Here’s the Scoop on My Magnolia Bakery Banana Pudding Obsession
Hey friend, so you know that banana pudding from Magnolia Bakery that everyone and their neighbor seems obsessed with? Well, I finally caved and tried making it at home—and let me tell you, it sort of stole the show at my cousin Amanda’s last BBQ. I mean, I wasn’t even planning to bring dessert (was supposed to just bring napkins, of all things), but the pudding turned out so good I had to share it. Spoiler: it tastes like a cloud gave you a hug—with bananas, of course.
Now, if you’ve ever had this pudding in person, you’ll know what I mean when I say it’s not just banana—and it’s not just pudding. It’s that perfect combo of creamy, sweet, and a little bit nostalgic. Also, confession time: first couple tries, mine looked kinda weird and lumpy. But, honestly, that makes it taste even more homemade (and yes, my family ate it anyway.)
So, Why Will You Probably Love This?
I make this pudding when we need a pick-me-up, or if I want to hear my teenagers say something nice about my cooking (parent win). Folks go bananas (ha) for it at potlucks, and it actually seems to impress people more than most fussy cakes. Plus, if someone says they don’t like bananas, just hand them a bowl—I have converted a few skeptics. The only tricky thing is resisting a taste before it’s chilled; I’m not always strong enough (sue me).
Honestly, it’s one of those recipes that looks more complicated than it really is. Unless you spill half the milk—which, speaking form experience, makes for a sticky kitchen and suspiciously thin pudding.
All the Stuff You Need (with Room for Swapping)
- 1 (14-ounce) can of sweetened condensed milk (sometimes I use Eagle Brand, but honestly, any store brand works)
- 1 1/2 cups cold water (I’ve used milk in a pinch for a richer taste, but water is honestly just fine)
- 1 (3.4-ounce) package instant vanilla pudding mix (Jell-O or the supermarket version—really, don’t overthink this)
- 3 cups heavy whipping cream (look, I’ve tried half-and-half, but it just doesn’t fluff the same)
- 1 (11-ounce) box Nilla Wafers (knockoff brands do the trick though, save a buck if you want)
- 4-5 ripe bananas, sliced (super ripe is best, unless you hate spots—then, just go a tad al dente)
(Extra: If you’re in a rush or just forgot to buy Nilla Wafers, shortbread cookies work. My grandma swore by adding a handful of mini marshmallows, but I think that’s going a bit rogue.)
How I Usually Throw It Together (With Predictable Chaos)
- Grab a large bowl and whisk together the condensed milk and water until it’s mixed up and looking a little cloudy. Then stir in your pudding mix. Whip it (not literally, just stir well) for 2 minutes or so. It’ll get thicker as it sits, but don’t panic if it’s thin at first—as long as it’s mixed, you’re golden.
- Cover and park it in your fridge for while (like 3–4 hours… or longer if your life gets busy). This is the bit I always want to skip, but it really sets the texture.
- Once you remember it’s there, beat the whipping cream in a big bowl until you’ve got soft peaks. (This is my favorite part, but also the one where I’ve splattered cream across the kitchen. So start slow.)
- Fold the whipped cream gently into the pudding mess. (Don’t overthink it—just keep going until it looks billowy and you don’t see streaks.) This is where I sneak a spoonful, just sayin’.
- Grab a trifle bowl, or whatever you’ve got—sometimes I use a salad bowl, no shame. Layer wafers, then bananas, then pudding. Repeat till you use it up. I always end with pudding on top, but sometimes I get the order backward (doesn’t matter, tastes the same).
- Chill it for at least 4 hours, overnight is even better. Seriously. It needs it.
If it looks a bit… messy? That’s homemade charm.
Notes: Every Time I Messed Up
- If your bananas are too green, the pudding just tastes weird. But too brown and it’s, well… you know. Just try for that sweet spot.
- One time I forgot to cover it before chilling; pudding skin on top. Not the end of the world, but a press of cling film fixed it next time.
- I once used only 2 bananas (because that’s all I had)… big mistake. It was more like vanilla cloud with tiny banana fossils hiding inside.
