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!
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:
- Mini Nilla Wafers
- Heavy Cream
- Instant Vanilla Pudding Mix
- Sweetened Condensed 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.
- Combine the condensed milk and cold milk in a bowl. Beat until a creamy texture is formed.
- Add the pudding mix, and beat again until smooth.
- Refrigerate for at least 4 hours or up to overnight.
- Beat the heavy cream until stiff peaks are formed. Add the pudding mixture, and beat again to combine.
- 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.
- Refrigerate for at least 6 hours before serving.
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
- A fun twist on a classic Italian dessert, this Tiramisú Bread Pudding is easier to make but has all the flavor of tiramisú we love!
- One of our favorite combinations, if you love tres leches and bread pudding on their own, this Tres Leches Bread Pudding is one recipe is for you.
- We made bread pudding even more delicious with a touch of chocolate and creamy peanut butter in this Peanut Butter Brownie Bread Pudding!
- This Salted Caramel Bread Pudding is indulgent, comforting, and perfect for pairing with a big scoop of ice cream.
Copycat Magnolia Bakery Banana Pudding
- 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!
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.
Yes, that is correct! You will beat this thickened mixture with the heavy cream.
It will turn out fabulous, don’t worry!
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.
It won’t work with the “cook and serve” it has to be instant!