Hello & welcome to our site solsarin. This topic is about “Magnolia Bakery Banana Pudding” that it is really interesting. So, you can increase your information and then share your idea.
Magnolia Bakery is a chain of bakeries founded in New York City. The first location opened in 1996 at 401 Bleecker Street, on the corner of West 11th Street in the West Village neighborhood of Manhattan. The bakery is known for its desserts, especially its cupcakes.
The original Magnolia Bakery was opened in 1996 by Jennifer Appel and Allysa Torey. The bakery began making cupcakes with leftover cake batter, and the cupcakes subsequently became very popular with customers. In 1999, co-owner Jennifer Appel left the business after a disagreement about expansion plans.
Appel opened Buttercup Bake Shop at 973 Second Avenue in the Midtown East section of Manhattan. In 2006, Allysa Torey sold Magnolia Bakery to Steve Abrams. The company was sold to a private equity firm co-founded by Hudson Yards developer Stephen Ross in early 2021 and appointed Bobbie Lloyd as Chief Executive Officer.
The bakery is sometimes credited with helping to start a 1990s “cupcake craze”. Co-owners Jennifer Appel and Allysa Torey published a book in 1999 entitled The Magnolia Bakery Cookbook: Old-Fashioned Recipes from New York’s Sweetest Bakery.
In popular culture
The exterior of the original bakery, as well as its cupcakes, were featured in “Lazy Sunday”, a Saturday Night Live Digital Short broadcast in December 2005. The bakery was also featured on Sex and the City; in the film Prime, in which one of the characters throws Magnolia pies at his ex-girlfriends; and in The Devil Wears Prada, in which the character Andy says at one point that she needs to get to the bakery to pick something up for her boyfriend.
The sitcom Spin City also has Charlie Sheen’s character bringing Magnolia Cupcakes to Heather Locklear’s character. On October 16, 2008, Conan O’Brien bought a cupcake for each member of his audience during a taping of Late Night. It was also briefly mentioned in the third season of Veronica Mars, the title character affectionately mentioning a picture of her father “stuffing cupcakes in [his] face at Magnolia Bakery.”
Magnolia Bakery has expanded from its original location with additional stores in the U.S. and internationally. In 2011, Magnolia Bakery CEO Steve Abrams stated that he had plans to open approximately three stores a year, adding that he would work with franchisees to expand overseas.
The company’s U.S. locations include stores in New York City, Boston, Chicago, Los Angeles, and Washington, DC. A franchise in Honolulu that featured Magnolia’s first sit-down, full-service restaurant in the U.S. closed on October 27, 2018.
Magnolia Bakery’s first non-U.S. store opened in Dubai in 2010, with two additional franchises opening in Dubai and one in Abu Dhabi. Other international franchises are currently operating in Saudi Arabia, which has eight locations as of October 2020; Qatar, which has four locations; Amman, Jordan; Daegu, South Korea; Taguig, Philippines (where it is known as M Bakery); and Mexico City, Mexico. A store also opened in Moscow, but then closed on July 1, 2016.
In May 2018, CEO Steve Abrams announced the launch of up to 200 new Magnolia stores across the United States. The company also plans to open branches in Manila and Sao Paulo.
Bakery banana pudding launched its first outlet in India in November 2019 in the city of Bangalore.
MAGNOLIA BAKERY BANANA PUDDING
Magnolia Bakery Banana Pudding – this is the ACTUAL banana pudding recipe from their cookbook. This classic dessert has layers of creamy vanilla pudding, bananas, and a layer of vanilla wafers. It’s heaven and one of our favorite desserts.
So when we recently went to New York and visited the Magnolia Bakery we had to get what they are known for…their Famous Banana Pudding.
We ordered a couple other treats but hands down the banana pudding was the winner.
Magnolia Bakery has a big tub of the stuff and kind of slaps it in a cup, lunch lady style, to serve it to you.
You can make this easy recipe in a big container or individual trifles would be really cute! Just remember it’s not a trifle. There’s more pudding mix to Nilla ratio making it a pudding.
I was thrilled to see that Magnolia Bakery actually gives their actual recipe in their Magnolia Bakery’s Cookbook. It really is the best banana pudding with banana flavor.
However, I was a mixture of disappointed/relieved to see what the ingredients are.
Disappointed because I spent so much money buying it in New York and relieved because I can make it at home – no crazy ingredients, for way cheaper. No homemade pudding making this really easy banana pudding.
Here are the ingredients. No Cool Whip…homemade whipped cream; no cream cheese, no vanilla extract because we have vanilla in the pudding.
WHAT’S IN MAGNOLIA BAKERY BANANA PUDDING?
This recipe has a few simple ingredients: Pudding, vanilla wafers, fresh bananas, sweetened condensed milk, and heavy whipping cream.
- VANILLA PUDDING – Use instant vanilla pudding here not the cook and serve kind. You could also use French vanilla pudding here as well.
- BANANAS – slices of banana throughout give a great flavor.
- SWEETENED CONDENSED MILK – instead of whole milk, we beat the pudding with water and sweetened condensed milk.
- HEAVY CREAM
- NILLA WAFERS – are traditional here but you could use shortbread cookies as a substitute.
HOW TO MAKE MAGNOLIA BAKERY’S FAMOUS BANANA PUDDING
You know how much I love making my Homemade Banana Pudding with layers of homemade vanilla pudding and homemade whipped cream.
But when I’m looking for something a bit different, this is the recipe I’ll turn to. This recipe uses just a handful of simple ingredients:
- Sweetened condensed milk
- Ice-cold water
- Instant vanilla pudding mix (Jell-O brand is recommended)
- Heavy cream
- Vanilla wafers (Nabisco Nilla Wafers are recommended)
- Ripe bananas
Yes, that’s right. The world-famous banana pudding that people wait hours for uses a base of vanilla pudding mix! At least that’s the claim online.
The thing that makes this pudding a bit more interesting, though, is that it uses sweetened condensed milk instead of regular whole milk to make the pudding.
Start by whisking together the ice-cold water (make sure it’s very cold!) and the sweetened condensed milk, then slowly add this mixture to the instant pudding mix, whisking until it is smooth without any lumps.
Cover this and chill it in the fridge for at least one hour or up to overnight.
When you’re ready to assemble the pudding, whip the heavy cream until stiff peaks form. Use a spatula to fold the whipped cream and the pudding mixture together until no streaks are left.
Then, layer the pudding with the sliced bananas and vanilla wafers, starting and ending with a layer of pudding. Cover and refrigerate for 4-6 hours before serving.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
HOW LONG DOES THIS BANANA PUDDING LAST?
This is one of a few recipes that really is best served the same day that you make it. The bakery recommends serving it within 12 hours.
I recommend preparing this pudding the morning you plan to serve it and enjoying it with a group of friends or family that same evening.
But don’t worry if you don’t go through all of it the day it is made, we ate it for several days and it was still absolutely delicious.
HOW TO KEEP BANANAS FROM BROWNING?
The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast:
1) Pick bananas that are barely ripe. If they are slightly green and the stem, those are perfect. These will tend to not brown as fast.
2) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.
3) Rinse them with club soda. The advantage here is that it won’t affect the taste. Don’t use tonic as it has a bad taste.
4) Try to keep them airtight. The less contact with the air the less they will brown.