I was so inspired by the Magnolia Bakery banana pudding recipe that I knew I had to make my own! This version is as good as the real deal. My easy homemade banana pudding layers fluffy, mousse-like vanilla pudding with sliced bananas and Nilla Wafers. It’s so good!
If you love banana desserts, don’t miss my roundup of banana dessert recipes for even more sweet treats like this Magnolia Bakery Banana Pudding.
This easy banana pudding recipe is one of the best things I brought back from a recent trip to NYC. Even though I was visiting for my bachelorette party, I made time to visit the famous Magnolia Bakery. I ate the entire cup of their banana pudding on my way back to the hotel. The silky pudding was layered with plenty of banana slices and vanilla crackers, which were soft and cake-like. The texture was so light and fluffy! I had to squeeze into the dress for my party, and it was so worth it. I’ve been waiting to share my take on the Magnolia Bakery banana pudding recipe ever since.
Trying Magnolia Bakery’s banana pudding has been on my dessert bucket list for quite some time. I’m so glad I finally did it. But then, of course, that meant I wanted to keep on eating it once I got home. That’s where this recipe comes in. It even inspired my banana pudding cheesecake!
My Take On the Famous Magnolia Bakery Banana Pudding
This is technically not a “true” copycat of the Magnolia’s Bakery recipe that they published in their cookbook. I was surprised to learn they use instant vanilla pudding in their recipe. It still has layers of fresh banana along with the vanilla pudding and whipped cream. The thing that makes their pudding so swoon-worthy is the sweetened condensed milk in the pudding. So, I took some liberties with my homemade version, but kept the spirit of Magnolia’s. What did I change?
- Milk instead of water. Instead of water, I am using milk, giving the pudding a richer taste.
- Less sweet than the original. I reduced the amount of sweetened condensed milk as well, which helps cut some of the sweetness.
- Less whipped cream. I reduced the overall amount of whipped cream.
- Powdered sugar. The homemade whipped cream on top has powdered sugar in it for stability.
What Does Banana Pudding Taste Like?
Traditional banana puddings are rich and creamy, similar to banana cream pie. What makes the Magnolia Bakery banana pudding recipe truly delectable is how fresh and airy it is. It has a mousse-like texture as opposed to your typical pudding. When I got home, I Googled and found there were dozens of copycat recipes, so I set to work!
Ingredient Notes
You only need a few ingredients to recreate this banana pudding recipe. Here is a quick overview. Scroll to the recipe card at the bottom of this post for specific amounts.
- Sweetened Condensed Milk – Not to be confused with evaporated milk, which is unsweetened.
- Instant Vanilla Pudding Mix – You’ll combine the instant pudding with milk. For even more banana flavor, try instant banana pudding.
- Heavy Whipping Cream – Use full-fat heavy cream for the best consistency.
- Powdered Sugar – Also called confectioners’ sugar.
- Nilla Wafers – You could also use ladyfingers or another vanilla cookie.
- Bananas – Sliced.
How to Make Magnolia Bakery’s Banana Pudding
The best thing about this banana pudding recipe? There’s no baking involved! The pudding does take a few hours to set in the fridge, though, so let’s get started.
- Make the pudding. Whisk the condensed milk with the plain milk, and add the instant pudding mix. Whisk again until combined. Cover and refrigerate the pudding for 3-4 hours to firm it up.
- Make the whipped cream. Once the pudding is set, whip the heavy cream in a chilled bowl until soft peaks form. Slowly add the powdered sugar and continue to beat until stiff peaks form. Next, fold the whipped cream into the pudding mixture.
- Assemble the pudding. I like to serve this as a parfait in small trifle glasses. It’s so easy! Start with a layer of mousse, then the Nilla wafer pieces, topped with banana slices and more mousse. Repeat until you’ve filled each glass.
- Chill and serve. Refrigerate this banana pudding for at least 2 hours before serving. If you’re feeling extra decadent, you can top the pudding with whipped cream, extra cookies, and banana slices.
Make It in a Pan Instead
If you’d prefer to assemble this banana pudding in a baking dish or pan instead, here are the steps. It makes a great sharing dessert!
- Prepare your pan. Layer a 9-inch square pan with parchment paper.
