Magnolia Bakery Banana Pudding
This Magnolia Bakery Banana Pudding Recipe features layers of creamy pudding, bananas, and Nilla wafers. It's Heaven and much easier than you might think! Here is the REAL banana pudding recipe from their cookbook.
Ingredients
- 2 large eggs
- 4 large ripe bananas
- Pinch of salt
- 2 cups whole milk
- 2 cups cold heavy cream
- 8 tablespoons sugar (divided)
- 4 cups Nilla wafers (I used mini ones)
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 tablespoons plus 2 teaspoons cornstarch
- 1 tablespoon sweetened condensed milk
Instructions
First, in a small bowl, combine the cornstarch, 2 tablespoons of sugar and salt.
Then, in a medium bowl, whisk eggs together until smooth and pale, about 3 to 4 minutes. Gradually incorporate the cornstarch mixture.
In a medium saucepan, add the milk and 6 tablespoons of sugar. Bring to a boil over medium-high heat, stirring occasionally to melt the sugar. Do not bring to a boil.
Slowly pour the hot milk into the eggs, whisking constantly. Return everything to the pot and add the
vanilla bean paste (if using extract, don't yet.). Cook over medium-high heat until mixture thickens and begins to bubble, whisking continuously, about 6 to 7 minutes. Remove from the heat (add the vanilla extract now if using it).
To cool the pudding you can do it in an ice bath (10 minutes) or chill in the fridge (3 hours). To prepare an ice bath, in a large sturdy bowl, fill halfway with ice cubes. Then fill halfway with cold water. Place the hot pan with the pudding in the iced bowl. Make sure that the water does not get into the pudding. If necessary, remove some water or add more ice. Stir the pudding from time to time to cool. If you are cooling the pudding in the refrigerator, transfer the pudding to a medium heatproof bowl. Cover with plastic wrap, pressing down on the surface of the pudding. Chill in the refrigerator for 3 hours or until cold.
Once the pudding has cooled, choose a container of your choice large enough to hold about 11 cups of the pudding.
In a large mixing bowl with an electric mixer fitted with a whisk, add the heavy cream and condensed milk. Whisk until soft peaks form.
Transfer the pudding to a large bowl, add about ½ cup of whipped cream and whisk together. Add the rest of the whipped cream and gently fold in the pudding. Once combined, transfer to the refrigerator to keep cool.
In the meantime, crumble ¾ cup Nilla wafers into a Ziploc bag with a rolling pin or skillet. Put aside.
Cut the banana into a slice of just under ¼ inch. Put aside.
To assemble, add a very thin layer of pudding to the desired container. Add a layer of uncrumbled wafers. Sprinkle with half of the crumbled wafers. Add enough pudding to cover. Add a layer of banana slices. Add enough pudding to cover. Make another layer of wafer, then a layer of banana.
Finally add all the pudding and smooth the top. Decorate with more wafers. Cover with plastic wrap and refrigerate in the refrigerator for at least 4 hours before serving. The pudding is best after 6 hours of cooling and up to 24 hours.
When ready to serve, place the pudding like ice cream in a small bowl. Garnish with additional wafers and serve immediately.
Happy Cooking Time.
