Banana pudding like from the Magnolia Bakery (Banana pudding)
Do you also know this feeling of wanderlust? Especially when you are stressed out, you are very busy in the job, you have little time for hobbies and then it gets dark early on. Typical autumn blues somehow. While things are not getting really bright outside today, I think wistfully of our New York trip in early September. It was so beautiful! I could go back smoothly ... But what to do if the account has to be filled again and the annual leave is used up? If I can not go to Manhattan, then Manhattan will just come to me! At least in culinary terms ... You may remember my Culinary Travelogue Manhattan and New York after my last trip. What I have always remembered (and on the tongue) is the banana pudding (banana pudding) from the Magnolia Bakery. I think we just ate it three times during our stay because it was so tasty ...
Luckily, I have The Complete Magnolia Bakery Cookbook * at home, where the recipe for the" Magnolia's Famous Banana Pudding "on page 212. And then comes the first disillusionment, what's actually in there ... The recipe consists of just 6 ingredients, including, however, are a "Jell-O instant vanilla pudding mix" and a box "Nabisco Nilla Wafers". Both here rather difficult to get. And actually such things come to me in the truest sense of the word not even in the (shopping) bag! So I think about what I can do - at least I want to bake the cookies myself!
After my friend Google helps me, at least I find a recipe that I can rewrite to my liking. No idea how the original biscuits taste - I know them only from the banana pudding from Magnolia. But I also like my result. And so the cookies may go with in my pudding. Basically, banana pudding is a kind of layered dessert, similar to a tiramisu or trifle. Laying biscuits, banana slices and the sweet pudding cream cream alternately into a bowl and let it pass through until the biscuits are softened by the cream.
The result is not really nice to look at - but if you have bananas , Biscuits and cream, the banana pudding just tastes gigantic!
The amount quoted gives you a pretty large bowl that can easily accommodate 12 people. My test audience was my husband's colleagues - the dish was ratzfatz empty and the feedback was unanimous: Great!
As you can see in the recipe, I use a finished product (shame on me!) But I have still no adequate replacement found - the pudding powder is not stirred hot and not in extra liquid. Otherwise I would have cooked a custard of starch, vanilla and sugar myself. If someone has an idea - always with it! Sweetened condensed milk can now be found in every good supermarket.The brand of instant pudding does not matter. It is only important that the powder is stirred in cold liquid - normal custard powder for cooking does not work! The preparation is quite simple, but also a bit time consuming, because you have to plan some waiting time. So you should start early in the morning or better the day before.
Banana pudding like from the Magnolia Bakery
- FOR THE VANILLA CHICKEN:
- 100 g soft butter
- 150 g sugar
- Scratched marrow of 1 vanilla pod
- 1 egg size e M
- 160 g of flour
- 1 tb of tartar tartar powder
- 1 pinch of salt
- 1 El Milk
- FOR THE BANANA PUDDING:
- 1 can of sweetened condensed milk (approx. 400 g)
- 400 ml ice-cold water
- 2 sachets of vanilla-flavored instant pudding (60 g each)
- 700 ml whipped cream
- 1 serving of self-baked flat vanilla biscuits (recipe below)
- 4-6 ripe bananas
FOR THE VANILLA KEYS:
Beat the soft butter together with the sugar and vanilla seeds until frothy, then stir in the egg and stir vigorously for 1-2 minutes.
Mix the flour, baking powder and salt and mix with the milk under the butter mixture. Do not stir too long, just until the flour is well mixed in.
About Place walnut sized to maximum tablespoon sized piles of dough on the baking sheet with sufficient distance from each other. Since the dough is very soft, it runs very well - but this is even wanted! The flatter the biscuits, the easier it is to layer them into the shape.
Put the baking sheet in the preheated oven and bake the biscuits for about 15 minutes until golden brown.The addition of sugar is absolutely not necessary here!
Mix the pudding mixture with the whipped cream, stirring it until it becomes a homogeneous, airy mass that has clearly gained volume.
Now cut the bananas into thin slices, otherwise they will brown too quickly .
One provide at least 4-5 l wide bowl. The bowl does not have to be very high, it should have a very large diameter evenly.
Cover the bowl very well with plastic wrap and place the banana pudding in the fridge for at least 4 hours, but not more than overnight, then serve immediately.
possibly. It is also not bad if the pudding is a little longer in the fridge - the maximum bananas are a little unsightly brown, which does not hurt the taste. However, the pudding should be eaten quickly.
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