- Assemble the banana pudding. Sprinkle a layer of crumbled Nilla Wafers on the bottom of the pan. Slice the bananas and place a layer of banana slices on top of the wafer pieces. Pour half the pudding into the pan and gently spread over the banana. Repeat with another layer of Nilla Wafer crumbles, banana slices, and pudding. Sprinkle the top of the pudding with any remaining wafers.
- Chill and serve. Chill your pudding in the fridge for at least 2 hours. Then scoop out the desired amount into bowls and top with more whipped cream, cookies, and banana slices.
How to Store
Store this banana pudding covered with plastic wrap and store in the fridge for up to 2-3 days. The bananas will oxidize (brown) the longer the pudding is stored, but they are still fine to eat. If the browning bothers you, you can try brushing the sliced bananas with a bit of lemon juice to help slow down the oxidation process. This will affect the flavor somewhat, so use sparingly.
More No-Bake Dessert Recipes
Magnolia Bakery Banana Pudding
- Prep Time: 6 hours
- Total Time: 6 hours
- Yield: 8-10 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This Magnolia Bakery Banana Pudding recipe is as good as the real deal! It’s a light and fluffy, made-from-scratch banana pudding you’ll absolutely love.
Ingredients
- 1/2 cup sweetened condensed milk
- 1 ¾ cups (414ml) milk
- 1 box (3.4oz) Instant vanilla pudding mix
- 2 1/2 cups (519ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- 1 box (12oz) Nilla Wafers, crushed
- 5 medium Bananas, sliced
Instructions
- In a medium-sized bowl, combine sweetened condensed milk and milk and beat on medium speed until the milks are well mixed. Add the instant pudding to the milk mixture and beat until well combined. Pudding must be refrigerated for 3-4 hours until completely firm.
- Once the pudding has set, prepare the whipped cream: Place the bowl in the freezer for 5-10 minutes to chill. Pour the heavy cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Fold the whipped cream into the pudding mixture until combined,
- Assemble the banana pudding in individual servings by layering mousse, Nilla cookie pieces, banana slices, and then more mousse in a glass trifle cup.
- Refrigerate at least 2 hours before serving.
- Top with additional whipped cream, banana sliced, and cookies to serve.
Notes
These can be made as individual trifles, one large trifle or layered in a 9-inch square or 9×13 inch pan. Depending on how you choose to serve, you may need additional bananas or Nilla wafers.
Nutrition
- Serving Size: 1
- Calories: 683
- Sugar: 62.8 g
- Sodium: 402.5 mg
- Fat: 35.6 g
- Carbohydrates: 86.8 g
- Fiber: 2.5 g
- Protein: 7.8 g
- Cholesterol: 92 mg
I’ve remade this recipe more times than I can count and it’s so much better than the recipe they released. Always a hit whenever we make it with people begging for the recipe
Oh that is amazing!! Thank you so much!
Super easy and a big hit! I left out the powdered sugar. It was plenty sweet with the pudding, condensed milk and vanilla wafers. Highly recommend!
Thank you much Jen! I love that you made the adjustment for your own taste buds!
In the instructions, it doesn’t say when to add the whipped cream. Are you just putting it on top before serving or do you add some to the pudding also?
Hi Vanessa, sorry for the confusion. Yes, once the pudding is set and firm, prepare the whipped cream and fold into the pudding mixture.
Do you make the instant pudding per box directions then add that to the condensed milk and milk or just add the powder to that?
No, first milk the mix and sweetened condensed milk then add the box of dry pudding mix to that
My New York office is right next to Magnolia and that pudding is the only thing in NYC besides Halal Guys that I would wait in line for! It is heaven in a bowl. This would be dangerous to make!
whao…kinda creepy! Like on the maps app or where does it tell you?! And while I have never had Magnolia Bakery’s pudding I definitely need this one in my life!
Oh yea, SCM in banana pudding is the JAM! Love this!
I love banana pudding…this looks incredible! So pretty too!
Their banana pudding is BONKERS. I mean, BANANAS.
I downloaded the new iOS but I haven’t noticed that feature yet. That is creepy! But this banana pudding looks incredible. I love banana pudding and can’t wait to try this copycat version!
Making pudding with sweetened condensed milk sounds like an ingenious idea!