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Magnolia Bakery Banana Pudding Recipe
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If you’re on the hunt for the best banana pudding recipe, you’re in the right place. This creamy, dreamy dessert is a copycat of the famous Magnolia Bakery Banana Pudding, known for its perfectly layered goodness. Made with vanilla wafer cookies, ripe bananas, and a rich pudding mixture folded with fluffy homemade whipped cream, this recipe brings the iconic New York City treat right to your kitchen.
Ingredients Needed for Banana Pudding
Banana Pudding is a traditional southern recipe consisting of pudding, banana, and vanilla wafer cookie layers. However, this recipe can be found just about anywhere nowadays. Although it’s easier to buy it pre-made, it tastes even better homemade. So here’s what you’ll need to make my banana pudding recipe yourself.
- Fresh Bananas: You’ll need ripe bananas for this recipe. FYI: 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. (Brown bananas are still fine to eat, they just don’t look very appetizing.)
- Sweetened Condensed Milk: Adds rich sweetness and a smooth texture to the pudding base.
- Vanilla Instant Pudding Mix: The foundation of this quick and easy recipe.
- Heavy Whipping Cream: Whipped to stiff peaks for the ultimate Homemade Whipped Cream.
- Vanilla Wafer Cookies: Creates that classic crunch in every bite.
Trifle Bowl vs Shallow Serving Dish
It’s pretty traditional to serve a layered dessert, like a banana pudding, in a trifle dish to see all the pretty layers. While it certainly makes a statement, it’s not necessary. I actually prefer making this in a 9×13 for easy transportation as well as storage. It also takes up less space in my fridge.
Feeling festive? Try my Pumpkin Gingersnap Banana Pudding.
How to Make Banana Pudding
You’ll love how easy this recipe is to make. A little mixing, a little layering, and a few hours of chilling are all that stand between you and dessert perfection. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.
1. Make the Pudding Mixture
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 with an electric mixer.
Cover and refrigerate for 3-4 hours up to overnight to set and become very thick.
2. Whip the Cream + Combine
In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cold pudding mixture until no streaks of pudding remain.
3. Slice the Bananas
Peel and slice 4 bananas right before assembly. Ripe bananas with a few brown spots are the perfect bananas to use! Sweet, soft and ripe.
4. Assemble the Banana Pudding
Add 1/2 the Nilla wafers into the bottom of a 9×13 pan. Next, add a layer of sliced bananas, and 1/2 of the pudding mixture. Repeat those layers once more. Finish with pudding on top and a few crushed wafers for that bakery-style look.
Pro Tip: If you’d like to use a trifle bowl, divide the vanilla wafers, the bananas, and the pudding mixture into thirds and layer three times instead of just two.
4. Cover Tightly + Chill
Refrigerate for at least 4 hours. The longer it sits, the softer and more pudding-like the cookies become.
Recipe Tips for Success
- Let the pudding base chill long enough… it needs time to thicken properly.
- Always use cold heavy cream for whipping.
- Slice the bananas right before layering so they stay fresh.
- Cover bananas completely with pudding to prevent browning.
This homemade banana pudding is every bit as dreamy as the famous Magnolia Bakery version, only you get bragging rights for making it yourself. One spoonful and you’ll see why this recipe never lasts long.The printable recipe card is below. Have a great day, friends!
Homemade Banana Pudding (Magnolia Bakery Copycat)
Perfectly sweet and delicious, this Banana Pudding Recipe will make you never want another dessert again! Best for any holiday or potluck.
Ingredients
- 14 ounces sweetened condensed milk 1 can
- 1 1/2 cups ice cold water
- 3.4 ounces vanilla instant pudding mix 1 box
- 3 cups heavy cream
- 4 cups sliced ripe bananas
- 12 ounces vanilla wafers 1 box
Instructions
- 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 9×13 glass dish.
- Arrange 1/2 of the vanilla 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.
Video
Notes
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 vanilla wafers, the bananas and the pudding mixture into 3rds and layer three times instead of just two
Storage Instructions
Banana pudding tastes best within 24 hours of assembling but can be stored up to 2 days in the fridge. Keep it tightly covered. The bananas may brown slightly, but the flavor remains the same. To make ahead, prep the pudding and whipped cream separately, then assemble a few hours before serving. Freezing isn’t recommended—it changes the texture.Nutrition
Calories: 344kcalCarbohydrates: 39gProtein: 3gFat: 20gSaturated Fat: 11gCholesterol: 62mgSodium: 154mgPotassium: 246mgFiber: 1gSugar: 26gVitamin A: 665IUVitamin C: 3.7mgCalcium: 91mgIron: 0.1mg
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Variations
One disclaimer about using substitutions: this recipe is basically a copycat of the Magnolia Bakery Banana Pudding recipe, so if you do sub anything in or out it’s not going to be as close to that recipe. But as always, feel free to make it how YOU like it.
- Banana Pudding Instead of Vanilla Pudding. If you love love love banana flavoring, try using banana flavored pudding mix or stirring in a little banana extract into your vanilla pudding.
- Cream Cheese Addition: Fold softened cream cheese into the pudding mixture for a richer texture.
- Gluten-Free Option: Use gluten-free cookies instead of traditional wafers.
- Cool Whip: If you need to shed some time off, you can use cool whip in a pinch, instead of the homemade whipped cream.
- Topping Ideas: Garnish with banana slices, crushed cookies, or a drizzle of caramel for extra flair.
FAQ
Why is there liquid in my banana pudding?
If your banana pudding is liquidy, you may not have let the pudding set up long enough. Or, your bananas may be too ripe. Try placing back in the fridge to fully set.
How do you keep bananas from turning brown in banana pudding?
To keep bananas from browning, ensure that they are completely covered by the banana pudding mixture. As an added precaution, you could dip the banana slices in lemon juice first but keep in mind this will change the flavor profile.
Should bananas be ripe or unripe for banana pudding?
Yellow bananas with a few brown spots are the perfect bananas to use for banana pudding! Sweet, soft and ripe.
How long does banana pudding take to set?
Banana pudding needs at least 4 hours in the fridge to fully set, but overnight is even better. That extra time helps the pudding thicken, the cookies soften, and all the flavors blend together perfectly.
More Recipes to Try
- Ultimate Banana Cake Recipe
- Peanut Butter Banana Fluffy Yogurt
- The BEST Banana Nut Bread
- Easy Banana Bread (no nuts)
- Banana Split Cake
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Awesome!
This is an awesome recipe! I truly enjoyed this banana pudding and my family did also. Last month was my 1st time making it and it was requested by my family again this month, it is so very delicious.
can I substitute cool whip for the heavy cream? If so how much?
This recipe was absolutely phenomenal and easy. I have never made banana pudding before or whipped cream either, but I was craving it. My husband said he is not a fan of it so I cut the recipe in half so I could enjoy it all by myself… Yeah, like that happened. My husband almost fell off his rocker when he tasted it. So looks like he likes this banana pudding recipe!!! It has lasted 2 days in the fridge!
How long could this be stored? Also could I assemble in little individual glass jars?
I would say 3 days tops! Mine has been in the fridge since Thursday and it is Sunday. Although still good, you can. Tell it needs to be eaten today.
I have not made this but I plan making next month only I am using a tub of cool whip instead of the heavy whipping cream
Try marshmallows with a torch or under the broiler I like them right before turning black. I also add strawberries with it the bananas hope you try.