Magnolia Bakery’s Banana Pudding is rich, creamy, and the best banana pudding recipe I’ve tasted!
Magnolia Bakery’s famous banana pudding is made with just a few ingredients, but tastes like a million bucks! It would make the best Easter dessert or no-bake summer dessert!
It’s been almost six months since I’ve had this banana pudding. SIX months, guys.
That’s six months too long, especially since I’ve had the Magnolia Bakery recipe for nearly two months now.
But for reals, what’s wrong with me?
I know. I’m so ashamed that it’s taken me this long to put the recipe into action, especially given my intense o-b-s-e-s-s-i-o-n with this banana pudding recipe.
I had this pudding in NYC when I visited last August, and it was AMAZING.
Magnolia’s is crazy busy–all of the time (so you know it’s great)–and while your first choice might be one of their fabulous cupcakes, I’m telling you, this pudding has got to be part of your purchase.
And SO easy to make.
Banana pudding all day ‘er day.
This is the BEST Banana Pudding Recipe I’ve ever tasted. Trust me, you have GOT to try Magnolia Bakery’s Banana Pudding.
This famous recipe is easy as pie (or pudding?). It takes a combination of instant pudding mix, sweetened condensed milk, and whipped cream.
Considering my love for banana everything, (maple glazed banana bread and strawberry banana chocolate chip muffins—I die), an easy banana pudding recipe that’s also from one of the best bakeries I’ve ever been to is like kryptonite.
Receiving the Magnolia Bakery cookbook for Christmas was probably not in my jeans’ best interest.
In all truth, I was surprised at just how simple this recipe was.
Given it’s taste, I assumed this homemade banana pudding recipe would be tons of work–slaving over a hot stove making homemade custard and straining it and chilling it…I actually have no idea if any of that is accurate, but you get me.
Anything that takes a few ingredients and just a little bit of time (that tastes this amazing) is pretty much gold to me.
So…it’s fairly safe to say I’ll be eating this for Easter, with a side of Carrot Cake Banana Bread.
I’ve legit dreamt about this.
- 1 1/2 cups cold water
- 1 14 oz can sweetened condensed milk
- 1 3.4 oz instant vanilla pudding mix
- 3 cups heavy whipping cream
- 4 med/large bananas
- 1 12 oz box vanilla wafers
- With a mixer, beat cold water and sweetened condensed milk until combined, about 1 minute. Add in instant vanilla pudding mix and beat until combined, about 2 minutes. Cover the pudding mixture and refrigerate for at least 4 hours (this allows the pudding the proper amount of time to set up).
- After the pudding has set up, with a mixer, beat heavy whipping cream until it reaches the consistency of whipped cream, about 4-5 minutes on high. Gently fold the whipped cream into the pudding, until the pudding is fully incorporated.
- Serve the pudding with bananas and vanilla wafers. Like the original recipe, I layered the banana pudding, beginning with a layer of wafers, a layer of bananas, banana pudding, and repeating until my glasses were full.
*Refrigerate until ready to serve. According to Magnolia Bakery's directions, after the pudding is made, you can refrigerate for 4-8 hours, but for best results, do not refrigerate any longer.
*If doing individual servings, I like to wait 'til the last minute to put together the desserts to ensure the bananas are not brown.
Check out my other banana recipes: