Think it must take a lot of work to make Magnolia Bakery Famous Banana Pudding? Think again! This recipe is so much easier than you’d expect and the results are out-of-this-world delicious.
If you’ve got a weakness for banana pudding recipes, you’ll need to try my Banana Pudding Cupcakes next. This Paula Deen Banana Pudding Recipe is fantastic too!
I know what you’re thinking! If this is the banana pudding made by a famous bakery, it must be a lot of work.
It probably involves cracking some eggs, maybe even tempering them. Making vanilla wafers from scratch.
Well, let me tell you, the real secret to Magnolia Bakery’s famous Banana Pudding is that it’s made with vanilla pudding mix!
Not only that, it’s also made with store-bought Nilla wafers and canned condensed milk. Who knew bakeries use these shortcuts too?!
The condensed milk, along with heavy whipping cream, is what gives this pudding its amazingly rich texture. You’re going to flip for this recipe!
- Only six ingredients! I love a dessert that doesn’t add a lot of items to my weekly shopping list.
- Bakery quality—fluffy, rich, and quite possibly the best banana pudding you’ll ever have. There’s a reason it’s so famous!
- This is a great recipe for a party or potluck because you can make it a few hours ahead of time and then it’s ready to go.
Here’s What You’ll Need
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Sweetened condensed milk – This is not the same as evaporated milk, which is unsweetened!
- Pure vanilla extract – Don’t use imitation—it has a cloying flavor that just doesn’t compare to real vanilla. My homemade vanilla extract is perfect!
- Instant vanilla pudding mix – You can use regular vanilla or French vanilla if you prefer it. Want more banana flavor? Banana pudding also works.
- Heavy whipping cream – No, you can’t substitute half-and-half! You need heavy cream for that fabulously fluffy texture.
- Ripe bananas – You want them ripe but not overly so. Brown bananas tend to be mushy, but yellow bananas with a few brown speckles are perfect. Use my guide on how to ripen bananas quickly if yours are too green or yellow.
- Nilla wafers cookies – The classic addition to banana pudding recipes! Chessman cookies are another option; if you plan on storing this pudding for a while, Chessman or another shortbread will last a bit longer than Nilla wafers before going mushy on you.
How to Make Magnolia Bakery Banana Pudding
There are a few steps to making this banana pudding. Be sure to scroll to the recipe card below for complete instructions!
Make the Vanilla Pudding:
- Fit your stand mixer with the whisk attachment. Beat the condensed milk with the water and vanilla extract for a minute.
- Dump in the pudding packets and beat on high for 2 minutes. Transfer the pudding to a bowl and chill for an hour.
Make the Pudding Fluffy:
- After the pudding has chilled, beat the whipped cream with the whisk attachment until it forms stiff peaks.
- Add the pudding a spoonful at a time while the mixer runs on low speed.
- Turn off the mixer once all the pudding has been incorporated.
Assemble the Banana Pudding:
- Spread a quarter of the pudding into the bottom of a large bowl or trifle dish.
- Layer in a third of the bananas and vanilla wafers.
- Repeat the layering two more times, ending with the pudding.
- Cover and chill for a minimum of 4 hours.
Tips and Tricks
- Magnolia Bakery banana pudding is best when eaten within 24 hours. After this, the cookies will start to go soft and the bananas will begin to brown.
- I love using a glass trifle bowl for serving, to see the layers!
- Stiff peaks are when you lift the whisk attachment and the whipped cream stands up straight without the tip drooping down.
- If you’d like, you can top the pudding with additional bananas, wafers, and whipped cream.
More Pudding Recipes
- Instant Pot Rice Pudding
- Apple Bread Pudding
- Chocolate Pudding
- Instant Pot Bread Pudding
- Banana Pudding Poke Cake
- Rice Pudding
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Magnolia Bakery Famous Banana Pudding Recipe
Ingredients
- 14 ounce can sweetened condensed milk
- 1 ½ cups cold water
- 1 teaspoon pure vanilla extract
- 1 box (3.4 ounce) Instant Vanilla Pudding mix
- 3 cups heavy whipping cream
- 4 large, ripe bananas, sliced
- 11 ounce box Nilla Wafers cookies
Instructions
- Using an electric stand mixer with whisk attachment, beat condensed milk with water, and vanilla extract. Beat on high for about one minute, until blended.
- Add in dry pudding mix and beat on high for about 2 minutes, until mixture is smooth with no lumps. Transfer to a medium size bowl. Cover and refrigerate for one hour.
- When one hour is up, beat heavy whipping cream in a bowl with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form.
- Slowly spoon in the thickened pudding mixture, one spoonful at a time, while mixing on low speed, until all the pudding has been added.
- To assemble, use a large 4 quart size bowl or trifle bowl. Spoon about 1/4 of the pudding mixture into the bottom of the bowl. In a single layer, layer 1/3 of the sliced bananas and 1/3 of the Nilla Wafers. Repeat layering two more times, then end with a final layer of pudding.
- Cover with plastic wrap and chill in the refrigerator for at least 4-5 hours.
Notes
- Magnolia Bakery banana pudding is best when eaten within 24 hours. After this, the cookies will start to go soft and the bananas will begin to brown.
- I love using a glass trifle bowl for serving, to see the layers!
- If your bananas are still green or not overly ripe, use my guide on how to ripen bananas for quick results!
- Stiff peaks are when you lift the whisk attachment and the whipped cream stands up straight without the tip drooping down.
- If you’d like, you can top the pudding with additional bananas, wafers, and whipped cream.
