This Magnolia Bakery banana pudding is a famous and well-loved treat that you can now make in your own home! It is creamy, sweet, and ridiculously easy to make! With just a combination of a few simple ingredients, you'll be able to make this crowd-pleasing dessert that will surely impress all of your guests!
Magnolia Bakery Banana Pudding Recipe
Rich and creamy banana pudding is always a hit at every party, gathering, or festivity. If you've ever scoured the internet for the best of the best recipe for banana pudding, you've probably realized that Magnolia Bakery is where it is at.
If you've ever had the chance to visit Magnolia Bakery, then you know what all the hype is for! However, if you don't live near one, now you can enjoy this famous banana pudding at home!
Jump to:
🌎 Origin
If you've never heard of it, Magnolia Bakery is a chain of bakeries that began in 1996 in New York. Today, they have locations in New York, California, and Illinois.
One thing is for sure, their banana pudding is amazing and everyone knows it. Luckily enough, they published the recipe in their own cookbook (check it out here). So now everyone can enjoy their banana pudding no matter where they're located!
🥘 Magnolia Bakery Banana Pudding Ingredients
Would you be surprised if I said this famous and delicious pudding only needs 5 ingredients? It's so tasty that no one will know it uses instant pudding mix!
- Sweetened Condensed Milk - 14 ounces of sweetened condensed milk.
- Water - 1½ cups of ice-cold water.
- Vanilla Pudding Mix - One 3.4-ounce box of vanilla instant pudding mix.
- Heavy Cream - 3 cups of cold heavy cream.
- Bananas - 4 cups of sliced bananas (about 6 bananas). You'll want to use bananas that are ripe, but not turning brown yet.
- Nilla Wafers - One 12-ounce package of Nilla wafers.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Magnolia Bakery Banana Pudding
It blows my mind how simple this banana pudding is to make, yet it is so ridiculously delicious! All you need is an electric mixer, your measuring utensils, a silicone spatula, and your preferred serving dish.
This recipe will make 15 servings of banana pudding, so it is perfect for parties!
Make The Banana Pudding
- Mix. Using your stand mixer or a hand mixer, beat together 14 ounces (397 milliliters) of sweetened condensed milk and 1½ cups (355 milliliters) of COLD water until well combined.
- Add. Add 3.4 ounces (96 grams) of vanilla instant pudding mix and beat well for about 2 minutes.
- Chill. Cover the pudding mixture and place it into the refrigerator for at least 4 hours (but ideally overnight).
Make The Whipped Cream
- Beat. In a large bowl or using your stand mixer, beat the cold 3 cups (710 milliliters) of heavy cream for about 6 minutes, or until stiff peaks form.
- Fold. Gently fold the whipped cream into the chilled pudding mixture until you can no longer see any streaks of pudding.
Assemble & Chill Before Serving
- Assemble. *This dessert can be assembled in either a 9x13 baking dish, a 4-5 quart bowl, or individual portions.
Assemble your banana pudding by placing a layer of ⅓ of the 12 ounces (340 grams) of Nilla wafers, overlapping them if you need to. Then, add ⅓ of the 4 cups (600 grams) of banana slices and then ⅓ of the pudding mixture. Continue the layering process two more times and garnish the top with any remaining Nilla wafers if desired. - Chill again. Tightly cover the container with plastic wrap and place it into the fridge for at least 4 hours before serving.
🍴 What To Serve With Banana Pudding
Banana pudding is always a crowd favorite! Use it as the star of your dessert table alongside some coconut cream pie, raspberry white chocolate blondies, and almond brownies.
Check out more easy party desserts here! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can get 4 cups of sliced bananas from about 6 bananas.
- This is one of the few banana-based desserts in which I don't recommend using overly ripe bananas. They will brown very quickly and can easily become too mushy. Instead, use bananas that have just ripened.
- You'll need to let your pudding mixture fully set up in the fridge before assembling your banana pudding. If you don't let it chill for long enough, the mixture will be runny.
