This post may contain affiliate sales links. Please read my disclosure policy.
Perfect for the holidays, this copycat Magnolia Bakery Banana Pudding recipe will blow your mind. Creamy, spicy, and delicious, it will become your new go-to Fall dessert.
Magnolia Bakery Banana Pudding
You guys! This dessert is the most amazing thing I’ve eaten this entire year. Super creamy, slightly spicy with that soft hint of banana, you will DIE over how delicious this copycat recipe is!
Gordon and I went out on a date and we went to Magnolia Bakery to grab a few treats. Since it was October, they had their seasonal Pumpkin Gingersnap Banana Pudding for sale along with their original banana pudding. I went in wanting the original, but left with the Pumpkin Gingersnap. Both my husband and I were blown away with how amazing it was…so much so that I had to make a copycat recipe! Except after a few google searches, I found the ACTUAL pudding recipe from Magnolia Bakery.
So, I tried it out and it is spot on! If you don’t live in New York City or in any other city that has Magnolia Bakery, this recipe is for you!
Keep in mind, there is no baking required BUT you will need a bunch of time for refrigeration. Totally not hard to make, but you will have to plan ahead. Besides just time, that’s all you need!
The printable recipe is below! Have a great day, friends! xo
More Banana Recipes to Try!
- Ultimate Banana Pudding Recipe
- Banana Cream Pie with Toasted Coconut
- Favorite Banana Bread
- Ultimate Banana Cake Recipe
Magnolia Bakery Pumpkin Gingerbread Banana Pudding
- 14 oz can sweetened condensed milk
- 1 1/2 cups cold water
- 3.4 oz box instant vanilla pudding mix
- 1 1/2 cups Libby's pumpkin puree*
- 1 teaspoon pumpkin pie spice
- 3 cups heavy cream
- 16 oz box Nabisco Gingersnap cookies
- 4 ripe bananas
- In a small bowl, beat sweetened condensed milk and water together for about 1 minute. Add pudding mix in and beat well, 2 minutes. Cover and refrigerate 4 hours to overnight. You need this mixture very thick before continuing.
- Remove pudding mixture from refrigerator and stir in pumpkin and pumpkin pie spice. Set aside.
- Whip cream in large bowl until stiff peaks form. Add pumpkin pudding mix to cream by the spoonful, folding in each time. No streaks of cream or pudding mix should remain.
- For assembly, select a large bowl, serving dish or trifle bowl with 4 to 5 qt. capacity. Using a large ice cream scoop, add three scoops of pudding to the bottom and spread. Top with a layer of gingersnap cookies and one sliced banana. Layer with one third of remaining pudding, more cookies and one banana. Continue this layering pattern two more times until you have no more cookies or bananas. Top generously with remaining pudding, being sure all bananas are covered. Cover with plastic wrap and refrigerate at least 8 hours or until cookies are completely soft.
- Top with more whipped cream and cookies, if desired.