Mini Magnolia Bakery Banana Pudding Recipe
Lady, you serve tiny puddings and suddenly host flawlessly. Everyone calls them adorable because portion control sounds classier there. Creamy layers charm guests before gossip starts tonight. You smile modestly, naturally. Bananas, wafers, and whipped clouds do heavy lifting again. Mini cups guarantee fewer fork battles later too.
These mini banana puddings deliver bakery style flavor in neat cups. Vanilla cream stays fluffy while wafers soften beautifully overnight. Use firm bananas for prettier slices and slower browning. Chill well before serving for clean layers. Store covered two days refrigerated, though leftovers rarely survive that long anyway.
Mini Magnolia Bakery Banana Pudding Recipe
Mini Magnolia Bakery banana pudding packs creamy vanilla layers, bananas, and wafers into charming single servings perfect for parties.
Ingredients
Equipment
Method
- Whisk condensed milk and cold water until smooth.
- Add pudding mix and whisk until thick, then chill 5 minutes.
- Whip heavy cream to soft peaks in a chilled bowl.
- Fold whipped cream into pudding mixture until light and silky.
- Place wafer pieces in mini cups, then add banana slices and cream.
- Repeat layers, finishing with cream on top for smooth presentation.
- Chill cups at least 4 hours until wafers soften and layers set.
Notes
For softer texture, chill overnight. For more crisp bite, serve after 2 to 4 hours. Freeze 15 minutes before transport or serving outdoors. Assemble gently to keep layers tidy. Add caramel, chocolate, or berries for flavor twists. Store covered in refrigerator up to 2 days.
