingredient list is scarce and easy to find. That in my opinion makes a great dessert. One thing that you need to keep in mind when grocery shopping is to get instant vanilla pudding. Th brand doesn’t make too much of a difference, but I can’t tell you how many times I’ve accidentally picked up the cook and serve pudding pack instead of the instant. It ensures panic in the kitchen because the base mix doesn’t set, and then you’ve just ruined a batch! Don’t use overly ripened bananas. They will get too mushy and they won’t taste great. Use bananas that have just ripened a bit, so they have room to soften while settling into the pudding.
Banana pudding can be made in different ways
I love making this family style, but I just mention that it looks great in individual cups. Banana pudding cups were actually a best seller when I was still doing desserts tables. I also have a delicious banana pudding cheesecake recipe that will wow you and anyone that takes a bite! If you decide to make individual cups, I would suggest using a slightly wider cup instead of those thin and tall shooters. They’re hard to layer in and you’ll be left with lots of empty space. As far as decorating goes, some Nilla wafers on top, whole or crushed, will do the job. Some sanding sugar looks great as well.
- 1 package instant vanilla pudding 2/3 cup
- 1½ cups cold water
- 14 oz can sweetened condensed milk
- 3 cups chilled heavy whipping cream
- 1 box Nilla wafers
- 3-4 bananas sliced
- In a medium sized bowl whisk the water and pudding mix until smooth. It should thicken while you whisk. Add the condensed milk and mix to combine. If you want the pudding to be a little less sweet, add only 2/3 of the condensed milk can. Refrigerate for 20-30 minutes, or put in the freezer for 10 minutes.
- Whip the cream in your stand mixer or using an electric hand whisk until soft peaks form. Don't over whip. Take the pudding mix out and mix to smooth out. It should be set. Add 1/3 of the whipped cream to pudding mix and fold until combined. Then add the rest of the cream in two batches, folding to combine.
- Take a trifle dish or a 9×13 glass dish. Add 1/3 of the pudding mix and spread edge to edge. Add a layer of Nilla wafers, then a layer of bananas. Next add 1/3 of the pudding mix, then a layer of Nilla wafer and sliced bananas. Top with the remaining pudding mixture. Cover and refrigerate for at least 2-3 hours before serving. This can be stored in the fridge for up to 3 days.
- You will not need the whole box of Nilla wafers. Add a many or as little bananas as you like. Refer to the images above to get an idea of how to layer.
Have you tried this classic banana pudding?
I love hearing your feedback! If you tried this recipe I’d love to hear how it turned out in the comments below!Add to favorites