Home > Desserts > Banana Pudding Recipe (Magnolia!) Banana Pudding Recipe (Magnolia!) November 16, 2022 | 4 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. Magnolia Bakery Banana Pudding Recipe Magnolia Bakery’s banana pudding is made with simple ingredients and is easy to make. The recipe, shared online, includes a creamy custard layer similar to what you find in Strawberry Shortcake Trifle and Brownie Trifle. This popular dessert is no-bake and requires just a few common ingredients. Its rich taste is loved by many around the world, and you can easily recreate it at home. 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. How To Make Banana Pudding Recipe Mix & Chill: Mix sweetened condensed milk with water, then add vanilla pudding mix. Chill. Whip Cream: Whip cream with vanilla and salt to soft peaks. Combine Mixtures: Combine chilled pudding with whipped cream. Layer in Dish: Layer cream-pudding mix, vanilla wafers, and bananas in a dish. Repeat Layers: Repeat layers, ending with cream-pudding mix. Chill: Chill for several hours until cookies soften. Garnish & Serve: Garnish with crushed cookies before serving Banana Pudding Recipe. QUICK TIPUnlike 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. Banana Pudding Recipe FAQs How do you keep bananas from browning in banana pudding? When fully covered in pudding, bananas are less prone to browning. Lightly brush banana slices with club soda (not tonic water) before adding to the pudding. Why is my banana pudding soupy? Pudding can turn soupy if the cream or pudding isn’t fully thickened. Insufficiently whipped heavy cream will be soft and soupy, while over-whipped cream can become watery. Storing banana pudding? Banana pudding is best enjoyed fresh within 24 hours. Store leftovers tightly covered in the fridge. This pudding does not freeze well due to the dairy and bananas, which can cause the custard to break and the bananas to brown and seep. How To Serve This Banana Pudding Recipe Simple: Layer in a 9×13-inch pan. Fancy Individual Servings: Use disposable clear trifle cups or non-disposable individual trifle dishes . Large Group Serving: Arrange in one large trifle dish and scoop into bowls or plates for serving. More Delicious Desserts: Banana Chocolate Chip Cake with a chocolate buttercream frosting Blueberries and Cream Cake Trifle Strawberry Pretzel Salad Chocolate Pudding Pie Cheesecake Bars with a graham cracker crust FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Banana Pudding Recipe 5 from 2 votes - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe Banana Pudding Recipe 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Chilling Time 2 hours hours Total Time 2 hours hours 25 minutes minutes Servings 12 -16 servings Chelsea Lords Calories 506kcal Author Chelsea Lords Cost $6.50 Ingredients▢ 1 can (14 ounces) 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▢ Optional: 2 teaspoons vanilla paste or vanilla extract▢ 1/4 teaspoon fine sea salt▢ 1 box (11 oz.) vanilla wafer cookies▢ 5-6 ripe, firm bananas sliced InstructionsPUDDING: 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 NotesNote 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 FactsServing: 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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). Reply
