Magnolia Bakery Banana Pudding

Bananas.  Some people love them, some people hate them and if you're Rachel Zoe you use them as a term of excitement.  Well, I am one of those people who love bananas - as if you couldn't tell that already by the amount of baked cookies we put them in: pancakes, cookies, bread, cake, the list goes on and on.

This past weekend one of my friends came to visit from New York City.  When I found out she was coming the first thing I asked was if she could bring the banana pudding from Magnolia Bakery, one of my all time favorite dishes with bananas.  Layers of vanilla wafers, fresh bananas and creamy vanilla pudding, there's nothing else like it and although I was half joking let's be honest, I really wanted the pudding. 

Being the amazing person she is, my friend went to Magnolia before her flight and asked how long the pudding could be unrefrigerated for.  Unfortunately, since it contains dairy the answer was not very long.  She then explored the option of dry ice, but with today's crazy airline rules it seemed not possible in the short amount of time she had.  However, there was light at the end of the tunnel.  The fine people at Magnolia told her the recipe was online.  Although this is something I already knew, I had forgotten it since believe it or not, the thought of banana pudding doesn't cross my mind every day.
After arriving in San Francisco we found the recipe thanks to Confessions of a Cookbook Queen, whipped up the pudding and have been enjoying it all weekend - note: by enjoying I obviously mean eating it for every meal, the stuff is seriously addictive.  If you love bananas I definitely recommend making this pudding, just be prepared to wait as the prep time is pretty long.
{Magnolia Bakery Banana Pudding}
From Confessions of a Cookbook Queen

16oz can sweetened condensed milk
1 1/2 cups ice cold water
Small box (3.4oz)  instant vanilla pudding mix
3 cups heavy whipping cream
Box Nilla Wafers (I suggest buying two as you will probably consume half of one while cooking)
4 sliced bananas

In a large bowl, beat sweetened condensed milk and water for about a minute.  Add the pudding and beat for about two minutes more.  Transfer mixture to a smaller bowl, cover, and place in refrigerator for at least 4 hours (or overnight).  The mixture should be extremely firm before moving to the next step.

Whip the heavy cream in a large bowl until stiff peaks from.  Using a rubber spatula, carefully fold in the firm pudding mixture until combined, there should be no visible streaks of pudding.

Using a large bowl or trifle dish, layer wafers, bananas and pudding.  For the best result, you want three layers.  Cover tightly with plastic wrap and place back in the refrigerator for about 8 hours before serving.  Serve and enjoy!

{photos by Madison Ginnett}

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