Hey y'all! If you've ever craved that dreamy, cloud-like banana pudding from New York's Magnolia Bakery, get ready to meet its match—maybe even an upgrade! This Better Than Magnolia Bakery Banana Pudding recipe is creamy, luscious, and bursting with banana flavor in every layered bite. It's the perfect no-bake dessert for parties, potlucks, or satisfying your own sweet tooth. Grab your whisk and let’s get cooking!
Why You'll Love This Better Than Magnolia Bakery Banana Pudding
- Ultra-creamy texture and rich banana flavor in every spoonful.
- Easy, no-bake recipe ready in just 30 minutes (plus chilling).
- Crowd-pleasing, make-ahead dessert—perfect for gatherings.
- Uses simple pantry ingredients you probably already have.
- Layers of vanilla wafers stay delightfully soft without getting soggy.
Ingredients for Better Than Magnolia Bakery Banana Pudding
- 1 (14 oz) can sweetened condensed milk
- 1 ½ cups ice-cold water
- 1 (3.4 oz) box instant vanilla pudding mix
- 3 cups heavy whipping cream, cold
- 1 (12 oz) box vanilla wafer cookies (like Nilla Wafers)
- 4-5 ripe bananas, sliced into ¼-inch rounds
- Optional: extra cookies or banana slices for garnish
How to Make Better Than Magnolia Bakery Banana Pudding
1. Prepare the Pudding Base
- In a large mixing bowl, whisk together the sweetened condensed milk and ice-cold water until smooth (about 1 minute).
- Add the instant vanilla pudding mix and whisk for 2 minutes, until thoroughly blended and slightly thickened.
- Cover and refrigerate for at least 4 hours, or overnight, until set and chilled.
2. Whip the Cream
- In a chilled bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form (about 3-5 minutes).
- Gently fold the whipped cream into the chilled pudding mixture until no streaks remain. The result should be light and fluffy.
3. Assemble the Layers
- In a large trifle dish, 9x13-inch pan, or individual dessert cups, layer vanilla wafers on the bottom.
- Top with a layer of banana slices, followed by a layer of pudding mixture (about ⅓ of the total).
- Repeat the layers two more times: wafers, bananas, pudding, ending with pudding on top.
- Cover and refrigerate for at least 4-6 hours (or overnight) to allow flavors to meld and cookies to soften.
Notes for the Best Better Than Magnolia Bakery Banana Pudding
- For the creamiest results, let the assembled pudding chill overnight—this softens the cookies perfectly. Learn how to make perfect whipped cream.
- Use ripe—but not overripe—bananas for the best flavor and texture.
- If serving outdoors or in warm weather, keep the pudding cool with ice packs or a chilled serving dish to prevent melting.
Variations: Make This Banana Pudding Your Own
- Chocolate Banana Pudding: Use chocolate pudding mix instead of vanilla and add a drizzle of chocolate sauce between layers.
- Peanut Butter Banana Pudding: Swirl ¼ cup creamy peanut butter into the pudding mixture before layering.
- Berry Banana Pudding: Add a layer of fresh strawberries or blueberries for a bright, fruity twist.
Required Equipment for Better Than Magnolia Bakery Banana Pudding
- Large mixing bowl
- Whisk
- Electric mixer
- Trifle dish, 9x13-inch pan, or individual serving cups
- Spatula
- Plastic wrap
Storage Instructions: How Long Does Better Than Magnolia Bakery Banana Pudding Last?
Store covered in the refrigerator for up to 3 days. For freshest flavor and texture, enjoy within 24–36 hours. Bananas may brown slightly but remain delicious. Avoid freezing, as the texture will change.
Serving Recommendations for Better Than Magnolia Bakery Banana Pudding
- Serve chilled with extra whipped cream and crushed vanilla wafers on top.
- Pair with a cup of strong coffee or sweet iced tea.
- Excellent alongside Southern classics like fried chicken or barbecue. For more pairing tips, visit Food & Wine’s dessert guide.
Pro Tips for the Best Better Than Magnolia Bakery Banana Pudding
- Use ice-cold water and heavy cream for the fluffiest pudding texture.
- Slice bananas just before layering to minimize browning.
- Crush a few extra wafers for a crunchy topping just before serving. For more banana pudding tricks, check out Taste of Home’s banana pudding tips.
FAQ: Better Than Magnolia Bakery Banana Pudding
- Can I make Better Than Magnolia Bakery Banana Pudding ahead of time?
- Absolutely! It actually tastes best after chilling overnight, which allows the flavors to meld and the cookies to soften.
- What can I use instead of vanilla wafers?
- Shortbread cookies, graham crackers, or ladyfingers work great as substitutes.
- How do I keep bananas from turning brown?
- Slice bananas just before assembling and fully cover them with pudding to minimize contact with air, slowing browning.
Prep Time: 30 minutes
Total Time: 4 hours 30 minutes (includes chilling)
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 1 ½ cups cold water
- 1 (3.4-ounce) package instant vanilla pudding mix
- 3 cups heavy whipping cream
- 1 (12-ounce) box vanilla wafers
- 4 large ripe bananas, sliced
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
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1In a large mixing bowl, whisk together the sweetened condensed milk and cold water until well combined. Add the instant vanilla pudding mix and whisk for about 2 minutes until smooth. Cover and refrigerate for at least 4 hours or overnight.
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2In a separate bowl, beat the heavy whipping cream, vanilla extract, and a pinch of salt until stiff peaks form.
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3Gently fold the whipped cream into the chilled pudding mixture until fully incorporated and smooth.
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4In a trifle dish or large serving bowl, layer one-third of the vanilla wafers, followed by one-third of the banana slices, and one-third of the pudding mixture. Repeat the layers two more times, ending with a layer of pudding on top.
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5Cover and refrigerate the banana pudding for at least 4 hours before serving to allow the flavors to meld and the wafers to soften.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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