Forget the Magnolia bakery lines! This Copycat Magnolia Bakery Banana Pudding recreates the iconic dessert right in your own kitchen. Layers of creamy pudding, sliced bananas, and a satisfying crunch from vanilla wafers – it’s pure nostalgic bliss. Over 600,000 recipe views and 100+ 5-star reviews! We’ve tested and perfected it so you can be confident it’ll be a hit!

Magnolia Bakery Banana Pudding
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You will love this Copycat Magnolia Banana Pudding Recipe

Let’s be honest, who hasn’t dreamt of getting their hands on that Magnolia Bakery banana pudding? Layers of creamy perfection, pillowy vanilla wafers, and perfectly ripe bananas – it’s the stuff dessert dreams are made of. But let’s face it, waiting in line just isn’t always in the cards.

Enter this copycat recipe! We’ve cracked the code on that bakery magic, all without the hassle. This recipe is all about convenience – hello, no-cook pudding option! – and insider tips (like the secret to preventing soggy wafers) to make your banana pudding a showstopper.

Our recipe has gone viral many times on Pinterest and on Facebook – you cannot argue with those results! Our reader, Trina, even commented “This recipe is the best. Every time I make it I feel like it’s better than the last. My family loves it. Even asks for it on birthdays. Thank you for posting!!”

Ditch the bakery and whip up some pure pudding magic in your own kitchen – your tastebuds (and wallet) will thank you!

If you love how a trifle looks (and how easy they are to make), be sure to check out some of our other delicious trifle recipes!

ingredients Notes

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!

  • Sweetened condensed milk: This is the key ingredient that creates the pudding’s signature creamy texture. It’s already sweetened, so you don’t need additional sugar. Do NOT use evaporated milk!
  • Cold milk & cold water: These liquids activate the thickening power of the instant pudding mix. Using cold liquids ensures a smooth and chilled pudding
  • Instant vanilla pudding: For best results, we recommend using a good-quality brand like Jell-O. Do not use cook-and-serve pudding; be sure to get Instant.
  • Vanilla wafers: Choose a brand you enjoy – Nilla wafers are the traditional choice, but vanilla sandwich cookies, graham crackers or shortbread could work too!
  • Heavy whipping cream: Freshly whipped heavy cream adds a smooth and creamy touch and helps lighten the richness of the pudding.
  • Clear vanilla flavoring: You can use regular vanilla extract if you do not have clear.
  • Bananas: Use ripe but not mushy bananas. Look for bananas with yellow peels and brown speckles for optimal flavor and texture.
close up of banana pudding in a glass bowl

How to make Magnolia Bakery Banana Pudding

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

Tips

  • Serving suggestions: The pudding should be served cold 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.
  • 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 Keep Your Bananas From Going Brown Quickly

The trick to storing your banana pudding is to keep the bananas from going brown. While the dish will still taste delicious and is totally safe to eat, browning will definitely detract 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.

Banana Pudding served in individual serving

Proper STorage

To Store: Store it in an airtight container in the fridge (the bananas will probably brown). This recipe is best enjoyed the day that you make it. The bakery recommends eating it within 12 hours.

Freezing: We do not recommend freezing this banana pudding. The wafers will get soggy and the bananas will brown.

More Banana Recipes

4.88 from 106 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 minutes
Chill 4 hours
Total Time 4 hours 15 minutes

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.

Jenn’s Notes

To Store: Store it in an airtight container in the fridge (the bananas will probably brown). This recipe is best enjoyed the day that you make it. The bakery recommends eating it within 12 hours.
TIPS:
  • Serving suggestions: The pudding should be served cold 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.

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

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4.88 from 106 votes (78 ratings without comment)

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Comments

  1. 5 stars
    Light and creamy
    I increase the vanilla a bit and sprinkle a touch of mace and/or cinnamon on the layers…just a touch

  2. 4 stars
    I use clustered instead of pudding an condensed milk….its the best also in my coconut cream pie, add some sugar to the heavy cream…

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

    1. 5 stars
      The famous Magnolia banana pudding recipe calls for instant vanilla pudding, prolly why she used it.

  4. 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.

  5. 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.