Magnolia Bakery Banana Pudding
Magnolia Bakery Banana Pudding – this is the ACTUAL banana pudding recipe from their cookbook. This classic dessert has layers of creamy vanilla pudding, bananas, and a layer of vanilla wafers. It’s heaven and one of our favorite desserts.
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HOW TO MAKE EASY BANANA PUDDING
(originally posted 2016)
The life of a food blogger is really weird. First of all, we eat like it’s our job. Well, it kind of is.
When we go to a restaurant, ideally we would love to order one of everything but budget consciousness usually limits us to one or two choices.
My husband and I kind of have it down. Whenever we’re traveling and checking out the local eats, I always ask the waiter what they’re known for.
If tons of people continually come back for the same thing, chances are it’s worth it.
Then I usually ask the waiter what their personal favorite is. I’ve waited tables enough to know that some of the secret gems aren’t always popular yet.
So we order whatever they’re known for and then something else we eye on the menu.
The Man Who Ate Everything and I have pretty much morphed into one person in our 15 years of marriage so our tastes are similar.
MAGNOLIA BAKERY
So when we recently went to New York and visited the Magnolia Bakery we had to get what they are known for…their Famous Banana Pudding. I know, it’s known as one of the popular southern desserts but here we are in NYC eating it.
We ordered a couple other treats but hands down the banana pudding was the winner.
We were able to taste this Magnolia Bakery Banana Pudding Recipe not once but twice in our stay there. Here’s our picture of us eating it on the streets of New York.
Magnolia Bakery has a big tub of the stuff and kind of slaps it in a cup, lunch lady style, to serve it to you.
You can make this easy recipe in a big container or individual trifles would be really cute! Just remember it’s not a trifle. There’s more pudding mix to Nilla ratio making it a pudding.
I was thrilled to see that Magnolia Bakery actually gives their actual recipe in their Magnolia Bakery’s Cookbook. It really is the best banana pudding with banana flavor.
However, I was a mixture of disappointed/relieved to see what the ingredients are.
Disappointed because I spent so much money buying it in New York and relieved because I can make it at home – no crazy ingredients, for way cheaper.
No homemade pudding making this really easy banana pudding.
Here are the ingredients. No Cool Whip…homemade whipped cream. No cream cheese. No vanilla extract because we have vanilla in the pudding.
WHAT’S IN MAGNOLIA BAKERY BANANA PUDDING?
This recipe has a few simple ingredients: Pudding, vanilla wafers, fresh bananas, sweetened condensed milk, and heavy whipping cream.
- VANILLA PUDDING – Use instant vanilla pudding here not the cook and serve kind. You could also use French vanilla pudding here as well.
- BANANAS – slices of banana throughout give a great flavor.
- SWEETENED CONDENSED MILK – instead of whole milk, we beat the pudding with water and sweetened condensed milk.
- HEAVY CREAM
- NILLA WAFERS – are traditional here but you could use shortbread cookies, butter cookies, or animal crackers as a substitute.
First, I used a trifle dish and layered my vanilla wafer cookies,…
…a layer of banana slices,
…then pudding mixture. Repeat that 2 more times.
The recipe says to chill for 4 hours but no longer than 8. That’s because your bananas will start to brown if you let them hang out too long.
See my recipe notes on how to make them turn brown less quickly.
Remember to save some vanilla wafers and bananas for the top the top of the pudding right before serving.
The vanilla wafers layered inside turn soft and almost cake-like.
Believe me. You want to make this. Especially if you love bananas.
HOW TO MAKE MAGNOLIA BAKERY’S BANANA PUDDING:
-
In a large mixing bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the instant vanilla 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.
- In a large bowl, whip the heavy cream with an electric mixer or a stand mixer with the whisk attachment until stiff peaks form. Gently fold the fresh whipped cream into the pudding mixture until no streaks of pudding remain.
- Dessert can either be made in individual portions or in a large glass bowl.
