![]() Now you’ve got banana infused milk! This is what you will be using to make a pastry cream / custard. Next, strain the milk mixture without squeezing the bananas through the sieve. Let the bananas infuse the milk for about 4 hours, or up to 12 hours. Remove from the pan and let the milk cool down in the fridge. Heat the milk mixture until it just starts to boil or simmer. Slice the bananas and add them to the milk. The first step is to infuse the milk with the flavor of banana. And maybe you will agree too! □ Step one – Make the banana pastry cream But it’s absolutely worth your while, at least in my opinion. My homemade banana pudding recipe is certainly more involved than the Magnolia banana pudding. If you use overripe bananas, they can get mushy in the banana pudding. Use bananas that are just ripe and still a little firm. You’ll need bananas in this recipe for both the custard, and for layering the dessert. BananasĬan’t make banana pudding without bananas of course. So if you can’t find Nilla wafers where you live, you can substitute it with ladyfingers ( Savoiardi biscuits). They are not as common in Canada however, so I had to order it online. Nilla wafers are vanilla wafers that can be found very easily in the US. They become almost cake-like when soaked in the pudding base. These vanilla wafers are a key ingredient in this homemade banana pudding from scratch. And yes, it’s better than the legendary Magnolia Bakery banana pudding. ![]() So here’s my absolute favorite Homemade Banana Pudding Recipe, made from scratch, WITHOUT instant pudding mix! So you can make this even if you can’t find pudding mix, no matter where you live in the world. More banana flavor, more creamy, and without instant pudding mix. I wanted to improve on the Magnolia bakery banana pudding. I’ve tried that version several times and enjoyed it. Thankfully, they share their recipe online and in their cookbook. Now I freaking LOVE banana pudding!īut of course you can’t find that banana pudding here in Ottawa. So I went to Magnolia Bakery in NYC and ate their banana pudding. I didn’t grow up with it, and the ingredients that went into making banana pudding didn’t seem all that appealing to me either.īut you can’t visit Magnolia Bakery in NYC and not have banana pudding, can you? That’s sacrilege. I had been put off by the thought of banana pudding for the longest time. This dessert is best served within 12 hours of assembling.My first taste of Magnolia Bakery Banana Pudding when visiting New York City several years ago was an absolute revelation. Cookies should be tender when poked with a knife. Garnish the top with additional cookies or cookie crumbs.Ĭover tightly with plastic wrap and refrigerate for 4 to 6 hours. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Saving 4 to 5 cookies for the garnish on top, begin assembly. To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls. Mix until well blended and no streaks of pudding remain. With the mixer running on low speed, add the pudding mixture a spoonful at a time. In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. ![]() Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. ![]()
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