Magnolia Bakery’s Famous Banana Pudding Recipe

I finally perfected my Magnolia Banana Pudding Recipe, and the key trick behind it is unexpectedly simple.

I’ll admit I was skeptical at first, but this Copycat Magnolia Banana Pudding won me over fast. The thing that gets me every time is the crunch of vanilla wafer cookies against sweet slices of ripe bananas, it’s the kind of dessert that makes you stop talking to eat, you know?

Folks always ask if it’s the real Magnolia Bakery Nyc Banana Pudding or just a cheap imitation, and honestly I can’t blame them, the flavors are that spot on. I bring it to gatherings, people rave, and somehow it always disappears faster than I expect.

Ingredients

• Vanilla wafer cookies add crunch and sweetness, mostly refined carbs, little fiber or protein
• bananas bring natural sweetness, potassium and fiber, a bit of starch for body
• Sweetened condensed milk is ultra sweet, heavy in sugars and carbs, very rich
• Instant vanilla pudding mix thickens fast, sweet flavored, mostly carbs and little protein
• Whipped topping gives airy sweetness, heavy cream yields fat, it’s richness and silky texture
• Whole milk adds creaminess, supplies calcium and some protein, increases calories and smoothness
• Pure vanilla extract lifts flavor aromatically, adds depth without adding calories or sweetness
• Pinch of salt balances sweetness and enhances flavor, negligible calories or nutrition

Ingredient Quantities

• 1 box vanilla wafer cookies (about 11 oz Nilla wafers)
• 4 to 6 ripe bananas, sliced (use slightly underripe so they hold up)
• 1 (14 ounce) can sweetened condensed milk
• 3 cups whole milk, cold
• 2 packages (3.4 ounce each) instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed, or 1 pint heavy cream, whipped until soft peaks
• 1 teaspoon pure vanilla extract
• Optional pinch of salt

How to Make this

1. In a large bowl whisk together the 14 ounce can sweetened condensed milk and 3 cups cold whole milk until smooth.

2. Add the two
3.4 ounce packages instant vanilla pudding mix (and a tiny pinch of salt if you want it to sing), whisk for about 2 minutes until it starts to thicken, then let it sit 5 minutes to set.

3. If using the 8 ounce thawed whipped topping, fold it into the pudding with 1 teaspoon vanilla extract until combined; if using 1 pint heavy cream, whip to soft peaks then fold in the vanilla. Don’t overmix or it will lose air.

4. Slice 4 to 6 slightly underripe bananas — not paper thin, about 1/4 inch is good so they hold up. Tip: if you’re worried about browning, toss slices quickly with a teaspoon of lemon juice, but it isnt necessary.

5. Grab a 9×13 pan or trifle bowl and start layering: a single layer of vanilla wafers across the bottom (about one third of the box).

6. Top the wafer layer with a layer of banana slices, then spoon about one third of the pudding mixture over the bananas to cover. Press lightly so pudding fills gaps.

7. Repeat: another layer of wafers, bananas, then pudding. Finish with a final layer of pudding on top. Reserve a few whole wafers or crush some for garnish.

8. Cover the dish and refrigerate at least 4 hours but preferably overnight so the wafers soften and flavors meld. If you serve sooner the cookies will still be firmer.

9. Before serving add any extra whipped cream, crushed wafers, or banana slices on top. Keeps well covered in the fridge for a few days, but bananas will darken a bit with time.

Equipment Needed

1. Large mixing bowl (for condensed milk, milk and pudding)
2. Whisk or electric hand mixer, to whisk the pudding and whip cream
3. Measuring cups and measuring spoons, for the 3 cups milk and teaspoon vanilla
4. Rubber spatula or large spoon, to fold and scrape the bowl
5. 9×13 inch pan or trifle bowl, for layering the dessert
6. Knife and cutting board, to slice the bananas about 1/4 inch thick
7. Medium bowl, if you’re whipping heavy cream instead of using thawed topping
8. Plastic wrap or a lid and a serving spatula or large spoon for serving and storing

FAQ

Magnolia Bakery’s Famous Banana Pudding Recipe Substitutions and Variations

• Vanilla wafer cookies: swap in graham crackers or crushed shortbread cookies. Use about the same volume as the wafers, break them to similar bite size so the layers set evenly. Shortbread makes it richer, graham gives a toasty flavor.
• Sweetened condensed milk: make a quick DIY by gently simmering 2 cups whole milk with 1 cup granulated sugar until reduced to about 1 to 1 1/4 cups, cool before using. Or for dairy free use one can sweetened condensed coconut milk straight across.
• Instant vanilla pudding mix: replace with a cooked vanilla custard/pastry cream for a fresher taste. Whisk 3 cups milk with 1/2 cup sugar and 1/4 cup cornstarch, temper in 4 egg yolks, cook until thick, cool and stir in 1 tsp vanilla.
• Frozen whipped topping or heavy cream: swap with 8 ounces mascarpone whipped with 1/4 cup powdered sugar and 1 tsp vanilla for a richer, more stable cream. If you want lighter, full fat Greek yogurt (about equal volume) works too but it adds tang.

Pro Tips

1) Use slightly underripe bananas and slice them a bit thicker so they dont turn to mush when layered. If you’re worried about browning toss them quickly in a teaspoon of lemon juice, but dont let them sit in it or they’ll taste tangy.

2) When you fold the whipped topping or whipped cream into the pudding, be gentle. Overmixing knocks out the air and the whole thing gets heavy, if that happens stir in a few tablespoons of freshly whipped cream to revive the lightness.

3) Don’t pile on too much pudding at once, a thinner, even spread soaks the wafers nicely without making the whole thing go soggy. Save some crushed wafers for a crunchy sprinkle on top right before serving so you get texture contrast.

4) Make it ahead but finish it right before serving: chill at least 4 hours for best melding, but add any extra banana slices and whipped cream just before you bring it out. Let it sit at room temp 10 to 15 minutes so the pudding loosens up and slices cleanly.