The Ultimate Southern-Style Banana Pudding Recipe!
Homemade Southern-style 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 enjoy it, I was lucky enough to live a few short subway stops away in my early 20s. (Side note: they also make absolutely amazing red velvet cupcakes!)
This copycat Magnolia Bakery banana pudding recipe keeps the ingredient list blissfully short (we’re talking instant vanilla pudding, sweetened condensed milk, ice-cold water, heavy cream, Nilla Wafers, and ripe bananas) and the hands-on time to about 20 minutes. All that’s left is a chill in the fridge so the wafers can turn cake-like and the bananas infuse every bite.
Why You’ll Love This Recipe
- Tastes like the original: This recipe is straight from Magnolia’s own cookbook, so you’ll taste the real deal with every bite.
- Zero cooking required: Instant pudding means no stove, no custard anxiety, just whisk-chill-fold.
- Feeds a crowd: Layered in a trifle bowl, it easily serves 12–ideal for potlucks, barbecues, or Sunday suppers.
- Make-ahead friendly: Assemble in the morning; by dessert time the wafers have softened into a vanilla-speckled “cake.”
For more classic dessert recipes (especially ones that are perfect for summer gatherings and cookouts), try my fudgy chocolate espresso brownies, classic homemade strawberry shortcakes with whipped cream, or this unbelievably creamy southern-style coconut cream pie next!
Copycat Magnolia Bakery Banana Pudding Recipe
This Nilla Wafer banana pudding is an ode to everyone who loves bananas. And if you’re looking for a dessert recipe that’s perfect for feeding large groups and will cool you off on a hot summer day, look no further! It will easily yield 12 servings, but you can double it and serve it in a large baking dish to get even more out of the recipe. (I do this with my cannoli cream parfaits and also this creamy key lime no-bake cheesecake, both fantastic for potlucks).
The full instructions can be found below, but I want to call out (because it’s important) that you need to make this in advance— it has a 4 hour minimum chill time.
Also, please make the whipped cream from scratch. It adds to the cloud-like texture of this southern banana dessert. (Need guidance on whipping cream to tender peaks? Check out my pillowy homemade whipped cream tutorial for the full how‑to.)
Use Ripe, But Firm Bananas
This is the best way to ensure they hold their shape and add the perfect level of sweetness. I’ve tested this recipe before with bananas that were over-ripe and wasting away on the kitchen (you know the kind… the ones that are destined to become banana bread or banana chocolate chip muffins) and it just does not work.
To be clear: you should be using ripe, but still firm bananas—trust me!
How To Make Individual Servings
Spoon layers of Nilla Wafers, sliced bananas, and the whipped‑cream pudding into 8‑oz mason jars or ramekins (halve the wafers if needed), repeating twice and finishing with pudding on top; cover and chill at least 4 hours so the cookies soften, then garnish with whipped cream and a sprinkle of crushed wafers just before serving.
That’s it—perfect single‑serve Magnolia‑style banana puddings ready for any party!
Expert Tips!
- Make sure you’re using instant vanilla pudding mix and not the cook and serve kind, which takes longer to make (and won’t set the same).
- 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.
- Assemble in a large serving dish (like the trifle bowl seen here) or multiple smaller dishes. Either way, the end result is impressive!
- Be sure to save some whole Nilla wafers to place on the top before serving!
One bite of this ultra‑creamy, bakery‑famous banana pudding and you’ll see why it’s legendary. If you whip up a batch, be sure leave a review and start rating below–I love cheering you on!
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Magnolia Bakery’s Ultra-Creamy Banana Pudding
Equipment
Ingredients
- 14 ounce (397g) canned sweetened condensed milk
- 1½ cups (355ml) ice cold water
- ⅔ cup instant vanilla pudding mix
- 3 cups (710ml) heavy whipping cream
- 1 box mini vanilla wafers
- 4 ripe bananas sliced
Instructions
- Make the vanilla pudding. In a large mixing bowl, whisk 14oz (397g) condensed milk, 1½ cups (355ml) ice water, and ⅔ cup instant vanilla pudding together until smooth. Refrigerate 4 hours or overnight.
- Whip heavy cream. Use a handheld mixer (or a stand mixer fitted with whisk attachment) to whip 3 cups (710ml) heavy cream until soft peaks form. Carefully fold the whipped cream into the chilled vanilla pudding until well incorporated.
- Assemble the banana pudding. In one large dish (or in several small jars), layer the ingredients – vanilla wafers, vanilla pudding, and sliced bananas – repeating until you reach the top of the container. Cover tightly, then refrigerate for at least 4 hours or up to 8 hours. If you let it sit longer, you risk the bananas browning a bit.
Notes
- Store leftovers in a fridge: Keeps beautifully for up to 3 days; the wafers soften but stay discernible.
- Serve with 8 hours of assembling for the prettiest banana color. I do not recommend freezing, as the pudding base turns icy and the bananas weep.
- Want a 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 cookie you have on hand!
Nutrition
This post was originally published in August 2018. It has since been updated with additional tips, tricks, and new photos.
Photography by: Cambrea of Cambrea Bakes
I love anything banana and this was no exception! So easy and so delicious! I was excited to use my fancy custard cups and made individual servings. This one’s a keeper!
Oh man, this looks fantastic! Love that you made individual portions. Thanks so much, Adrienne! Cheers, Ari
I am not a lover of bananas, but, this sounded so good I had to make. I have to confess I loved this recipe. The blend of flavors and the sweetness was oh so good, yes I tasted the bananas but when made with vanilla wafers, pudding and sweetened condensed milk I so enjoyed every bite.
Same, Carol! I’m really not the biggest banana fan (unless it’s in banana bread or other baked goods), but this pudding is just so cool, creamy, and delicious. Really glad you enjoyed it! Cheers, Ari