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Banana Cake Pudding

3 Aug

August 3rd, 2014

During a recent work trip to Chicago, my coworker and I had some time to wander off to the Loop to do some shopping. Fortunately, we stumbled upon Magnolia Bakery, which I’ve only heard of since they have their own baking book, but have never tried anything from them. My coworker was beyond excited and insisted we get their banana pudding. She raved about their banana pudding and immediately stood in line for an order. I thought, “How good can pudding be? I mean, after all, it’s just pudding. I don’t really eat it, and it’s not my dessert of choice.” Nonetheless, I was convinced. Upon first bite, I was beyond surprised. It was light, fluffy and airy, though a bit on the sweeter side. I loved the combination of banana and wafer chunks mixed in the pudding. So I knew I had to try to re-create this upon my return home.

That night when I got back to the hotel room, I did a quick research for Magnolia’s banana pudding recipe. From what I gathered from other bloggers, they use instant vanilla pudding mix, condensed milk and boxed Vanilla Wafers. I didn’t want to resort to boxed items so instead I made vanilla pudding from scratch and opted not to use condensed milk. Instead of vanilla wafers I used vanilla cake, which I saved in the freezer from a previous cake project.

Needless to say, my version of banana cake pudding was heavenly! Not overly sweet, light and fluffy and filled with plenty of banana and cake pieces. Since it was lightened with whipped cream, it wasn’t too rich and I couldn’t help but taste it every step of the way! This is definitely a dessert where you don’t feel guilty having an extra bite! Thank you to my co-worker for introducing me to Magnolia’s banana pudding!

2014-07-27 02.24.56If using cake, cut into small pieces. 2014-07-27 04.40.24

Vanilla Pudding (Modified from Martha Stewart )
1/2C Sugar
3T Cornstarch
Pinch of Salt
2C Milk
3 Egg Yolks
4tsp Butter, room temperature
1 tsp Vanilla Extract

For assembling the banana cake pudding:
¾ C Heavy Whipping Cream
2 -3 Bananas, cut into pieces
Cake pieces or Vanilla Wafers

Y= 12- 5oz jars

1. Whisk sugar, cornstarch, and salt together in a pot.
2. Whisk in milk and yolks.
3. Cook on medium heat until the mixture bubbles and slightly thickens.
4. Strain the mixture into a clean bowl.
5. Stir in vanilla extract and butter.
6. Place plastic wrap directly on the surface of the mixture. Let cool at room temperature for about 20 minutes. Place in refrigerator to chill overnight.
7. The next day, whip the heavy cream to stiff peaks.
8. Fold half of the whipped cream into the vanilla pudding. Continue to fold the rest of the whipped cream into the mixture.
9. Assemble into cup or ramekin of choice by layering banana pieces, cake or wafers, and pudding. Continue to form layers, ending with the pudding layer on top. Chill before serving.

2014-07-27 04.56.102014-07-27 04.50.04 2014-07-27 06.35.58

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