banana pudding in a trifle bowl
Our Copycat Magnolia Bakery Banana Pudding is rich and creamy with layers of fresh bananas, pudding, and Nilla Wafers.
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Table of Contents
  1. Magnolia Bakery Banana Pudding Recipe at Home!
  2. Ingredients for Magnolia Banana Pudding
  3. Additions & Substitutions
  4. How to Make Magnolia Banana Pudding Recipe
  5. TIPS
  6. How to Keep Your Bananas From Going Brown Quickly
  7. How to Store
  8. Frequently Asked Questions
  9. More Banana Recipes
  10. Magnolia Bakery Banana Pudding Recipe

If you have ever had the Magnolia Bakery Banana Pudding, you know it is to die for. It’s rich and creamy with layers of fresh bananas, pudding and Nilla Wafers. Our copycat recipe let’s you enjoy it whenever you want from the comfort of your own kitchen!

It makes for the perfect dessert after any meal, because it satisfies the sweet tooth without being too heavy. It’s a light and fluffy homemade pudding that you are going to love!

Magnolia Bakery Banana Pudding

Magnolia Bakery Banana Pudding Recipe at Home!

If you have ever taken a look at the Magnolia Bakery’s cookbook, you know there is no shortage of delicious recipes to try out. But, there is one that is superior (in my humble opinion) and that is their famous banana pudding recipe. It’s so tasty.

If you have had the pleasure of going to this magical place, and you enjoyed this delicious pudding, then you will be so happy to know you can now make and enjoy it at home as well. No need to travel or wait in line. If you haven’t been, then let me just tell you that you are in for a real treat. 

Until the day comes when you can visit for yourself, you can make it right from the comfort of your home, and it’s super easy to make. Then, if somewhere down the line you do have the opportunity to go to Magnolia in person, you can try this creamy treat in the place where it came to be, already knowing that you’re going to love it!

close up of banana pudding in a glass bowl

Ingredients for Magnolia Banana Pudding

One of my favorite things about this recipe is that even though you are using a box of instant vanilla pudding mix, this still tastes like it was completely made from scratch. The instant pudding makes it so easy, but combining it with all of the other ingredients gives it the homemade touch that makes all the difference!

  • 1 14oz can sweetened condensed milk
  • 1 cup very cold milk
  • ½ cup very cold water
  • 1 3.4oz box instant vanilla pudding
  • 1 11-12oz box vanilla wafers (save 5-6 wafers, plus crumbs from box)
  • 3 cups heavy whipping cream
  • ½ teaspoon clear vanilla flavoring
  • 5 ripe bananas (just barely ripe) sliced

Additions & Substitutions

Graham Crackers: An easy substitution for the vanilla wafers would be to use honey graham crackers instead. While I do prefer the wafers, the graham crackers will offer a similar taste and texture if you’re in a bind.

Nuts: Try sprinkling some crushed pecans or walnuts on the top of your pudding before serving it. This adds a really nice crunch to the pudding dish.

How to Make Magnolia Banana Pudding Recipe

  1. Combine sweetened condensed milk, cold water, and cold milk. Use a hand or stand mixer and mix on low to medium for 1 to 2 minutes.
  2. Add vanilla pudding mix and beat on medium for 2 minutes.
  3. Cover and place in the fridge for at least 4 hours.
  4. Use a hand or stand mixer to whip the heavy cream and vanilla flavoring. Beat until cream is stiff.
  5. Fold the whipped cream into pudding mix until the cream and pudding are completely combined.
  6. Line the bottom of a large trifle bowl or wide glass bowl with ⅓ of the vanilla wafers.Nilla Wafers in a bowl
  7. Layer 1 ½ cups of sliced bananas on top of the wafers.
  8. Top banana slices with ⅓ of the pudding mixture.pudding on top of nilla wafers
  9. Repeat steps 6-8 until there are 3 layers.Magnolia Bakery Banana Pudding step 3
  10. Crush the reserved 5 to 6 wafers. Sprinkle them on top of the final layer of pudding.
  11. Cover with plastic wrap and refrigerate (at least 4 hours) until serving.finished Magnolia Bakery Banana Pudding

TIPS

  • You can serve the pudding in a large trifle bowl or in individual serving dishes.
  • To avoid brown bananas in your pudding, see our tips below and try to serve within 8 hours of making it.
  • It is important to make this in advance so the Nilla wafers absorb into the pudding. You will want at least 4 hours in the refrigerator, if not more (6-8 is ideal).
  • Leave a few Nilla wafers to garnish with on top right before serving.

