MAGNOLIA BAKERY BANANA PUDDING (FROM SCRATCH) RECIPE
There are few desserts more iconic than Magnolia Bakery’s famous banana pudding. This creamy, dreamy creation combines layers of rich vanilla pudding, ripe bananas, and soft Nilla wafers into a deliciously indulgent treat. What makes this recipe so special is its simplicity. With just a few ingredients and a little patience, you can recreate this beloved dessert at home, just like they serve it at the legendary bakery in New York City.
The secret to the Magnolia Bakery banana pudding recipe lies in the harmony of flavors and textures. The pudding is made from instant vanilla pudding mix, sweetened condensed milk, and freshly whipped cream. Combined, they create a luscious base that envelopes the banana slices and Nilla wafers. As the pudding sets, the cookies soften, creating a delightful, cake-like texture that melts in your mouth. The barely ripe bananas add a subtle sweetness and freshness that complements the rich pudding perfectly.
This dessert is perfect for gatherings, celebrations, or simply treating yourself to something special. The best part? You don’t have to be a professional pastry chef to make it. Follow this step-by-step guide, and you’ll have everyone thinking you’ve just returned from Magnolia Bakery with a box of their best!
Key Ingredients to Make Magnolia Bakery’s Banana Pudding
- Sweetened condensed milk – Provides a rich, creamy sweetness that forms the base of the pudding.
- Instant vanilla pudding mix – Helps thicken the pudding and gives it a classic vanilla flavor.
- Heavy cream – Whipped to perfection, it’s folded into the pudding mix to create a fluffy, light texture.
- Bananas – Slightly under-ripe bananas are best; their firm texture and subtle flavor add a natural sweetness.
- Nilla Wafers – Classic vanilla-flavored cookies that soften and absorb the pudding, creating a cake-like texture.
How to Assemble the Perfect Banana Pudding
- In a large bowl, combine the sweetened condensed milk with ice-cold water and whisk until smooth and fully combined. Add the instant vanilla pudding mix and beat well until no lumps remain. Cover and refrigerate for 3 to 4 hours or until the mixture is thickened and set.
- Meanwhile, whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture until fully incorporated and no streaks remain.
- In a large glass bowl or a 9×13 baking dish, begin layering the pudding. Start with a layer of Nilla wafers, then add a layer of banana slices, followed by a layer of pudding. Repeat these layers two more times, ending with a layer of pudding on top.
- Garnish with additional Nilla wafers or wafer crumbs. Cover tightly with plastic wrap and refrigerate for at least 4 hours, but no more than 8 hours, to allow the flavors to meld and the wafers to soften.
Tips for the Perfect Banana Pudding
- Timing is crucial: Allow the pudding to chill for the full 3 to 4 hours so it sets properly. Skipping this step could result in a runny consistency.
- Prevent browning: Use bananas that are just turning ripe but still have a hint of green. Brushing slices with lemon juice or rinsing them in club soda can help prevent browning.
- Serve promptly: For best flavor and presentation, serve the pudding within 8 hours of assembly. The bananas will start to brown and soften beyond this timeframe.
Recipe Variations
Feel free to get creative with this classic recipe! For a fun twist, add a layer of fresh berries or a drizzle of caramel sauce between the layers. You could also substitute the Nilla wafers with another type of cookie, like graham crackers or chocolate wafers, for a different flavor profile. If you love nuts, sprinkle some chopped pecans or walnuts on top for added crunch.
Storing Leftovers Like a Pro
Leftovers should be stored in the refrigerator in an airtight container. Although the bananas will continue to brown slightly, keeping the pudding airtight will slow the process. For best results, enjoy within 24 hours of making. If you want to extend its freshness, consider assembling smaller, individual portions to reduce the amount of air exposure.
Enjoy this delightful treat that captures the essence of Magnolia Bakery’s famous dessert, right in your own kitchen!
MAGNOLIA BAKERY BANANA PUDDING (FROM SCRATCH) RECIPE
Equipment
- Large glass bowl
- Hand mixer
Ingredients
- 3 cups heavy cream
- 1 3.4 oz box instant vanilla pudding mix
- 1 14 oz can sweetened condensed milk
- 4 cups sliced barely ripe bananas see notes
- 1 ½ cups ice-cold water
- 1 12 oz box Nilla Wafers
Instructions
- In a large glass bowl, mix the sweetened condensed milk with ice-cold water using a hand mixer for about a minute until fully combined. Add the instant vanilla pudding mix and beat for approximately 2 minutes until the mixture is smooth. Cover the bowl and refrigerate for 3 to 4 hours or overnight, allowing the pudding mixture to set completely. Proper chilling time is crucial to achieve the right consistency; if not chilled long enough, the mixture will be too thin.
- In a separate large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture until fully incorporated and no streaks remain.
- For assembly, choose between individual servings or use a large 4-5 quart glass bowl or a 9×13-inch baking dish. Start by arranging 1/3 of the Nilla wafers on the bottom, overlapping them if necessary. Follow with 1/3 of the banana slices and then 1/3 of the pudding mixture. Repeat the layers two more times, finishing with a layer of wafers or wafer crumbs on top.
- Cover the assembled dessert tightly with plastic wrap and refrigerate for at least 4 hours or up to 8 hours. Do not chill for longer than 8 hours, as the bananas may begin to brown.
Notes
- Select bananas that are just barely ripe, with a slight green tinge at the stem, to delay browning.
- Lightly brush banana slices with lemon juice or any other fruit juice like pineapple or apple. Brushing is preferable over soaking to avoid altering the flavor. Rinsing the slices in water can also help slow browning by neutralizing the pH.
- Use club soda to rinse the bananas, as it won’t affect the taste. Avoid tonic water due to its undesirable flavor.
- Store the pudding airtight to minimize exposure to air, which causes oxidation.