Photo: Li Lee
Anytime I am invited to a function, it is a MUST that I bring something. My go-to lately has been my Magnolia Bakery banana pudding dupe. If you are not aware what Magnolia Bakery is, it is a NYC staple for delicious cupcakes, huge slices of homemade cakes and maybe THEE best banana puddings. They’ve come up with really funky banana pudding flavors outside of their original: red velvet, birthday cake, chocolate, etc. I would crave this pudding at least once a month and would have to haul myself to a location around the city to buy it. At one point I was like NO MORE and decided to search the dark web for a recipe (not really the dark web but like the 2nd page of a Google search). When I found it, it changed my life! The recipe was so simple I was able to make it at home and even bring it to events and know with certainty that it would be a hit.
Recently I decided to give this tried and true recipe a revamp. I wanted to booze it up a bit as I was meeting new people, and what makes people more personable and fun than some liquor! I decided to add some Jack Daniels Tennessee Honey whiskey to add a sweet/smoky note to the pudding. I even went as far as to top the pudding with some brûlée bananas! When I tell you this dish was devoured - I think everyone went back for thirds and fourths! I’m so glad I stepped out of my pudding comfort zone and tried this new addition. Honestly, I don't think I will be stepping back into the regular degular zone. Only innovation and invention with this banana pudding from here on out!
THE RECIPE
One 14-ounce can sweetened condensed milk
1 1/2 cups (360 grams/12.7 ounces) ice-cold water
One 3.4-ounce package instant vanilla pudding mix
50ml Jack Daniels Tennessee Honey Whiskey (you can add any liquor but I would stick with dark rums, whiskeys or bourbons)
One 11-ounce box Nilla wafers (can also use Chessmen cookies)
4 to 5 ripe bananas, sliced
¼ cup sugar (optional)
In a stand mixer with the whisk attachment, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
In a stand mixer with a new, clean bowl and the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to over whip.
With a spatula, add the whipped cream to the pudding mixture. Fold in the whipped cream until just blended and minimal streaks of pudding remain. In the final mix, stir in whiskey or alcohol of choice.
To assemble, select a trifle bowl or a wide glass bowl or even a disposable aluminum pan with a 4- to 5-quart capacity, or individual serving bowls.
Spread one-quarter of the pudding mixture over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours.
Optional garnish: Once removed from the fridge, cover the top with thinly sliced bananas and top with a light layer of sugar and, if you have some, a few drops of leftover alcohol. With a kitchen torch, brûlée the sugar and banana until you reach a beautiful light/medium brown. BE SURE NOT TO BURN! Return to the fridge uncovered for at least 30 minutes before serving.
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