in the kitchen: (no photo) banana pudding


i was in charge of desserts for an office birthday this past week and i knew immediately what i wanted to make: chocolate cupcakes with peanut buttercream frosting (recipe coming soon) and banana pudding from none other than magnolia’s bakery. i have been so lucky to actually have magnolia’s banana pudding (and a cupcake) and it was love at first bite. this pudding isn’t overly banana-y, it’s seriously just the perfect amount. it should be noted that i made the pudding the night before and then whipped the cream and assembled the next morning. it wasn’t until we had been nearly completely devoured that i realized i hadn’t snapped a photo! how dumb, seriously, because it looked so pretty. so, instead, here’s the empty bowl and my mug. not as pretty as the dessert, but our tummies sure were happy.


magnolia bakery’s banana pudding
recipe from

1 1/2 cups water
2/3 cup instant vanilla pudding mix (one small box)
1 (14 ounce) can sweetened condensed milk
3 cups heavy cream
1 (12 ounce) box vanilla wafers
4 bananas, sliced

Blend the water, pudding mix and sweetened condensed milk until will mixed.
Refrigerate at least 4 hours or overnight.
Whip the heavy cream until soft peaks form.
Fold the pudding mixture into the whipped cream until well incorporated.
In a trifle bowl layer wafers, sliced bananas then pudding mixture. Continue until all of the mixture is used up ending with the pudding mixture.
Refrigerate for at least 30 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. This is sooo smoothy yummy. I'm planning on making it for my daughter's confirmation dinner.