Sunday, 1 December 2013

Magnolia Banana Pudding, a Tribute...


On my first trip to New York in 2011, I made a special visit to the world renowned, Magnolia Bakery. I knew about the bakery thanks to numerous episodes of Sex and the City, where the girls often stop by the pastel colored shop for a perfectly iced cupcake. Although I went for the cupcake, of which I purchased several, the highlight of my Magnolia experience was the Banana Pudding that the baker behind the counter insisted I try. One spoonful and I was hooked, it was one of the most amazing things my taste buds had ever experienced and I will remain ever so grateful to that insistent baker.

Although we are fortunate enough to have our own little Magnolia Bakery in Dubai, it does not compare to the Manhattan shop in looks or taste. Its true what they say, you just can't beat an original. So here I have a tribute to that special banana pudding using a few different ingredients, with an intention that it would not be a copy, as it would be a insult to Magnolia's own. 


I made my own meringues using this recipe but feel free to use store bought if thats easier for you. I had a few left over from another dessert so wanted to use them up, thus this recipe was born! I would use less sugar than what it stated, as the dessert is very sweet. I know that the magnolia recipe uses Nilla Wafers, so if you want a pudding more authentic to Magnolia, you can also use them. I also used Jello Instant Vanilla Pudding in this dessert, which I am unsure if you can get all over the world but I do know that there is an equivalent in Australia called Cottees. 

Finally, the recipe:

Ingredients:

  • 4-5 meringue nests
  • 100g packet of instant vanilla pudding
  • 397g tin sweetened condensed milk
  • 1 1/2 cups ice cold water
  • 2 bananas, sliced
  • 2 cups heavy whipping cream
  • banana chips for decoration


  1. To the make pudding, empty the contents into a large mixing bowl and add the water and tin of condensed milk. Whisk continually for 2mins then cover with cling wrap and leave in the fridge to set (about 3 hours, or you can leave overnight).
  2. Once pudding has set, whisk the cream with an electric mixer until stiff peaks form. Fold whipped cream into pudding mixture until completely combined. 
  3. Break the meringue into large chunks using hands. 
  4. In your serving bowl (or individual jars), begin layering the broken meringue, then the banana, then the vanilla pudding mix. Repeat 3 times or as many times as you need to fill your bowl. Garnish with extra meringue pieces and cover with cling wrap. 
  5. Leave to chill until you are ready to serve. 

Enjoy!