Magnolia's Famous Banana Pudding
This classic banana pudding recipe from Magnolia Bakery layers creamy vanilla custard, ripe bananas, and vanilla wafers for a truly irresistible dessert.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 0.5 cup all-purpose flour
- 4 cups whole milk warmed
- 4 large egg yolks
- 1.5 teaspoons vanilla extract
- 1 box vanilla wafers
- 5 medium ripe bananas sliced
- 1 cup heavy cream whipped
- 0.25 cup powdered sugar
Instructions
Preparation Steps
- In a medium saucepan, mix sugar and flour. Slowly whisk in the warmed milk.
- Cook over medium heat, stirring constantly until mixture thickens, about 10 minutes.
- Whisk egg yolks in a separate bowl. Gradually add a small amount of hot pudding to yolks to temper, then return to saucepan.
- Cook for 2 more minutes, then remove from heat and stir in vanilla extract.
- In a 9x13 inch dish, layer vanilla wafers, banana slices, and pudding. Repeat layers ending with pudding.
- Whip heavy cream with powdered sugar until stiff peaks form. Spread over pudding.
- Chill the pudding for at least 4 hours before serving.
Notes
Best served chilled and fresh, this banana pudding can be stored in the refrigerator up to two days.