This post may contain affiliate links. Please read our disclosure policy.

My Magnolia banana pudding recipe is as good as the one at Magnolia Bakery, if not better. Creamy vanilla pudding, sweet fresh bananas and soft vanilla wafers with a surprising little crunch. Every time I bring it to a party, I’m sure I’ll be coming home with leftovers, and I never do.

This Magnolia banana pudding makes an appearance at my house a lot, in the summer and again for the holidays, because it’s really easy to make and people love it. It’s personally one of my favorite recipes, and it looks as good in a trifle bowl as it does in individual cups.

I make the pudding with sweetened condensed milk and fold in a big batch of fresh whipped cream, so it comes out creamy and thick. Every spoonful gets pudding, banana and wafer, all the way to the bottom of the bowl.

If you love a from-scratch custard, I also have a homemade banana pudding you cook on the stove, and you’ll find more bakery and restaurant favorites in my copycat dessert recipes.

HUSBAND APPROVED

The Banana Pudding I Promised My Husband in New York

My husband is a real banana pudding aficionado, and when we tried the famous banana pudding at Magnolia Bakery in New York, he loved it so much that I promised to make him my own version as soon as we got home.

I did, and he swears mine is even better than the original. I’ve made it over and over since that first batch, and it’s become a family favorite for all of us.

Easy to Make, but Plan Ahead

I always plan ahead for this banana pudding, because the pudding base needs at least 4 hours in the fridge, or overnight, to set before the whipped cream goes in. Then the layered pudding needs at least 4 more hours so the wafers can soften, so give yourself about 8 hours from start to serving.

If your pudding comes out runny, it usually comes down to one of three things. The milk and water weren’t cold enough (straight out of the fridge is perfect), the pudding got beaten longer than the 2 minutes it needs, or the pudding mix was the wrong size or too old. To fix it, whip a little extra cream, fold it in, and chill it again.

Key Ingredients

copycat magnolia banana pudding ingredients.

Sweetened condensed milk: I use sweetened condensed milk because it’s already sweetened, so the pudding comes out rich and sweet without any extra sugar. Evaporated milk isn’t sweetened, so I never swap it in.
Instant vanilla pudding: Make sure you grab a 3.4-ounce box of instant vanilla pudding and not cook-and-serve, because the instant mix is what sets up in the fridge without any cooking. I reach for Jell-O.
Heavy whipping cream: I whip my own cream with the vanilla until it’s stiff, and folding it in helps lighten up the richness of the pudding. I haven’t tested Cool Whip in place of the cream, so fresh whipped cream is the one I can vouch for, and my homemade whipped cream walks you through it.
Clear vanilla flavoring: I use clear vanilla flavoring, but you can swap in regular vanilla extract, and the only difference is a slightly darker pudding.
Vanilla wafers: I use Nilla wafers, and they soften as the pudding chills while still giving you a surprising little crunch. If you can’t find them, shortbread cookies like the Chessmen in my Paula Deen banana pudding or vanilla sandwich cookies can stand in.

close up of banana pudding in a glass bowl

How to Make Magnolia Bakery Banana Pudding

Step 1: Make the Pudding Base Beat the sweetened condensed milk with the cold milk and water, then add the pudding mix and beat for 2 minutes. It should be starting to thicken when you stop. Pudding mixture being whipped in a glass bowl with electric beaters.

Step 2: Chill Until It’s Set Cover the bowl and refrigerate it for at least 4 hours or overnight, until the pudding is completely set.

Step 3: Whip and Fold In the Cream Whip the heavy cream and vanilla until stiff, then gently fold it into the set pudding until it’s one even color with no streaks. Creamy whipped filling in a glass bowl, swirled with a wooden spoon.

Step 4: Layer and Chill Again Layer a third of the wafers, then banana slices, then a third of the pudding, and repeat until you have 3 layers. Finish with the crushed wafers, then cover it and chill for at least 4 hours before serving. Layers of vanilla wafers, creamy filling, and sliced bananas in a glass trifle dish for banana pudding.

TRIED IT AND LOVED IT

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!!

– Trina

91 More Comments

Trifle Bowl, 9×13 Pan or Individual Cups

I love this banana pudding in a trifle bowl, where you can see all the layers through the glass. One batch fills one full trifle bowl, so look for one that holds at least 100 ounces, and closer to 120 is better.

A 9×13 pan works too, with wider, thinner layers and the same time in the fridge, and sometimes I make it in a disposable pan.

Individual cups are always a hit too. I layer the pudding into mason jars or clear plastic cups, set out little spoons, and top each one with a slice of banana and a whole Nilla wafer, or a sprinkle of crushed wafers.

If you love a layered dessert on the table, I have a whole collection of easy trifle recipes.

How I Keep the Bananas From Turning Brown

I think brown bananas are the biggest thing that can go wrong with this banana pudding, because otherwise it’s pretty hard to mess up. Starting with bananas that are barely ripe helps the most, because they brown a lot slower, and a quick toss in a little lemon or lime juice before they go in helps too.

If your bananas get too ripe, don’t toss them. That’s exactly when I make my chocolate chip banana bread.

Making It Ahead and Storing It

You can make the pudding base the night before and keep it covered in the fridge, then whip the cream and layer everything the next day, or make the whole thing the same day. I don’t layer it the night before, because the bananas brown overnight. It’s on my list of easy no bake desserts for exactly that reason.

Leftovers keep covered in the fridge for up to 2 days, but the bananas will darken, so it looks its best the day you serve it. I don’t freeze this one, because the pudding turns grainy and watery as it thaws.

A Few Questions I Get

How is this different from the Magnolia Bakery version?

Magnolia’s banana pudding is made with water, and I use cold milk with a little water in mine. It’s my own take on theirs rather than an exact copy.

How long can it sit out at a party?

I keep it in the fridge until right before dessert, pull it out to serve, and put it back in the fridge as soon as dessert is over. The longer it sits out, the more the bananas brown, and on a really hot day it starts to get melty, so I don’t leave it out long when it’s warm.

Can I double or halve it?

Yes. Nothing in this banana pudding gets cooked, so it doubles easily as long as you have a really big bowl for it. For a smaller batch, halve every ingredient.

Banana Pudding served in individual serving

More Banana Recipes

If you have bananas to use up, here are more banana recipes to try.

4.84 from 119 votes