If you’ve ever had a spoonful of Magnolia Bakery’s Banana Pudding, you know it’s pure bliss in dessert form. That dreamy combination of fluffy vanilla pudding, fresh bananas, and layers of soft Nilla wafers is nothing short of legendary. The best part? You don’t have to travel to NYC to enjoy it—you can make it right at home with just a few simple ingredients! Trust me, this recipe is about to become your new go-to dessert.
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Why You’ll Love Magnolia Bakery Banana Pudding
Iconic & Irresistible: This famous dessert is beloved for a reason!
No-Bake & Easy: Just mix, layer, and chill—no oven required.
Make-Ahead Friendly: The flavors get even better as it sits in the fridge.
Perfect for Any Occasion: Whether it’s a party, potluck, or just a personal treat, this pudding is always a hit.
Light & Fluffy: The combination of pudding and whipped cream creates the perfect airy texture.
Ingredients in Magnolia Bakery Banana Pudding
Vanilla Pudding Mix: The base of the pudding, creating that signature creamy texture.
Sweetened Condensed Milk: Adds richness and the perfect amount of sweetness.
Cold Water: Helps dissolve the pudding mix and blend everything together smoothly.
Heavy Whipping Cream: Whipped to perfection for an airy, luscious texture.
Nilla Wafers: The classic cookie that soaks up all the flavors and becomes irresistibly soft.
Bananas: Fresh, ripe bananas bring natural sweetness and a tropical vibe.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
How to Make Magnolia Bakery Banana Pudding
Prepare the Pudding Base: In a mixing bowl, whisk together the vanilla pudding mix, sweetened condensed milk, and cold water until smooth. Cover and refrigerate for at least 4 hours (or overnight) to set.
Whip the Cream: In a separate bowl, beat the heavy whipping cream until soft peaks form. Gently fold it into the chilled pudding mixture, creating a light and fluffy texture.
Assemble the Layers: In a trifle dish or serving bowl, start with a layer of Nilla wafers, followed by a layer of sliced bananas, then a generous layer of pudding. Repeat the layers until all ingredients are used.
Chill & Set: Cover and refrigerate for at least 4 hours to let the flavors meld and the wafers soften.
Serve & Enjoy: Spoon into bowls and serve chilled. Garnish with extra banana slices or crushed wafers for an extra touch.
Nutrition Facts
Servings: 6-8
Calories per serving: [Calorie count per serving]
How to Serve Magnolia Bakery Banana Pudding
In Individual Cups: Perfect for parties or meal prep—just scoop into small jars or cups.
With Extra Toppings: Sprinkle crushed Nilla wafers or drizzle with caramel for a special touch.
As a Trifle: Layer in a glass trifle dish for a stunning presentation.
With a Side of Coffee: The creamy sweetness pairs beautifully with a strong cup of coffee or espresso.
Additional Tips
Use Ripe Bananas: Slightly spotted bananas add the best flavor.
Chill Overnight: For the most authentic taste, let it sit overnight so the wafers absorb all the goodness.
Prevent Browning: Toss banana slices in a little lemon juice to keep them from turning brown.
Make It Lighter: Swap out some of the heavy cream for whipped topping for a lighter version.
Store Properly: Keep leftovers refrigerated for up to 3 days.
FAQ
Q1: Can I make this ahead of time?
A1: Absolutely! It actually tastes even better when made a day ahead.
Q2: Can I use homemade pudding instead of instant?
A2: Yes! Just make sure it’s fully cooled before mixing with the whipped cream.
Q3: How do I keep bananas from turning brown?
A3: Toss them with a little lemon or pineapple juice before layering.
Q4: Can I use a different cookie?
A4: Yes! Graham crackers or shortbread cookies work as alternatives.
Q5: Can I freeze banana pudding?
A5: It’s best fresh, as freezing can change the texture of the pudding and bananas.
Q6: Can I make this dairy-free?
A6: Yes! Use coconut whipped cream and dairy-free pudding mix.
Q7: What if my pudding is too thick?
A7: Whisk in a little more cold milk or cream to loosen it up.
Q8: Can I make this in a 9×13 dish instead of a trifle bowl?
A8: Absolutely! Just layer it like you would in a trifle dish.
Q9: How do I make this more decadent?
A9: Add a drizzle of caramel sauce or a sprinkle of cinnamon for extra richness.
Q10: What’s the best way to store leftovers?
A10: Keep covered in the fridge and enjoy within 2-3 days for the best texture.
Final Thoughts
This Magnolia Bakery Banana Pudding is the ultimate creamy, dreamy dessert that’s impossible to resist. Whether you’re making it for a special occasion or just because, it’s guaranteed to be a crowd-pleaser. Give it a try and get ready for everyone to ask for the recipe!
Print
Magnolia Bakery Banana Pudding
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Chilled
- Cuisine: American
Description
Now you don’t have to visit Magnolia Bakery to enjoy their famous banana pudding—make it at home with better ingredients and half the cost! This rich, creamy, and fluffy banana pudding is made completely from scratch with homemade vanilla pudding, fresh bananas, and layers of Nilla wafers for the ultimate dessert.
Ingredients
Vanilla Pudding:
- 2 tbsp + 2 tsp cornstarch
- 8 tbsp granulated sugar (divided)
- Pinch of salt
- 2 large eggs
- 2 cups whole milk
- 1 tbsp vanilla extract
Whipped Cream:
- 2 cups heavy cream, cold
- 1 tbsp sweetened condensed milk
Assembly:
- 4 cups mini Nilla wafers
- 4 large ripe bananas
Instructions
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Make the Pudding: In a small bowl, whisk together cornstarch, 2 tbsp sugar, and salt.
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In a medium bowl, whisk eggs for 3-4 minutes until smooth and fluffy. Slowly whisk in the cornstarch mixture until smooth.
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In a saucepan over medium-high heat, simmer milk and remaining 6 tbsp sugar for about 5 minutes (do not boil).
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Slowly pour the hot milk into the egg mixture, whisking vigorously to prevent curdling.
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Return the mixture to the saucepan, add vanilla, and cook over medium-high heat, whisking constantly, until thickened (6-7 minutes).
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Remove from heat, pour into a bowl, cover with plastic wrap touching the pudding, and refrigerate for 3 hours.
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Make the Whipped Cream: In a medium bowl, beat cold heavy cream and sweetened condensed milk on high speed for about 5 minutes, until fluffy.
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Gently fold the whipped cream into the chilled pudding until combined. Refrigerate until ready to assemble.
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Crush ¾ cup Nilla wafers in a Ziploc bag with a rolling pin. Set aside.
Notes
- Make-Ahead Tip: Best when chilled overnight, as the flavors meld and wafers soften.
- Storage: Keep covered in the fridge for up to 3 days (bananas may darken slightly).
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- Serving Tip: Add fresh banana slices just before serving for the best presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 120mg
- Fat: 15 g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg