Magnolia Bakery Banana Pudding Recipe

This Magnolia Bakery banana pudding recipe is a creamy, no-bake dessert made with layers of vanilla pudding, fresh bananas, and soft vanilla wafers. It’s light, fluffy, and perfectly sweet, with a texture that gets even better as it chills. If you’re looking for the best banana pudding recipe with condensed milk, this easy Magnolia Bakery official version (straight from their cookbook) delivers that classic bakery recipe at home.

 

Every single time we visit New York City, we go straight to Magnolia Bakery for their famous banana pudding.

My brother, Jeff, lived right in the heart of New York City for years. We loved going out to visit them in New York City, and one of our top priorities was to try as much food as possible. They would show us all of the best places to eat in New York City! That’s how I fell in love with Levain Bakery and their chocolate chip cookies. 

After trying Magnolia Bakery’s Banana Pudding, I wanted to make it at home in Arizona. The good news is that Magnolia Bakery actually published their real recipe in their own cookbook, so you don’t need a trip to NYC (or a long line) to enjoy it. We love that Magnolia Bakery shared its coveted recipe, and it is easier than you can even imagine! Now you can make it in the comfort of your own home for a fraction of the price!

What ingredients are in Magnolia Bakery’s Banana Pudding Recipe?

There are only 6 ingredients in this easy banana pudding recipe! 

1. Sweetened Condensed Milk — adds sweetness and richness
2. Instant Vanilla Pudding — thickens the pudding and makes it creamy
3. Ice Cold Water — helps activate the pudding mix
4. Heavy Cream — makes it light, airy, and fluffy
5. Fresh Bananas — use firm bananas
6. Nilla Wafers — adds texture and structure and softens over time

I suggest using JELLO Brand Vanilla Pudding and Nabisco Nilla Wafers. I have tried many generic brands of Nilla Wafers, and they just crumble and fall apart. 

If you want to make some Nilla Wafer crumbs to sprinkle on the top of the banana pudding, simply place 6-8 Nilla Wafers in a food processor with two Tablespoons of butter and grind it up. Sprinkle on the top as a garnish.

How to make Banana Pudding:

1. In a mixing bowl, whisk together sweetened condensed milk and water until combined. Then add the JELLO Vanilla Instant Pudding and mix until completely smooth, which should take about two minutes. Cover and refrigerate until firm, at least one hour.
2. In a stand mixer, whip the heavy cream until stiff peaks form.
3. Add the chilled pudding mixture, a scoop at a time, until it is combined.
4. To assemble, use a trifle bowl or wide glass bowl, or individual glass serving bowls or glasses. I will suggest some items below.
5. Spread the pudding mixture on the bottom of the dish and then follow with a layer of cookies, and a layer of sliced bananas, and repeat. Garnish with more fresh whipped cream pudding mixture and Nilla Wafer crumble.
6. Cover tightly and refrigerate for 4-6 hours. Cookies should be tender and soft. 

How long should I refrigerate banana pudding?

For the best texture and flavor, banana pudding needs time to chill before serving. While it can be refrigerated for as little as 2 hours, it’s best to let it sit for 4 to 8 hours or overnight. This allows the pudding to fully set, the flavors to meld together, and the vanilla wafers to soften into that signature cake-like texture. I suggest about 4-6 hours so the bananas don’t brown.

Frequently Asked Questions (FAQ’s):

Can I make Magnolia banana pudding ahead of time?

Yes, it is actually better made a few hours ahead. Chill for at least 2-4 hours to allow the Nilla wafers to soften.

How long does banana pudding last?

It can last up to 2 days in the refrigerator. Best within 24 hours for the freshest bananas.

Can I freeze homemade banana pudding?

It is not recommended. The texture becomes watery and the bananas break down.

Why is my banana pudding with sweetened condensed milk runny?

There could be several reasons the banana pudding is runny — not chilled long enough, heavy cream not whipped enough, or overmixing the pudding and whipped cream. I suggest just folding the ingredients together.

