Magnolia Bakery Banana Pudding
This Magnolia Bakery Banana Pudding recipe is the same recipe used in the Magnolia Bakery in New York City! It’s layered with Nilla Wafers, sliced bananas, and vanilla pudding.
If you love this banana pudding recipe, then you will go crazy for my Crumbl Banana Cream Pie Cookies! They have the same delicious banana cream pudding topping!
Last year my husband and I traveled to NYC. It was a short trip to celebrate his graduating from medical school.
We ate a lot of delicious food while there; but two places that I’ll never forget would be Jacob’s Pickles (an incredible and delicious brunch and dinner restaurant), and Magnolia Bakery’s banana pudding.
For those of you who haven’t had the pleasure of eating the famous Magnolia banana pudding while listening to the busy NYC traffic zoom by, don’t fret! You can make it from your own home.
And you SHOULD! It’s so good.
I love that this recipe uses simple ingredients. And the process to make the pudding is so easy. We’ll go over how to make it in just a moment.
- 1 (14 oz) can of sweetened condensed milk
- cold water
- Instant vanilla pudding mix
- heavy whipping cream
- 1 box of Nilla Wafers
- 5 bananas (or more if you’re a banana lover)
How to make Magnolia Bakery Banana Pudding
Make the vanilla pudding
This recipe is really easy and straight forward.
To begin, add the cold water and sweetened condensed milk to the bowl of a stand mixer (fitted with the whisk attachment). Mix until combined.
Next, add the instant vanilla pudding mix to the water and condensed milk mixture.
Mix on medium speed for 2 minutes.
Now you’re going to transfer this mixture to a different bowl and cover. Place it in the fridge for 3-4 hours, or overnight.
Once chilled, it will be firm, as illustrated in the photo above.
Make the freshly whipped cream
Tip #1: Use cold heavy cream.
Tip #2: If it’s a hot day, you can chill the metal bowl and whisk to keep the heavy cream cold.
To start, add the heavy cream to the bowl of your stand mixer (fitted with the whisk attachment). Turn the mixer to medium speed. The heavy cream will bubble and get frothy.
Once the cream thickens slightly, turn the speed to medium-high and mix until still billowy peaks.
Combine the pudding and whipped cream
Scoop half of the firm pudding mixture to the freshly whipped cream.
Fold the pudding into the cream.
Once combined, add the remaining pudding and fold again, being careful to not completely deflate the whipped cream.
Now we layer!
Assembling the Magnolia Bakery Banana Pudding
You can use whatever size of containers you’d like. You can divide everything into 12 smaller sized jars, or 1 large trifle dish.
To the bottom of the jars (or whatever dish you choose) add a layer of Nilla Wafers.
Next top with a layer of sliced bananas and then add a layer of vanilla pudding.
Do another layer!
And depending on the size of dish you chose, you can do a third layer.
Refrigerate the pudding for 1-6 hours. The Nilla Wafers will slightly break down and become cake-like. It’s glorious!
Use Nilla Wafer brand. There are certain times in life you should buy “name brand,” this is one of those times. The Nilla Wafer brand tastes better and they’ll softened beautifully. Some off-brands don’t behave this way and will stay firm in the pudding. You don’t want that, trust me.
Unfortunately, no. You need to use the instant vanilla pudding mix.
No. If you freeze it, you’ll end up with soggy wafers and black bananas.
Yes! It’ll stay overnight perfectly. In fact, my husband thinks it tastes better the next day.
You can. However, I have’t tried it for this recipe. Personally, the homemade whipped cream is best suited for this sweet treat.
If you love this recipe try:
Magnolia Bakery Banana Pudding
- 1 14 oz can sweetened condensed milk
- 1 1/2 cups cold water
- 1 3.4 oz box instant vanilla pudding mix
- 3 cups heavy whipping cream - cold
- 1 box Nilla Wafers - broken into large chunks
- 5 medium bananas
- In the bowl of a stand mixer fitted with the whisk attachment mix the sweetened condensed milk and cold water until combined. Add the pudding mix and mix on medium speed for 2 minutes. Transfer the mixture to a bowl, cover, and refrigerate for 3-4 hours or overnight.
- Remove pudding mixture from the fridge, it should be cold and firm
- In the bowl of your stand mixer (with whisk attachment) or with hand beaters, beat the whipping cream until stiff peaks form.
- Using a rubber spatula, fold half of the pudding mixture into the whipped cream. Once almost combined, add the remaining pudding mixture and fold until combined.
- Slice the bananas.
- To your serving dish (you can use a trifle, or individual glass jars) add a handful of the Nilla wafer chunks to the bottom of the dish, then top with sliced bananas, and then a layer of pudding. Repeat with cookies, bananas, and pudding. Depending on the dish you’re using you can do another layer of cookies, bananas, pudding.
- Chill desserts for 1 hour or up to 6 hours.
- Serve cold.
15 Comments on “Magnolia Bakery Banana Pudding”
I learned this recipe since July 1995. Wow,
It is delicious!
Hi, can i use milk instead of cold water to make the pudding mix ?
I’ve never tried it with milk… I think it’s best use the water because I know it works.
I have tried this and it come out GREAT! however, did anyone notice that on Goldbelly, which ships the pudding for Magnolia they list egg as an ingredient. Hmmmm….
“Magnolia Bakery Banana Pudding” OMG first I want to thank you for sharing your recipe. I’ve made it twice and now I’m the talk of many family & friends. I love banana pudding and been eating it since a kid. I’m 40 years old now and never ever tasted banana pudding so good. Thank you again so very much. You guys rock. This will be the only way I make it for the rest of my life. Finger looking good 😋
Tried this today and it was amazing, just the same as the real thing and so simple!
Your recipe looks amazing but I was wondering why I am having issues making it. I follow the directions exactly but my instant pudding mix with the sweetened condensed milk and water does not set. I’ve tried it twice now thinking I did something wrong and it just won’t set. Even chilled the sweetened condensed milk and bowl the second time to make everything cold to help the pudding set but still no luck. Let me know if you can help me out !? Thank you
Hi Stephen! Hmm, I have no idea why it’s not setting for you. Are you using a 3.4 oz box of Instant pudding?? And a full can of sweetened condensed milk? I’ve never had issues with this recipe not setting… it definitely should. Let me know what other questions you may have, happy to help you through this!
This recipe is at its best after a about two to three days Refrigeration, and it’s absolutely delicious next time I make it I will be downsizing the heavy whipping cream by half just so I can add more cookies more banana and have more of a pudding 2 whipping cream ratio
Day 2 and day 3 are delicious! Glad you enjoyed it Christopher!
This was incredible!!! I’d give 10 stars if I could. Made this Magnolia Bakery banana pudding over the weekend and my kids are already begging me to make it again!
We love this banana pudding too! So happy to hear your family enjoyed it.
It’s one of my favorite desserts to bring to parties, everyone raves about it. ❤️
This looks so tasty! I’ve never had the banana pudding from Magnolia Bakery (their hummingbird cake is my particular siren song), but I love banana flavored desserts, so I’ll try your recipe at home! Also, I looooooove Jacob’s Pickles. I went there with my husband for a double date, and we ordered SO much food..and it was all amazing. 🙂 I need to go back there!!
Oh, hummingbird cake sounds amazing! I need to try that next time I go there. Definitely make this banana pudding, and then let me know what you think!
I love banana pudding! Looks so delicious and perfect for dinner parties!