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Magnolia Bakery’s Banana Pudding Recipe

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This better-than-original Magnolia Bakery Banana Pudding is creamy, fluffy, and perfectly balanced in sweetness. With less condensed milk, a hint of salt, and milk instead of water, it’s a dessert that’s impossible to resist!

Ingredients

Scale
  • Pudding Base:
    • 12–13 oz sweetened condensed milk (adjust to taste, less than 1 can)
    • ¾ cup cold milk
    • ¾ cup cold water
    • 1 box (¾ oz) instant vanilla pudding mix
  • Whipped Cream:
    • 3 cups heavy cream
    • 1 tbsp vanilla extract or paste
    • ½ tsp salt
  • Assembly:
    • 4 cups ripe bananas (thinly sliced)
    • 1 box Nilla wafers

Instructions

  • Prepare the Pudding Base:
    • In a large bowl, whisk together sweetened condensed milk and cold water.
    • Quickly add the instant vanilla pudding mix and whisk until fully combined (about 1 minute).
    • Gradually whisk in the milk until smooth (1 more minute).
    • Cover and refrigerate for 3 hours or overnight to set.
  • Make Whipped Cream:
    • In a separate large bowl, combine heavy cream, vanilla extract, and salt.
    • Whip until stiff peaks form. Adjust the consistency of the whipped cream to your preference.
  • Combine Pudding and Cream:
    • Once the pudding has set, gently fold in the whipped cream, ¼ at a time, until your desired consistency is achieved.
  • Assemble the Banana Pudding:
    • In a serving dish, layer whipped pudding, banana slices, and Nilla wafers. Repeat until all ingredients are used.
    • Finish with a final layer of whipped pudding.
  • Chill Before Serving:
    • Cover and refrigerate for at least 4 hours to allow flavors to meld and wafers to soften.

Notes

  • Adjust the sweetness, salt, and whipped cream amount to taste.
  • Best served chilled and can be made a day in advance for convenience.

Nutrition

Find it online: https://deliceflash.com/magnolia-bakerys-banana-pudding-recipe/