How to Keep Your Bananas From Going Brown Quickly

The trick to storing your banana pudding can be to keep the bananas from going brown. While the dish will still taste delicious and is totally safe to eat, it will definitely take away from the overall aesthetic of this beautiful dessert.

Here are a few tips on keeping your bananas from browning:

  • Use bananas that are barely ripe. Even if the bananas are still a bit green, these will tend to ripen and turn brown a lot slower.
  • Coat your bananas in fruit juice (lemon or lime).
  • Rinse them with club soda (don’t worry, this will not affect the taste).

It’s best to do these things before adding the bananas to your pudding! It will help them to keep from browning when you serve the pudding as well as when you are storing leftovers.

Pudding individual serving

How to Store

If you have leftover banana pudding, be sure to store it in an airtight container in the fridge (the bananas will probably brown). However, this is best consumed the day it is made.

Frequently Asked Questions

What is Magnolia Bakery banana pudding made of?

Magnolia Bakery’s banana pudding uses the following ingredients: ripe bananas, vanilla wafers, heavy cream, vanilla-pudding, sweetened condensed milk and ice-cold water

How long does Magnolia banana pudding last?

This recipe is best enjoyed the day that you make it. The bakery recommends eating it within 12 hours.

Can you freeze Magnolia Bakery banana pudding?

It is recommended to not freeze this recipe. The wafers will be soggy and the bananas brown.

More Banana Recipes

Not Yo’ Mamas Banana Pudding Recipe {Paula Deen Recipe}| Chocolate Chip Banana Bread Recipe | Banana Split Cake – No Bake Dessert | Mini Banana Bread Muffins | Banana Cream Pie Dip | Cast Iron Banana Bread | Disneyland Peanut Butter Sandwich Bars | Banana Oat Breakfast Cookies

5 from 29 votes
banana pudding in a trifle bowl

Magnolia Bakery Banana Pudding

Serves — 16
Our Copycat Magnolia Bakery Banana Pudding is rich and creamy with layers of fresh bananas, pudding, and Nilla Wafers.
Prep Time 15 mins
Chill 4 hrs
Total Time 4 hrs 15 mins

Ingredients
  

  • 1 14-oz can sweetened condensed milk
  • 1 cup very cold milk
  • ½ cup very cold water
  • 1 3.4 oz box instant vanilla pudding
  • 1 11 – 12 oz box of Nilla Wafers reserve 5-6 wafers and crumbs from box
  • 3 cups heavy whipping cream
  • ½ teaspoon clear vanilla flavoring
  • 5 bananas just barely ripe sliced

Instructions
 

  • Using either a hand held mixer or a stand mixer, combine the sweetened condensed milk, cold water and cold milk. Mix on low-medium for 1-2 minutes.
  • Add the vanilla pudding mix and beat on medium for 2 minutes. The pudding mixture should just start to thicken.
  • Cover and refrigerate for 4 hours or overnight to ensure the pudding completely sets.
  • Using either a hand held mixer or a stand mixer, combine the heavy cream and vanilla flavoring and beat until the cream is stiff.
  • Gently fold the whipped cream into the fully set pudding. Fold until the cream and pudding is completely combined and uniform in color, with no visible streaks.
  • For presentation, use either a large serving bowl, trifle dish or a compote dish. (you can also use mini trifle dishes for individual servings) Line the bottom of the bowl with ⅓ of the vanilla wafers (about 30 wafers).
  • Evenly layer 1 ½ cups of the sliced bananas on top of the wafers.
  • Top banana slices with ⅓ of the pudding mixture.
  • Repeat until there are 3 layers of wafers, bananas and pudding.
  • Crush the reserved 5-6 wafers.
  • To finish, sprinkle the top of the pudding with crushed wafers. You may also use any leftover crumbs from the wafer box. Cover and keep refrigerated until serving.

Nutrition Info

Calories: 397kcal | Carbohydrates: 45g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 179mg | Potassium: 296mg | Fiber: 1g | Sugar: 30g | Vitamin A: 771IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 1mg

No need to go to New York or even visit Magnolia to try their delicious banana pudding. You can make this copycat recipe right from the comfort of your own home! Let me tell you, you’re in for a treat with this creamy, light, and fluffy pudding dessert. I know you’re going to love it.

Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. Can I use a 9 x 13 pan for this? Or, what other size? I don’t have a tall, glass one like the one shown in the picture.

  2. Why don’t you make the vanilla pudding from scratch? It’s easy to make and so much better than using an instant pudding mix.

  3. 5 stars
    I am not a banana pudding fan, but this recipe had me back for seconds. I will make this again.