Homemade Magnolia Bakery Banana Pudding
Homemade banana pudding could not be simpler to make (or easier to eat!). If you’re familiar with the infamous Magnolia Bakery in NYC, perhaps you’ve tried their world renowned banana pudding. While people travel from all over to try it, I was lucky enough to live a few short subway stops away in my 20s. (Side note: they make one hell of a red velvet cupcake!!)
Today I wanted to share this incredible copycat Magnolia Bakery banana pudding with you all. It’s my favorite way to eat bananas in a dessert that isn’t muffins or bread.
Making banana pudding from scratch is really quick and simple: grab some instant vanilla pudding (sub banana if you fancy!), sweetened condensed milk, Nilla Wafers, heavy cream, and duh — bananas! — and let’s get cooking! Well, let’s get assembling! This is a no cook dessert, which gives it some serious bonus points, no?
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 from scratch 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 Magnolia Bakery banana pudding with condensed milk, whisk together the condensed milk, ice water, and instant pudding mix. Set the banana pudding mixture in the fridge to firm up for at least 4 hours.
Whip and fold in the cream: Once the pudding is set, whip the heavy cream to stiff peaks, then fold it gently into the pudding mixture. So far so good, right? I’m telling you, homemade banana pudding is crazy easy.
Assemble the copycat Magnolia Bakery banana pudding: Start with a layer of crushed Nilla Wafers, followed by a generous layer of banana 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 Magnolia Banana Pudding Gluten-Free?
I’m sure you can! You’d just need to buy certified gluten-free Nilla Wafers (or a similar alternative). Whole Foods sells similar gluten-free cookies!
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 are a lover of old fashioned, southern banana pudding, this is the recipe for you! It’s quick, flavorful, has great texture, and is so close to the real deal Magnolia banana pudding I could cry. Check it out and tell us how much you love it below!
If you make this Copycat Magnolia Bakery Banana Pudding, please let us 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
- Cannoli Cream Parfaits
Copycat Magnolia Banana Pudding
- 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)
- 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.
- Banana pudding will last up to 3 days in the fridge.
- Like more intense banana flavor? Use instant banana pudding instead of vanilla.
- Don’t have Nilla Wafers? While it won’t be traditional, you can substitute with any crumbly, crunchy texture you have on hand!