- To assemble dessert, select a large wide glass bowl or trifle bowl with 4-5 quart capacity.
- 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 with plastic wrap 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 below).
HOW TO KEEP BANANAS FROM BROWNING:
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 not 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.
3) Rinse them with club soda. The advantage here is that it won’t affect the taste. Don’t use tonic as it has a bad taste.
4) Try to keep them airtight. The less contact with the air the less they will brown.
OTHER BANANA RECIPES:
- Banana Cream Pie
- The Best Banana Bread
- Banana Split Dessert
- Banana Muffins
- Monkey Squares – Banana Bread Bars
- Banana Bread Cookies
- Banana Split IceBox Cake
Magnolia Bakery's Famous Banana Pudding Recipe
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 ½ cups ice cold water
- 1 (3.4 oz) box instant vanilla pudding mix
- 3 cups heavy cream
- 4 cups sliced barely ripe bananas, (see note)
- 1 (12 oz.) box Nilla Wafers
Equipment
Instructions
- 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.
- 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.
- Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works).
- 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).
Video
Notes
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.
3) Rinse them with club soda. The advantage here is that it won't affect the taste. Don't use tonic as it has a bad taste.
4) Try to keep them airtight. The less contact with the air the less they will brown. Source: Magnolia's Bakery Cookbook
Hi. I’m from Argentina. I’m a big fun of Magnolia’s pudding. I’ve bought the ingredients while I was in the US but now I realize that I don’t have instant pudding, just the regular one (the one who needs to be cooked) Can I replace it ? If you know any other recipe please let me know.
Thanks, Gilda
I have not tried it with cooked pudding so I’m not sure.
Hey Gilda, I actually made the same mistake. All I did was I cooked the pudding until it got thick as per the directions of the box then whisked the condensed milk into it. After I left it to cool in the fridge for about 4 hours and then followed the rest of the recipe normally. It turned out delicious! 🙂
Can you freeze the banana pudding? I’m wondering because I’ve been craving it and I don’t think its healthy for me to eat 15 servings all alone 😛
Ha good point. I haven’t had good luck freezing cream based things like this though.
Made this my first attempt and it is so delicous might not even want to share with others good. One side note is that with the pudding mix do not actually make the pudding just follow the recipe and it will all come out okay. I was considering adding milk and making the pudding before adding into the evaparated milk but oh boy im glad I didnt 🙂 best of luck to anyone wanting a quick delicous dessert!!
This came out perfect. To those having trouble: 1. The 3.4 oz pudding box converts to 96 g.
2. Make sure you are using INSTANT pudding. JELL-O brand is great if it is available in your region. 3. Use ICY COLD WATER. 4. While whipping the cream, scrape the sides and bottom of the bowl as it turns to soft peaks, again as it turns to stiff peaks, and then whip a little longer. If you don’t, some of the cream will stay soupy. 5. Rinsing the bananas in club soda and covering the dish when not in use did preserve them for several hours longer.
Ok people.. I sat with my calculator and did the math on this one. This is a long explanation but it should fix all the issues people have been having with soupy pudding ~ mine turned out great with this method and oh soooooo tasty!!! In Canada we don’t have the 3.4oz sized boxes (for some reason) so for us it’s 96grams this usually equates to the 4 serving size box of regular instant pudding – not the fat free or light (Which I honestly wouldn’t use for this recipe as I don’t think you would end up with a good result because the these versions have extra thickener). And again as stated before by others check your grams and weigh it out if you need to as this is a critical measure as it is your thickening power and will mean the difference between soup and thick flavourful pudding deliciousness!
