Oh my gosh, do I have a story for you about Magnolia Bakery’s banana pudding! The first time I tried it in New York, I swear I heard angels singing. That creamy, dreamy texture with those perfect vanilla wafers? Absolute magic. But here’s the thing – you don’t need to fly to NYC to enjoy it. After years of tweaking (and maybe a few pudding disasters), I’ve cracked the code for this Magnolia Bakery banana pudding copycat that’s just as good as the original.
What makes this recipe so special? It’s ridiculously simple – just six basic ingredients and zero baking required. The sweetened condensed milk gives it that signature richness, while the fresh banana slices keep everything tasting bright. Trust me, this dessert disappears faster than you can say “seconds please” at every potluck I bring it to.
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Why You’ll Love This Magnolia Bakery Banana Pudding Copycat
Listen, I’m not exaggerating when I say this banana pudding will change your life. Or at least your dessert game. Here’s why it’s about to become your new favorite:
- No oven required – Seriously, just whisk, layer, and chill. Perfect for when your kitchen feels like a sauna.
- Crowds go wild – I’ve seen grown adults fight over the last spoonful. It’s that good.
- That iconic texture – Creamy pudding, soft wafers, and fresh bananas create magic in every bite.
- Pantry staples – You probably have most ingredients already (minus maybe the bananas – don’t skip the grocery run!).
- Party hero – Makes enough for a crowd and looks gorgeous in a clear trifle dish. Instant dessert celebrity status.
Magnolia Bakery Banana Pudding Copycat Ingredients
Here’s everything you’ll need to make magic happen:
- 1 box (5.1 oz) instant vanilla pudding mix
- 2 cups cold milk (whole milk makes it extra creamy!)
- 1 can (14 oz) sweetened condensed milk (don’t even think about skipping this)
- 1 cup heavy cream (or see my cheat below)
- 3 ripe but firm bananas, sliced (not mushy!)
- 1 box (11 oz) vanilla wafers (Nilla brand works perfectly)
Ingredient Notes & Substitutions
Let me tell you why each ingredient matters:
The cold milk helps the pudding set properly – warm milk makes it runny. For the cream, in a pinch you can use thawed whipped topping, but heavy cream gives that luxurious texture Magnolia’s known for.
About those bananas – they should be yellow with maybe a few brown speckles. Too ripe and they’ll turn to mush overnight. And those vanilla wafers? They soften just right when layered – generic brands sometimes stay too crunchy.
The sweetened condensed milk is non-negotiable though – it’s what makes this pudding taste like childhood dreams come true!
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“Amazing 6-Ingredient Magnolia Bakery Banana Pudding Copycat”
- Total Time: 4 hours 15 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy, layered banana pudding inspired by the famous Magnolia Bakery recipe. Easy to make at home with simple ingredients.
Ingredients
- 1 box vanilla pudding mix (5.1 oz)
- 2 cups cold milk
- 1 can sweetened condensed milk (14 oz)
- 1 cup heavy cream
- 3 ripe bananas, sliced
- 1 box vanilla wafers (11 oz)
Instructions
- Whisk vanilla pudding mix and cold milk until thickened.
- Fold in sweetened condensed milk and heavy cream.
- Layer wafers, banana slices, and pudding in a dish.
- Repeat layers and top with crushed wafers.
- Chill for at least 4 hours before serving.
Notes
- Use ripe but firm bananas to avoid mushiness.
- For best texture, assemble pudding a few hours before serving.
- Substitute whipped topping for heavy cream if desired.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 42g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: banana pudding, Magnolia Bakery copycat, no-bake dessert, easy pudding recipe
How to Make Magnolia Bakery Banana Pudding Copycat
Okay, let’s get to the good stuff! Making this Magnolia Bakery banana pudding copycat is so easy, you’ll laugh. Here’s how it all comes together:
- Whip up the pudding base – In a big bowl, whisk the vanilla pudding mix with cold milk until it starts to thicken (about 2 minutes). Don’t rush this step!
- Make it magical – Gently fold in the sweetened condensed milk, then the heavy cream. The mixture should be gloriously thick and creamy.
- Time to layer! – In your prettiest dish (I use a clear glass bowl), start with vanilla wafers on the bottom. Add a layer of banana slices, then spoon half the pudding over top.
- Repeat the layers – More wafers, more bananas, then the rest of the pudding. Finish with crushed wafers on top for that perfect crunch.
- The hardest part – Cover and chill for at least 4 hours (overnight is even better). This lets the wafers soften into that legendary texture.
Layering Tips for Perfect Banana Pudding
Here’s my pro tip: slightly overlap the vanilla wafers like little soldiers – this prevents pudding leaks. Keep banana slices about 1/4 inch thick (too thin disappears, too thick overwhelms). When adding pudding, “dollop and spread” gently to avoid crushing layers below. And whatever you do, resist sneaking bites before chilling time’s up – patience makes perfect!
Magnolia Bakery Banana Pudding Copycat Success Tips
Want your banana pudding to turn out perfect every time? Here are my hard-earned secrets:
- Chill your bowl first – Pop your mixing bowl in the freezer for 10 minutes before whipping the cream. It helps everything stay fluffy.
- Bananas wait for no one – Slice them right before assembling to prevent browning. No one wants sad, gray bananas!
- Show it off – Use a clear trifle dish so everyone can admire those beautiful layers. Half the fun is seeing the stripes of wafers and pudding.
- Timing is everything – Assemble this 4-6 hours before serving. Any less and the wafers won’t soften enough; any more and the bananas get too mushy.
Craving more creamy pudding creations? You’ll love this quick and protein-packed twist: Proffee Chia Pudding—a recipe that blends flavor and energy in one bite.
Serving & Storing Your Banana Pudding
Here’s the best way to enjoy your masterpiece! Serve this banana pudding chilled – I like to garnish with extra crushed wafers and maybe a few banana slices on top for that bakery-worthy look. As for leftovers (if you’re lucky enough to have any!), they’ll keep covered in the fridge for up to 2 days. Pro tip: if making ahead, add fresh banana slices when serving to avoid browning.
Looking for even more sweet inspirations? Browse our Pinterest boards filled with trending desserts, no-bake treats, and air fryer favorites that are sure to spark your next kitchen idea.
Magnolia Bakery Banana Pudding Copycat FAQ
I get asked these questions ALL the time, so let me save you some trouble:
Can I use instant pudding?
Absolutely! That’s actually what I use – just make sure it’s the 5.1 oz size. The cook-and-serve kind works too, but why wait when you can dig in faster?
How do I stop bananas from browning?
Easy! Make sure each banana slice is completely covered with pudding – the creamy layer acts like a little protective blanket against air.
Can I prep this ahead?
Sort of! You can mix the pudding base a day early, but wait to assemble until 4-6 hours before serving. Otherwise those wafers get too soggy and the bananas turn to mush.
Nutrition Information
Just a quick note – these nutrition facts are estimates since ingredient brands vary. But for those curious, one generous cup of this banana pudding copycat has about 380 calories and 42g of sugar (worth every sweet bite if you ask me!). The serving size is based on dividing the recipe into 8 equal portions – though good luck stopping at just one!
Rate This Recipe
Did this Magnolia Bakery banana pudding copycat make your taste buds dance? I’d love to hear about it! Drop a star rating below and tell me how yours turned out – bonus points if you share a photo of your beautiful layered creation!