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

Magnolia Bakery's Famous Banana Pudding Recipe

This Magnolia Bakery Banana Pudding Recipe has layers of creamy pudding, bananas, and Nilla wafers. It's heaven and way easier than you think!  This is the ACTUAL banana pudding recipe from their cookbook.

Course Dessert
Cuisine American
Keyword banana pudding trifle, Magnolia banana pudding, Magnolia banana pudding recipe
Prep Time 15 minutes
Total Time 15 minutes
Yield 15 servings

Ingredients

  • 1 (14 oz.) can sweetened condensed milk
  • 1 1/2 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 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 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).

Recipe 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