Banana Pudding
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Bring the magic of New York’s iconic 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 most famous banana pudding recipe. I was fortunate that my sister lived around the corner from the original Magnolia Bakery on Bleecker Street for over a decade. No trip to see her was complete without standing in the seemingly endless line that extended outside the door, all for our banana pudding fix.
Given how famous this pudding is (it’s the bakery’s second-most popular dessert, after cupcakes), you may be surprised that the recipe calls for just a few ingredients, one of which is Jell-O instant vanilla pudding. I’ve made banana pudding entirely from scratch, demanding more ingredients and effort, and I can attest this simpler version rivals, if not surpasses, that. This classic Southern recipe is adapted from The Complete Magnolia Bakery Cookbook by Alyssa Torrey and Jennifer Appel.
Table of Contents
“This is unbelievably delicious! I’m not a huge banana fan but I could eat this all day.”
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
Step-by-Step Instructions
In a large bowl, whisk the sweetened condensed milk and water until evenly combined.
Add the pudding mix.
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 bowl or wide glass bowl. (Alternatively, you can make individual portions in clear glasses or mason jars). Set aside 5 cookies to use as a garnish. Spread one-quarter of the pudding over the bottom.
Layer with one-third of the vanilla wafers.
Then add 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 vanilla wafer crumbs (or a combination of the two).
Cover tightly with plastic wrap and chill in the refrigerator for at least 4 hours or up to 8 hours (no longer).
Make-Ahead Instructions
The bakery recommends making banana pudding no more than 8 hours in advance. That said, I find it’s still pretty fresh the next day. And surprisingly, the bananas won’t brown as long as they’re fully covered with pudding and the dish is covered and refrigerated. Note: Banana pudding cannot be frozen.
Video Tutorial
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Banana Pudding
Bring the magic of New York’s iconic 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.
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)
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.
Nutrition Information
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- 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.
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I’ve made this several times for parties and holidays. Everyone loves it! Thanks for sharing such a delicious, easy recipe.
I’ve made this twice and it is a delicious well received dessert! I’m wondering if to cut down a bit on the sweetness I could sub evaporated milk for the sweetened condensed milk.
Thank you for all of your wonderful recipes and ideas
So glad the pudding has been well received! Unfortunately, I don’t think evaporated milk would be a good substitute for the sweetened condensed milk – sorry!
Chef, when adding the pudding, are we using serving spoons? Thank you!
Hi Ralph, you can use a large spoon or spatula.
Can I use milk instead of water? Or is there a reason you prefer water? Thanks!
Hi Alexandra, This recipe is from Magnolia Bakery so I’m not sure why they chose water, but I think milk will work too.
Best banana pudding ever! It makes a lot and is very high calorie, but so worth it! Very easy to make.
This was delicious and really fun to make! I was too lazy to drag out my kitchen aide mixer so I used a hand mixer and had my son add the pudding mixture one spoonful at a time (definitely a two person job if not using a kitchen aid) . I will make this again for sure!
OMG! So delicious! And so easy for someone who is a savory chef! I always fail at desserts but this was the hit of the party! Used “mini” Nilla wafers and they fit perfectly in my glass salad serving bowl.
This is unbelievably delicious! I’m not a huge banana fan but I could eat this all day. It’s now in my top favorite desserts. Thank you for all of your amazing recipes. I’ve made a lot of your recipes and have never found any we did not like, they’re always superb!
Oh, my! I made this for dessert for our Labor Day gathering. It was a perfect dessert to top off the evening. It makes a lot, so was able to send some home with our kids, knowing it wouldn’t keep well, but it was still a treat 2 days later, just softer. Didn’t change anything, and this recipe could not be any easier! So simple and delicious, yet looks impressive!
I made this for Labor Day. It was a big hit!! It looked so beautiful in my footed trifle dish, similar to yours. I made two minor changes: I used Jello French Vanilla instant pudding mix instead of regular vanilla. Also, when whisking the three cups of cream, I added 1 Tablespoon of sugar. I felt it needed sweetness. This recipe will be my go to dessert for a crowd. It was a delicious dessert without cooking or baking! Thank you for sharing your talent with us.