This is the recipe for creamy banana goodness you’ve been waiting for. Crispy wafers and banana pudding come together in a delicious treat inspired by the Magnolia Bakery.
Banana pudding is one of those nostalgic desserts that instantly transports you back to childhood. Whether served at a family gathering or a Sunday picnic, there’s something undeniably comforting about a big bowl of pudding. This version gives you all that goodness with an extra touch of elegance—and it’s inspired by none other than the Magnolia Bakery.
For those who don’t know about this dessert icon, Magnolia Bakery is a beloved bakery chain (with its flagship in New York) known for its banana pudding. This pudding is so popular that it can even be ordered online and shipped nationwide. Such is the mania for this dessert! If you visit Magnolia’s and skip the banana pudding, well, you haven’t truly visited Magnolia’s!
Magnolia’s fame isn’t just about a great recipe. It’s an icon, partly thanks to TV shows, celebrity shoutouts, and tourists spreading the word. Magnolia’s has become a pilgrimage site for dessert lovers, and the banana pudding, in particular, has achieved cult status. Naturally, I wanted to recreate it at home.
I wanted to serve this banana pudding as a special treat for guests. At Magnolia’s, they serve it in little cups scooped from a large vat (practical for the bakery’s high volume!). But, as you’ll see in my photos, I build mine like a trifle to showcase the layers—hopefully, you have a glass dish handy. It’s like a dessert bouquet: layers of creamy banana pudding, fresh banana slices, and crunchy wafers, all arranged beautifully to tease the taste buds. This might be the closest you’ll get to Magnolia’s without hours of travel, a plane ticket, or a delivery box!
Is This Banana Pudding Healthy?
The short answer is no. It is a dessert after all! However, it features low-fat milk, which contains calcium, while the bananas are a source of fiber.
You may be tempted to use unsweetened condensed milk, but I urge you not to. The dessert will lose some of its sweetness (obviously), and its consistency will change as the unsweetened stuff is thinner. At the very least, try the recipe as it was intended, and then perhaps try the unsweetened version so you can compare and decide whether it’s worth the improvement in nutrition.
Variations
Since this recipe is designed to mimic the Magnolia’s version, I don’t want to stray too far from the original by suggesting too many changes. However, I will point out where my version differs from theirs.
The classic Magnolia’s banana pudding consists of bananas, wafers, vanilla pudding, heavy cream, and sweetened condensed milk. As a fan of vanilla, I’ve added some vanilla extract and opted for vanilla wafers (though that’s not a dealbreaker). Additionally, I used low-fat milk instead of the heavy cream that the Magnolia version uses. While I don’t think the heavy cream is necessary, the choice is yours.
If you want to experiment a bit without losing the essence of the Magnolia’s version, consider adding a sprinkle of cinnamon or nutmeg to the pudding for a hint of warmth. You could also fold in some whipped cream for an even lighter texture or layer in some caramel sauce for a touch of decadence. After all, caramel and bananas are a match made in heaven!
HOW TO MAKE AHEAD AND STORE
This banana pudding actually gets better if you let it sit for a few hours or even overnight (in the fridge). The wafers soften just a bit, absorbing some of that creamy goodness, which makes the texture almost cake-like. Store it in the refrigerator, covered tightly. It will keep for up to 3 days, though I doubt it will last that long!
Serving Suggestions
Whenever I think of banana pudding, it brings to mind picnics and fun events with my family. I also love to serve this at a Sunday brunch, complete with a Bacon-And-Egg Casserole and Easy Air-Fryer Biscuits. It adds just the right sweet note to finish off a late-morning meal. If you’re looking for picnic food suggestions, try this Mediterranean Orzo Salad or this Egg Salad Without Mayo.
Ingredients
- 2 cups low-fat milk
- 1 teaspoon vanilla extract
- 2 packets instant vanilla pudding
- 1 can sweetened condensed milk 14 ounces
- 2 cups whipping cream
- 1 packet vanilla wafers 11 ounces
- 6 fresh bananas
Instructions
- Pour the milk, vanilla extract, and instant pudding into a large bowl and whisk until well combined, about 2 minutes. Set aside.
- Use an electric whisk to whip the cream into stiff peaks.
- Peel and slice the bananas. Reserve one banana for decorating the top of your pudding.
- Line the bottom of the bowl with one-quarter of the wafers. Spoon on a layer of instant pudding, then whipped cream, and then bananas. Repeat these 4 layers until you have filled your bowl. Then decorate the top if you'd like, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Are there any alternative ingredients that can be used to make this creamy banana pudding recipe even more decadent and indulgent?
Love this question!! You can use full-fat milk and heavy cream instead of low-fat versions or add a layer of caramel / chocolate sauce. And what do you think of garnishing it with toasted nuts or chocolate shavings? Think that would work great!