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Magnolia Bakery Banana Puding Recipe is a copycat from the famous Magnolia Bakery! This banana pudding is the easiest pudding recipe you will ever make and it tastes beyond amazing – you will LOVE it.
Why You’ll LOVE This Recipe
I wasn’t always the biggest fan of banana pudding, but after trying this one, I was hooked. Magnolia Bakery is a big thing in the instagram world and their banana pudding is downright famous. They started in New York but now they’re all over. They make their pudding in single serve cups and in pints you can buy and it’s so freaking delicious. I knew I had to recreate it!
This pudding recipe layers delicious bananas, whipped topping, and Nilla wafers! It’s easy because it starts with pudding mix and uses sweetened condensed milk. I have made a lot of banana pudding recipes over the years, but I especially LOVE this one!
Ingredients in my favorite banana pudding
- Pudding Mix: The recipe uses instant vanilla pudding mix. You could also use banana or cheesecake flavor, but make sure to use instant.
- Sweetened Condensed Milk: Adds sweetness and thickness to the pudding mix. Do not use fat free.
- Nilla Wafers: The base of my banana pudding recipe. The vanilla wafers cookies soften and taste like little bites of cake in the pudding.
- Bananas: Use bananas that are yellow so they’re ripe but not overly so or they’ll turn too brown.
Click to see the recipe card below for full ingredients & instructions!
How to make Banana Pudding
1. This recipe takes some time so plan accordingly. First you’ll mix the water, pudding, and sweetened condensed milk together and let it sit several hours or overnight to thicken.
2. Make freshly whipped cream with heavy cream – you don’t need to sweeten it.
3. Fold together the whipped cream and pudding mixture. The trick to not making it soupy is to fold it not stir it!
4. Layer the pudding mixture with cookies and sliced bananas in a trifle dish or large bowl.
Expert Tips
- Make sure to use ripe bananas that are not over ripe – we’re not making banana bread – so we want them to last in the pudding.
- Make sure you are buying vanilla instant pudding, not classic.
- Store pudding in the refrigerator for up to 2 days. It’s best eaten after it soaks for at least 4 hours or over night!
FAQs
I don’t recommend freezing this recipe. It won’t thaw well – the bananas will get brown and slimy. This is best made and eaten within 48 hrs.
Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Prevent your screen from going dark
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Add sweetened condensed milk, water, and pudding mix to a medium sized bowl. Whisk or mix with a hand mixer until combined, about 2 minutes. Cover and chill 3-4 hours or overnight. You want the pudding to set properly.
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In a large bowl, beat whipping cream until stiff peaks form. You can use a hand or a stand mixer. Gently fold the whipped cream into the pudding mixture.
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Assemble your pudding by placing 1/3 of the wafers in the bottom of a large wide bottomed bowl. Top with 1/3 of the bananas and 1/3 of the pudding. Repeat the layers twice and garnish with wafer crumbs.
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Wrap tightly with plastic wrap and chill at least 4 hours before serving. You can chill up to 8 hours but it’s not recommended to chill it longer than that.
From The Complete Magnolia Bakery Cookbook by Allysa Torey and Jennifer Appel.
Serving: 1serving | Calories: 251kcal | Carbohydrates: 13g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 24mg | Potassium: 224mg | Fiber: 1g | Sugar: 6g | Vitamin A: 905IU | Vitamin C: 4.7mg | Calcium: 41mg | Iron: 0.1mg
Nutritional information not guaranteed to be accurate
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Last Updated on May 6, 2024
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