Perfectly sweet and delicious, this Banana Pudding Recipe will make you never want another dessert again! Best for any holiday or potluck!
I never used to be a banana pudding addict until I started making this banana pudding recipe. Ohhhh mama is it good! A little time consuming because you have to plan ahead, but so so delicious! This recipe comes from Magnolia Bakery (as in the place in NYC known for their banana pudding). After living only a handful of blocks away and indulging in this dessert more times than I’d like to admit, there is no better banana pudding recipe out there which is why I’m simply sharing with you this slight variation of a recipe with you today.
Most puddings or trifles use a glass trifle dish for serving because it looks extra pretty. If you have one, that’s great! But when you live in a tiny apartment in New York City and don’t have room for one, a plain 9×13 glass dish is just perfectly fine! It all tastes the same and is more practical, especially if you’re serving this at a potluck.
So, banana pudding success comes when you (1) let the initial pudding-sweetened condensed milk mixture set up in the fridge for enough time to be really thick and (2) letting the entire banana pudding set in the fridge so that the nilla wafers have enough time to soften. Other then than, it’s a very simple recipe with easy to find ingredients. And if you’re over and done with plain old Banana Pudding, I would highly *highly* suggest the Magnolia Bakery Pumpkin Gingersnap Banana Pudding. So so tasty!
Below are a few photos of the step by step layering process with the printable recipe at the bottom of this post. Be sure to pin, save, bookmark, print, share, fill in the blank here so you can keep this recipe close. It’s a good one. Have a great, day, friends!
Banana Pudding Recipe
Perfectly sweet and delicious, this Banana Pudding Recipe will make you never want another dessert again! Best for any holiday or potluck.
- 1 14 oz. can sweetened condensed milk
- 1 1/2 cups ice cold water
- 1 3.4 oz. box vanilla instant pudding mix
- 3 cups heavy cream
- 4 cups sliced ripe bananas
- 1 12 oz. box Nilla Wafers
In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours to overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
To assemble dessert, use a 9x13 glass dish.
Arrange 1/2 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/2 of the bananas, and 1/2 of the pudding mixture. Repeat once more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours.
The longer the banana pudding sits, the more likely the bananas are to brown. The best way to ensure the bananas won't turn brown is if you cover them completely with the pudding mixture so they aren't exposed to air.
If you'd like to use a trifle dish, divide the nilla wafers, the bananas and the pudding mixture into 3rds and layer three times instead of just two.