What I did slightly differently is I felt the liquid to pudding mix ratio is a bit off so I used my 2 cup liquid measure and dumped in my can of sweetened milk (300 mls for Canadian pudding people) then added the cold water on top to make 2 cups/500 mls ~ the originally recipe called for a total of 675 ml/ 2.5 cups. This ratio is how the pudding is supposed to be made to set. After it set fully I whipped my cream ( I made sure to find the highest fat cream I could ~ 36% – not the standard 33% I typically see – I ended up buying an organic brand this made my pudding “trifle” set up nice and firm with no weeping) and left it on the softer peak side and added a good spoonful of that to the pudding to loosen it up a bit before continuing to whip the cream to just stiff peaks (careful when using the higher fat cream or you’ll quickly get butter! Err to under-whip than over) then folded that in to the pudding mixture. This resulted in a deliciously firm and fluffy mix PREFECT for my wafers and bananas!
Hope that helps everyone! Happy baking!
Tried it..so delicious
So So Wonderful..Loved it
Thank you!
Those with pudding woes, its def the amount of pudding. I hail from Canada. I just followed the recipe for 1 box of instant pudding. The box I used is only 30g, about 1 oz, the recipe calls for 3.4 oz. I would have needed at least 4 boxes lol
That would make sense! People look at the ounces.
Hi I’m from the uk. I went to New York recently and tasted this banana pudding it was beautiful I was wondering is there any ingredients from the UK that can replace the ones that you use I can’t get most of the ingredients in the UK
Shoot. Yes, that would be a little tricky. Is it just the pudding you can’t get?
You can use Birds Custard Powder in place of the instant Jello pudding mix. I believe what we call pudding here, you refer to as a blancmonge. For the Vanilla wafers you could use the Danish butter type cookies, not the same…but should be similar enough flavor.
So it needs to chill for an additional 4 hours after assembly before eating?
Turned out great! Very easy and taste exactly like Magnolia Bakery. The only thing is I didn’t whip the cream until it was stiff. As a result, the pudding didn’t have the light airy consistency I was looking for BUT was still delicious. Took it to a holiday party last night and there was literally none left over. Thank you for sharing.
You are welcome!
Hi so where can I place the pudding after since it will get brown if I leave it in the fridge? Thank you!
Yes, it’s best eaten within a day because it will get brown. Try to not let the bananas touch the air.
Can anyone help with this? I followed step 1 and left it in the fridge overnight but the consistency is still like water. It did not thicken at all. How can I salvage this as I promised to served this later this evening. Was I supposed to cook the pudding mix according to the package because it doesnt mention it in the recipe here.
You’re supposed to use instant pudding, not the type that needs to cook.
You are supposed to use instant pudding. Did you?
This was amazing! The ingredients are so simple that you think it will be pretty ordinary but it was the hit at my Thanksgiving dessert table! I have never had the real bakery pudding but if this is what they actually sell, then it is the bomb! I used Double Stuffed Golden Oreos along with the Nilla Wafers because my family loves oreos. It was an excellent addition!
Sounds delicious!
Delicious!!
Thank you!
How watery is the pudding supposed to be after chilling overnight and before adding the whipped cream? I used a 3oz box of pudding instead of 3.4oz and forgot to lower the amount of water and condensed milk accordingly and it’s slightly thicker but still pretty watery and nowhere close to a pudding consistency. Do I need to start over or will it get bicker once I put the heavy cream in?
I meant thicker instead of bicker!
It won’t get thicker with the cream. You need the larger pudding box.
The recipe still doesn’t work with that size box. Pudding does not set, and mixture becomes a soup. Have tried 3 times now.
I’m sorry Andrew. I’m not sure what’s going wrong. As you see hundreds of people have been successful making it as written.
I am reading pudding problems and the answer to all the non- setting problems is that the pudding has to be ” INSTANT PUDDING” and thats the problem. Some of the recipes do not say ” INSTANT”
As I paid $12 for the pudding in NY, I can testify that this is the real recipe. I’m going to get a little crazy at Christmas and try it with sweetened, softened cranberries instead of bananas.
