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Magnolia Bakery Banana Puding Recipe is a copycat from the famous Magnolia Bakery! This banana pudding is the easiest pudding recipe you will ever make and it tastes beyond amazing – you will LOVE it.
Why You’ll LOVE This Recipe
I wasn’t always the biggest fan of banana pudding, but after trying this one, I was hooked. Magnolia Bakery is a big thing in the instagram world and their banana pudding is downright famous. They started in New York but now they’re all over. 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. I have made a lot of banana pudding recipes over the years, but I especially LOVE this one!
Ingredients in my favorite banana pudding
- 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: The base of my banana pudding recipe. The 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.
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.
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.
- 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!
FAQs
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.
Magnolia Bakery Banana Pudding Recipe
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.
This is absolutely the “BEST” Banana pudding I’ve ever had. I followed the suggestions from magnolia cookbook….
Chopped bananas
Semi crushed wafers ( left some crumbs for topping)
I mixed in wafers… it is like a custard/ ice cream with cake in it! AMAZING!
Why water and not milk for pudding?
I LOVE your Blog just FYI… I do however have a question, I have been looking for an amazing banana pudding recipe because the ones I’ve tried always have that “Fake” Banana taste that I hate. Anyhow I was so excited when I saw your version of this delish desert. I went and looked up magnolia bakery’s banana pudding and it in fact looks to die for, however you mentioned you thought there was cake pieces in it but you were mistaking Nilla wafers as cake right? Well I’m confused because almost All of the pictures on Yelp it there pudding looks like there’s chunks of a white or yellow cake in it. I too thought it was just Nilla wafers but the chunks in some of the pics are pretty large and it looks exactly like cake. While there did you confirm with Magnolia Bakery if I’m fact they use cake and wafers or just cake or just wafers? It’s peaked my interest so much to where I considered calling the bakery to ask, but I thought I would reach out to you first. Thanks for all the amazing recipes you share with us. I value them and have made many of them new traditional dishes that are and will continue to be made year after year at all holidays and celebrations with family and friends. You and @ #CrazyForCrust are priceless!
I have made a version of this but used cool whip instead (for a short cut). It is truly THE best recipe. I also make my own nilla wafers! TOO DIE FOR RECIPE!!!!!!
sounds yummy …i made one similar years ago …this is even better…thank you…
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