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You might think it’s crazy but Magnolia Bakery actually shares their world famous Banana Pudding recipe and surprisingly it’s really easy to make! Continue for the recipe below!
Magnolia Bakery is famous for their cakes, cupcakes - especially velvet- but they are most known for their banana pudding. It is almost certain that you will see a line in front of their store but don’t let it deter you. The line moves fast and the goodies inside are well worth the wait. Magnolia’s Bakery also has locations in Chicago and LA, so if you can’t make it to NYC you can always taste it there. Don’t worry with this recipe you won’t have to go anywhere, you can now make their famous banana pudding at home!
Quick tips and an outline for the recipe
The ingredients and the recipe is actually, relivengly, pretty simple and easy!
You can make this recipe in 3 steps. First, you will have to get the pudding mix ready. Tip 1, plan ahead! The pudding mix requires you to, ideally, rest it overnight but if you are impatient or don’t have time due so for at least 3 hours. Once your pudding mix is ready, you will add in the rest of the ingredients and put it all together. Tip 2! Plan your serve ahead. You will have to refrigerate the banana pudding for 4-6 hours before you serve. This is important because the deliciousness comes when the vanilla wafers inside turn soft and this will only happen if you wait long enough. Final tip, You can serve your banana pudding in various ways, so choose what’s best for the occasion, small jars, baking dish or one big bowl.
Yield: 15 servings Prep Time: 15 minutes Chilling: 3-6 hours
4 cups of sliced bananas
1 box instant vanilla pudding mix
1 box of Nila vanilla wafers
1 ½ cups of ice cold water
1 can sweetened condensed milk
3 cups of heavy cream
Step 1 Make the pudding mix
In a large bowl beat the sweetened condensed milk and water until well combined.
Add the pudding mix and beat. Cover and refrigerate for 3-4 hours or overnight.
Step 2 Add in the rest
In a large bowl whip the cream and gently fold the whipped cream into the pudding mixture. Whip until no streaks of pudding remain.
Step 3 Put it all together
To put it all together, cover the bottom with ⅓ of the Nilla wafers, don’t hesitate to overlap them, they don’t have to be perfect. Next layer ⅓ of the bananas and ⅓ of the pudding mixture. Repeat this process until you are out of ingredients. If you like extra crumbs and crunches in your pudding you can add more crumbs to the top layer.
Cover tightly and let it chill in the refrigerator for at least 4 hours.
Unlike most banana recipes that require ripe bananas it’s best to use bananas that are slightly green for this recipe. The recipe requires letting the pudding chill for multiple hours, during that time the bananas will ripen so it’s best to start with those that are not.
It is important to let the pudding mix set. It is advised to let it set for at least 3 hours or it will be watery.
If you decide to make it in a baking dish use 9x13, or if you prefer a large glass bowl make sure it’s 4-5 quart capacity.
It is recommended that you don’t wait longer than 8 hours before serving because the bananas will start to brown. Keeping them in an airtight container will slow down the ripening process.