Magnolia Bakery’s Banana Pudding

Recipe from Magnolia Bakery

Adapted by Priya Krishna

Updated January 3, 2024

  • Four servings of Magnolia Bakery’s banana pudding are shown with crumbled Nilla wafers on top; a spoon has scooped out a portion of one of the servings.
    Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
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Total Time
30 minutes, plus at least 5 hours’ chilling
Rating
4(4,991)
Comments
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To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer. —Priya Krishna

Featured in: The Power of Instant Pudding Mix

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Ingredients

Yield:12 to 16 servings

  • 1 (14-ounce) can sweetened condensed milk

  • 1 ½ cups ice-cold water

  • 1 (3.4-ounce) package instant vanilla pudding mix

  • 3 cups cold heavy cream

  • 1 (11-ounce) box vanilla wafer cookies (such as Nilla)

  • 4 to 5 ripe bananas, sliced

Ingredient Substitution Guide
Nutritional analysis per serving (12 to 16 servings)

48 grams carbs; 69 milligrams cholesterol; 425 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 25 grams fat; 1 gram trans fat; 1 gram fiber; 220 milligrams sodium; 5 grams protein; 36 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.

  2. Step 2

    Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.

  3. Step 3

    With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.

  4. Step 4

    To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.

  5. Step 5

    Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.

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Ratings

4 out of 5
4,991 user ratings
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Comments

diane

Hey folks hurling judgement at strangers for using a mix: I’m a “scratch or die” baker but hands down the cookie I bake that sends people into orbit starts with a yellow cake mix and I’m fine with that. The most important ingredient in any recipe is love.

Clark

I worked at Magnolia Bakery over 20 years ago. We just made the vanilla pudding mix according to the instructions on the box (i.e. with whole milk). Not sure about this whole sweetened condensed milk with water thing. Sounds overly sweet.

diane

Here are the cookies that start with a yellow cake mix! :) 1 brick of cream cheese 1 stick of unsalted butter 1 egg 1 tsp vanilla 1 yellow cake mix Powdered sugar Preheat to 325 In a stand mixer with the paddle, cream the butter and cream cheese until smooth and fluffy. Add the egg and vanilla and mix to combine. Add the cake mix and mix until just combined. Form the dough into 1” balls and roll in the sugar. Place on a baking sheet. Bake for 10-12 minutes. They should be gooey and not brown.

Kayla

This recipe is absolutely perfection as is. Don’t listen to the nay Sayers. I’ve had Magnolia bakery’s banana pudding many times and this is spot on!

Clovie

As a southerner, I grew up with this great dessert. It’s a requirement at any decent barbecue joint, too. My mother always made it with milk and Jello vanilla pudding, no sweetened condensed milk, and sometimes even with instant pudding. She also usually served it immediately, which meant the vanilla wafers stayed crispy. I love it that way and still make it with crispy wafers now.

Donna

I have instant chocolate pudding mix that someone bought my mistake and that I can't return. Has anyone tried making this with chocolate pudding?

MJ

I have, and I liked it. I personally prefer swapping out the Nilla wafers for something crunchy + chocolately like chocolate graham crackers (which does get a little more moist than Nilla) or Oreos. Highly recommend if you haven't already given it a go.

Richard X

Go ahead and try it yourself. The result will taste like bananas and chocolate: not a terrible combination.

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Credits

Adapted from Magnolia Bakery

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