Over the weekend, I made banana bread pudding. I had come across a recipe a few days prior that was apparently Magnolia Bakery’s recipe for their banana bread pudding… and I couldn’t wait to recreate it. I was so pleasantly surprised that the flavor was just like Magnolia’s and I know I’ll be making this again soon. It’s so easy to make, requires just a handful of ingredients and yet so flavorful.
What I used:
- 1 (14 oz.) can of sweetened condensed milk
- 1 + 1/2 cups of ice cold water
- 1 (3.4 oz.) box of vanilla instant pudding mix
- 3 cups of heavy cream
- 4 cups of sliced bananas, barely ripe
- 1 (12 oz.) box of Nilla Wafers
How I made it:
- In a large bowl, use your hand mixer to beat together the sweetened condensed milk and water until well combined.
- Add the instant pudding mix and beat well. Note: make sure you are using instant pudding mix and that you are just adding the pudding powder mix — don’t make the pudding as per the box instructions.
- Cover your bowl and refrigerate the pudding mixture for 3 hours (or up to overnight).
- Once the pudding mixture has been refrigerated for at least several hours, in a large bowl, whip the heavy cream until stiff peaks form. Once the stiff peaks form, gently fold your whipped cream into the pudding mixture until the mixture is combined completely.
- To assemble the banana bread pudding, layer 1/3 of the Nilla wafers so that they cover the base of your bowl, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat the layers .
- Decorate the top as you would like.
- Cover tightly and let it sit in the fridge for several hours.
This dessert can either be made in individual portions or in a large bowl.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.