That charming photo above is of me in New York 8 years ago. After getting married, my husband and I both quit our jobs and traveled throughout America for three months - undoubtedly some of the best times we've had together. New York was definitely a highlight. Of course, we did the obligatory Sex and the City tour while we were there (Ok, I forced Tim to do it with me) and that's where I discovered Magnolia Bakery's banana pudding and my God it was good! I knew their cupcakes were renowned as some of the best but their banana pudding is also quite famous. I'm not even a huge banana fan, but this was delicious.
If you're watching your waistline then this recipe is definitely not the one for you, but if you have left over bananas in your fruit bowl or you're looking for a nice colD dessert that's not your usual go to for an event, then you need to try this!
Instead of making a large trifle bowl full of this delicious pudding, I recently made it in individual jars and they were a huge hit!
1 1/2 cups water
2/3 cup instant vanilla pudding mix
1 can sweetened condensed milk
3cups heavy cream
1 packet of Sponge Finger biscuits (the actual Magnolia Bakery recipe calls for Vanilla Wafers but I've not been able to find an equivalent here in Australia)
4 bananas, sliced
Mix water, pudding mix and sweetened condensed milk with a whisk until smooth and then refrigerate.
Whip heavy cream until stiff and peaks form. Fold the whipped cream into the pudding mixture until well incorporated.
Layer sponge fingers, sliced bananas and the pudding mixture in a large trifle bowl and repeat until you've used all of the pudding mixture. Alternatively, you can spoon mixture into mason jars for individual servings.
Refrigerate for at least 30 minutes and then serve.
Thank you for visiting - I'm Alison and this is where you can find out what projects I'm working on as well as cake and styling trends, recipes and other little tid bits that I think you might like.