Magnolia Bakery’s banana pudding ~ the iconic NYC bakery’s famous banana pudding is creamy, dreamy, fluffy and so easy to make at home with simple ingredients!
I have three daughters, two of whom attended college in New York City. The first thing they discovered on campus visits was Magnolia Bakery. Back then the cupcakes were the big draw, but while waiting in line they were given free samples of banana pudding. My middle daughter was hooked from that first taste.
I remember those samples and how surprised I was by how much I liked the pudding. I also assumed it must be an elaborate, closely guarded recipe. It isn’t. The real Magnolia Bakery-style banana pudding is simple and uses pantry staples. The recipe appears in The Magnolia Bakery Cookbook and on various websites, and the ingredient list is refreshingly uncomplicated.
What’s in Magnolia Bakery’s banana pudding?
The classic version uses instant vanilla pudding mix, sweetened condensed milk, cold water, heavy cream, Nilla Wafers and fresh bananas. That’s it. You prepare the pudding base by combining the sweetened condensed milk and water, whisk the pudding mix in, then chill. Whip the cream to medium-stiff peaks and fold it into the chilled pudding to create a light, airy filling. Layer the pudding with Nilla Wafers and banana slices, chill until set, and you have a dessert that tastes just like the bakery’s.
I assembled mine in a trifle dish, but any container works: a 9×13-inch glass pan, a bowl with a lid for transport, or single-serving dishes. My daughters often make it in Tupperware so they can take it to gatherings—portable and always a hit.
If you’ve never visited Magnolia Bakery in NYC, make this at home and see what the fuss is about. The texture is creamy and fluffy, the bananas add fresh sweetness, and the Nilla Wafers give the perfect cookie contrast. You’ll understand why this has become an iconic dessert. ~ Kelly 🍴🐦
Another creamy, no-bake favorite from my family is my Eclair Cake, which pairs well with this pudding if you want to try more easy desserts.
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Magnolia Bakery’s Famous Banana Pudding
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 1½ cups cold water
- 1 (3.4-ounce) box instant vanilla pudding mix
- 3 cups heavy cream
- 1 (11-ounce) box Nilla Wafers
- 4 medium bananas
Instructions
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In the bowl of a stand mixer (or a mixing bowl with an electric mixer) combine the sweetened condensed milk and cold water. Add the instant vanilla pudding mix and beat for 2 minutes. Transfer to a bowl, cover and refrigerate for at least 4 hours.
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Beat the heavy cream in a mixer until fluffy with medium-stiff peaks. Gently fold the whipped cream into the chilled pudding mixture until evenly combined and no streaks remain.
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Peel and slice the bananas. In a trifle dish, 9×13 pan, or other large container, layer pudding, a layer of Nilla Wafers, and a layer of banana slices. Repeat to create two or three layers, ending with pudding on top. The number of layers will depend on the size of your dish.
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Cover and chill for 6 hours to overnight to allow the flavors to meld and the wafers to soften. Garnish with crushed wafers and banana slices just before serving, if desired.