Magnolia Bakery Banana Pudding Recipe
This beauty you see is the famous banana pudding of the famous Magnolia Bakery in New York. Its real name, of course, is not Magnolia Pudding, but Banana Pudding. But when its reputation exceeded its own country, it started to be called by the name of the bakery. As can be understood from the ingredients, it is not a very special recipe with tricks. But let's face it, its taste is number ten. Well, aren't they our favorite recipes, easy but those who are not satisfied with their taste? Then don't stop, get up and try this recipe right away.
Here are my early answers to questions you might ask about the recipe (I'm writing assuming you've read the notes section before asking a question);
- No, there is no substitute for cream for this recipe, unfortunately,
- Yes, bananas turn black, so I recommend preparing them at least 2 hours before serving,
- You can also use baby biscuits or petit beurre instead of oatmeal biscuits,
- You can also use strawberries in the appropriate season instead of bananas.
Enjoy the recipe...
- 5 cups of whole milk,
- 5 tablespoons of flour,
- 3/4 cups of granulated sugar,
- 1 egg,
- 100 ml of heavy cream,
- 10g of vanilla powder or 1/2 tablespoon of vanilla extract,
- 2 bananas,
- 175g of graham crackers or digestive biscuits.
- Place the milk in a large saucepan,
- Add the egg, flour and sugar into the milk and whisk well,
- Put the pan on medium heat and cook stirring constantly until thickened,
- Remove from heat, add the heavy cream and vanilla, then whisk well,
- Whiz the biscuits up in a food processor,
- Slice the bananas,
- Pour the pudding to fill 1 cm up your dessert dishes,
- Sprinkle some ground biscuits on top,
- Place the banana slices on the sides of the dishes,
- Pour some more of the pudding,
- Repeat this pattern until you completely fill the dessert dishes,
- Decorate with ground biscuits and banana slices,
- Serve chilled.