Prep Time
30 min
Yields
8 servings
Magnolia Bakery has put banana pudding on the map. Sadly for Canadians, the bakery has yet to bring its goods to our streets. However, that doesn’t mean you can’t make a treat inspired by the famous bakery at home.
This banana pudding is a classic no-bake dessert. It is easy to make and uses only a handful of ingredients. The traditional recipe from the New York City bakery uses Nilla Wafers. However, for people in Canada, that option is no longer available to us. For this recipe, I found ladyfingers were the perfect substitute because they are a spongy biscuit that’s great for soaking up all that creamy banana goodness!
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ingredients
14
oz can sweetened condensed milk
½
cups cold water
100g
package instant vanilla pudding mix
3
cups whipping cream, chilled
1
box ladyfinger biscuits
4
ripe bananas, thinly sliced
Crushed ladyfinger biscuits, to garnish
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directions
Step 1
In a large mixing bowl beat together condensed milk and cold water until combined. Add pudding mix and beat until incorporated.
Step 2
Cover and refrigerate until fully set, about 4 hours.
Step 3
Beat cream to medium peaks. Gradually add the pudding mixture and beat to stiff peaks.
Step 4
To assemble: In a clear serving glass, begin with a layer of the cream followed by a layer of biscuits and sliced banana. Repeat once more, finishing with a final layer of the cream. This recipe makes 8 servings.
Step 5
Refrigerate to allow the biscuits to soak into the cream for about 4 to 6 hours. When ready to serve garnish with crushed biscuits.
