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Magnolia Bakery Banana Puding Recipe is a copycat from the famous Magnolia Bakery! It’s the easiest (and BEST) banana pudding recipe you will ever make – it’s sweet and fluffy with tons of banana flavor.
I wasn’t always the biggest fan of banana pudding, but after trying this one, I was hooked. Magnolia Bakery is a famous New York bakery and their banana pudding is downright amazing. They make their pudding in single serve cups and in pints you can buy and it’s so freaking delicious. I knew I had to recreate it!
This pudding recipe layers delicious bananas, whipped topping, and Nilla wafers! It’s easy because it starts with pudding mix and uses sweetened condensed milk which makes it creamy and sweet. I have made a lot of banana pudding recipes over the years, but I especially LOVE this one!
Ingredient Notes
- Pudding Mix: The recipe uses instant vanilla pudding mix. You could also use banana or cheesecake flavor, but make sure to use instant.
- Sweetened Condensed Milk: Adds sweetness and thickness to the pudding mix. Do not use fat free.
- Nilla Wafers: Vanilla wafers cookies soften and taste like little bites of cake in the pudding.
- Bananas: Use bananas that are yellow so they’re ripe but not overly so or they’ll turn too brown.
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Storing Pudding
- Store pudding in the refrigerator for up to 2 days. It’s best eaten after it soaks for at least 4 hours or over night!
- I don’t recommend freezing this recipe. It won’t thaw well – the bananas will get brown and slimy. This is best made and eaten within 48 hrs.
Expert Tips
- Make sure to use ripe bananas that are not over ripe – we’re not making banana bread – so we want them to last in the pudding.
- Make sure you are buying vanilla instant pudding, not classic.
- Be sure to fold the whipped cream into the pudding gently – if you stir it too hard the pudding will become wet.
- Don’t skip the chilling step – that is essential for the recipe to set up.
- See below the recipe card for step-by-step photos.
Magnolia Bakery Banana Pudding Recipe
Recipe Video
Ingredients
- 1 14 ounce can sweetened condensed milk
- 1 ¼ cups (297ml) ice cold water
- 1 3.4 ounce box instant vanilla pudding
- 3 cups (704ml) heavy whipping cream
- 1 12 ounce box Nilla Wafers
- 4 cups sliced bananas about 5-6 bananas
Instructions
- Add sweetened condensed milk, water, and pudding mix to a medium sized bowl. Whisk or mix with a hand mixer until combined, about 2 minutes. Cover and chill 3-4 hours or overnight. You want the pudding to set properly.
- In a large bowl, beat whipping cream until stiff peaks form. You can use a hand or a stand mixer. Gently fold the whipped cream into the pudding mixture.
- Assemble your pudding by placing 1/3 of the wafers in the bottom of a large wide bottomed bowl. Top with 1/3 of the bananas and 1/3 of the pudding. Repeat the layers twice and garnish with wafer crumbs.
- Wrap tightly with plastic wrap and chill at least 4 hours before serving. You can chill up to 8 hours but it’s not recommended to chill it longer than that.
Recipe Notes
Recipe Nutrition
How to make Banana Pudding
1. This recipe takes some time so plan accordingly. First you’ll mix the water, pudding, and sweetened condensed milk together and let it sit several hours or overnight to thicken.
2. Make freshly whipped cream with heavy cream – you don’t need to sweeten it.
3. Fold together the whipped cream and pudding mixture. The trick to not making it soupy is to fold it not stir it!
4. Layer the pudding mixture with cookies and sliced bananas in a trifle dish or large bowl.
Everyone loved this Banana Pudding! Will definitely serve again thank you
That’s great, Cindy! Glad everyone loved it.
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