If you’ve ever tried the banana pudding from Magnolia Bakery, you know it’s to die for. It is rich and creamy with layers of fresh bananas, pudding and Nilla wafers. Our imitation recipe allows you to enjoy it whenever you want from the comfort of your own kitchen.
1 14-ounce can of sweetened condensed milk
1 cup of very cold milk
½ cup of very cold water
1 3.4 ounce box of instant vanilla pudding
1 box of 11 – 12 oz. Nilla wafers (reserve 5-6 wafers and crumbs from the box)
3 cups of heavy whipped cream
½ teaspoon light vanilla flavoring
5 bananas (barely ripe and sliced)
Using a hand or foot blender, combine the sweetened condensed milk, cold water and cold milk. Mix in low-medium for 1-2 minutes.
Add vanilla pudding mixture and whisk over medium heat for 2 minutes. The pudding mixture should start to thicken.
Cover and refrigerate for 4 hours or overnight to ensure pudding is completely hardened.
Using a hand or foot blender, combine the thick cream and vanilla flavor and blend until cream is stiff.
Gently fold the whipped cream into the fully set pudding. Fold until the cream and pudding are completely combined and have a uniform color, with no visible stripes.
For presentation, use a large serving bowl, a small plate or a plate of compote. (you can also use mini trinket plates for individual portions) Line the bottom of the bowl with ⅓ of the vanilla wafers (about 30 wafers).
Evenly layer 1 ½ cup of the sliced bananas on top of the wafers.
Cover the banana slices with ⅓ of the pudding mixture.
Repeat until there are 3 layers of wafers, bananas and pudding.
Flatten the 5-6 reserved wafers.
To finish, sprinkle the top of the pudding with the flattened wafers. You can also use the leftover crumbs from the wafer box. Cover it and keep it refrigerated until you serve it.