Magnolia Bakery’s banana pudding recipe is a decadent dessert you’ll adore. Rich and creamy, this recipe is a banana lover’s dream come true.
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My family loves a good banana pudding. It offers a smooth, cooling effect that doesn’t feel as heavy as ice cream or mouse.
And this recipe is THE recipe for the most sought after pudding in the infamous NY bakery, which makes it all the better.
If you want to take your dessert to the next level, this recipe is a great place to start.
For this recipe you’ll need:
- Sweetened condensed milk – This provides some of the sweetness and helps thicken the pudding so do not substitute it.
- Water – Make sure it’s COLD!
- Instant vanilla pudding mix – You can use your favorite brand.
- Heavy cream – Don’t sub a lower fat option or you’ll lose some of the decadence of this recipe.
- Ripe bananas – Make sure they are ripe but not overripe where you could make banana bread out of them.
- Vanilla wafers – You can use your favorite brand for this. A shortbread cookie could work too.
How to make
This is a two phase process: making the pudding and then assembling it.
To make the pudding, start by whisking together the condensed milk and water in a medium sized bowl until it’s smooth and creamy.
In a separate medium sized mixing bowl, whisk the pudding mix and 1/3 of the milk mixture until there are no lumps.
Repeat this process two more times, working in the remaining milk in two equal batches.
Once all the milk is fully incorporated, cover and refrigerate for at least an hour or overnight.
When you are ready to assemble the pudding, use a hand mixer to whisk the cream in large mixing bowl. You will need to mix until it is fluffy and stiff peaks form. Just DO NOT over-mix it!
Use a spatula to scrape the chilled pudding mixture into the mixing bowl with the whipped cream and then mix together on low speed until just completely incorporated.
Assembling the pudding
Once the pudding is ready, grab your serving dish.
Select a serving vessel of your choosing such as a trifle bowl, a large glass mixing bowl, stemless wine glasses, or glass mason jars.
Next, set aside a few of the vanilla wafers to add as a final garnish.
Spread about 1/4 of the pudding mixture evenly out over the bottom of your serving dish or each dish. It doesn’t have to be perfect.
Layer 1/3 of the vanilla wafer cookies evenly out overtop of the pudding and then follow that with a layer of 1/3 of the bananas.
Repeat these layers, in the same order, two more times, ending with a final layer of the creamy pudding mixture.
Cover the dish tightly with cling wrap or a lid and then refrigerate for 4 to 6 hours. This gives the flavors time to melt and for the wafers to soften slightly.
What should I serve this in?
You can do some really pretty presentations with this dessert.
I like serving it in:
Tips and Tricks
- For best results, make sure your water is very cold. You may even want to consider putting it in the fridge ahead of time.
- Don’t over mix the heavy cream! You want to mix it just until it becomes stiff and fluffy.
- When picking bananas, look for yellow ones without a lot of green or brown on them. Brown are too ripe and green are not ripe enough.
Other banana recipes to try
Magnolia Bakery’s banana pudding recipe is a comforting and pretty darn easy to make. Make it for a treat and enjoy!
For more great ideas that use bananas, check out these tasty recipes:
- Drunken Monkey Banana Rum Jam
- Peanut Butter & Jelly Banana Bread
- Banana Blueberry Oatmeal Muffins
- Banana Fluff Pudding Salad
- Bananas Foster Upside Down Cake
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Copycat Magnolia Bakery Banana Pudding Recipe
- 1 14 oz can sweetened condensed milk
- 1 1/4 cups COLD water
- 1 3.4 oz pkg instant vanilla pudding mix
- 3 cups heavy cream
- 4 ripe bananas peeled & thinly sliced
- 1 12 oz box vanilla wafers
Making The Pudding
- In a medium mixing bowl, whisk together the condensed milk & COLD water until smooth & creamy.
- In a separate, medium sized mixing bowl- add the pudding mix & pour in 1/3 of the milk mixture, whisking until smooth & no visible lumps remain.
- Add another 1/3 of the milk mixture, whisking again until smooth and no visible lumps remain. Repeat again with the final 1/3 of the milk mixture, whisking again until absolutely no lumps remain.
- Cover & refrigerate at least an hour, or up to overnight.
- Add the cream to a large mixing bowl. Using a hand mixer, whip the cream until it becomes fluffy and stuff peaks form. DO NOT overmix.
- Using a spatula, scrape the chilled pudding mixture into the mixing bowl with whipped cream. Mix together on low speed, just until completely incorporated.
- Select a serving vessel of your choosing- a trifle bowl, a large glass mixing bowl, or even stemless wine glasses or glass mason jars.
- Set aside a few of the vanilla wafers for a final garnish.
- Spread 1/4 of the pudding mixture evenly out over the bottom of your serving dish. It doesn't have to be perfect.
- Layer 1/3 of the vanilla wafer cookies evenly out overtop of the pudding. Follow that with a layer of 1/3 of the bananas (just enough to cover cookie layer).
- Repeat these layers, in the same order, two more times- ending with a final layer of the creamy pudding mixture.
- Cover the dish tightly with cling wrap, or a lid, and refrigerate for 4-6 hours, just until the flavors have settled and the cookies have softened slightly.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.