Now more than ever I have been craving my favorite treat of all time, Magnolia Bakery’s Banana Pudding. There aren’t quite words to describe my love for this dessert and Matt agrees. We typically will pick up a small container of it from Bloomingdale’s (the bakery is located within at the UES location) and it is typically gone by the time we get home.
Luckily for me, Magnolia Bakery just released their recipe and you guys, it is SPOT ON when you make it at home and couldn’t be easier…promise! I am not a baker, cooking is my passion and on more than one occasion I have used salt instead of sugar when baking, so if I can make this with success so can you.
I tested out the recipe once for a family cookout and my brother-in-law who isn’t a pudding fan went back for seconds and said it was awesome. My nephew also went back for seconds and then circled our table asking if any of us had leftovers haha. It is relatively quick to make, you just need to make and set the pudding for a few hours ahead of time. I prefer to make this a day ahead, as that is when the cookies soften the best and it tastes exactly like buying it from the bakery. The first time we all tested it out I served a few hours later and it was still delicious, it was when Matt and I went back for a few leftover bites the next day that we both looked at each other and said, “this is it!”.
I also will be sharing a few of the steps over on Instagram Stories and saving in my Recipe Highlights…tag me or let me know if you make it! (recipe at the bottom)
My outfit details…