Tag Archives: Bananas

Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 22, 2025 | Leave a comment

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there on my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your prep of this awesome pudding but it’s so worth it.

Happy Thanksgiving from our house to yours.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate 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 remains.

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, over-lapping 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 . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

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Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 25, 2024 | Leave a comment

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there on my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your prep of this awesome pudding but it’s so worth it.

Happy Thanksgiving from our house to yours.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate 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 remains.

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, over-lapping 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 . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

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Another Banana Bread

Posted on March 28, 2020 | 3 comments

Just what the world needs now is another Banana Bread right? Well guess what bananas still go uneaten in the time of Corona and I can’t bear to throw them in the garbage. Yes sometimes I freeze them for smoothies and I will even freeze them ( without skin) for future banana breads/muffins. In any event this is the recipe I used the other day. Feel free to double if you want two banana breads. I actually didn’t have any baking soda so I tripled up on baking powder! I googled it and asked how to substitute Baking Soda? and found out that you can triple up on baking powder which I did have.

Just a little note about freezing bananas: they do free beautifully –peel and place in a ziploc bag in the freezer. When you’re ready to use them place in a colander in the sink to drain–they’ll give up a good amount of liquid and I must say not look particularly good but they work quite beautifully.

Also if no buttermilk– place 1 teaspoon of white vinegar or lemon juice in a liquid measuring cup. Fill cup with milk to 1/4 cup line. Let stand for five minutes and this should be fine.

I hope that you’re all well and handling this unique situation to the best of your ability.  I find some comfort in the knowledge that we’re all in this together. Hopefully we’ll see our way out of this soon. Stay safe and please stay home. If you’ve never cooked before maybe this is your opportunity to do so and if you’re an experienced cook who’s just looking for some new recipes I hope I have been of some value.

Post your photos on Instagram and tag me — I love to see what you’re cooking. Follow me on Instagram @cookingwithcandi

Stay Well.

Ingredients:

1 cup sugar

1/2 cup unsalted butter, softened

1 1/2 cups flour — I don’t bother sifting but if you’d like to go right ahead

1/2 tsp. baking soda

1/2 tsp. table salt

2 eggs– best at room temperature

1 tsp. vanilla extract

1/4 cup buttermilk

*1/2 -1 cup chopped walnuts and this is optional I used more because we like them — totally your call

4 over ripe very black bananas–mashed

Directions:

Pre-heat the oven to 350 degrees.

I use cooking spray on a loaf pan if no cooking spray butter generously

In a stand mixer, cream butter and sugar until light and fluffy

In a separate bowl, whisk together flour, baking soda and table salt

With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.

Add the flour mixture and mix until just combined. I never dump in the dry ingredients all at once , I add a little at a time.

Remove from oven and let cool . You can turn out immediately on to a cooling rack or just let it cool down sufficiently and then turn out which is what I did.

Enjoy!

  • I use a metallic baking pan which measures 8.5 x 4.5 a standard loaf pan
  • * you can also make banana muffins and use a muffin tin

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Posted in Baked Goods, bread, breads/cakes

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Simple Banana Bread

Posted on December 3, 2014 | Leave a comment

IMG_6029

batter for banana bread

IMG_6031 IMG_6032This is a simple and delicious Banana Bread. A “no frills” amazingly delicious banana bread. It is Dominique Ansel’s recipe for Banana Bread. While my other banana bread is amazingly delicious it contains brown sugar and a streusel type crunchy topping which makes it more like a cake than a bread.  This is delicious served as a bread or with something delicious spread on top of it, butter, jam or even peanut butter. It is pantry ready except for the bananas which I happen to have 4 over ripe ones sitting around.  All other ingredients should be in your pantry . I use an electric mixer to mix bananas and eggs because I like the consistency of it done this way. If you don’t have an electric mixer you can mash the bananas by hand and beat in one egg at a time. The bread will start browning early on and this is OK, it forms a wonderful brown crust from all that butter! Mine never got burned.

You will also need a loaf pan. This is  a large loaf so I filled my standard loaf pan and poured the excess into a small mini loaf. I used a 9×5 loaf pan filled about 3/4 to the top. This bread will turn brown quickly just be careful not to burn it so check on it after 50 minutes.  I actually baked for only 60 minutes and it was perfect. Brown and crispy on the outside and moist and delicious on the inside. A really perfect banana bread. You can also use 3-4 mini loaves and they will probably cook in 30 minutes or so. You’ll have to check because it really depends on your oven. I checked mine with a cake tester and it came out clean so I knew it was done. If you touch center of cake it should spring back .

I made this banana bread without nuts but if you’d like add some chopped walnuts. Totally optional and about 1/2 cup would be enough for this recipe. Nothing to stop you from adding some chocolate chips either.

Enjoy!

Ingredients:

2 cups sugar

2 cups flour

3/4 teaspoon baking soda

3/4 teaspoon ground nutmeg

1 teaspoon salt

1 teaspoon baking powder

3 eggs ( room temperature)

4 over-ripe bananas

14 Tablespoons unsalted butter, melted–yikes I know!!!

Directions:

Preheat the oven to 350 degrees.

I spray the loaf pan with Baker’s Joy cooking spray. ( I love this spray for baking)

In a large bowl, combine the dry ingredients. Sugar, Flour, Baking Soda, Nutmeg, Salt and Baking Powder.

Melt Butter in Microwave (35 seconds should do it)

In bowl of an electric mixer I place the bananas and with paddle attachment beat the bananas into a mush. I then add one egg at a time and beat each one in.

Mix the wet ingredients with the dry ingredients and mix until just combined. Don’t overmix. Stir in the melted butter until fully incorporated.

Pour the batter into loaf pan and bake until golden brown or a cake tester inserted into the center comes out clean, about 60-70 minutes. Check after 50 minutes to be sure.

Allow to fully cool before slicing. At least 1/2 hour.

I will probably freeze this bread so I will allow to completely cool before freezing as well.

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Posted in Baked Goods, bread

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