I actually can’t believe I haven’t posted this earlier. Pudding is something I haven’t really craved that often or delighted in for most of my adult life. I had a bite of Magnolia Bakery’s banana pudding and my mind was blown. I think about it all the time, and want to eat it pints at a time. As you can see, there may be some lack of willpower issue going on here.
There is a story behind how I got this recipe. The shorter version involves a fairly long bus ride, with a former pastry chef at Magnolia Bakery, and a discussion about banana pudding. Oh, and the highlight of this story is coaxing (quite the skill to have, I must say!) the aforementioned pastry chef to offer his recipe for the aforementioned pudding. When something like this happens to someone like me, it is like winning the golden ticket. One that I’m allowed to share with you.
For this recipe, the amount of sweetened condensed milk used may vary from time to time, depending on the ripeness of bananas. Do a taste test to see if you need more sweetened condensed milk (after mixing in the vanilla extract because it tends to make things taste sweeter): a Nilla wafer, a slice of banana, and a dollop of the pudding. Sometimes cooking is just that simple; your taste buds will tell you what you need. It does take a few hours in the fridge for the pudding to set and for all of flavors to meld.
- 2 cups heavy cream
- ¼ cup sweetened condensed milk
- 2 tbsps milk
- 1 tsp vanilla extract
- 36 Nilla wafers
- 2 bananas, sliced
- In large bowl, whip heavy cream until soft peaks form. Fold in sweetened condensed milk until it is fully incorporated.
- Mix in milk and vanilla extract. In the bottom of a trifle bowl or individual glass serving bowls or glasses, put a layer of pudding mixture, a layer of Nilla wafers, another layer of pudding mixture, and a layer of bananas.
- Repeat in this order until all of the ingredients are used. Refrigerate for at least 8 hours before serving.