• Magnolia Bakery’s Banana Pudding With Salted Caramel

    by  • January 12, 2014 • Food & Recipes • 38 Comments

    Magnolia Bakery's Banana Pudding With Salted Caramel | ringfingertanline.com


    I’m sorry… I forgot how to use words for a minute there. Must be the distant memory of dipping my entire face into this mason jar of banana pudding. That and the sad, sad realization that I can’t end each and every day with a faceful of this pudding.

    Or can I?

    Magnolia Bakery's Banana Pudding With Salted Caramel | ringfingertanline.com

    My relationship with this pudding has been serious for quite some time now. To fully understand the depth of my love, we must rewind:

    This summer, BuzzFeed teamed up with Ben & Jerry’s to create a post titled “18 Foods Everyone Must Try Before Leaving NYC.” Magnolia Bakery’s banana pudding came in at #3 (because DUH). The bakery was so pumped about being featured in our post that they sent four sprawling, gargantuan tubs of banana pudding over to the BuzzFeed office for us to devour, savor, and swim in. It was incredible. 

    Did I mention that I love my job?

    Ever since then, I have used every out-of-town guest as an excuse to make another pilgrimage to the banana pudding mecca of New York. I’ve been spotted eating Magnolia’s pudding while lounging on my couch, walking down the street, and of course, sitting on the stairs of the kitchen tools department in Bloomingdale’s. Because life is too short to have shame.

    Magnolia Bakery's Banana Pudding With Salted Caramel | ringfingertanline.com

    Last week, I nearly screamed when I found out that Magnolia Bakery is a kind and generous god of desserts that has blessed the world with this cookbook, containing its recipe for banana pudding. Just as God has blessed us with puppies, and Beyoncé has blessed us with her secret visual album. Thanks be to all of them.


    Magnolia Bakery's Banana Pudding With Salted Caramel | ringfingertanline.com

    One of the primary benefits of making this pudding at home is the ability to experiment. 

    Test 1: What does this pudding taste like with caramel drizzle on top?

    Hypothesis: DELICIOUS

    Magnolia Bakery's Banana Pudding With Salted Caramel | ringfingertanline.com

    Test 2: What does the pudding taste like if we continue to drizzle caramel, to the point of excessive drippage down the jar?

    Hypothesis: EVEN BETTER, LET’S DO IT.

    Magnolia Bakery's Banana Pudding With Salted Caramel | ringfingertanline.com

    These are hypotheses we simply cannot reject, people.

    I think it goes without saying that you and this pudding need each other. Make it now, and next time you’re in NYC, stop into Magnolia for seconds.

    Magnolia Bakery's Banana Pudding With Salted Caramel
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    For the pudding
    1. 1 (14-ounce) can sweetened condensed milk
    2. 1½ cups cold water
    3. 1 (3.4-ounce) package instant vanilla pudding mix
    4. 3 cups heavy cream
    5. 1 (12-ounce) box Nabisco Nilla Wafers
    6. 4 cups sliced ripe bananas
    For the caramel
    1. 1 1/2 cups sugar
    2. 1/3 cup water
    3. 1 1/4 cups heavy cream
    4. 3 tsp fleur de sel
    For the pudding
    1. In the bowl of a mixer, beat sweetened condensed milk and water for about a minute. Add the pudding mix and beat for about two more minutes.
    2. Transfer to a smaller bowl, cover, and refrigerate for at least 4 hours or overnight.
    3. In a large bowl on medium speed, whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold in the pudding mixture until combined.
    4. In a large bowl, layer wafers, bananas, and pudding. Cover tightly with plastic wrap and refrigerate for about 8 hours before serving.
    For the caramel
    1. Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
    2. Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
    3. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits. Stir in salt. Recipe will make more caramel than needed for the pudding, but I'm sure you can find something to do with the leftovers!
    1. PLAN AHEAD when you're going to make this! Make the caramel and first part of the pudding recipe at the same time, wait 4 hrs, finish the pudding, and refrigerate overnight. The caramel does not need to be refrigerated - it thickens at room temperature.
    2. This caramel recipe will make much more than you need for the pudding... but you will not be upset about it. Trust me, you'll find use for it.
    Adapted from The Complete Magnolia Bakery Cookbook
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    I'm a 25-year-old ex-wife who spends most of her time cooking and chasing silly men around.

    38 Responses to Magnolia Bakery’s Banana Pudding With Salted Caramel

    1. January 12, 2014 at 3:49 pm

      OH MY GAWWWWD….that caramel…on that banana pudding *dies*

      AND YOU WORK FOR BUZZFEED???! soooo jealous!

    2. January 12, 2014 at 5:24 pm

      This most definitely should be classified as food porn. DAYUM.

    3. January 12, 2014 at 6:53 pm

      This looks ridiculously amazing. I think I am actually drooling.

    4. Meg
      January 13, 2014 at 8:21 am

      Banana pudding . . . fantastic as a dessert or a breakfast. Or, just, whatever. Because it’s amazing. Must try this!

      • nicole
        March 7, 2014 at 4:46 pm

        I like the way you think!! :)

    5. Laura
      January 13, 2014 at 11:14 am

      OMG!!!!! That looks dead ace, think I’m gonna have to change my mind ’bout hating bananas!!!!

    6. January 13, 2014 at 1:02 pm

      Gracious sakes! This looks amazing! I could literally dive right in to that mason jar!!!

