Magnolia Banana Pudding Recipe

To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer. —Priya Krishna

Magnolia Bakery’s Famous Banana Pudding Recipe

This Magnolia Bakery Banana Pudding Recipe has layers of creamy pudding, bananas, and Nilla wafers. It’s heaven and way easier than you think! This is the ACTUAL banana pudding recipe from their cookbook.

Prep: 15min

Total: 435min

Yield: 15

Serving Size: 1 grams

Nutrition Facts: servingSize 1 grams

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 1 ½ cups ice cold water
• 1 (3.4 oz) box vanilla instant pudding mix
• 3 cups heavy cream
• 4 cups sliced barely ripe bananas ((see note))
• 1 (12 oz.) box Nilla Wafers

Instruction:

1. In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well – about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don’t let it set up long enough.
2. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
3. Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9×13 baking dish also works).
4. To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours, no longer (because bananas will start to brown – see Notes for tips on preventing browning).

Magnolia’s Famous Banana Pudding

Total: 0 7h20min0

Yield: up to 16 servings (makes 4 to 5 quarts)

Serving Size: 1 of 16 servings

Nutrition Facts: servingSize 1 of 16 servings, calories 387, Fat 24g, Saturated Fat 13g, Carbohydrate 40g, Fiber 1g, Sugar 29g, Protein 4g, Cholesterol 70mg, Sodium 205mg

Ingredients:

• 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 (preferably Jell-O brand)
• 3 cups (720 grams/25.5 ounces) heavy cream
• One 11-ounce box Nilla wafers
• 4 to 5 ripe bananas, sliced

Instruction:

1. In a stand mixer with the whisk, 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.
2. In a stand mixer with the whisk, 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 overwhip.
3. With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
4. To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
5. Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding 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. Garnish the top with additional cookies or cookie crumbs.
6. Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

Magnolia Bakery Banana Pudding

Magnolia Bakery Banana Pudding is a heavenly dessert made up of layers of creamy vanilla pudding, bananas, and Nilla Wafers. It’s the very recipe that the famous New York City bakery uses! This delicious and easy recipe is sure to become a family favorite!

Prep: 15min

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 10 g, Protein 1 g, Fat 17 g, Saturated Fat 10 g, Cholesterol 61 mg, Sodium 19 mg, Fiber 1 g, Sugar 5 g, calories 188 kcal, servingSize 1 serving

Ingredients:

• 1 14 ounce can sweetened condensed milk
• 1 1/2 cups ice cold water
• 1 3.4 ounce box vanilla instant pudding mix
• 3 cups heavy whipping cream
• 4 cups bananas (sliced)
• 1 12 ounce box Nilla Wafers

Instruction:

1. In a large mixing bowl, beat the sweetened condensed milk with an electric mixer while slowing streaming in the water. Add the pudding mix and beat until thoroughly mixed in. Cover pudding and refrigerate for at least 4 hours or overnight so it can can thicken and set up.
2. Beat the heavy whipping cream with an electric mixer until stiff peaks from. Fold the whipped cream and chilled pudding together until there are no more streaks.
3. Assemble the pudding in either a large bowl, trifle dish, baking pan, or individual dishes. Layer the ingredients by first adding a layer of Nilla Wafers, followed by sliced bananas, and then pudding. Repeat layers until you reach the top of your dish(es).
4. Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours. Top with additional bananas and Nilla wafers (optional) and serve.

Copycat Magnolia Bakery Banana Pudding

This Copycat Magnolia Bakery Banana Pudding tastes just like the real deal and is so easy to make!

Prep: 20min

Total: 620min

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 568 kcal, Sugar 41 g, Sodium 242 mg, Fat 33 g, Saturated Fat 19 g, Trans Fat 0.1 g, Carbohydrate 64 g, Fiber 2 g, Protein 8 g, Cholesterol 83 mg, unSaturated Fat 12 g

Ingredients:

• 14 oz sweetened condensed milk
• 1 1/2 cups cold milk
• 3 cups heavy cream
• 2 3.4 oz instant vanilla pudding mix
• 5 ripe sliced bananas
• 18 oz mini Nilla Wafers (approx 1.5 boxes)

Instruction:

1. In a large bowl add condensed milk and cold milk. Beat until they come together and look creamy.
2. Add pudding mix, and beat until all the lumps are gone. Cover and refrigerate this mixture for a minimum of 4 hours, (can be left overnight.)
3. When ready to assemble, beat the heavy cream until stiff peaks form. Add the chilled pudding mixture, and beat until it is fully and blended together.
4. Time to assemble- We assembled in a deep pie dish, feel free to use a trifle bowl!
5. Add a layer of Nilla wafers to the bottom of the pie dish followed by a layer of sliced bananas. Pour about 1/3 of the pudding mixture on top. Keep repeating the layers! Mound the top with more mini Nilla (or crushed) wafers and sliced bananas. Cover and refrigerate for at least 6 hours or overnight!

Magnolia Bakery’s Banana Pudding Recipe

FAQ

How long does magnolia banana pudding last?

What is a substitute for Nilla wafers in banana pudding?

What keeps bananas from turning brown in banana pudding?