I love magnolia’s banana pudding so much I went searching for a recipe that would come close. This recipe hits the mark! I have made this for a few parties and it’s always a hit. The only thing that I am struggling with is getting the pudding to a “whipped” consistency like it shows in your pictures. I have made the pudding/condensed milk combo and let it sit overnight, then the next morning, it stays together kinda like jello. I whip up some cream until it has stiff peaks and fold it into the pudding just like you say. The mix always comes out more like a thick soupy consistency. It feels like there’s not enough whipped cream for the amount of pudding, but I may just be doing something wrong. Maybe you can offer some advice on how to get the fluffy whipped pudding?
Is it possible you are using the large box of pudding and not the small?
Mine came out exactly as you described. Its soupy but still thick. It doesnt stand straight up like I saw in videos of Magnolia’s Bakery. It is like a loose pudding. I dont think I added enough cookies though. I maybe needed half a box of Nilla wafers and that provides a lot of the structure (I would think).
I love hearing that it’s legit!
Hey there – great recipe, but just wanted to point out that the prep time and assembly time both say 15 minutes, when in reality this recipe takes many hours to chill before serving. I realize I’m in the wrong for not reading the recipe through before starting (new baker here!!). I was relying on the info at the top. You might want to consider changing that to indicate the entire prep / fridge time needed for this to be completed. Thanks!
Thank you. It’s a new recipe card so when I originally added it those were not options.
This is the best! I added a few dribbles of dulce de leche (about 2/3 can for the whole thing) after each banana layer – this helps disguise the browning of the bananas and adds a new dimension of deliciousness!
Great idea! thanks!
Magnolia Bakery does not add condensed milk to their recipe. If you watch the Facebook Video that Food Networks posts they tell you all the ingredients and how to layer and make it. They don’t even add whipped cream as a layer. It’s just the pudding mixture, then cookies and bananas and then repeat.
Yes they do I they posted their recipe on their instagram a few weeks ago. Sweetened Condensed Milk.
I can’t find their recipe on their Instagram, just the picture of the banana pudding. Can you give me a link please? Thanks.
This is straight out of their cookbook! I own and use the cookbook.
I worked to Magnolia Bakery in NYC and can also say they 100% use condensed milk. Watched them make it everyday for MONTHS lol.
Great to know that!
Best banana pudding I’ve ever had! Next time I’m going to try it with the Pepperidge Farm Chessman cookies instead of Nilla Wafers.
Yum! Sounds delicious!
Paula Deen’s banana pudding recipe uses the chessmen cookies.
Has anyone ever made this recipe using banana instant pudding mix instead of the vanilla pudding mix?
Yes! I actually like it better using half vanilla, half banana creme pudding mix!
That would be great.
@ Devona What are your two tricks?! Inquiring minds want to know!
Fool proof banana pudding recipe! Now I don’t have to get in the car and sit in traffic to get my fix.
Yassss! Love hearing that.
I think you may need to specify that the box of pudding should say INSTANT. If it doesn’t say instant, it’s the wrong kind of pudding.
The recipe does say instant!
is there a lighter version that would work with the cream?
Hi! I was wondering the amount per serving? Approximately how many oz or cups? 🙂 Thanks! Can’t wait to try out the recipe~
Hi,
Could you clarify the water amount?
The water amount was 1.5 cups. Sorry if that was confusing.
This recipe is awesome! But just so you know, it isn’t a Joanna Gaines original! I got this exact recipe off the side of a Nilla wafer box more than 20 yrs ago and have been using it ever since! I do have 2 little things I do that give it a bit of a flavor kick that aren’t part of the original recipe.
This recipe is super easy and one of the best I have ever tasted, including the ones where Mom’s stood over the stove stirring a hot pot of pudding!
It’s actually from the Magnolia Bakery in New York not Joanna Gaine’s version. But glad to know it’s on the box.
@ Devona What are your two tricks?! Inquiring minds want to know!
