10/05/2026
#香蕉布丁 #紐約最紅甜點
Growing up, my mother used to always make banana pudding from scratch, layering fresh bananas, smooth vanilla custard, and soft cookies that soaked up all the flavor. I still remember the sweet aroma filling the kitchen and the way we would eagerly wait for it to chill in the fridge. It wasn’t just dessert—it was comfort, tradition, and one of my favorite childhood memories.
Later, Banana Pudding became famous in New York City through the company Magnolia Bakery. The craze was so great, that lines often snaked around the corner, and you had to wait up to an hour, just to hope for a chance to get the last one.
We at 偉WEI Desserts would like to share this special dessert with you, and will be introducing it to Taiwan this Mother’s Day 🥰
And we’re confident that you will enjoy our version even more, as everything is made from scratch. No instant pudding or artificial sweeteners!
Preorders now open! Pickup Only!
https://weidesserts.com/product/banana-pudding-en/
在偉成長的過程中，他母親總是從零開始親手製做香蕉布丁，熟度正好的香蕉、滑順的香草卡士達，還有吸飽香氣的柔軟餅乾一層層疊加。即使在台灣多年，他仍記得那股甜甜的香味瀰漫整個廚房，還有迫不及待等它在冰箱裡冷卻的樣子。那不只是一道甜點，更是一種溫暖、一份傳統，也是偉最珍貴的童年回憶之一
後來，香蕉布丁透過 Magnolia Bakery 在紐約爆紅。當時熱潮非常誇張，排隊人龍常常繞到街角，甚至要等上一個小時，只為了有機會搶到最後一份
我們 偉WEI Desserts 想把這份特別的甜點分享給大家，並在母親節首次帶來台灣 🥰
比起紐約，我們有信心你會更喜歡偉的版本，因為一切都是從零開始手工製作。不使用即溶布丁粉，也沒有人工甜味劑！
現在開放預訂！限面交自取！
https://weidesserts.com/product/banana-pudding/