If You Like to Tinker: Variations I’ve Tried
- Chocolate wafers instead of Nillas? Honestly not bad—a sort of choco-banana situation.
- Stirring in a little cinnamon or crushed toffee bits (got those by mistake, actually) gives it a fun twist.
- Once, I tried using Greek yogurt to lighten things up. Won’t lie, it tasted healthy. Maybe too healthy. Wouldn’t recommend unless you really like yogurt.
Equipment & Workarounds
Fancy folk use a stand mixer for the cream. Me? I usually use my $10 hand mixer—when it’s not missing a beater, anyway. No mixer? Good old elbow grease and a whisk, but man, you’ll get a workout. If you don’t have a trifle bowl, honestly any big-ish dish or even little dessert glasses makes it cute (and easier to sneak bites without anyone noticing).
How I Store (or Don’t…) My Banana Pudding
Covers up nicely in the fridge for a couple days (airtight if you have it; foil if you don’t). Though, honestly, in my house it never lasts more than a day! If you have leftovers (big if), don’t freeze—bananas go strange. But if you must, just eat it cold and fast, before it gets mushy.
How We Serve It (aka, the Best Part)
Tradition in my family: big spoon, one bowl, grab a chair. Or, if you’re being fancy, pile some extra cookies on top, a bit of whipped cream, and slice a fresh banana right before serving (less brown that way). Occasionally, I’ll throw crushed nuts on top—for crunch, and because my uncle always does that at Christmas.
Bumped My Nose on These Pro Tips (So You Don’t Have To)
- I once tried using less chilling time. Mistake. The pudding was soupy and my niece let me know it.
- Don’t skimp on folding the whipped cream in gently. If you stir like you’re mad at it, it’ll lose its fluff.
- If you slice bananas too early, they brown. Slice last minute; sometimes I rub a little lemon juice on them (though it can taste a bit off if you overdo it… lessons learned!)
FAQ From My Real-Life Kitchen Chat
Q: Can I make this ahead?
Yep, for sure! Actually, I think it tastes better the next day. Just don’t assemble too far in advance or the cookies will go totally soggy. If that happens… it’s still tasty, just more like banana bread pudding.
Q: Is there a way to make this dairy-free?
Sorta—I’ve used coconut whip and almond milk pudding mix (look for instant). But truthfully, it’s just not the same. Still edible, though!
Q: Why is my pudding lumpy/thin/funky-looking?
Probably needed longer in the fridge, or maybe the pudding mix was stubborn—don’t panic, it usually sets up eventually. Sometimes I just stir it extra and hope for the best (on second thought, patience works better).
Q: Can I use different cookies?
Heck yes. Gingersnaps, shortbread, ladyfingers… all game, just changes the vibe.
Q: What’s the point of the layering?
It sorta makes every spoonful special. Sometimes, though, you just dump it together if you’re in a rush. Don’t let the trifle bowl police find out.
So, have fun and don’t stress. If anyone says it’s better than the original, tell ’em you just made it up as you went along.
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups cold water
- 1 (3.4 oz) package instant vanilla pudding mix
- 3 cups heavy cream
- 1 (12 oz) box vanilla wafers
- 4 cups sliced ripe bananas (about 4-5 bananas)
- 1 teaspoon pure vanilla extract
Instructions
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1In a large bowl, whisk together the sweetened condensed milk and cold water until combined.
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2Add the instant vanilla pudding mix and whisk for 2 minutes until smooth. Cover and refrigerate for 4 hours or until set.
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3In a separate large bowl, beat the heavy cream and vanilla extract until stiff peaks form.
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4Gently fold the whipped cream into the chilled pudding mixture until well blended and fluffy.
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5In a trifle dish or large bowl, layer 1/3 of the vanilla wafers, 1/3 of the sliced bananas, and 1/3 of the pudding mixture. Repeat layering twice more, finishing with a layer of pudding.
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6Cover and refrigerate for at least 4 hours or overnight before serving for best flavor and texture.
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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