As I am sitting here on this dreary Monday, I was pondering what dessert was next up for my blog. And then it dawned on me after I saw an ad for banana pudding, how much I love it! So for my next creation, Magnolia Banana Pudding brownies!
Homemade sweet and creamy banana pudding layered on top of chocolate brownies and topped off with whipped cream and Nilla wafers. Sounds like the perfect dessert to celebrate the Easter Holiday with!
What is Magnolia Banana Pudding?
Magnolia Bakery is in New York and although it has a ton of bakery items, it is famous for its Banana pudding. They serve it in a cup with the traditional Nilla wafers and whipped cream. Another variation is with Oreo cookies and chocolate shavings.
Banana pudding can be put in a 9×13 cake pan or even made as a trifle. The options are endless on how you want to serve it!
Tips for a successful banana pudding
- Chill the banana pudding for 4-8 hours. Any longer the bananas will start to turn brown and oxidize.
- Pick bananas that are barely ripe as they won’t brown as fast.
- Rinse bananas with club soda. It won’t affect the taste of the bananas.
- Left over banana pudding can be store in an airtight container in the fridge for 3-4 days.
- Keep banana pudding brownies in the fridge. Best served right away as the brownies will get soggy quick with the pudding on top!
How to make Magnolia Banana pudding brownies
Magnolia Banana pudding
First, in a large mixing bowl, beat the sweetened condensed milk and water until well combined (1 minute). Next, add the instant pudding mix and beat well (2 minutes). Cover and refrigerate for 4 hours or overnight. Minimum of 4 hours as you want the pudding to set.
Lastly, in a large mixing bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no pudding streaks are left. Set aside until ready to assemble on the brownies.
In a large mixing bowl with an electric mixer, beat all the ingredients on medium for 2 minutes or until well combined. Pour batter into a 9×13 cake pan and bake for 25-30 minutes or until brownies are set. Let cool completely.
Assembly of the dessert
These are pretty easy to assemble and don’t take a lot of time!
Once the brownies have cooled completely, layer the banana pudding on top. Next slice bananas on top and add extra whipped cream and Nilla wafers! Serve and be sure to enjoy!
Fruit desserts to enjoy!
Magnolia Banana pudding brownies
- Electric hand mixer
- 9x13 cake pan
- Non-stick spray
- Silicon Spatula
Magnolia Banana pudding
- 14 oz sweetened condensed milk
- 1½ cups ice cold water
- 3.4 oz vanilla instant pudding mix
- 3 cups heavy cream
- 4 cups sliced bananas barely ripe
- 12 oz Nilla wafers
- 18 oz Betty Crocker fudge brownies
Magnolia Banana Pudding
- In a large mixing bowl, mix together the sweetened condensed milk and ice water until well combined (1 minute). Add the vanilla pudding mix and beat for 2 minutes.
- Cover and refrigerate for 3-4 hours or overnight. In another large bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the pudding mixture until no streaks of pudding are left. Set aside.
- Bake brownies according to box directions. Let cool. Set aside.
Assembly of the brownies
- Once the brownies have cooled. Start layering with banana pudding mixture. Put sliced bananas and nilla wafers on top. Cut into squares and serve!
fun fact of the day!
No two cornflakes look the same! Just in case you wanted to sleep better at night!