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Thursday, December 27, 2007
It's got to be hard being the #2 dessert at the Magnolia Bakery. We imagine it's sort of like having a really famous sibling (who knows the name of the Olsen twins' other sister, for crying out loud?). This is the plight of the Banana Pudding at Magnolia Bakery; delicious as it is, what is its place really, with those famous cupcakes in the spotlight? At Cakespy we feel its pain, and want to give this sweet dessert a long-deserved moment in the spotlight. And so here, we offer this sweet ballad to Magnolia's #2 treat:
Dearest Banana pudding,
How do we love thee? Let us count the ways.
We love the way you hang out in the bakery case, slightly chilled and a little aloof...don't you know that playing hard to get just makes us want you more?
We love your inviting, pale yellow hue.
We love the symphony of textures that you award us with in each spoonful: the rich, creamy pudding, with cakey Nilla wafer bits which have become soft and absorbed the banana flavor; the ever so slight hint of a crunch that some of the Nilla wafers still retain.
We love your sugary, heady banana scent.
We love your little white takeout cup, like a takeaway coffee to the unknowing, but bearing a much sweeter and richer treat.
In fact, dear pudding, the only part we don't like is coming to the last spoonful; you always leave us wanting more.
Oh, banana pudding! For you, we'd gladly wait on that line all night until the cupcake bouncer deigned to let us in; even more happily, we'd breeze right by those ubiquitous little frosted treats, making a straight path toward you, sweet, wonderful you.
Eternal love and sweetness,
To try this ambrosial treat, visit the Magnolia Bakery at 401 Bleecker St., New York City; online at magnoliabakery.com.
Cakespy Note: Not in NYC? Happily, the Magnolia Bakery's Cookbook, More From Magnolia by Allysa Torey, contains the recipe. Although it takes a while to prepare due to letting the mixture set at various stages, it's extremely easy to make; we've copied the recipe as it appears in the book (below).
Magnolia's Famous Banana Pudding
I started making this pudding when I was in my early twenties and cooking at a Tex-Mex restaurant and bar. Customers loved it, so when we opened the bakery many years later, it seemed like a great idea to serve it there. It remains the second most popular dessert (after the cupcakes) at the bakery.
-1 (14-ounce) can sweetened condensed milk
-1 1/2 cups ice cold water
-1 (3.4oz) package instant vanilla pudding mix (they like the Jell-O Brand)
-3 cups heavy cream
-1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
-4 cups sliced ripe bananas
-In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about one minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerated for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
-In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
-To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours--or up to 8 hours, but no longer--before serving.