The Best Banana Pudding

This Banana Pudding truly is the BEST! Such an easy recipe that yields a creamy, fluffy, out-of-this-world banana pudding you won't want to miss!I cannot even emphasize how good this banana pudding is.

For real. It’s amazing.

It comes from the Magnolia Bakery Cookbook where, if you’ve been to NYC, Magnolia Bakery lives… and where I will be eating nightly when I move to NYC.

I don’t have much to say about this pudding because it’s that incredible. It speaks for itself. It stands up for what’s right in the world. It’s a crusader against bad banana pudding by shining its true colors. It’s.. freaking amazing.

It’s very rare I’m left speechless, but after trying this pudding I was too busy having my mind blown to say anything. I know you probably think I’m being facetious but I promise, this stuff is legit.

So let’s get to the pudding part, shall we?

It has your standard cast of characters: pudding, Nilla Wafers, and bananas. Easy enough right? The secret, however, is in the pudding’s preparation. Sweetened condensed milk is added, lending a wonderful creaminess to the pudding’s end result. Also, freshly whipped cream is used to give the pudding the lightest, airiest texture imaginable. This pudding is ultra-creamy, super fluffy, and packed with banana flavor. And it starts with a box of pudding mix. Who knew?

So if you’ve abandoned the rest and are ready to try the best, here you go! Enjoy!

This Banana Pudding truly is the BEST! Such an easy recipe that yields a creamy, fluffy, out-of-this-world banana pudding you won't want to miss!*from the Magnolia Bakery Cookbook

The Best Banana Pudding
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 4-8
 
This Best-Ever Banana Pudding truly is the greatest! Fluffy, airy, sweet and creamy, it's the perfect no-bake treat for hot summer days... or anytime, really!
Ingredients
  • 1 can (14 oz) sweetened condensed milk
  • 1 & ½ cups water
  • 1 (3.4 oz) box Instant Banana Pudding Mix
  • 3 cups heavy cream
  • ½ box Nilla Wafers
  • About 4 medium bananas, sliced
Instructions
  1. In a large bowl, whisk together the condensed milk and water until combined. Sprinkle in the instant banana pudding mix and whisk until blended. Refrigerate this mixture for at LEAST four (4) hours.
  2. Once mixture has thickened and chilled, prepare your whipped cream. Whip the heavy cream with the whisk attachment in your stand mixer until stiff peaks form. Fold in one third of the whipped cream into the pudding mixture until combined. Then, fold in the rest of the whipped cream, careful not to deflate the airiness of the whipped cream. Gentle folds is the secret.
  3. In Mason Jars, or in a large trifle, put in a handful of Nilla Wafers; top with sliced bananas. Pipe or spoon the banana pudding into the jars about halfway. Repeat layers of Nilla Wafers and bananas, then add more pudding on top. Repeat with remaining jars or finish up the trifle. Store leftovers in the fridge, covered, up to 2 days.

This Banana Pudding truly is the BEST! Such an easy recipe that yields a creamy, fluffy, out-of-this-world banana pudding you won't want to miss!The best thing about this banana pudding is that it can be served to feed a crowd! Use smaller Mason Jars to fill for more people, or assemble in a large trifle dish. I went with the standard-size Mason Jars for this recipe and got about 4 large servings. Just be mindful that this needs ample time to chill and set, so be prepared for that time frame.

This Banana Pudding truly is the BEST! Such an easy recipe that yields a creamy, fluffy, out-of-this-world banana pudding you won't want to miss!Have a super sweet day!

xo, Hayley

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Comments

  1. Every time I hit NYC for my food/theater/shopping extravaganza (it doesn’t happen that often, sadly), I stand in line at Magnolia waiting for my cupcakes. Love that place. And I really want to get that cookbook! I wonder if I could smuggle it into the house without people noticing that the cookbook addict is at it again…
    This pudding is the real deal. I am SO into getting this on the table tonight for dessert!

    • thedomesticrebel says:

      It’d be hard for me to smuggle another cookbook in here – everyone’s on my case about my growing cookbook collection!

  2. For a variation, one could swap the banana pudding for butterscotch and the sweetened condensed milk for a can of dulce de leche. and add Heath bits for good measure. Or add cream cheese and freeze into a pie thing…

  3. The hubby adores banana cream pie, so I know he’d be thrilled with this luscious pudding!!!

  4. Sadly, I’ve never made it to the Magnolia Bakery in NYC, but some day I will! For now, I will just make this pudding!

  5. You speechless?! This must be pretty epic! 😉 Love the mason jars!

  6. That looks awesome! I will have to check out the Magnolia Bakery cookbook, since I’ve heard so much good stuff about it.

  7. If you say it’s the best the I HAVE to try it. Also, is it weird that I am crushing majorly on your spoons?

  8. Angie Casad says:

    Is the heavy cream the heavy whipping cream or cool whip?

  9. Can I chill this for more than 4 hrs? Like over night?

    • thedomesticrebel says:

      Hi Cindy! Yes it can, but after four hours I would cover the surface with plastic wrap to prevent a skin from forming on the pudding. I know that sounds kinda gross, but pudding can get a skin if exposed to air for too long.

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