Magnolia Bakery Banana Pudding Recipe
This Iconic Banana Pudding recipe and video show you how to recreate Magnolia Bakery’s most beloved dessert—layers of vanilla wafers, barely ripe bananas, and cloud-like whipped pudding that chills into something creamy, nostalgic, and totally addictive. Simple to make, impossible to forget!
Recipe
Ingredients:
- 1 (14 oz) can of sweetened condensed milk
- 1 ½ cups of ice cold water
- 1 (3.4 oz) box of instant vanilla pudding mix
- 3 cups of heavy cream
- 4 cups of sliced barely ripe bananas
- 1 (12 oz.) box of Nilla Wafers
Instructions:
- Mix together the sweetened condensed milk and water until well combined. Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours or overnight. (this is a critical step to ensure that the pudding doesn’t become watery)
- In a large bowl, whip the heavy cream until stiff peaks form. (5-6 minutes)
- Fold the pudding into the whipped cream and mix with a hand mixer until there are no streaks of pudding remaining.
- To assemble the dessert, work in thirds, and don’t stress about being too meticulous. Arrange ⅓ of the Nilla Wafers on the bottom, layer ⅓ of the sliced bananas on top of the wafers and ⅓ of the pudding mix. Repeat two more times and garnish the top with crumbled Nilla Wafers.
- Cover tightly and refrigerate for 4-6 hours (enough time to let the Nilla Wafers absorb some of the flavor, but not long enough for bananas to begin oxidizing) That said, this is still fantastic after a few days in the fridge! Just make sure the bananas don’t have contact with air and are tightly covered.
Tips:
- This looks beautiful when served in a large glass bowl that shows off all of the beautiful layers (a 9×13 baking pan also works)
- For easy serving, this can also be made ahead of time in individual tort glasses
