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MAGNOLIA BAKERY BANANA PUDDING

Magnolia Bakery's Famous Banana Pudding Recipe. This Magnolia Bakery Banana Pudding Recipe has layers of creamy pudding, bananas, and Nilla wafers. It

Magnolia Bakery Banana Pudding

Magnolia Bakery Banana Pudding - this is the ACTUAL banana pudding recipe from their cookbook. This recipe the famous banana pudding has layers of creamy pudding, bananas, and Nilla wafers. It’s heaven and way easier than you think!

Magnolia Bakery Banana Pudding

Magnolia Bakery Banana Pudding Recipe

 This magnolia's famous banana pudding is the ACTUAL banana pudding recipe from their cookbook.

And this famous banana pudding magnolia bakery Recipe has layers of creamy pudding, bananas, and Nilla wafers. It's heaven and way easier than you think! so how to make banana pudding from scratch?

Magnolia bakery famous banana pudding

Make the Banana Pudding That People Wait in Line for All Over the World New York-based Magnolia Bakery’s excellent pudding is easier to make than you think

Banana magnolia pudding is one of America’s desserts and is beloved by locals and tourists alike. Layered with vanilla wafers and fresh bananas, this incredibly creamy banana pudding has fans around the globe, and might just be the best banana pudding on earth. you can make this magnolia banana pudding with simple ingredients going into its incredible array of sweet treats.

HOW TO MAKE MAGNOLIA BAKERY’S BANANA PUDDING


In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well – about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don’t let it set up long enough.

In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the fresh whipped cream into the pudding mixture until no streaks of pudding remain.

Dessert can either be made in individual portions or in a large glass bowl.

To assemble the dessert, select a large wide glass bowl or trifle bowl with 4-5 quart capacity.

Arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture.

Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours, no longer (because bananas will start to brown – see Notes for tips on preventing browning below).
source: the girl who ate everything.



HOW TO KEEP BANANAS FROM BROWNING

The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast:

1) Pick bananas that are barely ripe. If they are slightly green and the stem, those are perfect. These will tend to not brown as fast.

2) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.

3) Rinse them with club soda. The advantage here is that it won’t affect the taste. Don’t use tonic as it has a bad taste.

4) Try to keep them airtight. The less contact with the air the less they will brown.
source: the girl who ate everything.

OTHER BANANA RECIPES

INGREDIENTS

  • 1 (14 oz.) can sweeten condensed milk
  • 1 1/2 cups ice-cold water
  • 1 (3.4 oz.) box vanilla instant pudding mix
  • 3 cups heavy cream
  • 4 cups sliced barely ripe bananas, (see note)
  • 1 (12 oz.) box Nilla Wafers

INSTRUCTIONS

In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute.

Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.

In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.

Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works).

To assemble the dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer.

Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).
source: Magnolia's Bakery Cookbook.
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