Magnolia Bakery’s Banana Pudding
Recreate the iconic New York City dessert at home with this chef-perfected banana pudding, featuring toasted Nilla Wafers and real vanilla for an airy, cloud-like texture.
Equipment
- Large glass bowl or trifle bowl (4-5 quart)
- Baking Sheet
- Electric hand mixer
- Rubber spatula
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups ice cold water
- 1 (3.4 oz) box instant vanilla pudding mix
- 3 cups heavy cream
- 4 cups sliced barely ripe bananas
- 1 (12 oz.) box Nilla Wafers
Instructions
Toast the wafers and mix the pudding base
- Spread the Nilla Wafers on a baking sheet and lightly toast them in the oven with a small pinch of fine sea salt until fragrant and the edges look golden. Let them cool completely before layering.
- In a large bowl, beat the sweetened condensed milk with the ice cold water for about 1 minute until the mixture is smooth and fully blended.
- Add the instant vanilla pudding mix and beat for another 2 minutes until the mixture looks slightly thicker and creamy.
Chill and finish the cream mixture
- Cover the bowl and refrigerate the pudding base for 3 to 4 hours, or overnight, to allow it to set firmly.
- In a separate large bowl, whip the heavy cream (with vanilla bean or paste if using) until stiff peaks form and the texture is airy and smooth.
- Using a rubber spatula, gently fold the whipped cream into the chilled pudding mixture. Work slowly to keep the filling light and mousse-like until no streaks remain.
Layer the pudding
- In a 4 to 5 quart glass bowl or individual cups, cover the bottom with one-third of the toasted Nilla Wafers.
- Add one-third of the sliced bananas and top with one-third of the pudding mixture, spreading it gently to ensure the fruit is fully covered.
- Repeat the layers two more times, finishing the top with extra wafers or wafer crumbs for a classic bakery finish.
Final chill
- Cover the dessert tightly and refrigerate for at least 4 hours, and up to 8 hours. This allows the cookies to soften into a cake-like texture before serving.
Notes
Pro Tip: Toasting the Nilla Wafers with a pinch of salt adds depth and prevents them from becoming too mushy in the layers.
Banana Selection: Use bananas that are barely ripe with a hint of green near the stem. They hold their shape better and oxidize slower than fully ripe fruit.
Storage Tip: For best results, serve within 8 hours of assembly. If freezing, thaw overnight in the fridge and add fresh banana slices right before serving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.