Magnolia Bakery Banana Pudding Copycat

Name: Magnolia Bakery Banana Pudding Copycat
Prep time: 30 min
Total time: 30 min
Ingredients: 14 oz can sweetened condensed milk; 1 1/2 cups very cold water; 2 3.4 oz boxes vanilla instant pudding; 4 cups heavy cream (cold); 1 1/2 teaspoon vanilla extract; 11 oz box Nilla Wafers (set aside a few for garnish); 5 barely ripe bananas (plus a few slices for garnish)

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From the moment I moved to New York City, I have been in love with the luxurious, creamy, and flavorful Magnolia Bakery Banana Pudding. This dessert is a staple in the Big Apple and a must-try. My homemade version is exceptionally close to the original, with the significant benefit that you can make it anytime a craving hits!

A bowl of homemade magnolia bakery banana pudding with bananas in the background.

This dessert has been featured on several television shows, including Sex and the City, Spin City, and Saturday Night Live, and it was mentioned in the movie The Devil Wears Prada. Effortlessly chic and sophisticated, it’s the perfect choice for a ladies’ movie night. Fix some turkey pinwheels, and mix a pitcher of peach sangria, and you are set for a fun and delicious night.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More copycat recipes:

Magnolia Bakery Banana Pudding is famous for a very good reason! Made with layers of silky smooth vanilla pudding, aromatic fresh bananas, and just slightly crunchy Nilla wafers, it combines a variety of textures and flavors spectacularly. I know I can count on this fantastic dessert when I want to impress my guests. The best part is that the dessert is fully no-bake, easy to make, and can even be prepared in advance, making it ideal for gatherings, potlucks, or when you want to surprise your family with a tasty treat.

Mason jars filled with homemade magnolia bakery banana pudding.

Why you will love this recipe

Creamy, delicious, just like the original: Since I have had the original pudding a dozen times, I have mastered carefully balancing the ingredients so that each one can be tasted in every bite, just like at the famous Magnolia Bakery!
It is fast and easy to make in minutes. I recommend letting it chill for at least a few hours (I chill it for eight hours), but it only takes about 20 minutes to prepare.
My recipe has only six ingredients: it includes bananas, pudding, and a few other basic ingredients that are likely already in your kitchen. I usually don’t have to do any shopping when I want to make this treat.
This saves me a significant amount of money: I can make eight hearty servings of this pudding for about what it would cost me for two at the bakery. That means I can serve the whole family and have seconds for everyone! Oh yes, and you don’t have to fly to New York City to get it!

What you will need

Overhead shot of bananas. Nilla wafers, sweetened condensed milk, cream sugar, and vanilla in bowls on a table.

Bananas – I use organic bananas from the local farmers’ market. I recommend getting barely ripe bananas, so they do not get mushy.
Vanilla instant pudding – This is the main ingredient, so get the best. I prefer Jell-O brand instant pudding because it is rich and creamy.
Vanilla wafers – This is another main ingredient. I prefer Nilla Wafers because they have just the right amount of sweetness and a rich vanilla taste.
Vanilla extract – Be sure to use pure vanilla extract, not vanilla flavoring. The artificial stuff typically has a bitter aftertaste.
Sweetened condensed milk – It adds a concentrated richness and thick, creamy texture to enhance the flavor and make it extra decadent.
Cold heavy cream – Heavy cream provides a proper whip that holds its shape well while creating a velvety smooth mouthfeel and luxurious creaminess.

How to make

Mix the pudding: First, whisk together the condensed milk and 1½ cups of very cold water until thoroughly combined. Then, I gradually add one box of pudding mix to the milk mixture using an electric mixer on low speed until it is smooth. Then, I cover it and chill for four hours.

Combine the cream: In a separate bowl, I beat the cold heavy cream for about three or four minutes, or until stiff peaks form. Then, I blend in the vanilla extract. Next, I fold the chilled pudding mixture into the whipped cream and stir gently just until it is combined. After that, I add five tablespoons of vanilla pudding mix from the other box and beat until it becomes fluffy again.

Combine vanilla pudding and whipped cream.

