I love being in Ottawa on Canada Day, it’s always an awesome celebration. We celebrated this year by having a barbecue with friends and it gave me the opportunity to finally make Magnolia’s Banana Pudding to serve my guests for dessert. It is no secret that I am a great fan of this Greenwich Village bakery.
I have been waiting for an opportunity to make it after having it in New York in April. It honestly was one of the nicest treats I have ever had, and I would have to say treat (take a look at the ingredients!).
I served it with strawberries and it was a hit. One of my guests said that he loved the different textures, another said that it was not overwhelmingly banana and that it was light. Once again, it made me long for NYC as I thought it tasted exactly like the Magnolia version.
(this plate is being held by the lovely Heather H. from After the Harvest blog)
Magnolia Bakery Banana Pudding
From ‘More From Magnolia’ Cookbook
1 1/2 cups water
2/3 cup vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
3 cups cold heavy cream
1 (12 ounce) box vanilla wafers
4 ripe bananas, sliced
Whisk together the water, pudding mix and sweetened condensed milk until well mixed. If not using instant, refrigerate at least 4 hours or overnight (I used instant and it was ready in about 20 minutes).
When pudding is ready, whip the heavy cream in a chilled bowl until soft peaks form. Fold the pudding mixture into the whipped cream until well incorporated.
In a deep glass bowl layer the pudding, wafers, bananas and pudding again. Continue until all the mixture is used up, ending with either wafers or pudding (do not use bananas on top, they will just turn brown).
Enjoy, I promise, you will love it too!