This Banana pudding is famous for a reason, it’s creamy, airy, sweet, and a perfect bite. It’s really easy to make at home and perfect for sharing.
I haven’t been to Magnolia Bakery, but I have seen and heard it’s terrific. They have so many desserts, but this banana pudding is probably the most famous. Even if you don’t like pudding, this is a must-try.
The term pudding is a loose term here. You use pudding mix, but the texture is more airy than creamy. The nila wafers add a nice “cakey” texture and the bananas add a mellow fruit flavor.
I would recommend this to everyone. This recipe makes a lot, so it is perfect for sharing. An ultimate crowd-pleaser and it is so easy to make.
Check it out below!
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Ingredients for Banana Pudding
- Sweetened Condensed Milk. You will need this to sweeten it and also to also add more creaminess without adding extra liquid.
- Ice Cold Water. You need very cold water to mix the pudding mixture in. Or else it will form clumps when you try to mix it. What I do is leave my water in the fridge and a few minutes before I am going to use it, add some ice cubes. After a minute, strain it and use the water.
- Vanilla Instant Pudding. You can get this at most grocery stores. Usually in the baking section.
- Barely ripe bananas. Bananas will oxidize at room temperature and turn brown. A way to combat this is to use barely ripe bananas. I personally like barely ripe bananas, but if you are not a fan, you can also sprinkle a little lemon juice on top. It shouldn’t taste lemony, it will just prevent the browning.
- Nilla Wafers. These work perfectly for this recipe. It will become soft once you leave it sitting and it’s almost like ladyfingers in tiramisu.
- Heavy Whipping Cream. This is different from creamer. Heavy whipping cream has enough fat that it will whip and hold the shape. Also, be sure not to overwhip it. You will be left with butter and delicious cream.
Storing It and Extra Tips
I chill the Banana Pudding in the fridge for at least four hours. But anything over eight hours and the bananas will start to brown, even with the best techniques to prolong it. If you don’t mind the bananas then dig right in. It’s not harmful to you. But after 24 hours, the whipped cream will become a little weepy and it won’t taste as good.
I store it in an airtight container in the fridge. This isn’t freezer friendly, but it is so delicious, your leftovers won’t last long.
Want More?
Try Out Similar recipes below:
Magnolia’s Bakery Banana Pudding
Equipment
- Stand mixer or Hand mixer
Materials
- 1 (14 oz) can of sweetened condensed milk
- 1 1/2 cups ice cold water
- 1 3.4 oz vanilla instant pudding
- 1 12 oz box of Nilla Wafers
- 3 cups heavy whipping cream
Instructions
- In a medium bowl, whisk together sweetened condensed milk and water together. Sprinkle the pudding mix on top and mix well. Cover with plastic wrap and refrigerate 3-4 hours or overnight.
- In a large bowl, whip the heavy cream using a hand mixer or a stand mixer until stiff peaks. Don't overmix or you will have butter.
- Once stiff, gently fold into the pudding mixture in three parts until no streaks remain.
- Peel and slice the bananas in thin slices.
- To make the classic banana pudding, Arrange a layer of nilla wafers at the bottom of the individual glass portions or a larger glass bowl or trifle glass. Lay the slices of bananas on top and finally a generous layer of pudding. Repeat as necessary.
- Cover and chill in fridge for 4-8 hours.
- Enjoy cold.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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