What bananas are best?

The best bananas to use are yellow with a few spots but not overly soft. I like to use firm bananas.

Banana Pudding Variations:

Once you have mastered the original, these two spins take the same creamy, banana-forward base and turn it into something a little more indulgent. Magnolia Bakery have shared these specialty banana pudding flavors and they are so popular!

Magnolia Bakery Chocolate Hazelnut Banana Pudding

A rich twist on the classic — Magnolia Bakery’s famous banana pudding layered with hazelnut spread and mini chocolate chips for a Nutella-inspired spin on the original.

This variation takes the classic recipe and layers in rich, nutty chocolate hazelnut flavor throughout — think banana pudding meets a chocolate-hazelnut spread jar, in the best way.

What makes it different:

• Hazelnut spread (like Nutella) swirled into the pudding layer and drizzled between layers adds a rich, nutty chocolate flavor that pairs beautifully with the banana. Warm the spread slightly before drizzling so it swirls smoothly instead of clumping.
• Mini chocolate chips sprinkled between each layer add little pockets of chocolate in every bite, plus a bit of texture against the soft pudding and wafers.
• The banana and hazelnut combination is a classic pairing for a reason — the sweetness of ripe banana plays off the toasty, slightly bitter edge of hazelnut and chocolate the same way it does in banana-Nutella crepes or toast.

How to add it to the classic recipe:

1. Prepare the base pudding and whipped cream exactly as in the original recipe.
2. Layer as usual — Nilla wafers, banana slices, pudding — but drizzle a thin layer of hazelnut spread and a sprinkle of mini chocolate chips over each pudding layer before adding the next layer of wafers.
3. Finish the top layer with a final drizzle of hazelnut spread and a generous sprinkle of mini chocolate chips for garnish.
4. Chill and serve exactly as you would the original.

Magnolia Bakery Brownie Caramel Banana Pudding

Magnolia Bakery’s classic banana pudding gets a fudgy upgrade with layers of brownie cubes and thick caramel sauce — like banana pudding and a brownie sundae had a baby.

This version turns the pudding into more of a dessert mashup, layering rich, fudgy brownie pieces and thick caramel sauce with the classic banana pudding base for something closer to a banana pudding brownie sundae in a bowl.

What makes it different:

• Brownies (homemade brownies or a boxed brownie mix box Ghirardelli brownie mix baked and cooled) are cut into bite-sized cubes and layered in place of some of the Nilla wafers. This adds a dense, fudgy texture that contrasts with the light, creamy pudding.
• Thick caramel sauce drizzled between layers adds a rich, buttery sweetness and ties the brownie and banana flavors together — use a good jarred caramel or homemade caramel sauce that’s thick enough to hold its layer without fully melting into the pudding.

How to add it to the classic recipe:

1. Bake your brownies (homemade recipe or Ghirardelli mix) according to instructions, let them cool completely, then cut into small, bite-sized cubes.
2. Prepare the base pudding and whipped cream exactly as in the original recipe.
3. Layer Nilla wafers, banana slices, brownie cubes, and pudding, drizzling a generous layer of thick caramel sauce over each pudding layer before repeating.
4. For the top layer, finish with a few whole or halved brownie cubes, an extra drizzle of caramel sauce, and a couple of banana slices for garnish.
5. Chill and serve exactly as you would the original — the caramel may firm up slightly in the fridge.

Popular BANANA RECIPES:

Chocolate Chip Banana Bread
Moist Banana Bread
Banana Cake with Cream Cheese Frosting
Flour Bakery Banana Bread Recipe
Banana Chocolate Chip Cake with Chocolate Nutella Frosting
Banana Bars with Cream Cheese Frosting
Banana Cream Pie

This no bake banana pudding comes together quickly and relies on time in the refrigerator to develop its texture. As it chills, the flavors blend together and the cookies soften, creating the signature consistency that makes Magnolia Bakery banana pudding so popular.