This creamy, dreamy banana pudding recipe is the closest thing to Magnolia Bakery you can get without having to leave the house.
If you’ve never been to Magnolia Bakery, let me tell you, you are in for a treat. And if you have been, you already know how great this dessert is going to be. They’re well known for their delicious, creamy banana pudding that tastes like heaven in a cup. This recipe is inspired by Magnolia Bakery, but I’ve opted to make it a little more decorative.
This banana pudding recipe is the one you will want to whip out for parties or gatherings because it’s just so pretty. Be sure to invest in a glass bowl, because this pudding is layered like a trifle for a beautiful dessert you’ll hesitate to eat, it looks that good. But when you do have a taste, you’ll be transported to Magnolia Bakery itself.
Why You Will Love This Recipe //
- This is by far the easiest (and most impressive) pudding you will ever make.
- The bananas are such a delicious flavor in the pudding, and it tastes authentic because the bananas are fresh.
- Bring this banana pudding to a party or serve it when you have guests over and you’ll be sure to wow a crowd.
- It takes only 20 minutes for this dessert to come together.
The ingredients for this recipe should be easy to find at your local grocery store. If you want to go the extra mile, you can top your pudding with your own homemade whipped cream!
- 2 cups whole milk
- 1 tsp vanilla essence
- 2 instant vanilla pudding packets
- 14 oz sweetened condensed milk
- 2 cups whipping cream
- 3 tbsp powdered sugar
- 11 oz vanilla wafers
- 4 fresh bananas
How to Make Banana Pudding // The Steps
Step 1: Use a whisk to thoroughly mix the milk and instant pudding together until there are no lumps. Then, pour in the condensed milk, mix well, and set aside. It will thicken and set while you prepare your other ingredients.
Step 2: In a medium-sized bowl whip the cream and powdered sugar into stiff peaks.
Step 3: When you are ready to assemble your pudding, peel your bananas and slice them into wheels.
Step 4: Start layering the pudding by starting with a quarter of the wafers on the bottom of the bowl, then spread on a quarter of the pudding mix, then a quarter of the bananas, and then some cream. Repeat at least 4 layers in the bowl so that you can see the different layers from the side. Keep it in the fridge until you are ready to serve, then decorate with more banana slices and crumbled wafers, and serve immediately.
Magnolia Bakery Banana Pudding //
The original Magnolia Bakery was opened in New York City by Jennifer Appel and Allysa Torey in 1996. Since then, they’ve become world famous for their cupcakes and banana pudding. Bananas, wafers, and vanilla pudding are the staple ingredients in a Magnolia Bakery banana pudding, and I’ve paid homage to it by replicating these ingredients. Today, the bakery can be found in New York, California, and Illinois, as well as other locations around the globe. If you aren’t anywhere near a Magnolia Bakery, you can order their prized banana pudding, but I recommend you try this one first.
Like most desserts, this one is easy to amend to suit your tastes. If you aren’t the biggest fan of bananas, you can swap them out for another fruit. Raspberries, strawberries, or pineapple are delicious (but it will no longer be a banana pudding). Feel free to change the flavor of the pudding as well, and top with crumbled Oreos or chocolate chip cookies instead of vanilla wafers. What you do with this banana pudding is completely up to you!
Yes, you can use custard instead. Making your own custard is better than buying from the store, because you can thicken it enough to replicate the texture of the pudding. If you use the boxed custard it will still be delicious, but won’t keep a stable shape.
Bananas turn brown when they come into contact with the air, so make sure that you only decorate the pudding right before serving. And for the bananas in the layers, slice the bananas last, before you are ready to assemble your pudding, and then make sure that in your bowl they are covered completely with the cream. You can also spritz a little lemon juice to prevent them from browning on top.
Yes you can, chocolate wafers work well, and so do ginger cookies and most other vanilla cookies. Really, any cookie you like or have on hand will be delicious!
How to Store Banana Pudding //
If you have leftovers, be sure to chill them in the refrigerator immediately, covered tightly in plastic wrap. Do not freeze this dessert. You’ll want to eat the rest of your banana pudding within 2 or 3 days, as the bananas can brown and the layers may break down over time. Remember, your pudding might not look as pretty after a couple of days but it will still taste out of this world!