I wanted to try to make my own vanilla pudding for this recipe, just wondering if there are any tips for how to substitute for the instant pudding? Also would I still mix the homemade pudding with the whipped cream? Another question is do you sweeten the whipped cream or just whip plain until stiff peaks?
I’m sorry I meant to ask if I mix the pudding with the sweetened condensed milk
Yes, the milk, water, and pudding mix are all mixed together.
Just plain whipped cream. Since the pudding is being mixed with the sweetened condensed milk and water I would omit both if using homemade pudding.
Hi! I’m in the Philippines. I used jell-o vanilla pudding and it was still runny after chilling overnight. What could be wrong?
Did you use instant pudding?
You may have added to much liquid
This is the original recipe from the can of Eagle Brand condensed milk that was published almost 20 years ago. I have been making this that long.
Interesting!
Sounds like your changes worked great!
Hi Christy
My sis made this for Thanksgiving,. I tried my self recently buying the same ingredients and brands. My question is why is my pudding before mixing with heavy cream so yellow? Even with the cream it doesn’t have the same color. Thanks so much love the recipes!
Great question. I just assume because it’s not diluted.
I am making this for the second time, it comes out perfectly if you follow the directions. It is a new favorite, especially for my husband and kids. I made it for dessert at Christmas time and they are already begging me to make it for the weekend, lol!
Definitely a keeper. I doubled the recipe so I can share it at work. 6 cups of whipping cream takes a long time to stiffen, needs a really cold bowl (metal preferably) -put biwl in fridge…and lots of air whipped in, for the user who didnt get their cream to thicken, its a process but it does work. Thank you for the recipe.
I’m so glad you love it as much as I do!
Hi! I tried this recipe recently and found it a little watery the first time so I made a few modifications the second time around and it was a big hit!! I increased the amount of pudding mix by 1/2 and used evaporated milk instead of condensed milk to cut down on the sugar. Also, I only used 2 cups of heavy whipping cream so the pudding and whipped cream amounts were almost equal. I made it a point to whip the cream past stiff peaks. Based on previous reviews, I also held off on adding the bananas till it was time to serve. I haven’t had the original, but I liked mkt version, and some of our guests who’d had the original pudding thought mine was pretty close!
Do I need to use 3 cups of heavy whipping cream or will 2 cups be enough?
The recipe calls for 3 but you could maybe get away with 2?
I used regular pudding vanilla mix and combine with water and condensed milk it looks liquid you think it will set in the fridge?
When you say regular do you mean instant? It has to be instant.
I have a 5.1 oz box of vanilla pudding. Can you give me the measurements using 5.1 box ? Or how can I convert 5.1 oz box to 3.4 oz using cups ?
Thanks you
Do you have a kitchen scale? You could measure out 3.4 ounces. Or you could just use about 2/3 of the mix.
How many bananas (or pounds/kilograms of bananas) makes 4 cups sliced?
Depends on the size. Around 6 large?
Have you tried freezing the finished product and thawing in the fridge? Wondering if it will become watery.
I think it might get watery with the fresh cream if you froze it.
Unfortunately this recipe uses wayyyy to much whipped cream. I should’ve noticed by looking at the recipe itself, but I didn’t, and wound up with a runny pudding that tasted like whipped cream.
I’m sorry you didn’t love it. It sounds like it wasn’t whipped properly?
scared to try this for my event because of the water but people love mine, I add box of cheesecake mix and phili creamcheese
Sounds delicious!
I tried to whipped the cream with my hands and failed terribly
My pudding didn’t come out nice and whipped
It’s all goopy I just wanna throw it all out
Wish your recipe was more detailed (mixing times, equipment needed, etc.)
Check this out:
https://www.popsugar.com/food/Magnolia-Bakery-Banana-Pudding-Recipe-34791154
The link above shows you how to make the Banana Cream Pudding…
Sorry M. I used their recipe from their book. You definitely want to make sure the pudding is beaten and chilled.
