This recipe for banana pudding is adapted from the famous Magnolia Bakery cookbook. It’s a sweet and satisfying dessert.
Banana pudding first originated in the late 1800s as a twist on the popular English trifle. It is traditionally served layered with sponge cake or vanilla wafers. Top this banana pudding with crushed vanilla wafers for a delicious crunch.
This dessert can either be made in individual portions or in a large glass bowl or dish (we used a 9″x13″ dish).
Serves: 8-12
Ingredients:
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups ice-cold water
- 1 3.4 oz. box of vanilla instant pudding mix
- 3 cups heavy cream
- 4 cups sliced, barely ripe bananas
- 1 12-oz box of Nilla wafers or vanilla wafers
- Crushed graham crackers, for garnish
Instructions:
- In a large bowl, beat together the sweetened condensed milk and water until well combined (about 1 minute). Add the pudding mix and beat well (about 2 minutes).
- Cover and refrigerate for 3-4 hours or overnight. Do not skip this step! If not properly chilled, the pudding mixture will be watery and not set.
- After the pudding has been chilled: In a large bowl, whip the heavy cream until stiff peaks form. Then, gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
- To assemble the dessert, arrange 1/3 of the Nilla wafers in your 9″x13″ pan, covering the bottom and overlapping if necessary. Next, layer 1/3 of the bananas, then 1/3 of the pudding mixture. Repeat this layering process twice more.
- Cover tightly and allow to chill in the fridge for at least 4 hours or up to 8 hours — no longer because the bananas will start to brown.
- Before serving, garnish the banana pudding with additional wafers or wafer crumbs. Enjoy chilled!
This recipe is shared by OPL Head of Product Development Lesley Dennison.
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