Posts tagged bananas

(slightly lighter) magnolia bakery banana pudding

i love a good cupcake. like LOVE. whenever i would take the train home from NYC in the last year or two, i would pop over to the little magnolia bakery stand in grand central and get a treat for the ride home. it would be pretty darn difficult to convince me to get something other than their cupcakes because i even like their frosting and i am NOT a frosting person.

then one day, i was feeling daring. i had heard rumors that their banana pudding was their truly hidden gem, better than any cupcake and i didn’t believe it. i was in new york for a couple of days and knew i could always grab a cupcake later if said pudding was gross, so i went ahead and tried it. let me tell you! it was practically life-changing. HOLY COW!


fluffy, light, sweet, chunks of banana, nilla wafers sort of soaked by the pudding so they were cakey, not crunchy. basically, i wanted to bathe in this stuff.

fast forward to a visit from my friends allie & adam this december. i had a hankering for some pudding (because, well, when do i not crave it??) and as a surprise, they brought some in with them from the city (!!!). best surprise ever?


i ate it slowly because i didn’t want it to end, so i was on the 1-2 Tablespoon a day plan until i realized it would go bad at that rate. i even (gasp) shared some of it.

as soon as it was over, though, i needed more. my schedule would not allow for any trips to new york soon, so i was left to my own devices, the internet and the grocery store. turns out their recipe had been released a few years ago in the magnolia bakery cookbook.


in all honesty, i didn’t follow this recipe completely (in hopes of reducing a wee bit of the sugar and fat). it still tasted AMAZING, i felt a little less guilty about eating it, but the pudding just didn’t have the light, fluffy texture that the real stuff has. to be honest… i’m okay with that. the magnolia version is an amazing treat a few times a year - this stuff was a nice compromise.

if you’re interested in the real recipe, buy the book check it out here. if you don’t mind nixing half the evaporated milk, holding off on half the cookies or swapping out heavy cream for the lighter variety, check out my version here!



8 oz. sweetened condensed milk (1/2 a standard 16 oz. can)

1 1/2 c. cold water

small box instant vanilla pudding

1.5 cups light cream

1/2 box Nilla wafers

3 bananas, sliced

not too intimidating of an ingredient list, eh?


first mix together your sweetened condensed milk, pudding and water in a medium bowl. once it’s dissolved together, pop it in the fridge and let it sit for 3-4 hours.


i tried to whip my light cream and fast forward… it does nothing but froth it. i actually liked this step, but feel free to skip it. by using light instead of heavy cream, you not only save plenty of fat, but you also take away the ability to make whipped cream. hence the lack of the light, fluffy pudding found in the original. this method still makes it less “gloppy” and solid than normal pudding, though, so i recommend it!


anywho, after you whip/attempt to whip the cream, fold in your pudding that should be set in the fridge.


while that sits for a second, slice up your bananas and open up the nilla wafers. get out a large glass bowl/trifle and then get to layering!



pudding > bananas > nillas so on and so forth until you run out of all the ingredients! make sure you’re topping it all off with a final layer of pudding.


and there you have it! a slightly less decadent, still totally amazing version of magnolia bakery’s famous banana pudding :) enjoy!


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whole wheat banana scones

imagine my surprise when i came into the office on wednesday to find a bunch of bananas on my desk. literally a cluster of 5-6 bananas, just hanging out on my desk. i consider where i sit to be a pretty high-traffic area, so had someone accidentally left them in passing? were they missing a snack? was it a hint that i needed more potassium in my life? for a few hours, it was a mystery.

then, i got a text message from our field hockey coach later that evening that she and her family were going away for a few days and she didn’t want them to go to waste. how thoughtful! a lovely ingredient, perfect for a recipe i’d been wanting to make and they were all for me! so thanks, shan :) i’ll whip you up a batch of these when you get back as a thank you!

for some reason, i always remember thinking scones were dry. i made a few tweaks to the original recipe i found, including more milk and bananas and a little less flour. i loved the result and am going to stick with my edited recipe creation.

i loved these fresh with peanut butter, hot with butter or as leftovers plain, quick and easy to grab on my way out the door in the morning. no fuss, easy to make and so delicious! i highly recommend you make some for a lazy saturday breakfast or sunday brunch this weekend.

1 1/2 cups whole wheat flour

3/4 cup all-purpose flour

2 Tablespoons sugar

1 teaspoon cinnamon

1 Tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

6 Tablespoons cold butter

2 large ripe bananas

1/4 cup skim milk

when you’re done collecting, it’s onto the doing!

preheat your oven to 425 degrees and line a baking sheet with parchment paper.

in a large bowl, whisk the whole wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt. make sure everything is well-combined.

add in the cold butter and using a knife, pastry cutter or your fingers, chop it up until it’s a pebbly consistency. i didn’t do a very good job of this so there were bigger pockets of butter, but it wasn’t the end of the world, so just do the best job you can.

add the milk to the mixture and mix it in, then, in another bowl, mash the ripe bananas and mix them into the larger bowl.

once your mixture is about half blended, turn it out onto a lightly floured surface or cutting board. knead it until everything holds together and is well-mixed. don’t over-knead, though, or you’re in for some dense, tough scones.

form the dough into a 3/4 inch thick circle (sort of like a big disc) and cut it into eight triangles, like you’re cutting a pizza or a pie.

put the wedges onto your parchment-lined baking sheet and pop into the 425-degree oven for 13-15 minutes. the scones should turn golden brown around the edges and be firm on top.

i loved using natural peanut butter, which is more drizzly than the more processed kinds, but i think i’d enjoy these with ANYTHING on top! i recommend storing them in the fridge rather than on the counter, FYI.

click here for a printable version of the recipe!

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