Although Magnolia Bakery is mostly synonymous with cupcakes in the public imagination — thanks, of course, to a fateful (and lucrative) Season 3 episode of Sex and the City — its banana pudding has also inspired its own share of fandom. Back in 2005, the dessert was largely overshadowed by the bakery’s cupcakes, but the true believers knew, and kept coming, lured by the astoundingly rich layers of pudding interspersed with Nilla wafers, sliced bananas, and whipped cream. The recipe itself is fairly basic, a near copy of the one found on the Jell-O pudding box; the crucial difference is that Magnolia adds sweetened condensed milk to the pudding mix, supercharging it into a delight that borders on the obscene. It’s easy to make, and hard to resist. The best way to eat it, incidentally, is by the vat.
Magnolia Bakery Banana Pudding Recipe
1 (14-ounce) can sweetened condensed milk
1½ cups (360 grams/12.7 ounces) ice-cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups (720 grams/25.5 ounces) heavy cream
1 (11-ounce) box Nilla wafers
4 to 5 ripe bananas, sliced
Step 1: In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
Step 2: In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
Step 3: With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
Step 4: To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls. Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
Step 5: Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.
Dina Ávila is a photographer living in Portland, Oregon.
Recipe tested by Ivy Manning
