The first time I savoured this delightful banana pudding was during my visit to New York in 2018. My friend Zahra, insisted I try it at the renowned Magnolia Bakery. Little did I know how popular it was until I saw the long queue outside. However, my patience was rewarded when I took the first spoonful of this heavenly dessert – a treat I had never experienced while growing up in South Africa.
The Magnolia Bakery’s banana pudding is a masterpiece, boasting a light and airy texture enriched with banana custard cream, slices of fresh banana, and a surprising twist of biscuit wafer (similar to a sponge cake). It was a memorable experience, and I couldn’t resist returning to indulge in this luscious delight on subsequent visits to New York.
When I found the Magnolia Bakery banana pudding recipe online, I knew I had to recreate it at home. For those in South Africa, fear not, as I’ve provided some substitutes that will yield equally amazing results!
This recipe serves approximately 15 people.
Ingredients:
– 1 1/4 cups ice water
– 1 can condensed milk
– 1 packet (5.1 oz/144g) Vanilla Jell-o (for South African substitute, use 1.5 boxes of Moir’s Instant Pudding)
– 4 ripe bananas, sliced
– 1 box (11 oz/311g) Nilla Wafers (for South African substitute, use 311g of Eet-Sum-More Mini Shortbread Biscuits)
– 3 cups chilled heavy cream
Method:
1. In a medium mixing bowl, combine the condensed milk and ice water. Whisk until well combined.
2. Add the Vanilla Jell-o (or South African substitute: Moir’s Instant Pudding) to the mixture and whisk until the powder is fully dissolved, creating a slightly thickened mixture. Cover the bowl with cling wrap and refrigerate for 3-4 hours.
3. Whip the chilled heavy cream until it reaches a nice, thick consistency, being careful not to over-whip.
4. Gently fold half of the set custard mixture into the whipped cream, followed by the remaining custard mixture. The aim is to create a light and airy texture.
5. Select a clear glass pudding bowl for layering the pudding. Start by adding a generous layer of the custard cream, followed by a layer of Nilla Wafers (or South African substitute: Eet-Sum-More Mini Shortbread Biscuits) and sliced bananas. Repeat this process to create 3-4 layers.
6. For the final layer, top it with custard cream and garnish with a few Nilla Wafers and some crushed wafers.
7. For best results, refrigerate the pudding overnight, ideally for about 16 hours, before serving.
Your homemade Magnolia Bakery-inspired banana pudding is sure to be a hit! Prepare for compliments, as your guests will be asking you how you made it and where you tried the original. This recipe is undoubtedly a gem worth keeping. Enjoy!
Here’s the video as promised : https://youtu.be/NHUk9jrW9hI
First Time Trying The Famous Magnolia Bakery Banana Pudding