Amazing and just like my NY favourite!
Glad you liked it!
Well I made this for one of my Easter desserts. I was expecting spectacular taste as it is supposed to be a famous dessert at a New York bakery. I found it way too sweet and just not that great. Would not make it again.
Sorry you felt that way.
Can I use whole vitamin D milk instead of old water
Sure!
I have tried making the pudding twice and neither time has it set up properly – it’s supposed to be a pudding consistency, right? I’ve beat my ingredients together with a whisk and let them sit in the fridge overnight. The next day, they are still watery. What am I doing wrong?
It’s a little bit wetter than normal pudding but will be folded together with whipped cream.
A couple things:
This pudding is delicious. Be aware that this recipe makes A LOT, enough for a crowd. The pudding and nilla wafer mixture itself can last a long time in the fridge. However, the bananas started to get brown/mushy after about 2-3 days. If you want it to last longer, I would not add the bananas right away, but add fresh as you go.
Great tips Brianna!
Banana Pudding is my all time favorite dessert. However I am prediabetic and told to watch my carb intake. Is there a diabetic or low carb recipe?
I’m so sorry. I’m sure there are many diabetic blogs out there but this one is unfortunately not.
I made this for the second time for a family gathering today. Very good! Thank you
You’re welcome!
This recipe rocks!! I’ve been to Magnolia Bakery in NYC and this is spot on.
I’ve made this many times…because it does make a lot I now add my bananas when it’s time to serve. This way all that yumminess will last without icky brown bananas to spoil it.
I make as directed omitting the bananas. If it’s for a dinner party I spoon and layer the pudding into individual serving dishes before dinner so they’re ready when we are while the extra is safe and ready for the next day.
Amazing!!! If you follow this recipe to a T, exactly as it says (Nilla brand wafers, ripe bananas, etc.) it’ll turn out amazing! The pudding tasted even better the second day, so I’m not so sure about the “only 4-8 hours” bit, but I definitely recommend this one! Making it again today for a New Year’s party.
I did notice that my pudding was thicker and less airy/fluffy than the actual Magnolia Bakery’s was, but that didn’t take away from the taste at all.
Can you make ahead, as in today, and serve tomorrow or does the whipped cream poop out on you
I love Magnolia Bakery Banana Pudding! I make this at home all the time~ the only things I change is… I use Pepperidge Farm Chessman cookies instead of Nilla Wafers!
Ooh yum!
I made this and it is Divine!
Thank you!
When making whip cream, do you add vanilla and powdered sugar like you would making normal whip cream?
I’m assuming just making whipped cream from above comment. I’ll do that. I always get this in New York so I’m excited
Yes, I linked the whipped cream.
Hi I tried to make this last night and I’m a little confused. The directions say to whip together the whipping cream unil peaks form. Okay like.. how do u whip a liquid with nothing else added to it until peaks form. I tried whisking it forever and beating it and it still remained liquid so I just poured my pudding mix into it and I know that’s wrong bc I know what fold in gently means but my pudding mix now is like good but to liquidy for a banana pudding.. please help me understand what u mean by that and if I can maybe add cool whip into the mix to make it thicker?
Are you using heavy whipping cream and a mixer? We’re basically making homemade whipped cream (https://www.the-girl-who-ate-everything.com/2010/05/homemade-whipcream-how-to.html). Have you ever made that?
Can I use whip cream as a substitute for the heavy whipping cream?
Did you try doing this bc mine is super runny from the whipping cream and I need something to thicken it up before finishing it
It will be wetter. I know because I’ve tried. Unless you use Cool Whip.
We did this for our sons first birthday! He LOVED it! And so did everyone else 🙂 I have a picture on instagram jb1267 if you want to see it!
Ooh I want to see it!!!!
