Magnolia Bakery Banana Pudding Recipe


Magnolia Bakery Banana Pudding is actually just really a celestial dessert comprising layers of creamy vanilla pudding, bananas, and Nilla Wafers. It’s ab muscles recipe that the famous New York City bakery uses! This delicious and easy recipe is guaranteed to become a family favorite!

The way to create Magnolia Bakery Banana Pudding?

  • Create the vanilla pudding by blending the box of powdered gelatin with the ice cold and simmer milk. This can be accomplished manually with a whisk or by employing an electric mixer. Once the pudding is smooth and thoroughly mixed, cover and set in the refrigerator for 4 hours or overnight.
  • Whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the cream into the pudding until there are really no longer white streaks.
  • Assemble the pudding in a huge bowl, trifle dish, baking pan, or individual dishes. Layer the ingredients first adding a layer of Nilla Wafers, accompanied closely by chopped bananas, then loaf. Repeat layers until you arrive at the surface of your dish(es).
  • Cover with plastic wrap and put the assembled dessert in the fridge for 48 hours. Top with the optional additional bananas and Nilla wafers and function.

Can I make Banana Pudding ahead of time?

It is the oxidation of the fresh fruit that causes it to turn brown. It is possible to slow down the oxidation by limiting the oxygen or air. For this particular recipe, then seal off the peanuts from the atmosphere by completely covering them at the pudding. If you plan to serve bananas on top of the pudding, then wait to bring those until before ingestion.

Once the pudding is built together with the Nilla Wafers, it’s advisable to eat within 4 8 hours. You may undoubtedly eat it directly after assembling however to get that ideal feel of this cakey Nilla Wafers, it’s best to wait 4 hours and so that the pudding could whiten them.
Dip or brush the sliced bananas with any acidic fresh fruit juice. This will lead to a change in the flavor that isn’t favorable in a few dishes. This is true, utilize water (it won’t work as well but it will impede down the browning). Non-tonic club soda may also be properly used and won’t has an effect on the taste.
Add the pudding mixture and beat until thoroughly mixed at. Cover pudding and simmer for at least 4 hours or immediately so that it could can thicken and place up. Fold the whipped cream and chilled pudding together until you can find no more stripes.

  • Build the pudding in either a large bowl, either trifle dish, skillet, or different dishes. Twist the ingredients first adding a coating of Nilla Wafers, followed by chopped bananas, and then pudding.

  • Yes! You want to make it ahead of time. The actually pudding component with this dessert needs time to overeat from the ice box so it is ideal to commence this dessert per night or 2 before you plan to serve it or in the morning at the latest if you’re working out it in night. While this specific step needs to be completed in progress, the assembly of this dessert should just be achieved 4-8 hours ahead of time.

    This Banana Pudding tastes just like the real thing as it’s! The recipe comes right in their cook novel. Not only is it delicious, it’s really easy to make! All it will take is 6 ingredients and a few of those will be water.
    After 8 hrs the whites really start to grow brown and the Nilla Wafers can become much softer and eventually become more of a soggy texture than a cake like feel.

    Just how long does Magnolia Bakery Banana Pudding Last?

    Trying to find more sweet desserts? Here are a few more!

    We consistently have them hanging but they become over ripe before we return to eating them.
    Certainly one of my personal favorite things you can do is make restaurant copycat recipes, especially if they’re nearly as excellent as this Magnolia Bakery Banana Pudding. The awesome New York bakery is famous because of it’s cupcakes and banana pudding. There are a couple of other places scattered around the nation but in the event that you overlook ’t live near a person or have a visit planned to visit one, no worries! You can make this famous banana dessert right at home!
    Cover tightly with plastic wrap and put the constructed dessert at the fridge for 48 hours. Top with added carrots and Nilla wafers (optional) and serve.

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    Coffee + Spice Pumpkin Cake with Coffee Caramel


    Last Sunday I wanted to bake a cake. I’ve had this idea bouncing around in my head for a few days, since my sister mentioned it. Pumpkin and coffee and spice, like that famous latte. I made my way to the store, bought everything I needed and then sat down in front of my computer to try and work out the particulars of the recipe. I typed “Pumpkin Cake” and then closed my laptop.


    Last fall I was walking through the grocery store when I saw a bottle of ginger beer. It’s label was bright orange with beautiful calligraphy. I put it in my cart and started formulating ideas. I could reduce it down and make a glaze! I could add some to a pot of soup and see how that would taste.

    By the time I got home I’d talked myself out of creating anything new with that ginger beer. I stuck in a cabinet and forgot about it.

    So goes the last 3 years of my life.


    This is scary to talk about and it makes me feel vulnerable but here’s the thing: I want to bake stuff and I want to share it again. So I need to share this first. The last three-nearly-four years have been thread through with anxiety and depression and grief.  It stripped me of my ability to create and some days even my ability to think clearly. It’s darn near impossible for me to work up the energy to artfully drizzle caramel and photograph it when I feel bad. Lately though, the urge to return to this space has been stronger than ever.


