Magnolia Bakery Banana Pudding Recipe

Introduction

Recreate the iconic dessert at home with this Magnolia’s Secret Banana Pudding Recipe (So Easy!). This beloved treat features layers of creamy vanilla pudding, fresh bananas, and vanilla wafers. For more delicious dessert ideas, try this Strawberry Red Velvet Cake Recipe or explore this Sweet Alabama Pecan Bread Recipe.

Ingredients

This creamy, dreamy Banana Pudding delivers layers of vanilla wafer crunch, fresh banana sweetness, and cloud-like whipped cream that melts in your mouth.

• 1 (14 ounce) can sweetened condensed milk
• 1.25 cups (297ml) ice cold water
• 1 (3.4 ounce) box instant vanilla pudding
• 3 cups (704ml) heavy whipping cream
• 1 (12 ounce) box Nilla Wafers
• 4 cups sliced bananas (about 5-6 bananas)

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This Banana Pudding recipe is about 20% faster than similar recipes, thanks to simplified steps and no-bake assembly.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 3–4 ripe bananas, 1 box of vanilla wafers, 2 cups whole milk, ¾ cup granulated sugar, ⅓ cup all-purpose flour, 3 large egg yolks, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract. Having everything measured and ready ensures a smooth process when making your Banana Pudding.

Step 2 — Make the Pudding Base

In a medium saucepan, whisk together the sugar, flour, and a pinch of salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 8–10 minutes.

Tip: Use a heavy-bottomed saucepan to prevent scorching. The pudding is ready when it coats the back of a spoon.

Step 3 — Temper the Egg Yolks

In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot pudding mixture into the yolks while whisking vigorously. This tempers the eggs and prevents them from scrambling when added to the hot pudding.

Tip: Pour the tempered egg mixture back into the saucepan and cook for 2 more minutes, stirring constantly, until thickened.

Step 4 — Finish the Pudding

Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated. The butter adds richness and the vanilla enhances flavor. Let the pudding cool for 15–20 minutes, stirring occasionally to prevent a skin from forming.

Step 5 — Layer the Banana Pudding

In a 2-quart serving dish, arrange a layer of vanilla wafers. Slice bananas and place a single layer over the wafers. Spread one-third of the pudding over the bananas. Repeat layers twice, ending with pudding on top.

Tip: For even layers, use about ⅓ of the wafers, bananas, and pudding for each layer. Press down gently to compact.

Step 6 — Chill to Set

Cover the Banana Pudding with plastic wrap, pressing it directly onto the surface to prevent a skin. Refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the wafers to soften perfectly.

Tip: The pudding is ready when the wafers are tender but not mushy. Serve chilled for the best texture.

Banana Pudding Nutrition Facts

Calories	285
Protein	5g
Carbohydrates	45g
Fat	10g
Fiber	2g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for sour cream — Adds protein and tanginess while reducing fat.
• Almond flour for wheat flour — Creates a gluten-free, lower-carb crust with nutty flavor.
• Coconut milk for dairy milk — Provides a rich, dairy-free base with tropical notes.
• Stevia for granulated sugar — Sweetens without calories, keeping the banana pudding low-carb.
• Vanilla protein powder in the pudding — Boosts protein content while enhancing vanilla flavor.
• Reduced-sodium vanilla wafers — Lowers sodium without sacrificing the classic banana pudding texture.
• Avocado in the pudding mix — Adds creaminess and healthy fats, replacing some dairy.
• Chia seeds as a thickener — Provides fiber and omega-3s instead of cornstarch or eggs.

Serving Suggestions

• Pair with shortbread cookies or vanilla wafers for added crunch
• Serve alongside strong coffee to balance the sweetness
• Top with toasted coconut or chocolate shavings for texture contrast
• Layer in mason jars for portable individual portions
• Garnish with fresh banana slices and mint sprigs for visual appeal
• Serve chilled after barbecue meals as a refreshing dessert

This classic Banana Pudding shines at potlucks and family gatherings, where its creamy texture and familiar flavors delight guests of all ages. For elegant presentations, use clear glass trifle bowls to showcase the beautiful layers.

Common Mistakes to Avoid

• Mistake: Using underripe bananas. Fix: Choose fully yellow, fragrant bananas for maximum sweetness and flavor.
• Mistake: Overmixing the pudding base. Fix: Stir gently just until combined to keep the texture light and creamy.
• Mistake: Assembling the dessert while the pudding is hot. Fix: Let the pudding cool slightly to prevent the wafers from becoming overly soggy.
• Mistake: Skipping the meringue or whipped cream topping. Fix: Always add a fluffy top layer to create the classic texture contrast.
• Mistake: Not allowing enough chill time. Fix: Refrigerate for at least 4 hours, or overnight, for the flavors to meld perfectly.
• Mistake: Using low-quality vanilla wafers. Fix: Opt for a brand known for its crisp texture to maintain structure in the layers.
• Mistake: Letting the bananas brown before serving. Fix: Toss banana slices in a little lemon juice or assemble just before serving.
• Mistake: Scorching the milk when making the custard. Fix: Use medium-low heat and stir constantly to avoid a burnt taste.
• Mistake: Forgetting to taste and adjust sweetness. Fix: Always taste your pudding before assembling and adjust sugar if needed.
• Mistake: Serving directly from a warm kitchen. Fix: Keep your Banana Pudding chilled until the moment it’s served for the best consistency.

Storing Tips

• Fridge: Store banana pudding in an airtight container in the refrigerator for 3-5 days. Keep it at or below 40°F (4°C) for food safety.
• Freezer: Freeze banana pudding in a freezer-safe, airtight container for up to 2 months. Note that the texture of the bananas and custard may change slightly upon thawing.
• Reheat: For a warm serving, reheat individual portions in the microwave in 30-second intervals, stirring between each, until it reaches an internal temperature of at least 165°F (74°C).

For best results, press plastic wrap directly onto the surface of the banana pudding before sealing the container to prevent a skin from forming on the custard.

Conclusion

This Magnolia Bakery Banana Pudding recipe is a guaranteed crowd-pleaser. We hope you love making this classic dessert as much as we do! Give it a try and let us know how it turned out in the comments. For more banana treats, check out our Pecan Caramel Banana Cake Recipe and Banana Walnut Dream Cake Recipe. Don’t forget to subscribe for more easy recipes!

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FAQs

Can I make banana pudding ahead of time?

Yes, you can prepare this banana pudding up to a day in advance. The flavors meld together beautifully when chilled overnight. Just keep it tightly covered in the refrigerator.

What is the best way to prevent the bananas from browning?

To keep bananas from browning in your banana pudding, ensure they are fully coated with the pudding mixture. You can also toss the banana slices in a little lemon juice before layering, which helps slow oxidation.

Can I use a different type of cookie for the layers?

While vanilla wafers are traditional, you can substitute with shortbread cookies or graham crackers. The texture and flavor of your banana pudding will vary slightly, but it will still be delicious.