The taste was fantastic. The only thing I didn’t care for was the consistency. It wasn’t as firm as a pudding should be. I whipped the cream until stiff peaks and folded it into my pudding which was thick and had set up nicely. It was very humid here yesterday so maybe that had something to do with it. We let it sit for about six hours before digging in.
I just made my pudding but realized I did not use ice cold water but room temperature water instead. how will this affect the pudding?
As long as it sets up it doesn’t matter. Did it set up?
Does it taste the same like the real magnolia bakery?
In my opinion YES!
Can we replace regular cook pudding instead of instant pudding?
Do we need to cook in on stove?
I have never tried the cook version so I can’t be sure what you should do.
I bought a yummy container of Magnolia’s Banana pudding but wanted to know if I can freeze it to use at a later date??? I hate to ruin such an amazing dessert.
Hmm. I’m not sure. I’m so sorry. It’s hard to know for sure.
My pudding mixture was still liquid after I let it sit in the fridge over night! help! what did i do wrong?
Did you use instant?
I think so it was the one in the yellow and white pudding box
I visited Magnolia Bakery last week and fell in love with their Banana Pudding. I made it using this recipe and it came out perfect!
Oh! So good to hear that.
Hi- I loved the dessert! I just had one problem though. The wafers didn’t get soft. They remained crispy and didn’t take it in the puddings’ flavor. The mangnolia bakery’s pudding doesn’t have any crispy wafer, it is almost cake like right? Do you recommend pre-soaking the wafers?
How long did you let it sit?
Christy,
I loved the dessert but had the same problem like miemie – My wafers were crispy. I let it sit for 6-8 hours. Do you recommend pre-soaking them? Or am I doing something wrong?
Hi Christy- I remade the dessert! and the wafers were perfect this time- bread like. I think I figured out what I did wrong the first time. I used a generic brand vanila wafers because I did not find the Nila wafers. I think Nila wafers was the key to the best pudding. Thanks for sharing this wonderful recipe with all of us!
That’s good to know!!
My pudding ends up too runny and not solid enough… what am I doing wrong?
Are you letting it set in the fridge or using too much liquid?
Hello, I’m in Indonesia too, and i have tried this recipe. It turns out the pudding mixture wont be set, i already stored then in the fridge for 2 days.
Is the pudding mix you stated here, looks like a jelly mix or like a milk-pudding mix?
Thank you
Sorry, it’s an instant jello. The JELLO brand. Are you using that?
Great recipe. Thx for sharing. Can you freeze it?
ooh. I don’t think the bananas would freeze well and may discolor.
In the recipe you called for 1/2 of the bananas to be used 3 times. Can I assume you meant 1/3 of the bananas – like you did the wafers and pudding?
Oh geez. How did that happen. Sorry. Thank you.
Just want to say that I LOVE your web site…I am old (well, sort of) so have seen almost every recipe known to man…love to cook and bake..and love that you are featuring many old favorites and making them even better. Thank you! And it would be nice to just make your own vanilla pudding…but this will work!
Thank you so much! I agree homemade would be nice but I was sticking with the original. Thank you so much for your kind words.
I love Banana pudding, its perfect for summer and for picnic:-)
Thank yoU!
I’m trying this tonite!! my mom made the original pudding with custard and meringue until 1981 when this recipe showed up in Bell’s Best. It called for using milk to make pudding and an extra layer-Cool Whip-so I imagine this recipe is a little richer.
It’s definitely rich!
Hello, I tried making the pudding mix using half a can of condensed milk because I was scared it would be too sweet. I am in Indonesia so my pudding mix calls for cooking it on stovetop. My pudding turned out firm jelly like. I wonder if it’s because I cooked it or because I used half a can of condensed milk? Am I supposed to scramble the pudding/jelly before mixing it with the whipped cream ? Also, is it ok to use milk and butter for whipped cream instead of heavy cream because it is hard to find here?
It’s probably jellylike because you cooked it. I would try to whip it before adding the whipped cream. Milk and butter for the whipped cream will unfortunately not have the same outcome.
