Magnolia Bakery’s Banana Pudding ( the best banana pudding )

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds richness with fewer calories.

vanilla pudding mix

🥗Healthier: homemade custard

💰Cheaper: instant pudding

Homemade custard enhances flavor without preservatives.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

vanilla extract

🥗Healthier: almond extract

💰Cheaper: imitation vanilla

Almond extract provides a different but pleasant flavor.

Add 14 ounces of sweetened condensed milk to a stand mixer.

Add 1.5 cups of ice cold water to the sweetened condensed milk.

Whisk the mixture for about 2 to 3 minutes.

Slowly add the vanilla pudding to the mixture while whisking.

Continue whisking for about 3 to 4 minutes until the mixture thickens slightly.

Cover the mixture and refrigerate for about 1 hour.

After 1 hour, add 3 cups of heavy whipping cream to the mixer.

Mix the heavy whipping cream until it reaches stiff peaks.

Remove the pudding mixture from the fridge and add it to the whipped cream.

Mix the pudding and whipped cream until well incorporated.

Begin layering in dessert cups and a Pyrex dish starting with a generous layer of cream.

Layer vanilla wafers on top of the cream.

Add sliced banana on top of the wafers.

Repeat the layers: cream, vanilla wafers, banana slices until the cream reaches the top.

Crush some Nilla wafers and sprinkle them on top of the final layer.

Refrigerate the assembled pudding for at least 6 hours, preferably overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens