This homemade version of the iconic Magnolia Bakery Banana Pudding takes all the best elements of the classic dessert—creamy vanilla pudding, layers of ripe bananas, and mini Nilla wafers—and elevates it with a from-scratch approach. The combination of silky vanilla custard and light, fluffy whipped cream pairs perfectly with the soft, sweet bananas and crunchy wafers. It’s the ultimate comfort dessert, ideal for special occasions or simply satisfying a sweet craving.
Ingredients:
- 2 tbsp + 2 tsp cornstarch
- 8 tbsp granulated sugar (divided)
- Pinch of salt
- 2 large eggs
- 2 cups whole milk
- 1 tbsp vanilla extract
- 2 cups heavy cream, cold
- 1 tbsp sweetened condensed milk
- 4 cups mini Nilla wafers
- 4 large ripe bananas, sliced
Instructions:
1. Prepare the Cornstarch Mixture:
In a small bowl, combine cornstarch, 2 tbsp of sugar, and a pinch of salt. This will be the thickening agent for your pudding.
2. Whisk the Eggs:
In a medium bowl, whisk together the eggs for 3-4 minutes until smooth and fluffy. This helps to create a silky texture for the custard. Gradually whisk in the cornstarch mixture until it’s fully incorporated and smooth.
3. Heat the Milk and Sugar:
In a medium saucepan, combine the milk and the remaining 6 tbsp of sugar. Heat over medium-high heat, stirring frequently, until it simmers (about 5 minutes). Be careful not to let the milk boil, as it can scald and alter the flavor.
4. Temper the Eggs:
Once the milk is hot, slowly pour about 1/4 cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling. Continue to whisk in the remaining milk mixture.
5. Cook the Pudding:
Pour the entire mixture back into the saucepan and return to medium heat. Cook for about 2-3 minutes, stirring constantly, until the mixture thickens into a smooth custard. Remove from heat and stir in vanilla extract. Let the pudding cool slightly.
6. Whip the Cream:
In a large bowl, whip the heavy cream and sweetened condensed milk together using an electric mixer until soft peaks form. This adds a light and fluffy texture to the pudding.
7. Layer the Pudding:
In a large trifle dish or individual serving cups, start with a layer of mini Nilla wafers at the bottom. Follow with a layer of sliced bananas, then a layer of the cooled vanilla pudding, and finally a layer of whipped cream. Repeat the layers until you’ve used up all the ingredients, finishing with a layer of whipped cream on top.
8. Chill and Serve:
Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the wafers to soften. Serve chilled and enjoy!
Tips:
- Choose Ripe Bananas:
The riper the bananas, the sweeter and more flavorful your pudding will be. Look for bananas with plenty of brown spots for the best results. - Chill Time is Key:
For the best texture, let the pudding sit in the refrigerator for several hours or overnight. This allows the Nilla wafers to soften and absorb some of the pudding’s moisture, creating a melt-in-your-mouth texture. - Whipping Cream:
Make sure your heavy cream is cold before whipping to ensure it fluffs up properly. For extra stability, you can add a tablespoon of powdered sugar when whipping. - Serving Variations:
Serve the banana pudding in a large trifle dish for a stunning presentation, or use small jars or cups for individual servings. You can also garnish with extra Nilla wafers or banana slices for added flair.
This Magnolia Bakery-inspired Banana Pudding offers an indulgent yet light texture with the perfect balance of creamy vanilla custard, fluffy whipped cream, and the rich sweetness of bananas and wafers. It’s a must-try dessert that will have everyone asking for seconds!
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