This is no ordinary banana pudding! It’s the original recipe from the famous Magnolia Bakery in New York City. This Banana Pudding recipe from Magnolia Bakery is creamy, light, and filled with just the right amount of Nella chips and fresh bananas. It is one of the easiest and most delicious desserts you will ever make!
This is no counterfeit, but Magnolia Bakery’s original banana pudding recipe. If you’ve been to New York, and you love food, you’ve probably gone to Magnolia Bakery.
Magnolia Bakery also has locations in Los Angeles and Chicago as well. While Magnolia Bakery is famous for its cakes and cupcakes, I think the best-sold item in the bakery is the banana pudding.
They are made in a huge bowl and then taken out and put into their cute paper cups for serving. I love the original banana pudding and the chocolate version too! Utah is very far from New York City, so enjoying Magnolia banana pudding doesn’t happen often.
New York Utah tasting options come in two ways. First, order a batch of candy delivered to your door for $ 100. Yes, 100 dollars for about 10 servings. Not bad if you consider that most restaurant desserts cost between $ 6-10 USD, but it’s not affordable for most people.
The second option, make homemade banana pudding, with fresh bananas, cream, dessert, and chips for about $ 1 to $ 1.50 per serving. And you will have a bowl and a racket (without charging)!
* Ingredients :
° 14 oz pack of sweetened condensed milk
° 1 1/2 cups ice water
° 1 package 3.4 oz instant vanilla pudding mixture
° 3 cups heavy cream
° 1 packet of 12-ounce Nabisco Nila wafer
° 4 cups chopped ripe bananas (about 3 medium bananas)
* Instructions :
In a blender or with a paddle and a bowl, blend the condensed milk and cold water together until well blended. Add the jelly and continue mixing until the jelly dissolves, for about two minutes.
Cover the jelly mixture and let it set completely in the refrigerator – for about 3 hours, or you can leave it overnight.
In an electric mixer or with a hand electric mixer, whisk heavy cream until peaks form.
Mix the pudding mixture and the whipped cream gently until it is pale yellow and leaves no streaks.
In a large glass bowl or any pretty glass serving dish, place 1/3 layer of nila chips, 1/3 banana, and 1/3 cream and repeat twice.
Cover and leave in the refrigerator for a few hours or overnight until the chips soften a little.
If this lasts longer than overnight, the banana will change color – I recommend leaving it and chopping the bananas to place on top of each serving.