    7. January 13, 2014 at 1:08 pm

      Wow…….. These look so yummy.I just want to eating this food.Perfect idea.

    8. January 13, 2014 at 1:29 pm

      AMAZING!!!! in every way. I am totally pinning this recipe. :)

    9. January 13, 2014 at 3:19 pm

      Oh. Wow. These photos are literally drool-worthy! Just beautiful! :) x

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    11. Elizabeth
      February 7, 2014 at 3:13 am

      Looks awesome- but where’s the salt?

      • Abigail
        February 26, 2014 at 4:32 pm

        3 tsp fleur de sel = french sea salt.

    12. Leena
      February 9, 2014 at 12:00 am

      I just made this step by step tonight..caramel took a little longer to cook than directed but so far it looks amazing…Will report back once my guest try it tomorrow

      • Rachel
        February 25, 2014 at 3:30 pm

        What did you think??

    13. February 10, 2014 at 9:44 am

      Oh wow you had me at salted caramel. Love the presentation in the jars too.

    14. Rachel
      February 25, 2014 at 3:32 pm

      Do you think coconut milk could be a substitute for lactose-sensitive tummies?

    15. Alison
      February 26, 2014 at 8:32 pm

      How many servings does this make?

    16. Stephanie
      February 27, 2014 at 8:06 am

      Sweetened condensed milk and INSTANT PUDDING MIX?! I just crossed Magnolia Bakery off my NYC food list. The caramel sounds yummy, though!

      • Gina
        February 28, 2014 at 11:41 am

        Stephanie, Years ago when I tasted this banana pudding for the first time I thought the very same thing u did when I was told INSTANT vanilla pudding!!!! But, you have got to try it….you just have to!!!!! Just make a bowl of the pudding, without the caramel topping and see how you like it!! It is OUT OF THIS WORLD!!!!

    17. Gina
      February 27, 2014 at 10:53 am

      This receipe for banana pudding has been around for years!! In fact, it’s the only one that I ever use!! However, you don’t have to mix the condensed milk, water and vanilla pudding and store it 4 hours in the fridge or over night. Just mix it up and put it in the freezer for 30 minutes, if it looks like it’s thick when you giggle the bowl then, it’s good to go, if not, leave it in 15 minutes longer! You’re not going to mess it up unless you fall asleep and it freezes completely!! My receipe also says to slice your bananas and dip them in real lemon juice before you layer them in your bowl, this prevents them from turning brown within a days time and, it also gives it a better tasting pudding!! You can also try this receipe using instant banana pudding instead of the instant vanilla pudding!!

    18. Stacey
      February 27, 2014 at 11:40 am

      I make Mag’s banana pudding frequently with chocolate/rum ganache and it is absolutely Heavenly! BUT..BUT…BUT…salted caramel???? OMG!!!! Can’t wait to try this!

    19. Helen
      March 6, 2014 at 6:19 pm

      Where is the recipe?

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    21. Cortney
      March 13, 2014 at 2:21 pm

      Does this recipe call for 1 1/2 cups cold water? I’m not familiar with the A symbol between the two numbers. Typo?

    22. Holly
      March 21, 2014 at 5:41 pm

      Looks amazing! I followed the caramel instructions but it didn’t really turn amber at the time suggested :( Off to buy more heavy cream and try again!

    23. amy
      March 26, 2014 at 11:57 am

      Has anyone ever made this with homemade vanilla pudding? We have certain restrictions in our family that prevent us from using most boxed or prepackaged food.

    24. Kelley
      March 31, 2014 at 5:14 pm

      Laura! This is so random- I posted your recipe on Pinterest having NO idea you were behind it! This looks fantastic- cannot wait to try it! Hope you are doing well!

      Kelley McIntyre (Traub)

      • Laura
        April 2, 2014 at 9:44 pm

        Wow – What a small world! Doing great, thanks :) Hope all is well with you!

    25. Pingback: Magnolia Bakery’s Banana Pudding with Salted Caramel | Food WoW

    26. Elizabeth
      June 28, 2014 at 3:56 pm

      When you made this the day before did the bananas turn brown? If not, did you dip them in lemon juice before putting together the pudding. Also, how ripe were your bananas? Thanks for your help.

    27. Elizabeth
      June 28, 2014 at 4:01 pm

      Using a generous portion, how many does this serve?

    28. July 5, 2014 at 12:29 pm

      How long will the caramel keep? How should I store it?

    29. Pingback: Magnolia Bakery’s Banana Pudding with Salted Caramel | Food- Mafia

    30. Kristen
      July 10, 2014 at 9:19 pm

      I use this same recipe except substitute the heavy cream for one tub of cool whip. Just fold the cool whip into the pudding/condensed milk and layer according to the recipe. Let chill for at least a few hours and its awesome.

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    33. Desiree
      August 8, 2015 at 10:08 pm

      After reading your bit by bit..blow by blow..description of this sumptuous dessert I made it for a dinner party I had this past week. Oh..My…Gosh.. The recipe was great, and easy to assemble. I had never made my own caramel before so this was a great experience. Your directions were so precise on what and what not to do once you added the water to the sugar and turned the heat on that it was almost foolproof. Thank you ..thank you for sharing such an awesome dessert. My guest are still talking about it.
      The salted caramel was a HIT for the topping.

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