Magnolia Bakery Banana Pudding
This recipe makes a rich and creamy banana pudding with layers of cookies and bananas.
Ingredients
For the Pudding
- 2 tablespoon cornstarch
- 8 tablespoon granulated sugar divided
- 1 pinch salt
- 2 large eggs
- 2 cups whole milk
- 1 tablespoon vanilla extract
For the Topping
- 2 cups heavy cream cold
- 1 tablespoon sweetened condensed milk
For Assembly
- 4 cups mini Nilla wafers
- 4 large ripe bananas
Instructions
- In a saucepan, whisk together cornstarch, 4 tablespoon of sugar, and salt. Then add eggs, milk, and vanilla extract. Cook over medium heat, stirring until thickened.
- Remove from heat and let cool. In a separate bowl, whip heavy cream with remaining sugar and condensed milk until stiff peaks form.
- Layer Nilla wafers, sliced bananas, and pudding in a dish. Top with whipped cream and refrigerate for at least 2 hours before serving.
Notes
For best results, use ripe bananas. You can also add more layers for extra flavor.