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Few desserts are as well-loved as banana pudding and this Copycat Magnolia Banana Pudding is one of the most perfect versions of this dessert you’ll find. With layers of fresh bananas, Nilla wafers, and sweet creamy pudding, the now-famous treat is a favorite dessert at Magnolia Bakery in NYC, and now you can make it in your own kitchen.
COPYCAT MAGNOLIA BANANA PUDDING INGREDIENTS
- 1 can (14 ounces) sweetened condensed milk
- 1 cup milk, very cold
- ½ cup water, very cold
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 box (11-12 ounces) vanilla wafers, reserve 5-6 of the wafers, plus the crumbs from the box
- 3 cups heavy whipping cream
- ½ teaspoon clear vanilla extract
- 5 bananas, sliced, just barely ripe — not overripe
SUBSTITUTIONS AND ADDITIONS
REGULAR VANILLA EXTRACT: You may wonder if you can use regular vanilla extract instead of clear, and yes, you can. The reason clear extract is better is that it does not impact the pure white color of the cream the way regular brown vanilla extract will. Clear vanilla extract is a great ingredient to have on hand when you’re adding it to white frosting, filling, or cream.
HOW TO MAKE THIS COPYCAT MAGNOLIA BANANA PUDDING RECIPE
STEP ONE: Using either a hand mixer or a stand mixer, combine the sweetened condensed milk, cold water, and cold milk in a large bowl. Mix on low-medium for 1-2 minutes.
Make sure you are using ice-cold water and milk in this recipe as this is what the official recipe calls for.
STEP TWO: Add the vanilla instant pudding mix and beat on medium for 2 minutes. The pudding mixture should just start to thicken. Then cover and refrigerate for 4 hours or overnight to ensure the pudding completely sets.
STEP THREE: Using either a handheld mixer or a stand mixer, combine the heavy cream and vanilla flavoring and beat until the cream is stiff.
STEP FOUR: Gently fold the whipped cream into the fully set pudding. Fold until the cream and pudding is completely combined and uniform in color, with no visible streaks of pudding left.
STEP FIVE: Line the bottom of the bowl with one-third of the cookies (about 30 wafers).
For presentation, use either a large serving bowl, trifle bowl or a compote dish.
STEP SIX: Evenly layer 1 ½ cups of the sliced bananas on top of the wafers.
STEP SEVEN: Top banana slices with ⅓ of the pudding mixture.
STEP EIGHT: Repeat layers until there are 3 layers of wafers, bananas, and pudding.
STEP NINE: Crush the reserved 5 to 6 wafers.
STEP TEN: To finish, sprinkle the top of the final layer of pudding with crushed wafers. You may also use any leftover crumbs from the wafer box. Cover and keep refrigerated until serving.
If you plan to leave your dessert in the fridge for longer than 8 hours, we’d recommend brushing your banana slices with lemon juice so they don’t turn brown.
HOW TO SERVE
Magnolia bakery’s famous banana pudding has people flocking from all over lining up to have a taste and now you can sit back and enjoy it at home. Serve it for dessert with a homemade pumpkin spice latte or whipped hot chocolate for a truly heavenly treat.
IN THE FRIDGE: Cover the banana pudding with plastic wrap or transfer it to an airtight container. Store the pudding in the refrigerator for up to three days.
IN THE FREEZER: Freeze the pudding in an airtight container for up to two months.
MAKE-AHEAD: To make this recipe ahead of time to have ready to serve later, whip up the vanilla pudding portion of the recipe a few hours before you put the whole banana pudding together, then cover and refrigerate overnight so it’s ready to serve the next day. The vanilla wafers will be extra soft when the pudding is made ahead.
If you love all things Magnolia, you’ll really be a fan of our Copycat magnolia bakery banana pudding recipe — a really wonderful, refreshing treat filled with banana and creamy vanilla flavors. This easy to make dessert will delight everyone and we’re sure it will be the best banana pudding recipe you’ve ever made!
FREQUENTLY ASKED QUESTIONS
This iconic recipe can be partially made in advance. We’d advise making the pudding ahead of time and waiting to assemble the layers until close to when you are ready to serve as the bananas will start to brown and the wafers will become soggy.
Dip or brush your banana slices in lemon juice to keep them from turning brown too quickly.
If you can’t find Nilla wafers at the store, small sugar or butter cookies would also work in this recipe.
MORE RECIPES YOU’LL LOVE
Copycat Magnolia Banana Pudding
- 14 ounces sweetened condensed milk
- 1 cup milk very cold
- ½ cup water very cold
- 3.4 ounces instant vanilla pudding
- 12 ounces vanilla wafers reserve 5 to 6 wafers and crumbs from box
- 3 cups heavy whipping cream
- ½ teaspoon clear vanilla flavoring
- 5 barely riped bananas sliced
- Using either a hand held mixer or a stand mixer combine the sweetened condensed milk, cold water, and cold milk. Mix on low-medium for 1 to 2 minutes.
- Add the vanilla pudding mix and beat on medium for 2 minutes. The pudding mixture should just start to thicken.
- Cover and refrigerate for 4 hours or overnight to ensure the pudding completely sets.
- Using either a hand held mixer or a stand mixer, combine the heavy cream and vanilla flavoring and beat until the cream is stiff.
- Gently fold the whipped cream into the fully set pudding. Fold until the cream and pudding is completely combined and uniform in color, with no visible streaks.
- For presentation, use either a large serving bowl or a compote dish. Line the bottom of the bowl with ⅓ of the vanilla wafers (about 30 wafers).
- Evenly layer 1½ cups of the sliced bananas on top of the wafers.
- Top banana slices with ⅓ of the pudding mixture.
- Repeat until there are 3 layers of wafers, bananas, and pudding.
- Crush the reserved 5 to 6 wafers.
- Sprinkle the top of the pudding with crushed wafers. You may also use any leftover crumbs from the wafer box. Cover and keep refrigerated until serving.