    I woke up this morning thinking about that cake again. I wanted to bake it and photograph it and share it with y’all. I started talking myself out of it again. No one reads blogs anymore! What if your pictures suck? Maybe you should just go back to bed. But I didn’t! I tied on my apron and got to work. I cut my finger twice on the can of pumpkin and I spilled sugar all over my kitchen floor but I baked this cake and it’s delicious. That feels a bit like a victory. They say you can’t go home again but maybe you can blog again. I want to talk to you about recipes and the seasons and (feeling like) failing at being a cookbook author and plenty of other stuff. First, let’s talk about this cake in particular.


    It’s a play on that old favorite, the pumpkin spice latte. I put some espresso powder in with the cinnamon, ginger and nutmeg and I made a coffee caramel sauce that I want to pour on absolutely everything from now on. I baked it in my fancy swirl bundt pan but I think it would make a really great layer cake frosted with spiced cream cheese and drizzled with the sauce too. 

    Coffee & Spice Pumpkin Cake with Coffee Caramel Sauce

    For the cake:  
    2 cups all purpose flour
    1 tablespoon espresso powder
    2 teaspoons baking powder
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1 1/2 cups pumpkin puree
    3 large eggs
    3/4 cup vegetable oil
    1 cup brown sugar, packed
    3/4 cup granulated sugar

    Preheat oven to 350 degrees. Butter a 10 cup bundt pan and set aside.

    In a medium bowl, whisk together flour, espresso powder, baking powder, salt and spices.

    In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, brown sugar and granulated sugar. Stir in flour mixture until just combined.

    Pour mixture into greased bundt pan and bake until a toothpick inserted into the middle comes out clean, 45-50 minutes. Allow to cool in pan for 10 minutes before turning out and allowing to cool completely.

    While the cake is baking, make the coffee caramel sauce:
    1/2 cup heavy cream
    2 teaspoons espresso powder
    1 cup granulated sugar
    1/2 cup water
    2 tablespoons butter, softened
    a pinch of salt

    Warm the heavy cream slightly and stir in the espresso powder. Set aside.

    In a heavy sauce pan, stir together the sugar and water. Heat and stir until the sugar dissolves. Stop stirring and bring to a boil. Allow to boil until it turns amber in color. Remove from heat and slowly pour in the warmed cream, stirring as you do. Be careful, it will bubble up! Stir in the butter until melted. Allow to cool slightly and pour over cake.

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    Paleo Chicken Nuggets


    When I was little, I had a slight obsession with chicken nuggets. They were my favorite item from the menu of greasy unhealthy food that was served at the pool snack bar. I would take any opportunity to have chicken nuggets, and my mom would buy frozen nuggets for me at home, but she probably got some sort of healthier option, and they were never as good. Sorry, mom. Thanks for trying.


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    We recently had to purchase an air fryer (this one) for some food photography we were hired to do, and after spending an entire day making things in the air fryer, I knew I needed to use this new purchase to make chicken nuggets, and relive my childhood in a healthier way.



    We have had a bag of Pork Panko in the cupboard for a couple months, and since we don’t make fried or breaded food very often, we hadn’t used it yet. If I’m being honest, the idea of “breading” meat with pork rinds always made me turn up my nose, but when you try it, there’s no going back. It is really, really good, and you really can’t tell it’s not gluten.


    (click to get it on Amazon. It’s worth it!)


    For this recipe, I wanted to give these nuggets a little kick, so I seasoned the Pork Panko with our New Bae Seasoning. I love that the Pork Panko isn’t seasoned, because you have the opportunity to season it however you would like. So many of our spice blends would work well. I originally wanted to use our Adobo Seasoning, but then decided New Bae would be so much more fun.



    Chicken fries up really nicely in the air fryer. I made sure to fry the chicken in batches, and only have one layer of chicken in the air fryer. I’m still new to this thing, but I’ve heard if you fill it up, things wont fry nicely. To be honest, we didn’t even look at the instructions to see what the company recommends you do.



    Bill is the one who ordered the air fryer, and he went with Ninja. He said it had the best reviews on Amazon. I wish it wasn’t coated in non-stick, but unfortunately it is. We wont use it very ofter for that reason.



    These nuggets don’t need any sort of dipping sauce, but you really can’t go wrong with honey mustard, so I whipped up a quick and easy honey mustard to serve with these. It was a very good choice. It was so delicious! To keep this recipe Whole30 friendly, you could just go with a Whole30 Approved condiment instead.



    If you don’t want to go to the trouble of making nuggets, you can definitely make this recipe using whole thighs, or breast tenders. Either would be delicious. For whole thighs, plan on about 20 minutes at 400 in the air fryer, flipping every 6-7 minutes. Check for doneness in the thickest part of the thickest thigh to be sure they’re cooked through.



    This recipe was really easy, pretty quick, and super delicious. I can’t wait to make it again!



    Air Fryer Paleo Chicken Nuggets

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