Magnolia Bakery Banana Pudding

Magnolia Bakery Banana Pudding is based on the actual recipe served at Magnolia Bakery in New York City. Sadly, I have never been to the bakery itself. Heck! I’ve never been to New York City, for that matter. Tragic, I know!

But the first time I saw the recipe for Magnolia Bakery Banana Pudding, I knew it was going to be something special. This recipe uses heavy whipping cream, sweetened condensed milk, and vanilla pudding mix as part of the base. Then, of course, Nilla Wafers and Bananas.

Bananas are a staple in our house anyway, and they are so versatile in recipes. If a banana starts to get overripe, you can bake it into something and give it a whole new life! Bananas also have a tendency to give desserts a refreshing flavor that just lingers on your tongue.

Magnolia Bakery Banana Pudding is no different. It starts with a layer of Nilla Wafers followed by a layer of fresh banana slices. A layer of the pudding mixture is placed on top of the banana slices. You repeat this layering process 2-3 times, creating an elegant, beautiful layered style dessert. Warning! It makes A LOT. The glass bowl that I used to present it wasn’t quite big enough, so I had an additional 2 mini puddings and another glass bowl filled with the leftover mix. No complaints, as every last drop will be enjoyed!

One of the primary keys to Magnolia Bakery Banana Pudding is planning in advance. There is some setup time, so if you want something that you can whip together in a matter of minutes, this is not your recipe. The first step alone requires at least four hours in the fridge. Trust me, it is worth it!

After the initial waiting period, the recipe is extremely easy to setup. For the most optimal enjoying experience, you don’t want to eat it right away if you can help it. Okay, a taste won’t hurt! But seriously, the magic happens after it sits for a bit so the wafers can become soft, and all of the flavors can meld together into light, fluffy, creamy deliciousness.

Ideally, you’ll want to serve the pudding within 8 hours, as the bananas will start to brown. Picking slightly green bananas and covering any leftovers will help with the browning. I made ours the night before we wanted to have it, and it was still delectable!

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Magnolia Bakery Banana Pudding

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Dessert

Serves: 10

Ingredients

• 1 can (14oz) sweetened condensed milk
• 1 1/2 cups cold water
• 1 small box (3.4 oz.) instant vanilla pudding mix
• 3 cups heavy whipping cream
• 1 box of Nilla Wafers
• 4 medium bananas

Instructions

1

In the bowl of an electric mixer, blend sweetened condensed milk and cold water until combined. Add pudding mix and blend on medium speed about 2 minutes. Transfer mixture to a small bowl, cover, and refrigerate for at least 4 hours (or overnight).

2

After the pudding mixture has chilled and is very firm (at least 4 hours), beat cold whipping cream in the bowl of an electric mixer until the cream is fluffy and holds a stiff peak. Then, use a spatula to gently fold the pudding mixture into the whipped cream (add the pudding to the whipped cream in two batches). Fold/stir just until the pudding is combined. Fill (2/3 full) a large piping bag or a large ziplock bag with the whipped pudding (then snip off one corner of the bag).

3

Pour about 1/2 of the box of Nilla Wafers into a large bowl and break up each cookie in half or into a couple pieces.

4

Slice bananas, reserving a 1/2 of a banana (in the peel) to slice and add just before serving.

5

Begin assembly by adding a few broken cookies, a few slices of banana, and a layer of the pudding. Repeat with cookies, banana, and pudding. Add a third layer if possible (depending on your dishes). Chill assembled desserts at least 30 minutes or up to 6 hours. Shortly before serving, add a garnish of a few broken cookies and a slice of banana.