Assemble the trifle: To assemble, I smooth 1/3 of the pudding on the bottom and top with vanilla wafers before adding 1/3 of the sliced bananas. I repeat this step before adding another layer of pudding, ensuring all the bananas are covered so they do not turn brown.

Assembling Magnolia Bakery Banana Pudding.

Chill, garnish, and serve: I chill for four hours before serving, garnished with crumbled cookies and sliced bananas.

Magnolia bakery banana pudding topped with bananas.

Expert tip

Serving the creamiest pudding

For the most authentic, silky-smooth texture, I recommend chilling the pudding for 4 to 6 hours or overnight before serving. During this time, the Nilla wafers will absorb some of the moisture from the pudding layer, becoming tender yet not mushy, and blending in more effectively, providing every bite with a luxuriously tender texture.

More tips to consider

Be sure to get instant pudding instead of the kind that requires cooking.
Use a stand mixer instead of a hand mixer for easier mixing.
Just blend until there are no streaks left. Overmixing will make the pudding watery.
Cover the bananas completely in pudding, or they will turn brown.
To shorten preparation time, the pudding can be made the night before, but wait until it is ready to serve to prepare the rest.
Ensure the cream is cold before use, and the pudding mixture is chilled for several hours before mixing it in.

Recipe variations and add-ins:

Chocolate lovers: I am a chocolate lover, so I often add chocolate chips to the pudding and drizzle some chocolate syrup on top. The kids love it this way, too.
Make it crunchy: Adding some chopped nuts or granola gives this sweet and creamy pudding a nice crunch.
Festive dessert: For a party or another festivity, I like to add rainbow sprinkles or other colorful decorations.
Additional fruits: I have also added sliced strawberries, blueberries, blackberries, and raspberries to this dessert.
Add some caramel: For an even more decadent dessert, I drizzle a rich and thick caramel sauce. It is easy to make with just three ingredients.

Overhead shot of a mason jar filled with magnolia bakery banana pudding copycat.

Serving suggestions:

Magnolia Bakery’s banana pudding is always a tasty centerpiece that never fails to impress. I make it for brunch parties, and everyone enjoys it with homemade mimosas and a variety of breakfast staples, such as delicate banana pancakes with strawberry jam, mango chia pudding, and blueberry coffee cake.

I also love serving this pudding with my strawberry bacon grilled cheese sandwiches for a decadent brunch with the ladies. These unique sandwiches are always a hit! Besides mimoasa, I serve a fruity, full-bodied Zinfandel that offsets the sweetness of the bananas, and for the kids, a strawberry banana smoothie or a tropical smoothie.

How to store leftovers:

Refrigerate: As long as it is in a sealed container, leftovers can be stored in the fridge for up to three days. However, the bananas will start to turn brown and mushy after two days.
Freezing: Freezing is not recommended because the bananas do not freeze well.

Frequently asked questions

Why did my bananas turn brown?

Before they are peeled, bananas turn brown from ethylene in the skin. It is a natural process. Keep them away from other fruits, in a dark area, and wrap the stem in foil. Do not refrigerate them. After they are peeled, the process speeds up, similar to what happens with apples. This is why I recommend using bananas that are just barely ripe and keeping them covered with pudding in the dish. They can also be spritzed with lemon juice.

Can I make more than two layers?

The authentic Magnolia Bakery only has two layers, but I say, “Make as many layers as you want!” The layers can go in any order as well. Some people prefer to put the cookies down first as a crust, then the pudding, and finally the bananas. However, make sure the bananas are covered on top, so they do not get exposed to air and turn brown.

Why is my banana pudding runny?

The most common mistake people make is to use too much water or cream. Having too much of any liquid will make the pudding runny. Not mixing it thoroughly enough can also cause this problem if there are lumps of pudding that do not get combined. Warm ingredients may also cause this issue. Ensure the pudding is chilled, and the heavy cream is cold. Additionally, avoid using overripe bananas, as they contain more liquid.

How can I prevent bananas from browning quickly?

Bananas still in their peel should be kept in a dark, dry space. It is best to keep them in the plastic packaging they came in when you purchased them. Once they are sliced, there are several ways to keep them from browning. The most common way is to toss them in lemon juice or another acidic juice, such as orange or lime. Or you can use Fruit Fresh citric acid, ginger ale, or honey.

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