- You can place your mixing bowl and whisk attachment into the freezer for a few minutes before whipping the cold heavy cream.
- You can assemble your banana pudding in a 9x13 baking dish, a large 4-5 quart capacity glass bowl, or individual serving dishes.
- Your bananas will begin to brown after about 8 hours. You can brush the banana slices with lemon juice or rinse them with club soda to reduce the browning effect.
🥡 Storing
You can keep your banana pudding stored in a sealed container in the fridge for up to 3 days. The bananas will begin to brown after about 8 hours, but the pudding will still be delicious.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Yes, this makes a fantastic make-ahead dessert! I like to prepare it the day before and then let it chill in the fridge overnight. It will be ready to go the next day!
While banana pudding can be frozen, I don't recommend it. It has high water content which can cause separation and crystallization. The texture could be affected and the bananas will brown and become very mushy when thawed.
You'll want to use bananas that are ripe, but not overripe. If you use browned bananas, they will be very soft and could easily become mushy when layered with the other ingredients. You want the slices to be firm enough to hold their shape.
🍌 More Tasty Banana Recipes
- Banana Cream Pie - Creamy custard, buttery crust, and homemade whipped topping make up this tasty treat.
- Banana Slice - An Australian banana cake that is topped with lemon cream cheese frosting.
- Banana Mug Cake - A single-serving cake that is loaded with banana flavor.
- Chocolate Chip Banana Muffins - Banana muffins are sweet, moist, and chock full of chocolate chips.
- Banana Bread - Classic banana bread for using up your ripe bananas.
- Peanut Butter Banana Brownies - Rich banana brownies are swirled with sweet peanut butter.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Magnolia Bakery Banana Pudding
Ingredients
- 14 oz sweetened condensed milk
- 1½ cups water (ice cold)
- 3.4 oz vanilla instant pudding mix
- 3 cups heavy cream (cold)
- 4 cups bananas (sliced)
- 12 oz Nilla wafers
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Using your stand mixer or a hand mixer, beat together the 14 oz sweetened condensed milk and COLD 1½ cups water until well combined.
- Add 3.4 oz vanilla instant pudding mix and beat well for about 2 minutes.
- Cover the pudding mixture and place it into the refrigerator for at least 4 hours (but ideally overnight).
- In a large bowl or using your stand mixer, beat the cold 3 cups heavy cream for about 6 minutes, or until stiff peaks form.
- Gently fold the whipped cream into the chilled pudding mixture until you can no longer see any streaks of pudding.
- *This dessert can be assembled in either a 9x13 baking dish, a 4-5 quart bowl, or individual portions. Assemble your banana pudding by placing a layer of ⅓ of the 12 oz Nilla wafers, overlapping them if you need to. Then, add ⅓ of the slices of 4 cups bananas followed by ⅓ of the pudding mixture. Repeat the layering process two more times and garnish the top with any remaining Nilla wafers if desired.
- Tightly cover the container with plastic wrap and place it into the fridge for at least 4 hours before serving.
Notes
- You can get 4 cups of sliced bananas from about 6 bananas.
- This is one of the few banana-based desserts in which I don't recommend using overly ripe bananas. They will brown very quickly and can easily become too mushy. Instead, use bananas that have just ripened.
- You'll need to let your pudding mixture fully set up in the fridge before assembling your banana pudding. If you don't let it chill for long enough, the mixture will be runny.
- You can place your mixing bowl and whisk attachment into the freezer for a few minutes before whipping the cold heavy cream.
- You can assemble your banana pudding in a 9x13 baking dish, a large 4-5 quart capacity glass bowl, or individual serving dishes.
- Your bananas will begin to brown after about 8 hours. You can brush the banana slices with lemon juice or rinse them with club soda to reduce the browning effect.
- To store: You can keep your banana pudding stored in a sealed container in the fridge for up to 3 days. The bananas will begin to brown after about 8 hours, but the pudding will still be delicious.
Comments
No Comments