Since opening on the corner of Bleecker and West 11th streets 30 years ago this summer, Magnolia Bakery has significantly raised the profile of a long beloved yet humble dessert: banana pudding.
The bakery has since expanded internationally and become almost synonymous with the the sweet treat, at least in New York, one of the few places outside of the South where banana pudding is widely available for purchase.
According to “The Baker’s Appendix” author and cake historian Jessica Reed, “ It’s not something you find very commonly outside of New York.”
Or, of course, the South. Though the dessert has long been associated with the region, the first published banana pudding recipe was reportedly in 1887’s Chicago-published “White House Cook Book,” by Michigan-born Fanny Lemira Gillette. The second oldest appears in 1888, in the pages of the then-Massachusetts-based “Good Housekeeping.”
Indeed, according to numerous accounts, banana puddings’ southern association does not seem to have begun until shortly after World War II, and continued to solidify as the dessert’s popularity increased.
“It’s very homespun, very church picnic. A very make-a-big-bowl-and-take-it-to-a-barbecue kind of dessert,” Reed posits as the reason for the regional association.
She thinks banana pudding is currently “having a moment,” possibly because it’s replacing a less portable, less nuanced dessert: “It probably is taking the place of your parents’ or your grandparents’ slice of cheesecake at the counter.”
Today, a wide variety of bakeries and even some NYC restaurants have banana pudding on offer. To determine the cream of the boroughs’ pudding crop, we surveyed a wide array of spots, from Chinese food takeout joints stocking local batches to Turkish grocery stores’ dessert sections and tiki bars offering it as elevated pub grub.
Below, five of the best local spots to get your banana pudding fix.
To a certain set, Sugar Sweet Sunshine’s banana pudding is more classic (if lesser known) than Magnolia’s. The Lower East Side bakery was started by two former Magnolia’s employees in the ’90s and offers a much more cake-like banana pudding than their former employer. Ideal for anyone who prefers a denser pudding experience.
$5+. Grand Street Market (365 Grand St.) and Essex Market (88 Essex St.), Lower East Side.
Doughgirl’s creamy, yet layered take doesn’t skimp on the Nilla wafers. They also have a Biscoff banana pudding for those who like more caramel in the mix.
$7.99+. 316 Stuyvesant Ave., Bed-Stuy.
Another cakey-take on banana pudding, Little Cupcake Bakeshop’s version is dense and not too sweet yet distinctively banana-y and overall delectable.
$12. 30 Prince St., Soho; 9102 Third Ave., Bay Ridge; 594 Vanderbilt Ave., Prospect Heights; 995 Flushing Ave., Bushwick.
For those who like the light, whipped texture of Magnolia’s, Jess Puddin’ offers a similar alternative that’s fluffy, not too sweet, and heavy on the banana flavor. Vegan options also available.
$8. 732 Greene Ave., Bed-Stuy.
This classic, no frills banana pudding in a transparent to-go cup is balanced and flavorful. It has good mouthfeel and isn’t too rich.
$8.75. 36-21 Ditmars Blvd., Astoria; 41-06 Bell Blvd., Bayside; 175 Bedford Ave., Williamsburg; 263 Bedford Ave., Williamsburg.