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If you’ve had the luxury of trying banana pudding or pastries from the famous New York Bakery, Magnolia Bakery, you understand the obsession. Their banana pudding flies off the self everyday and is one of the reasons people flock to their store.
But what if we told you, you don’t have to fly all the way to New York to enjoy Magnolia bakeries world famous banana pudding…. You can enjoy it right in your own kitchen!!
We are sharing a banana pudding inspired by magnolia bakeries deliciously whipped, creamy banana pudding with swirls of pudding, fresh bananas, Nilla wafers and cake crumbles. It is a decadent treat that seems to hit the spot no matter the season.
New York Style Banana Pudding
(Magnolia Bakery Banana Pudding)
What you need for New York Style Banana Pudding:
Direction Snapshot:
- Make boxed cake mix.
- Make pudding and set in fridge.
- Make whipped cream.
- Layer banana pudding.
- Refrigerate and wait. 🙂
- Scoop out serving portions and enjoy!
How to Layer the Banana Pudding
Repeat these 4 layers two or three times until your trifle pan is full!
First Layer
Second Layer
Third Layer
Fourth Layer
Start with a layer of vanilla pudding.
Crumble cake on top of the pudding.
Next add a layer sliced bananas on top of the cake.
Lastly, add a single layer of Nilla wafers to cover the surface. Repeat all layers until the trifle is full.
How long do you have to refrigerate banana pudding?
We recommend a minimum of 4 hours but its best if you let it sit overnight.
Which is better: Homemade or Magnolia Bakery?
Now that we can say we have tried both bakery and homemade versions of this banana pudding, we have to say homemade is better! Even though you will never be able to beat the experience of being in New York and ordering from the Magnolia Bakery, there are a couple of reasons we prefer homemade.
The first reason is because it seems to taste more fresh.
Secondly, we love our addition of vanilla cake crumble to the original recipe!
New York Style Banana Pudding (Magnolia Bakery Banana Pudding)
Description
A banana pudding inspired by magnolia bakeries deliciously whipped, creamy banana pudding with swirls of pudding, fresh bananas, Nilla wafers and cake crumbles.
Ingredients
1 14 oz can of condensed milk
1 1/2 cup cold water
1 5 oz package Jello instant pudding mix
4 cups heavy cream (1 cup for topping)
1 11 oz box vanilla wafer cookies
5 ripe bananas, chopped
1 box yellow cake mix
3 eggs (for cake)
1/3 cup oil (for cake)
Instructions
- Make cake mix according to package. After removing from oven, place on wire cooling racks to cool completely (about 1 hour). Once cooled, slice into cubes.
- While cakes are baking, make pudding. In an electric mixer, whisk condensed milk and water until combined. Pour in pudding mix and whisk until pudding is smooth. Pour into a container, seal with lid and leave in fridge for 1-2 hours or overnight.
- After pudding is set, make whipped cream. In a stand mixer on medium high speed, whisk heavy cream until it starts to thicken into cool whip. Make sure not to over whip. You want stiff peaks (when you pull out the whisk, the whipped cream will stand up straight). Remove 1 cup of whipped cream for topping.
- Fold pudding into whipped cream until evenly incorporated.
- Assemble the pudding in a trifle dish. First spread a layer of pudding. Next, crumble cake cubes over pudding. Then add a layer of bananas, then Nilla wafers. Top with another layer of pudding and repeat until trifle is filled.
- Top with extra whipped cream, cake and Nilla wafer crumbles and banana slices.
- Scoop and serve.
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