Heavy cream vs. heavy whipping cream?
I made this before with heavy cream and it turned out great. Was going to make it again but realized I bought heavy whipping cream by accident. Will it make a difference? I see in your photo you have heavy whipping cream, but he ingredient list calls for heavy cream. Thanks!
Heavy cream vs. heavy whipping cream?
I made this before with heavy cream and it turned out great. Was going to make it again but realized I bought heavy whipping cream by accident. Will it make a difference? I see in your photo you have heavy whipping cream, but he ingredient list calls for heavy cream. Thanks so much!
The 2 are interchangeable….use whichever one you have. In fact, I think they are the same thing but some brands add the “whipping”. I looked at mine and cream was only ingredient.
They’re basically the same. Either one will work!
Don’t cook the pudding. You are not making pudding according to the box instructions, but you are using the pudding mix in different way. Also, you have to use heavy cream. It’s necessary because the high amount of milk fat is what allows it to whip and become airy. There are really no substitutes for it I’m afraid. The recipe is already not very sweet, at least compared to most American desserts, but if you want to make it less sweet I would substitute some of the sweetened condensed milk with evaporated milk.
You can probably use whip cream…cool whi
Hey I’m from India and our instant pudding mix calls for cooking too. I tried setting it up in the fridge as directed and it wouldn’t set. I finally pulled it out of the fridge and brought the mixture (water, condensed milk and pudding mix) to a light boil and allowed it to cool before putting it back into the fridge. Within an hour it had set! Overnight, it was the perfect consistency! Hope that helps.
Hi Deepika,
A little help here…could you tell me what brand of instant pudding mix did you use? I’ve made this recipe tons of times before and it turned out great but I was in the US back then. Been trying to figure what kind of instant pudding mix to use for this here now.
This recipe was in a magazine from 1993…I hate when places take credit for their ‘famous recipe’.
She didn’t take credit for this recipe otherwise she would have stated something to that point. She gave all the credit to Magnolia’s. Christy, thank you for sharing such a yummy recipe.
Thanks for clarifying that Rhonda!
Hi, I thought Amy was saying that she thought the Magnolia Bakery was taking credit for this recipe, which she had seen published in a magazine in 1993. I didn’t get the impression that she was being critical of you (Christy Denney) at all.
At any rate, thanks for the recipe. It sounds delicious and I plan to try it soon.
Oh ok! We’re all friends here.
My mom always made banana pudding when I was growing up. But it’s not something I’ve ever made. ‘m going to have to now after seeing this recipe.
You’ll love it!
hey girl this looks so divine!
Thank yoU!
Hello, I live in South Africa. Could you tell me what Nilla cookies are like so that I could try to get something similar
Hi Barb,
They are pictured whole on top. They are about 4cm, sort of a crisp, vanilla flavored cookie. Not much help I guess.
I think lady fingers or graham crackers would be a good substitute!
boudoir biscuits will work – or amaretto biscuits if you like almond.
Can’t believe that anyone didn’t offer to send you a box of them.If I had an address I would be happy to send you one.
You are so nice!
Thank you Christy. Sounds so good. So many good, but fattening things to make and eat.
Sorry. I’m naughty. 🙂
Banana pudding is probably my favorite dessert! I love using an Ina Garten vanilla custard recipe for the pudding part 🙂
Ina Garten can do no wrong in my opinion. I was suprised they use a box mix too!
Remember the Food Network wants you to think that they are the authority on food and recipes. Making your “from” scratch Pudding is fine….don’t ever be surprised when professionals use “box” items…the fact is we are so advanced in the food industry…..many items you would not use or eat 20 & 30 yrs agovare so well made now….or the process is so well refined ie: frozen items…. that you can’t tell or it would be foolish to do!! Traditions are fine but many times that is alll they are “traditions”.
Definitely something to think about.