Banana Pudding
This post may contain affiliate links. Read my full disclosure policy. Bring the magic of New York’s Magnolia Bakery right into your own kitchen! Easily whip up their world-famous banana pudding, a heavenly mix of creamy vanilla pudding, ripe bananas, and good ol’ Nilla wafers. Served at Magnolia Bakery, the iconic NYC bakeshop known for its old-fashioned desserts and charming decor, this is arguably the world’s best banana pudding recipe. Although it’s the bakery’s second-most popular dessert after cupcakes, the recipe is surprisingly simple, calling for just a few ingredients—including Jell-O instant vanilla pudding! The result is a cool, creamy dessert with the nostalgic tastes of vanilla custard, Nilla wafers, and fresh bananas in every bite. Having made banana pudding from scratch, I can confidently say this easy recipe rivals—if not surpasses—the more complicated versions. This classic Southern recipe is adapted from The Complete Magnolia Bakery Cookbook by Alyssa Torrey and Jennifer Appel. “This is unbelievably delicious!” What You’ll Need To Make Banana Pudding Sweetened condensed milk: Adds sweetness and a rich, creamy texture to the pudding base. Ice-cold water: Helps form the base of the pudding mix. Instant vanilla pudding mix: Provides vanilla flavor and sets the pudding quickly. I recommend using Jell-O brand for best results. Heavy cream: Whipped and folded in to add lightness and an airy texture. For best results, stick with real whipped cream—skip the Cool Whip! Vanilla wafers: Provide a buttery flavor and crunch, creating layers that soften slightly. Nabisco Nilla wafers are traditional, but if you’re unable to find them, you can substitute with shortbread cookies, ladyfingers (also known as Savoiardi cookies), or animal crackers. Bananas: Sliced and layered to add fresh, fruity flavor and natural sweetness. Jump to the printable recipe for precise measurements Sweetened condensed milk: Adds sweetness and a rich, creamy texture to the pudding base. Ice-cold water: Helps form the base of the pudding mix. Instant vanilla pudding mix: Provides vanilla flavor and sets the pudding quickly. I recommend using Jell-O brand for best results. Heavy cream: Whipped and folded in to add lightness and an airy texture. For best results, stick with real whipped cream—skip the Cool Whip! Vanilla wafers: Provide a buttery flavor and crunch, creating layers that soften slightly. Nabisco Nilla wafers are traditional, but if you’re unable to find them, you can substitute with shortbread cookies, ladyfingers (also known as Savoiardi cookies), or animal crackers. Bananas: Sliced and layered to add fresh, fruity flavor and natural sweetness. Jump to the printable recipe for precise measurements Step-by-Step Instructions For Making Banana Pudding Step 1: Make the pudding base. In a large bowl, whisk the sweetened condensed milk and water until evenly combined. Add the jello pudding mix and whisk until completely lump-free. Transfer to a medium bowl, cover with plastic wrap, and chill pudding in the refrigerator until firm, 1 to 2 hours or overnight. Step 2: Whip the cream. In the bowl of a stand mixer fitted with the whisk attachment (or an electric mixer fitted with beaters), beat the heavy cream until medium-stiff peaks form. That means the cream should hold its shape but still look soft and slightly billowy. This texture makes it easier to fold into the pudding base without deflating it; if the cream is too stiff, it won’t blend as smoothly. Step 3: Combine the pudding and whipped cream. With the mixer on low speed, add the thickened, chilled pudding to the cream one spoonful at a time. Mix until just evenly blended and no streaks of pudding remain. Step 4: Assemble the banana pudding. To assemble, use a 4-quart trifle bowl or wide glass bowl (or casserole dish). Spread one-quarter of the pudding over the bottom then layer with one-third of the vanilla wafer cookies. No need to fuss over making it perfectly even or neat. Add one-third of the sliced bananas (enough to cover the cookie layer). Repeat the layering twice more, ending with a last layer of pudding. Be sure all the bananas are fully covered with pudding to help prevent them from turning brown. Step 5: Chill. Cover tightly with plastic wrap and chill in the fridge for at least 4 hours. The bakery recommends making banana pudding no more than 8 hours in advance, but I find it’s still pretty fresh the next day. Banana pudding cannot be frozen. Video Tutorial More Cool & Creamy Desserts You May Like RecipeComments (73)Add Comment Recipe Comments (73) Add Comment Ingredients One 14-ounce can sweetened condensed milk 1½ cups ice-cold water One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand) 3 cups heavy cream One 11-ounce box Nilla wafers 5 ripe medium bananas, sliced (see note) One 14-ounce can sweetened condensed milk 1½ cups ice-cold water One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand) 3 cups heavy cream One 11-ounce box Nilla wafers 5 ripe medium bananas, sliced (see note) Instructions In a large bowl, whisk the sweetened condensed milk and water until evenly combined. Add the pudding mix and whisk until there are no lumps and the mixture is completely smooth. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until firm, 1 to 2 hours or overnight. (Be sure the pudding is completely solidified before continuing, otherwise the dessert will not hold up.) In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until the cream starts to thicken, about 30 seconds. Increase the speed to medium-high and whip until stiff peaks form. (Be careful not to over-whip; if the cream looks grainy, you've gone too far.) Whisk the pudding to loosen it up. With the mixer on low speed, gradually add the pudding mixture a spoonful at a time. Mix until just evenly blended and no streaks of pudding remain. To assemble the dessert, use a 4-quart trifle dish or wide glass bowl, and set aside 5 cookies to use as a garnish. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies then one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more, ending with a final layer of pudding. Garnish the top with the reserved cookies or cookie crumbs (or a combination of the two). Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 8 hours (preferably no longer as the cookies start to get too soft). Note: Peel and slice the bananas at the last minute (as you layer the pudding) to prevent them from turning brown. In a large bowl, whisk the sweetened condensed milk and water until evenly combined. Add the pudding mix and whisk until there are no lumps and the mixture is completely smooth. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until firm, 1 to 2 hours or overnight. (Be sure the pudding is completely solidified before continuing, otherwise the dessert will not hold up.) In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until the cream starts to thicken, about 30 seconds. Increase the speed to medium-high and whip until stiff peaks form. (Be careful not to over-whip; if the cream looks grainy, you've gone too far.) Whisk the pudding to loosen it up. With the mixer on low speed, gradually add the pudding mixture a spoonful at a time. Mix until just evenly blended and no streaks of pudding remain. To assemble the dessert, use a 4-quart trifle dish or wide glass bowl, and set aside 5 cookies to use as a garnish. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies then one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more, ending with a final layer of pudding. Garnish the top with the reserved cookies or cookie crumbs (or a combination of the two). Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 8 hours (preferably no longer as the cookies start to get too soft). Note: Peel and slice the bananas at the last minute (as you layer the pudding) to prevent them from turning brown. Nutrition Information Powered by Per serving (12 servings) Calories: 518 Fat: 32 g Saturated fat: 18 g Carbohydrates: 55 g Sugar: 39 g Fiber: 2 g Protein: 6 g Sodium: 274 mg Cholesterol: 93 mg Per serving (12 servings) Calories: 518 Fat: 32 g Saturated fat: 18 g Carbohydrates: 55 g Sugar: 39 g Fiber: 2 g Protein: 6 g Sodium: 274 mg Cholesterol: 93 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DessertIce Cream, Pudding & CustardsSouthern Dessert Ice Cream, Pudding & Custards Southern