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Copycat Magnolia Bakery’s Banana Pudding

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No need to travel to New York City for a taste of the famous Magnolia Bakery Banana Pudding! We’re bringing it right to your kitchen with this quick and easy recipe. Made with just 6 ingredients and ready in 20 minutes, it tastes like the real deal and couldn’t be easier to make! 

a jar of copycat Magnolia Bakery banana pudding topped with whipped cream, Nilla wafers, and sliced bananas

Why Is Magnolia Bakery So Famous? 

If you’re a fan of baked goods like cupcakes, chances are you’ve heard of Magnolia Bakery. They’re a bakery famous for their sweet treats, and for good reason! Everything they make is to-die-for. However, they weren’t always so well known. 

The original Magnolia Bakery was founded in the West Village in 1996. However, today the company has expanded to include 30 shops around the world, 6 of which are in New York City! Although loved by locals, the bakery didn’t explode in popularity until it was featured in a quick cameo in an episode of the popular tv show Sex and the City. Soon after, lines began to form around the block for the bakery’s treats, the most popular being their banana pudding, and the rest is history! 

Surprisingly Simple Ingredients

Given the layers of ingredients and depth of flavor, you might assume that this recipe requires a long list of ingredients. However, we managed to recreate the famous Magnolia Bakery banana pudding recipe with just 6 items including: 

  • Bananas
  • Mini Nilla Wafers
  • Heavy Cream
  • Instant Vanilla Pudding Mix
  • Sweetened Condensed Milk
  • Milk

*Although convenient, we aren’t just using a shortcut with instant pudding mix. According to the internet, that’s what Magnolia Bakeries everywhere use, too!  

How to Make Magnolia Bakery Banana Pudding 

Before we made this recipe, we thought banana pudding would be intimidating to make. The truth is, it’s quick, easy, and fun! Just follow the steps below. 

  1. Combine the condensed milk and cold milk in a bowl. Beat until a creamy texture is formed.
  2. Add the pudding mix, and beat again until smooth. 
  3. Refrigerate for at least 4 hours or up to overnight. 
  4. Beat the heavy cream until stiff peaks are formed. Add the pudding mixture, and beat again to combine. 
  5. Layer your pudding! Place the Nilla wafers in the bottom of a baking dish or trifle bowl followed by a layer of sliced bananas. Then, pour ⅓ of the pudding mixture on top, and repeat until all of the pudding has been used. 
  6. Refrigerate for at least 6 hours before serving. 
overhead image of copycat Magnolia Bakery's banana pudding

How Long Does this Magnolia Bakery Banana Pudding Recipe Last? 

This recipe is really best served the day you make it as the bananas will begin to brown. It is recommended to eat your Magnolia Bakery Banana Pudding within 12 hours. 

However, if you do have leftovers, you don’t have to throw them out! We’ve saved this recipe for a couple of days. Just be aware that the bananas and wafers may become a little soft. 

More Dessert Pudding Recipes

overhead image of copycat Magnolia Bakery's banana pudding

Copycat Magnolia Bakery Banana Pudding

Food Dolls
This Copycat Magnolia Bakery Banana Pudding tastes just like the real deal and is so easy to make!
Prep Time 20 minutes
Chill time 10 hours
Total Time 10 hours 20 minutes
Course Dessert, sweets
Servings 12
Calories 568 kcal


  • 14 oz sweetened condensed milk
  • 1 1/2 cups cold milk
  • 3 cups heavy cream
  • 2 3.4 oz instant vanilla pudding mix
  • 5 ripe sliced bananas
  • 18 oz mini Nilla Wafers (approx 1.5 boxes)


  • In a large bowl add condensed milk and cold milk. Beat until they come together and look creamy.
  • Add pudding mix, and beat until all the lumps are gone. Cover and refrigerate this mixture for a minimum of 4 hours, (can be left overnight.)
  • When ready to assemble, beat the heavy cream until stiff peaks form. Add the chilled pudding mixture, and beat until it is fully and blended together.
  • Time to assemble- We assembled in a deep pie dish, feel free to use a trifle bowl!
  • Add a layer of Nilla wafers to the bottom of the pie dish followed by a layer of sliced bananas. Pour about 1/3 of the pudding mixture on top. Keep repeating the layers! Mound the top with more mini Nilla (or crushed) wafers and sliced bananas. Cover and refrigerate for at least 6 hours or overnight!



Serving: 1g | Calories: 568kcal | Carbohydrates: 64g | Protein: 8g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 242mg | Potassium: 437mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1044IU | Vitamin C: 5mg | Calcium: 173mg | Iron: 0.2mg
Keyword banana pudding, banana pudding recipe, copy cat magnolia bakery, dessert, easy magnolia bakery banana pudding, how to make magnolia bakery banana pudding, magnolia bakery, no bake dessert
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  1. Hi ur recipe asked for 2 3.4 oz vanilla pudding mix. Is that right? In ur video u are using one. I made mine with 2 boxes and the pudding and cream mixture seems to thick. I had no time or ingredients to try again so I assembled it as is. I’m wondering if it’s still going to be fine or not.

  2. Hi! Will this turn out ok with “cook and serve” pudding?? I have always bought instant but my husband got ingredients for me and when I pulled my pudding mixture out of fridge it was still liquidy. Will it still work in the recipe??making for a group tonight ans don’t want to waste my ingredients if it won’t.