Banana Pudding Recipe (Magnolia!)

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This Banana Pudding Recipe is unbelievably easy to prepare! Layers of creamy pudding with sweet vanilla-flavored cookies and, of course, fresh bananas! This pudding recipe is (barely) adapted from the famous Magnolia Bakery recipe.

A glass filled with layers of the delicious banana pudding recipe, alternating between pudding, vanilla cookies, fresh bananas, and topped with vanilla cookie crumbs, creating a delightful dessert.

Magnolia Bakery Banana Pudding Recipe

What is Magnolia Bakery banana pudding made of? The answer lies in its simple yet delicious recipe. Globally celebrated, the pudding’s rich taste is easily understandable once experienced.

Their recipe, shared online, reveals an easy-to-make dessert. The creamy custard layer is reminiscent of those in Strawberry Shortcake Trifle and Brownie Trifle.

This Banana Pudding recipe is easy to replicate at home, requiring no baking and just a few common ingredients

An array of ingredients used to create this dessert, including sweetened condensed milk, vanilla wafers, cream, vanilla, and more, ready to be combined into a delectable dessert.

Ingredients

  • Sweetened Condensed Milk: Adds creaminess and sweetness to the Banana Pudding Recipe.
  • Cold Water: Thins the condensed milk for proper pudding consistency.
  • Instant Vanilla Pudding Mix: Thickens and flavors the pudding.
  • Heavy Whipping Cream: Whipped to provide a light, fluffy texture.
  • Vanilla Paste/Extract: Enhances flavor (optional).
  • Fine Sea Salt: Balances and enhances the overall taste.
  • Vanilla Wafer Cookies: Add texture; soften to a cake-like consistency in the dessert. Dip extra wafers in this Cannoli Dip.
  • Ripe Bananas: Contribute natural sweetness and banana flavor.

Sweetened condensed milk being added, followed by whisking in water, and then adding the pudding mix and whisking until smooth, the initial steps in preparing this easy banana pudding recipe.

How To Make Banana Pudding Recipe

  1. Mix & Chill: Mix sweetened condensed milk with water, then add vanilla pudding mix. Chill.
  2. Whip Cream: Whip cream with vanilla and salt to soft peaks.
  3. Combine Mixtures: Combine chilled pudding with whipped cream.
  4. Layer in Dish: Layer cream-pudding mix, vanilla wafers, and bananas in a dish.
  5. Repeat Layers: Repeat layers, ending with cream-pudding mix.
  6. Chill: Chill for several hours until cookies soften.
  7. Garnish & Serve: Garnish with crushed cookies before serving Banana Pudding Recipe.

QUICK TIP

Unlike when we make Banana Cream Pie or Banana Cupcakes where overripe bananas are ideal, we want barely ripe and firm fresh bananas for this Banana Pudding Recipe. 

In a separate bowl, cream, vanilla, and salt being whisked until thickened, followed by gradually adding the thickened pudding and mixing until fully integrated, creating a creamy base for this dessert.

Banana Pudding Recipe FAQs

1How Do You Keep Bananas From Browning In Banana Pudding?

When they’re fully covered in the pudding, bananas are less prone to browning — it’s when they are in contact with air that they brown quicker.

You can lightly brush slices of banana with club soda (NOT tonic water) before adding to the pudding.

2Why Is My Banana Pudding Soupy?

Pudding can turn out soupy because the cream/pudding wasn’t thickened fully. If the heavy whipping cream isn’t whipped enough, it will be soft and soupy. On the other hand, if it is mixed too vigorously, it can become watery.

3Storing Banana Pudding?

Banana Pudding is best enjoyed fresh within 24 hours. Store leftovers in the fridge covered tightly.

Freezing: Unfortunately, this pudding does not freeze and thaw well. Because of all the dairy, the custard can break or seep. Additionally bananas brown and are also prone to seeping.

Begin layering with adding the pudding, followed by vanilla cookies and sliced bananas, then repeating these steps to create the gorgeous and delicious banana pudding recipes.

A beautiful sundae cup showcasing the finished dessert, highlighting the layers, each packed full of flavor, creating a delightful and complimentary dessert.

