Today I wanted to share this incredible copycat Magnolia Bakery banana pudding with you all. It’s the only way I will eat bananas in a dessert that isn’t muffins or bread. Yes, seriously!
I subbed Whole Foods vanilla wafers in for the real thing and probably put in far less banana than is typical, but it’s here. And guys? I love it, and I licked the bowl clean.
What’s in this Magnolia Bakery banana pudding recipe?
This is such an easy banana pudding recipe. It literally takes 10 minutes from start to finish and I bet you already have most of the ingredients hanging out in your pantry.
This is a classic Nilla Wafer banana pudding that’s made with sweetened condensed milk, water, instant vanilla pudding mix, whipping cream, Nilla Wafers, and ripe bananas. Seriously, that’s it!
How to make banana pudding à la Magnolia Bakery
To make the banana pudding with condensed milk, whisk together the condensed milk, ice water, and instant pudding mix. Set that in the fridge to firm up for at least 4 hours.
Once the pudding is set, whip the cream to stiff peaks, then fold it gently into the pudding mixture.
Then, you’re ready to assemble the copycat Magnolia Bakery banana pudding. Start with a layer of crushed Nilla Wafers, followed by a generous layer of pudding. Lastly, add some sliced bananas. Repeat this process until you reach the top of your dish and garnish with a whole Nilla Wafer.
Can I make this banana pudding gluten-free?
I’m sure you can! You’d just need to buy certified gluten-free Nilla Wafers (or a similar alternative).
How long does banana pudding last?
Once assembled, this copycat Magnolia banana pudding will last up to three days in the fridge. Note that the Nilla Wafers will soften over time, but they shouldn’t become too mushy.
Tips for making Magnolia Bakery banana pudding
Make sure you’re using instant vanilla pudding mix for this easy banana pudding recipe and not the cook and serve kind. Instant vanilla pudding just needs to be whisked together with a few ingredients and it’s good to eat. The cook and serve type takes longer to make.
If you’re a banana fanatic, I bet you could use instant banana pudding pudding instead of vanilla. Or add a few more banana slices in between the layers of pudding and Nilla Wafers.
You can assemble this Nilla Wafer banana pudding in a large serving dish or multiple smaller dishes. Either way, the end result is impressive!
If you make my Copycat Magnolia Bakery Banana Pudding, please let me know by leaving a review below!
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For additional easy dessert recipes, check out the following:
Easy Chocolate Chip Monkey Bread Muffins
Dark Chocolate Chunk Browned Butter Blondies
Flourless Peanut Butter Cookies
Chocolate Cupcakes with Espresso Buttercream
Copycat Magnolia Banana Pudding
Ingredients
- 1 14 oz can sweetened condensed milk
- 1 ½ cups ice cold water
- ⅔ cup instant vanilla pudding mix (such as Whole Foods 365)
- 3 cups heavy whipping cream
- 1 box mini vanilla wafers (such as Whole Foods 365, broken into pieces)
- 4 sliced bananas (ripe)
Instructions
- In a large mixing bowl, whisk condensed milk, ice water, and pudding mix until smooth. Refrigerate for 4 hours or overnight.
- Whip heavy cream until soft peaks form. Fold whipped cream into pudding until well incorporated.
- In one large dish or in several small jars/containers, layer ingredients — vanilla wafers, pudding, and sliced bananas — until you reach the top. Chill until ready to serve.
