Magnolia Bakery Banana Pudding

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By July 25, 2012

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Yield: Serves 8
Prep time: 0 Hours  45 Mins

Image from tummydiary.wordpress.com

If you’re an SATC fan, you’ll most certainly be familiar with Magnolia Bakery in NYC!

Opened by Alyssa Tory and Jennifer Appel in 1996, the two are credited with starting the cupcake craze that recently resurfaced. With the bakery featuring not only in SATC, but also in the Devil Wears Prada, this West Village bakery soon gained a worldwide following.

So much so, that when I lived in Manhattan, in 2007, there was a constant line to get in the door, with an average wait time of 30 minutes. Once at the door, there was a ‘cupcake bouncer’ making sure the store was not too crammed with sugar-crazed consumers. And there was a cupcake purchasing limit of 12 per customer, due to the high demand.

The thing is, whilst their cupcakes made them famous, it’s actually their banana pudding that is the true gem. This stuff is what dreams are made of! On my first ever visit to Magnolia, I purchased a tub of banana pudding just because it looked kinda tasty. Best move ever.

Magnolia have various baking books available to purchase online, but the one recipe you really need is here below. If you’re visiting USA I recommend seeking out Nilla Wafers, as this is the actual biscuit required for the dessert, so I’ve substituted with vanilla wine biscuits as the next best thing

Enjoy! x

Ingredients

Amount Measurement Ingredient
1 can sweetened condensed milk
1 1/2 cups ice cold water
1 packet instant vanilla pudding mix
700 ml double cream
1 packet vanilla wine biscuits
4 cups sliced ripe bananas

Method

1. In a small bowl, on medium speed with an electric mixer, beat together the sweetened condensed milk and water until well combined.
Add the pudding mix and beat well, for around 2 minutes.
2. Cover and refrigerate for 3-4 hours or overnight, before continuing. However, if you’re impatient like myself you could pop it in the refrigerator for 15 minutes and then the freezer for another 10-15 minutes, or until set.
3. In a large bowl, on medium speed with an electric mixer, whip the cream until stiff peaks form.
4. Gently fold the pudding mixture into the whipped cream until well blended.
5. To assemble the dessert, select a large, wide bowl (preferably glass). Arrange some of the biscuits to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional biscuit crumbs on the top layer of the pudding.
6. Cover tightly with plastic wrap and allow to chill in the refrigerator before serving. The longer the better, to allow the biscuits to soften.

Please note the prep time of 45 minutes only covers the mixing and assembling, not any refrigeration time.

Source

http://www.magnoliabakery.com/home.php

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