Magnolia Bakery’s Famous Banana Pudding

Magnolia Bakery’s Famous Banana Pudding – this is the ACTUAL recipe from their cookbook. It has layers of creamy pudding, bananas, and Nilla wafers. It’s heaven and way easier than you think!Magnolia Bakery's Famous Banana Pudding - THE recipe from their cookbook. It's heaven. the-girl-who-ate-everything.com

The life of a food blogger is really weird. First of all, we eat like it’s our job. Well, it kind of is. When we go to a restaurant, ideally we would love to order one of everything but budget consciousness usually limits us to one or two choices. My husband and I kind of have it down. Whenever we’re traveling and checking out the local eats, I always ask the waiter what they’re known for. If tons of people continually come back for the same thing, chances are it’s worth it. Then I usually ask the waiter what their personal favorite is. I’ve waited tables enough to know that some of the secret gems aren’t always popular yet. So we order whatever they’re known for and then something else we eye on the menu. The Man Who Ate Everything and I have pretty much morphed into one person in our 15 years of marriage so our tastes are similar.IMG_1852

So when we recently went to New York and visited the Magnolia Bakery we had to get what they are known for…their Famous Banana Pudding. We ordered a couple other treats but hands down the banana pudding was the winner. We were able to taste this not once but twice in our stay there. Here’s our picture of us eating it on the streets of New York. Magnolia Bakery has a big tub of the stuff and kind of slaps it in a cup, lunch lady style, to serve it to you. You can make this Magnolia’s in a big container or individual trifles would be really cute! Just remember it’s not a trifle. There’s more pudding mix to Nilla ratio making it a pudding.Magnolia Bakery's Famous Banana Pudding - THE recipe from their cookbook. It's heaven. the-girl-who-ate-everything.com
I was thrilled to see that Magnolia Bakery actually gives the recipe in their Magnolia Bakery’s Cookbook. However, I was a mixture of disappointed/relieved to see what the ingredients are. Disappointed because I spent so much money buying it in New York and relieved because I can make it at home – no crazy ingredients, for way cheaper. Here are ingredients. Super simple, right?

Magnolia Bakery's Famous Banana Pudding - THE recipe from their cookbook. It's heaven. the-girl-who-ate-everything.com

I used a trifle bowl and layered my Nillas,…

Magnolia Bakery's Famous Banana Pudding - THE recipe from their cookbook. It's heaven. the-girl-who-ate-everything.com

…bananas,

Magnolia Bakery's Famous Banana Pudding - THE recipe from their cookbook. It's heaven. the-girl-who-ate-everything.com

…then pudding mixture. Repeat that 2 more times.

The recipe says to chill for 4 hours but no longer than 8. That’s because your bananas will start to brown if you let them hang out too long. See my recipe notes on how to make them turn brown less quickly.Magnolia Bakery's Famous Banana Pudding - THE recipe from their cookbook. It's heaven. the-girl-who-ate-everything.comSave some Nillas and bananas for the top to add right before serving.

Magnolia Bakery's Famous Banana Pudding - THE recipe from their cookbook. It's heaven. the-girl-who-ate-everything.comThe Nillas layered inside turn soft and almost cake-like. Magnolia Bakery's Famous Banana Pudding - THE recipe from their cookbook. It's heaven. the-girl-who-ate-everything.comBelieve me. You want to make this. Especially if you love bananas.

Magnolia Bakery's Famous Banana Pudding
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Serves: 12-15
Ingredients
  • 1 (14 oz.) can sweetened condensed milk
  • 1½ cups ice cold water
  • 1 (3.4 oz.) box vanilla instant pudding mix
  • 3 cups heavy cream
  • 4 cups sliced ripe bananas
  • 1 (12 oz.) box Nilla Wafers
Instructions
  1. In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
  2. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
  3. Dessert can either be made in individual portions or in a large glass bowl.
  4. To assemble dessert, select a large wide glass bowl or trifle bowl with 4-5 quart capacity.
  5. Arrange ⅓ of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer ⅓ of the bananas, and ⅓ of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).
Notes
The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast:
1) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.
2) Rinse them with club soda. The advantage here is that it won't affect the taste. Don't use tonic as it has a bad taste.
3) Try to keep them airtight. The less contact with the air the less they will brown.

Source: Magnolia's Bakery Cookbook
Magnolia Bakery's Famous Banana Pudding - THE recipe from their cookbook. It's heaven. the-girl-who-ate-everything.com
Yum

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Comments

  1. Banana pudding is probably my favorite dessert! I love using an Ina Garten vanilla custard recipe for the pudding part 🙂

  2. Thank you Christy. Sounds so good. So many good, but fattening things to make and eat.

  3. Barbara Harmer says:

    Hello, I live in South Africa. Could you tell me what Nilla cookies are like so that I could try to get something similar

  4. hey girl this looks so divine!

  5. My mom always made banana pudding when I was growing up. But it’s not something I’ve ever made. ‘m going to have to now after seeing this recipe.

  6. This recipe was in a magazine from 1993…I hate when places take credit for their ‘famous recipe’.

  7. Hello, I tried making the pudding mix using half a can of condensed milk because I was scared it would be too sweet. I am in Indonesia so my pudding mix calls for cooking it on stovetop. My pudding turned out firm jelly like. I wonder if it’s because I cooked it or because I used half a can of condensed milk? Am I supposed to scramble the pudding/jelly before mixing it with the whipped cream ? Also, is it ok to use milk and butter for whipped cream instead of heavy cream because it is hard to find here?

    • It’s probably jellylike because you cooked it. I would try to whip it before adding the whipped cream. Milk and butter for the whipped cream will unfortunately not have the same outcome.

      • Heavy cream vs. heavy whipping cream?
        I made this before with heavy cream and it turned out great. Was going to make it again but realized I bought heavy whipping cream by accident. Will it make a difference? I see in your photo you have heavy whipping cream, but he ingredient list calls for heavy cream. Thanks!

      • Heavy cream vs. heavy whipping cream?
        I made this before with heavy cream and it turned out great. Was going to make it again but realized I bought heavy whipping cream by accident. Will it make a difference? I see in your photo you have heavy whipping cream, but he ingredient list calls for heavy cream. Thanks so much!

    • Don’t cook the pudding. You are not making pudding according to the box instructions, but you are using the pudding mix in different way. Also, you have to use heavy cream. It’s necessary because the high amount of milk fat is what allows it to whip and become airy. There are really no substitutes for it I’m afraid. The recipe is already not very sweet, at least compared to most American desserts, but if you want to make it less sweet I would substitute some of the sweetened condensed milk with evaporated milk.

  8. I’m trying this tonite!! my mom made the original pudding with custard and meringue until 1981 when this recipe showed up in Bell’s Best. It called for using milk to make pudding and an extra layer-Cool Whip-so I imagine this recipe is a little richer.

  9. I love Banana pudding, its perfect for summer and for picnic:-)

  10. Just want to say that I LOVE your web site…I am old (well, sort of) so have seen almost every recipe known to man…love to cook and bake..and love that you are featuring many old favorites and making them even better. Thank you! And it would be nice to just make your own vanilla pudding…but this will work!

  11. In the recipe you called for 1/2 of the bananas to be used 3 times. Can I assume you meant 1/3 of the bananas – like you did the wafers and pudding?

  12. Great recipe. Thx for sharing. Can you freeze it?

  13. My pudding ends up too runny and not solid enough… what am I doing wrong?