If you are older than a teen you must remember that famous scene. Carrie and Miranda sitting in front of a Magnolia Bakery, eating cupcakes and talking about boys! Actually, about one boy in particular – Aidan, who was, in my opinion, much better choice than Mr.Big but that’s not the topic of this post.
Magnolia bakery shot to fame and achieved pop culture status with less than a minute (17 seconds to be more precise) footage of Carrie Bradshaw eating cupcakes. This now famous bakery is known for their fresh bakes from scratch, such as – cupcakes, cookies, cakes, chocolate bars and their popular, signature banana pudding.
Good news is, you don’t need to go all the way to New York City just to taste Magnolia’s Bakery insanely delicious banana pudding. I mean, you can go. You should go!! But, if you are not near New York City at this moment and you can’t travel, you’ll be happy to know that you can make banana pudding in your own kitchen.
And I’m not talking about some sorry substitute for this famous pudding. Oh, no! I am talking about real, original, one of a kind Magnolia Bakery Banana Pudding, straight from their kitchen and their cookbook. Yep, Magnolia Bakery is giving away their actual recipe in their cookbook.
You’ll also be happy when you find out that you really don’t need fancy ingredients to make this dessert. You don’t even have to be experienced in the kitchen. You just need few basic things and some spare time on your hands to enjoy in your pudding.
So, if you love bananas, cookies, Magnolia Bakery, Sex and the City or just want to make something sweet, you want to make this. Believe me. It’s simple. It’s tasty. It’s almost cake-like. Try it. You won’t regret it.
Magnolia Bakery Banana Pudding
- 4-5 ripe bananas, sliced
- 11-ounce box of vanilla wafers
- 3 cups of heavy cream
- 1 package of instant vanilla-pudding mix
- 14-ounce can of sweetened condensed milk
- 1 ½ cups of ice-cold water
Step 1: In a medium sized bowl whisk together the sweetened condensed milk and the cold water. Place the pudding mix in another medium sized bowl and slowly whisk in the liquid, whisking until there are no lumps and the mixture is smooth, about 1 minute. Cover and refrigerate until firm at least an hour or overnight.
Step 2: In a stand mixer with the whisk attachment or using a hand mixer, whip the heavy cream on medium speed for about 1 minute until the cream starts to thicken. Increase the speed to medium-high and whip the heavy cream until stiff peaks form. Be careful not to over-whip.
Step 3: Carefully add the pudding mixture to the whipped cream and mix on low speed until blended and no streaks of pudding remain.
Step 4: Using either a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, spread one-quarter of the pudding over the bottom and layer with one-third of the cookies [save 4 to 5 cookies for the garnish on top] and about 1 to 1 1⁄2 of the sliced bananas — enough to cover the layer. Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
Step 5: Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. It’s best served within 8-12 hours of assembling because bananas will start to brown.
How to keep bananas from browning:
The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast:
1) Pick bananas that are barely ripe.
2) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.
3) Rinse them with club soda. The advantage here is that it won’t affect the taste. Don’t use tonic as it has a bad taste.
4) Try to keep them airtight. The less contact with the air the less they will brown.