Magnolia Bakery Banana Pudding (The Famous Recipe You Need To Try)
Everyone loves a good banana pudding… but truly, nothing compares to the iconic version from Magnolia Bakery.
If you’ve had it, you already know…it’s next level. And if you haven’t? You’re about to understand the hype.
This is the banana pudding people dream about. The one that gets requested for birthdays, holidays, and honestly… just because.
Why This Banana Pudding Is So Famous
Magnolia Bakery became a household name not just for their cupcakes, but for this legendary banana pudding.
Back in the day, the only way to try it was to visit New York City and wait in line. Now, thanks to their original cookbook, we can recreate it at home, and it’s surprisingly simple.
No complicated techniques. No hard-to-find ingredients. Just a few basics that come together into something truly special.
What Makes It So Good
It all comes down to texture (this is everything here):
- Light, whipped vanilla pudding → fluffy, airy, almost cloud-like
- Vanilla wafers → soften into a cake-like consistency
- Fresh banana slices → naturally sweet and perfectly balanced
As it chills, everything melds together into layers of creamy, soft, and slightly nostalgic perfection.
It’s rich without being heavy, sweet but not overwhelming, and somehow even better the next day.
My Go-To Kitchen Favorites
To make this banana pudding just like the original, these are the tools and ingredients I always recommend:
- The OG stand mixer (for that light, fluffy texture)
- The Complete Magnolia Bakery Cookbook
- Glass trifle dish or single serve trifle dishes
- Stainless steel mixing bowls (with rubber bottom and lids!)
- Organic sweetened condensed milk
- Offset spatula for smooth layering
I always link my exact favorites, so you can recreate this perfectly at home. If you click and buy, I might earn a little commission—thanks for the love!
A Little Warning…
Once you make this, regular banana pudding just won’t hit the same.
It’s creamy, fluffy, nostalgic, and honestly a little addictive, in the best way. So if you’ve been meaning to try it… this is your sign.
If you love recipes like this, easy, nostalgic, and so good, come hang out with me on Instagram for more!
Gina
Magnolia Bakery Banana Pudding
Ingredients
- 1 14oz can sweetened condensed milk
- 1 1/2 cups ice-cold water
- 1 3.4 oz package of instant vanilla pudding mix preferably Jell-O brand
- 3 cups heavy cream
- 1 11oz box of vanilla wafers
- 4 to 5 ripe bananas sliced
Instructions
- In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
- In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
- With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
- To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
- Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
- Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.
- Enjoy!