More Delicious Desserts:

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Banana Pudding Recipe

5 from 2 votes
This Banana Pudding Recipe is unbelievably easy to prepare! Layers of creamy pudding with sweet vanilla-flavored cookies and, of course, fresh bananas! This pudding recipe is (barely) adapted from the famous Magnolia Bakery recipe.
A glass filled with layers of the delicious banana pudding recipe, alternating between pudding, vanilla cookies, fresh bananas, and topped with vanilla cookie crumbs, creating a delightful dessert.
Print Recipe

Banana Pudding Recipe

A glass filled with layers of the delicious banana pudding recipe, alternating between pudding, vanilla cookies, fresh bananas, and topped with vanilla cookie crumbs, creating a delightful dessert.
5 from 2 votes
This Banana Pudding Recipe is unbelievably easy to prepare! Layers of creamy pudding with sweet vanilla-flavored cookies and, of course, fresh bananas! This pudding recipe is (barely) adapted from the famous Magnolia Bakery recipe.
Course Dessert, treat
Cuisine American, Vegetarian
Keyword Banana Pudding Recipe
Prep Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings 12 -16 servings
Chelsea Lords
Calories 506kcal
Cost $6.50

Ingredients

  • 1 can (14 oz.) sweetened condensed milk (Note 1)
  • 1-1/2 cups very cold water
  • 1 pkg (3.9 oz.) instant vanilla pudding mix (Note 2)
  • 3 cups heavy whipping cream (Note 3)
  • 2 teaspoons vanilla paste (or vanilla extract), optional
  • 1/4 teaspoon fine sea salt
  • 1 box (11 oz.) vanilla wafer cookies
  • 5-6 ripe, firm bananas sliced

Instructions

  • PUDDING: In a stand mixer fitted with a whisk attachment (or very large bowl) add sweetened condensed milk and 1-1/2 cups cold water. Beat until combined, about 1 minute. Sprinkle in the entire (dry) pudding mix and beat until the mixture is fully smooth, about 2 minutes. Transfer this mixture to a separate bowl. Cover, and refrigerate until firm about 30 minutes to an hour.
  • CREAM: In a stand mixer fitted with a whisk attachment (or very large bowl) add the heavy cream, vanilla, and salt. Beat on medium speed for about 1-3 minutes, until the cream starts to thicken. Increase the speed to medium-high and whip until soft peaks form. Be careful not to over-whip or cream will break. Reduce mixer to low.
  • ADD IN PUDDING: While the mixer is running on low, add in the pudding mixture, a large spoonful at a time. Beat until no streaks of pudding remains and mixture is nicely thickened. (See video/photos)
  • ASSEMBLE: Reserve 4 cookies for garnishing on top. Spread 1/4th of the pudding on the bottom of the trifle or dish. Add one layer of cookies followed by a layer of bananas. Add another 1/4th of the pudding. Repeat the layers until bananas, cookies, and pudding has been used, making sure the top layer is pudding.
  • CHILL: Cover tightly with plastic wrap and refrigerate for 3-6 hours or until cookies are tender (they should be softened to cake consistency). Crush up cookies to garnish on top. This dessert is best served within 12 hours of assembling.

Recipe Notes

Note 1: Sweetened condensed milk: Be sure to use regular (not low fat or reduced fat/sugar. This is not to be confused with evaporated milk.
Note 2: Pudding mix: Use regular (not sugar-free, not low-fat). We’re looking to use instant pudding mix and not the cook-and-serve type. The other thing to keep an eye out for is the pudding box size. We want to get the small 3.9-ounce (110g) box. When using the pudding mix, follow recipe directions — don’t prepare it according to package directions. Use Jell-o brand for best flavor (not sponsored).
Note 3: Heavy whipping cream: Milk won't work here -- it won't whip and thicken the way that cream does. 

Nutrition Facts

Serving: 1serving | Calories: 506kcal | Carbohydrates: 58g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 262mg | Potassium: 379mg | Fiber: 2g | Sugar: 41g | Vitamin A: 994IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 0.3mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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4 Comments

    1. I honestly haven’t tried, but I don’t think that would work the best. (I believe it would brown pretty quickly plus get watery unfortunately).

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