Magnolia Bakery Banana Pudding

If you haven’t tried Magnolia Bakery’s Banana Pudding yet, prepare to have your dessert world rocked! This dreamy, layered treat is outrageously creamy, overflowing with fresh banana flavor, and loaded with pillowy-soft vanilla wafers that melt right into the silky pudding.

What really sets it apart? It’s no-bake, wildly easy, and guaranteed to win over a crowd—just like the famous New York bakery version. Whether you’re throwing a party, craving a sweet midnight snack, or simply want to impress your family, this is your must-make dessert.

I first tasted this iconic pudding on a trip to NYC, and I was instantly obsessed. Ever since, it’s been my favorite make-ahead treat for birthdays, barbecues, and anytime I want to savor a taste of nostalgia.

Run, don’t walk, to your kitchen!

Why You'll Love This Recipe

• No baking required and incredibly simple—even beginner cooks can nail it
• Ultra-creamy texture with soft layers of bananas and vanilla wafers
• Perfect dessert for potlucks, holidays, or any celebration
• Even better when made ahead, so it’s stress-free for entertaining

Key Ingredients for Magnolia Bakery Banana Pudding

See recipe card below for full list of measurements, ingredients, and instructions.

Sweetened Condensed Milk

This is the secret weapon for Magnolia’s insanely velvety pudding. It provides a rich, sweet base that blends perfectly with the whipped cream and pudding. Make sure to use the full-fat version for the best results. Don’t substitute with evaporated milk—it won’t give the same luscious texture.

Instant Vanilla Pudding Mix

Instant pudding mix makes this recipe practically foolproof and adds that classic vanilla flavor. Use the instant, not cook-and-serve, variety so the pudding thickens properly without heat. Store brands work fine, but classic Jell-O is the OG pick.

Heavy Cream

Heavy cream, whipped into soft billowy peaks, creates airy volume and a light texture that sets Magnolia’s pudding apart. Don’t swap for half-and-half or milk—the pudding will lose its plush, cloudlike finish.

Bananas

Ripe but firm bananas are key for the best flavor and structure. Choose bananas that are yellow with a few brown spots; too green and they won’t be sweet enough, too brown and they’ll turn mushy.

Vanilla Wafer Cookies

Nilla Wafers are the classic choice for their sweet, crisp flavor. Layering them in the pudding allows them to soften just right. Any classic vanilla wafer works, or try mini vanilla sandwich cookies for a playful twist.

Instructions for Magnolia Bakery Banana Pudding

See recipe card below for full list of measurements, ingredients, and instructions.

Mix the Condensed Milk and Water

In a large mixing bowl, whisk together the sweetened condensed milk and cold water until well combined, about 1-2 minutes. This forms the base of your creamy pudding.

Add the Pudding Mix

Add the instant vanilla pudding mix to the bowl. Whisk for 2 minutes, or until the mixture starts to thicken and no lumps remain. Cover and refrigerate for at least 4 hours, or overnight, so the flavors can mellow and the pudding sets up perfectly.

Whip the Cream

In a separate, chilled bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. This creates ultra-fluffy, cloud-like whipped cream.

Fold Cream Into Pudding

Gently fold the whipped cream into the chilled pudding mixture using a spatula. Fold slowly—you want to keep as much air as possible for a light, mousse-like texture.

Layer the Pudding

In a large trifle dish, 9x13-inch pan, or individual cups, layer vanilla wafers, followed by banana slices, then a thick layer of the pudding mixture. Repeat until all ingredients are used, finishing with a layer of pudding on top.

Chill and Serve

Cover and refrigerate the assembled pudding for at least 4-6 hours, or until the wafers have softened but still retain some texture. Just before serving, add extra banana slices or crushed vanilla wafers for a little flair.

Recipe Variations

Try a Chocolate Twist

Love chocolate? Swap out the vanilla pudding for instant chocolate pudding and use chocolate wafer cookies instead. It’s a decadent spin that chocolate fans will adore!

Make it Gluten-Free

Simply use gluten-free vanilla wafer cookies (many major brands now make one!) and check your pudding mix is certified gluten-free for a celiac-friendly treat.

Berry Delicious Version

Add a layer of fresh sliced strawberries, blueberries, or raspberries in between the bananas for a bright, fruity pop. This is especially great for spring and summer gatherings.

Vegan Banana Pudding

Replace the sweetened condensed milk with coconut condensed milk, use coconut whipped cream or another vegan whipped topping, and grab vegan-friendly vanilla wafers and pudding mix.

Mini Pudding Parfaits

For an adorable party presentation, layer the pudding, bananas, and wafers into individual mason jars or cups. Perfect for picnics and make-ahead entertaining.

Serving Suggestions

Magnolia Bakery Banana Pudding makes an epic stand-alone dessert, but you can serve it with a dollop of whipped cream and a generous sprinkle of crushed vanilla wafers for added crunch. Pair it with a fresh fruit salad or alongside other classic American desserts like brownies or lemon bars if you’re building a festive dessert table.

Storage and Reheating

Store leftover banana pudding covered in the refrigerator for up to 3 days. The wafers will soften further as it sits, which just adds to the nostalgic texture! For the best presentation, slice and add fresh bananas right before serving. This pudding does not freeze well, as the bananas and cream tend to separate and become watery upon thawing. Serve chilled and enjoy straight from the fridge—no reheating necessary!

Frequently Asked Questions About Magnolia Bakery Banana Pudding (FAQ)

Q: Can I make Magnolia Bakery Banana Pudding ahead of time?
A: Absolutely! It’s actually best if assembled a day in advance so the flavors can meld and the wafers soften.

Q: Why does my banana pudding get watery?
A: This can happen if the pudding isn’t chilled long enough or if very ripe bananas are used. Be sure to let it chill fully and use bananas that are still a bit firm.

Q: What’s the best way to keep bananas from browning?
A: Slice bananas just before layering, or gently toss them in a little lemon juice to slow browning without changing the flavor.

Thank you for stopping by! If you make this irresistible Magnolia Bakery Banana Pudding, I’d love to hear how it turned out—leave a comment or star rating below and share your sweetest success!