Tuesday, August 11, 2015

Sassy Sweets: Magnolia Bakery's Banana Pudding

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This week, I'm spending a night on a corporate retreat for our company.  About 20 of us from all across the world are meeting to discuss the future of the company.  It's exciting to think of everything ahead for us!  We had to do some "homework" involving what we like, don't like, would change, etc. to give our facilitator a good idea of key themes across the divisions.

One of the things that I love is our bimonthly treats.  Every 2 weeks or so, our CEO buys a delicious treat for everyone in the company.  It's a fun way to take a 15-20 minute time-out, chat, and enjoy some fun food.  We've had everything from ice cream to popsicles, caramel apples to pumpkin pie.  A few weeks ago, we had Magnolia Bakery's Banana Pudding Pie.  This is supposedly the BEST banana pudding pie in the city and it didn't disappoint.

John's favorite dessert is banana pudding pie so he was more than happy when I showed up at home with my container for us to share!  He liked it so much that I knew I'd have to recreate it.  It isn't a traditional pudding, you can tell that right away.  It's much creamier and subtle.  The banana is the undisputed star of the dish!  With a recipe this easy, it's now impossible to say no to John's requests.
Magnolia Bakery's Banana Pudding (adapted from PopSugar)
Serves:  16 (16 parfaits)
1 1/2 cups water
2/3 cups instant vanilla pudding mix
14 ounces sweetened condensed milk
3 cups heavy cream
12 ounces vanilla wafers
4 bananas, thinly sliced.

In a large bowl, beat water, vanilla pudding mix, and sweetened condensed milk until well-combined.  The mixture will be slightly thick.  Cover with plastic wrap, over the top of the mixture to avoid a film from forming.  Refrigerate at least 4 hours, preferably overnight.

In a large bowl, beat heavy cream until stiff peaks form.  Then, gently fold a third of the heavy cream into the pudding mixture.  Repeat a third at a time until all of the cream is incorporated and the mixture is very light and fluffy.

Now make the puddings.  Place a small amount of pudding in the bottom of the dish, add bananas.  Top with some vanilla wafers, then pudding, bananas, wafers, and pudding again.  Repeat until the dish is fully filled.  We use small parfait glasses but use whatever glass container you would like!

Refrigerate at least 1 hour prior to serving (preferably overnight so the banana flavor is infused into the pudding).  Serve chilled.

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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