I had wanted to try this recipe for over a year. Seriously, I bought the More from Magnolia cookbook last winter and marked the recipe, which is apparently the most popular dessert at the bakery after Magnolia’s vanilla cupcakes. Then when we visited the actual bakery – twice – on our vacation to New York last May and tasted the banana pudding, the desire to make it myself was validated. But I avoided making it, as it yields a gigantic quantity (serves 12-15!) and calls for an astonishing three cups of heavy cream. However, being in multiple online baking groups has taught me a few things, among them: I don’t need to make an entire recipe and I shouldn’t be afraid of a little heavy cream. So when I had leftover Nilla Wafers and condensed milk from my (mini) SMS Lemon Icebox Cakes, I knew just what I was making. (I did end up having to buy a second box of Nilla Wafers, though, since Mr. Penpen kept snacking on them.)
The combination of bananas, Nilla Wafers, vanilla pudding, and whipped cream pretty much makes this recipe is the epitome of comfort food. It’s delightfully sweet and creamy, and though the instructions say it should be consumed within eight hours of preparation, Mr. Penpen and I were in agreement that it’s even better after a couple days when the flavors have melded together and the Nilla wafers have softened up (just avert your eyes from the bananas, they get a little brown).
The ingredients are one 14-ounce can sweetened condensed milk, 11/2 cups ice cold water, one 3.4-ounce package of instant vanilla pudding, 3 cups heavy cream, one box of Nabisco Nilla Wafers, and 4 cups of sliced banana. You can find the recipe (exactly as in the book) here, on Recipelink. I made a third of the recipe and got five healthy servings out of it. This recipe gets an 8.5 for Deliciousness and a 2 for Effort, giving it an EDR of 4.25.
And that’s a picture of the two of us on a sugar high outside the Magnolia Bakery in Greenwich Village.
7 comments:
Looks fantastic! Banana pudding is so good!
You know, in all my time living in New York, I never made it to Magnolia. Of course, I never made it to the Statue of Liberty, either.
But Buttercup Bakery (when the owners split up, one of them started a second shop) was a block away!
What a perfect no-bake dessert for a weekend when we have triple digit high temperatures predicted. This reminds me of another family favorite, the chocolate wafer/whipped cream refrigerator cake. Seems weird to see a picture of the two of you without Eloise.
Yum, I used to make a "diet" version with sugar free vanilla pudding, vanilla wafers and bananas in a mini bowl in law school. No more dairy for me though, so sad. Glad you tried it at home, that is always fun.
I'm sorry dear.. but it doesn't taste anything like Magnolia's banana pudding! I've been trying hard to find out more about the cake they use in their pudding, and it's definitely not nabisco nilla's biscuits!
any ideas?
thanks :)
I know this is a little old however I just stumbled upon this post :)
Zaz, how does this version sound? http://www.kitchenlink.com/cookbooks/2005/0743246616_5.html
Can anyone tell me where to get Nilla Wafers from? :D
Hey Batty! I'v tried that one too.. A long time ago.. it is good, but again, it's not Magnolia's.
the recipe made a killing by using the heavy cream and banana pudding.. no doubt about that. but we've got to know the kind of Biscuits Magnolia uses.. if they use any! it tastes more like cake to me.. IDK..
Nabisco Nilla Wafers is sold in big stores.. I used to get them from Duane Reade pharmacy or Cristedes in Manhattan.. it sells for around $3.29 a box.. but then again, the problem RESIDES in Nabisco Nilla itself.. since we know for a fact that Magnolia uses some different type of Biscuits..
Try it out.. and let us hear what you think :)
NB: I also use Magnolia's sweetened condensed milk.. they sell in all major stores..
and again, it's very essential to cover the pudding and leave it overnight in the fridge. otherwise it's gonna feel flabby and soft.
Good luck.
Zaz
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