Magnolia Bakery’s Famous Banana Pudding Recipe

Disclaimer: This is not my recipe all the credit goes to The Girl Who Ate Everything you can view it: here

Have any of you ever had Magnolia Bakery Banana Bread Pudding? I haven’t, I’ve only drooled at the countless Instagram pictures of it. A couple weeks ago my sister wanted to make it. I’m not one to turn down a baking offer. This dessert has to be one of the easiest I’ve ever made. You have to like bananas a lot for this dessert, let me tell you! The best part of the dessert for me was the Nilla wafers. I haven’t had them in ages and forgot how much I loved them. This dessert is also perfect for a crowd, everyone we celebrated Labor Day enjoyed it a lot! I’ll have to get my hands on the Bakery’s pudding soon!


Makes: 15 Servings, Prep-time: 15 Minutes, Chilling: 3 Hours

Disclaimer: This is not my recipe all the credit goes to The Girl Who Ate Everything you can view it: here


  • 1 (14 oz.) can sweetened condensed milk
  • 1 ½ cups ice cold water
  • 1 (3.4 oz.) box vanilla instant pudding mix
  • 3 cups heavy cream
  • 4 cups sliced barely ripe bananas, (see note)
  • 1 (12 oz.) box Nilla Wafers


  1. In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well – about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don’t let it set up long enough.
  2. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
  3. Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9×13 baking dish also works).
  4. To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours, no longer (because bananas will start to brown – see Notes for tips on preventing browning).

Notes: The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast:

1) Pick bananas that are barely ripe. If they are slightly green and the stem, those are perfect. These will tend to brown as fast.

2) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.

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