This Banana Pudding, inspired by the famous treat from Magnolia Bakery in New York, is an absolute delight. It’s a simple yet luscious dessert, layered with rich vanilla pudding, fresh banana slices, and soft buttery cookies, creating a perfectly balanced and comforting sweet treat.
Why You’ll Love This: If you’re a fan of creamy desserts with a hint of fruitiness, this Banana Pudding is a must-try. Its combination of smooth vanilla-flavored cream, ripe bananas, and the gentle crunch of butter cookies offers a delightful texture. It’s an excellent make-ahead dessert that impresses with its elegant simplicity and delicious taste.
- For the Pudding Cream:
- 1 can condensed milk
- 1 cup cold water
- 1 package instant vanilla pudding mix
- 1 ½ cups (375 ml) heavy cream (38% fat)
- For Assembly:
- 2 sliced bananas
- 20 homemade or store-bought butter cookies
- For Homemade Butter Cookies (20 cookies):
- 100g butter
- ½ cup powdered sugar
- 1 ½ cups flour
- 1 egg yolk
- 3 tablespoons milk
Instructions:
- Prepare the Pudding Cream: In a bowl, mix condensed milk and water. While whisking, add the pudding mix until smooth. Cover and refrigerate for 3 hours. After chilling, whip the heavy cream until stiff and fold it into the pudding mixture gently to create a smooth and soft cream.
- For the Butter Cookies: Mix flour and powdered sugar in a bowl. Add room temperature butter, milk, and egg yolk. Knead until smooth. Form small dough balls, place them on a baking sheet lined with parchment paper, and bake at 175°C (350°F) for about 15 minutes until golden.
- Assemble the Pudding: In a round or rectangular dish with high sides, layer the butter cookies and banana slices. Spread half of the pudding cream over the first layer. Repeat with another layer of cookies and bananas, covering with the remaining cream. Optionally, decorate with banana slices and cookie crumbs.
