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Better Than Magnolia Bakery Banana Pudding
By Alejandro Valdes Lora
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
10 serving(s)
Prep Time:
30 mins
Total Time:
6 hrs
Don’t get me wrong: I have nothing but love and admiration for Magnolia Bakery’s banana pudding. It’s achieved icon status for a reason, thanks to the perfectly creamy and fluffy layers. But I couldn’t help wondering… could it be better? When developing this recipe, I wanted it to feel like a love letter to the original, but with a cheffy upgrade. Something you could proudly bring to a dinner party, serve at a holiday, or just make on a random Wednesday when you need a little joy.
After testing and retesting, my better than Magnolia Bakery banana pudding was born. This is a very bold statement, I know. But once you’ve had a spoonful of this version with its from-scratch pudding, perfectly ripe bananas, and luxurious Italian meringue, you’ll understand where I’m coming from.
This recipe takes everything you think you know about banana pudding and dials it all the way up. Instead of instant pudding mix, we’re cooking custard until it’s rich and silky. The vanilla wafers soften just enough to become dreamy and spoonable, and then, because we’re feeling a little dramatic, we finish it with a torched Italian meringue that holds its shape for a beautiful finish. The meringue adds body, beauty, and just the right amount of flair. It’s what sets this pudding apart and makes people say, “Wait, you made this?!”
So yeah, I’m calling it: This banana pudding is better than Magnolia’s. Try it for yourself and tell me I’m wrong. Looking to shake up this recipe, or your favorite banana pudding? Check out our favorite cookie swaps for banana pudding if you, like me, just can't help getting a bit creative with a classic.
Made this recipe? Let me know what you think in the comments below!
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Ingredients
Pastry Cream
- 2 cups
whole milk
- 2 tsp.
vanilla paste or pure vanilla extract
- 3
large egg yolks
- 1/3 cup
(67 g.) granulated sugar
- 1/4 cup
cornstarch
- 1 cup
heavy cream
- 1/2
(14-oz.) can condensed milk
- 1 tsp.
banana or pure vanilla extract
Meringue
- 1 cup
(200 g.) granulated sugar
- 1/2 cup
water
- 4
large egg whites
- 3/4 tsp.
cream of tartar
Assembly
- 1
(11-oz.) box Nilla wafers
- 5
ripe bananas, sliced into 1/4"-thick coins
Equipment Needed
2 large piping bags
Directions
Pastry Cream
- Step 1In a medium saucepan over medium heat, heat whole milk and vanilla paste until milk is just about to simmer.
- Step 2Meanwhile, in a medium bowl, whisk egg yolks and sugar until pale, thick, and creamy, about 1 minute. Add cornstarch and whisk until smooth and lump-free.
- Step 3Whisking constantly, slowly pour about one-third of hot milk mixture into egg yolk mixture.
- Step 4Return egg mixture to saucepan with remaining milk mixture. Cook over medium heat, whisking constantly, until bubbles burst on the surface and the mixture is glossy and thickened, about 1 minute.
- Step 5Strain through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate until cold, about 1 hour.
- Step 6In a large bowl, using a handheld mixer on medium-high speed, beat heavy cream until stiff peaks form, about 3 minutes. Add cooled pastry cream, condensed milk, and banana extract. Continue to beat until medium peaks form, about 1 minute more. Cover bowl with plastic wrap and refrigerate until ready to use.
Meringue
- Step 1In a small, high-sided saucepan fitted with a candy thermometer, cook sugar and water over medium heat, stirring gently, until sugar dissolves, about 3 minutes. Stop stirring and bring syrup to boil. Heat syrup until thermometer registers 240°.
- Step 2Meanwhile, in a large bowl, using handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat egg whites and cream of tartar until soft peaks form. You want to get this step done at the same time the syrup registers 240°.
- Step 3Reduce mixer speed to low and carefully pour hot syrup into whipped egg whites in a thin, steady stream. Be sure to aim for side of bowl rather than directly onto the beaters to prevent splattering. Increase mixer speed to high and continue to beat until meringue cools to room temperature and is stiff and glossy, 8 to 10 minutes.
Assembly
- Step 1In a 3-qt. trifle dish, arrange about 10 Nilla wafers in a single layer. Top with a layer of banana slices.
- Step 2Transfer pastry cream and meringue to 2 separate pastry bags. Snip off a corner of each bag. Pipe about 1/2 cup pastry cream over banana slices (just enough to cover). Pipe about 1/3 cup meringue over pastry cream. Repeat until you get 6 to 7 layers. Pipe remaining meringue on top into desired shapes. Toast top with a kitchen torch until toasted, if desired.
- Step 3Refrigerate pudding until set, at least 5 hours and up to 12.
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