Ramadan Banana Pudding!

Hi Guys!!!
Hope everyone is enjoying their Ramadan. Can you believe we're in the last 10 days?! It's already making me sooo sad that Ramadan is about to leave us :(. Before we bid farewell to this blessed month, my sisters and I decided to do an Iftar party for some friends and although very exhausting, it turned out so cute and fun!!! My sisters did such a good job with the decor and everything looked so Ramadan-ish! 
Anyway, if you've been to New York, you must've tried the Magnolia Bakery Banana pudding. Well when I came back from a quick NYC trip last Nov, I kept dreaming of it so I did a quick google search for a copy-cat recipe and re-made it!You'll be shocked to learn how EASY it is to make. This was my second time making it and omg you guys - it was such a hit, it literally finished so fast, I didn't even get to try it lol. I didn't even get to save some for my poor hubby lol. BTW, shout out to him - he helped me SO much for the party AND after all that, he baby sat Isa. So sweet man! THANK YOU SHAHABZ!!! (I can't be too lovey dovey he will kill me lmao).
Ok sorry lol, onto the recipe:
- 1 can Sweetened Condensed Milk 
-  1 1/2 cup ice cold water 
- 1 box vanilla instant pudding (make sure its not the sugar free one)
- 3 cups heavy whipping cream
- 4 cups sliced ripe bananas (about 6 large bananas. try to get bananas that are more green/yellow so they dont get brown or gooey/soft too fast)
- 1 box Nila wafers 
1) In a large bowl (I used my Kitchen Aid mixer and found this to be the most efficient and best way to do this recipe so if you have one, definitely use it!) add the sweetened condensed milk and water and beat for a minute until well combined. Add the instant pudding mix to this mixture (do not follow box recipe) and beat for another 2 minutes until well combined. Empty into a container and refrigerate for a minimum 4 hours or over night. DO NOT RUSH THIS STEP. If the pudding mixture doesn't form correctly, the entire pudding will be a waste. 
2) In a large bowl (I used my kitchen aid mixer again) add the 3 cups of heavy whipping cream and whip till a stiff peak forms. You can do this step the next day when the pudding is ready because you will have to mix the pudding mixture into the whipped cream. Make sure its all nice and blended - no streaks of white or yellow should remain.
(Tip: do not leave the mixer on and forget about the whipping cream. I did this and it mixed for too long and the texture went from stiff peak to clotted cream. Do not let this happen, this is the wrong texture for this specific recipe.)
3) Select a large bowl (or you can do individual cups) and start layering this baby starting with the Nila wafers at the bottom followed by sliced bananas and topped with the pudding mixture. Repeat this 2 more times till you reach the top of your bowl. Garnish with crushed Nila Wafers.
4) Refrigerate this heavenly dessert (lol you'll understand my sentiments once you try it!!!) for minimum 4 hours or longer. The goal is to allow the pudding to soak into the Nila Wafers to give it that cakey-like-texture. I refrigerated mine for about 9 hours.
THAT'S ALL, ENJOY!!!! Do let me know if you guys try this recipe! :)

Ok I'm off to sleep now ya'll shabakhair!

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  1. Thank you for the recipe! I made it twice and I loved it.

  2. OMGGGG I’m drooling over here! Thanks for sharing I’m def def going to try this! ♥️♥️

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