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!

Magnolia Bakery Banana Pudding in a glass jar with layers of Nilla wafers, sliced bananas, and vanilla pudding.

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.

A glass bowl with water and sweetened condensed milk stirred together.


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)
A glass jar full of water, sweetened condensed milk, and topped with instant vanilla pudding powder in preparation to making banana pudding.

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.

A spoon scooping out some vanilla pudding in preparation to making magnolia bakery banana pudding recipe.

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.

A wire whisk with freshly whipped cream on the whisk.

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!

A glass jar with a bottom layer of crushed Nilla wafers, sliced bananas, and a dollop of vanilla pudding.

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!

Overhead photo of Magnolia Bakery Banana Pudding in glass jars.

Recipe Tips

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.


Can you use cook pudding mix to make Magnolia’s Banana Pudding recipe?

Unfortunately, no. You need to use the instant vanilla pudding mix.

Can you freeze Magnolia Bakery Banana Pudding?

No. If you freeze it, you’ll end up with soggy wafers and black bananas.

Can you refrigerate the banana pudding overnight?

Yes! It’ll stay overnight perfectly. In fact, my husband thinks it tastes better the next day.

Can you use Cool Whip in place of the homemade whipped cream?

You can. However, I have’t tried it for this recipe. Personally, the homemade whipped cream is best suited for this sweet treat.

Magnolia Banana Pudding in a glass jar with a scoop of pudding taken out.

If you love this recipe try:

Magnolia Bakery Banana Pudding in a glass jar with layers of Nilla wafers, sliced bananas, and vanilla pudding.
Print Save Review
4.86 from 7 votes

Magnolia Bakery Banana Pudding

This banana pudding is straight up irresistible! It’s layered with Nilla wafers, sliced bananas, and fluffy vanilla pudding. 
Prep Time: 10 minutes
Cook Time: 5 hours
chill time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 6 servings


  • 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. 


Recipe Source: Magnolia Bakery


Calories: 500kcal (25%)Carbohydrates: 26g (9%)Protein: 3g (6%)Fat: 44g (68%)Saturated Fat: 27g (135%)Cholesterol: 163mg (54%)Sodium: 51mg (2%)Potassium: 441mg (13%)Fiber: 2g (8%)Sugar: 12g (13%)Vitamin A: 1810IU (36%)Vitamin C: 9.2mg (11%)Calcium: 84mg (8%)Iron: 0.3mg (2%)
Course: Dessert
Cuisine: American
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