This post may contain affiliate links. For more information, read my disclosure policy.
Magnolia Bakery Banana Puding Recipe is a copycat from the famous Magnolia Bakery! This banana pudding is the easiest pudding recipe you will ever make and it tastes beyond amazing – you will LOVE it.
Why You’ll LOVE This Recipe
I wasn’t always the biggest fan of banana pudding, but after trying this one, I was hooked. Magnolia Bakery is a big thing in the instagram world and their banana pudding is downright famous. They started in New York but now they’re all over. They make their pudding in single serve cups and in pints you can buy and it’s so freaking delicious. I knew I had to recreate it!
This pudding recipe layers delicious bananas, whipped topping, and Nilla wafers! It’s easy because it starts with pudding mix and uses sweetened condensed milk. I have made a lot of banana pudding recipes over the years, but I especially LOVE this one!
Ingredients in my favorite banana pudding
- Pudding Mix: The recipe uses instant vanilla pudding mix. You could also use banana or cheesecake flavor, but make sure to use instant.
- Sweetened Condensed Milk: Adds sweetness and thickness to the pudding mix. Do not use fat free.
- Nilla Wafers: The base of my banana pudding recipe. The vanilla wafers cookies soften and taste like little bites of cake in the pudding.
- Bananas: Use bananas that are yellow so they’re ripe but not overly so or they’ll turn too brown.
How to make Banana Pudding
1. This recipe takes some time so plan accordingly. First you’ll mix the water, pudding, and sweetened condensed milk together and let it sit several hours or overnight to thicken.
2. Make freshly whipped cream with heavy cream – you don’t need to sweeten it.
3. Fold together the whipped cream and pudding mixture. The trick to not making it soupy is to fold it not stir it!
4. Layer the pudding mixture with cookies and sliced bananas in a trifle dish or large bowl.
Expert Tips
- Make sure to use ripe bananas that are not over ripe – we’re not making banana bread – so we want them to last in the pudding.
- Make sure you are buying vanilla instant pudding, not classic.
- Store pudding in the refrigerator for up to 2 days. It’s best eaten after it soaks for at least 4 hours or over night!
FAQs
I don’t recommend freezing this recipe. It won’t thaw well – the bananas will get brown and slimy. This is best made and eaten within 48 hrs.
Magnolia Bakery Banana Pudding Recipe
Ingredients
- 1 14 ounce can sweetened condensed milk
- 1 ¼ cups (297ml) ice cold water
- 1 3.4 ounce box instant vanilla pudding
- 3 cups (704ml) heavy whipping cream
- 1 12 ounce box Nilla Wafers
- 4 cups sliced bananas about 5-6 bananas
Instructions
- Add sweetened condensed milk, water, and pudding mix to a medium sized bowl. Whisk or mix with a hand mixer until combined, about 2 minutes. Cover and chill 3-4 hours or overnight. You want the pudding to set properly.
- In a large bowl, beat whipping cream until stiff peaks form. You can use a hand or a stand mixer. Gently fold the whipped cream into the pudding mixture.
- Assemble your pudding by placing 1/3 of the wafers in the bottom of a large wide bottomed bowl. Top with 1/3 of the bananas and 1/3 of the pudding. Repeat the layers twice and garnish with wafer crumbs.
- Wrap tightly with plastic wrap and chill at least 4 hours before serving. You can chill up to 8 hours but it’s not recommended to chill it longer than that.
Hi ,
sorry to ask but what is nilla biscuits ? and what is the equivalent to them In scotland , thanks.
By the way i love your recipes.
Vanilla wafers here in America – you can use any vanilla cookie!
I made this for my youngest sons 20th birthday; I couldn’t locate the Nilla wafers in Calgary AB 🇨🇦. We tried 5 stores; I googled what to use instead, Shortcakes (similar to short bread) was the suggestion. I doubled the batch; I crushed the cookies like you suggested and chopped the bananas in small piece’s. I made the pudding mixture the night before then I finished it the next day. A double batch almost fills a large That’s A Bowl. It was a great hit. Thank you for sharing it.
I have made this recipe for years! The one thing I can share is to keep my bananas from browning I dip the slices in lemon juice. It really helps and there is a hint of lemon in the pudding. Also, no lemon juice, dip bananas in some Sprite or Ginger Ale.
Winner for sure. Our family turns up their noses to brown bananas.
My sister gave me this recipe many years ago. It is my go-to recipe for banana pudding. We love it. The only differences I don’t set the banana pudding overnight. We mix the condensed milk, water, and pudding and let it sit for 15 minutes in the fridge.
This was such a good recipe! Yum!!
So happy to see this recipe NOT using the nasty, chemical laden Cool Whip that a lot of recipes call for. I always make fresh whipped cream…it is so easy and fast and so much better for you. This recipe is awesome.
Featured In
Rate This Recipe
Recipe Ratings without Comment