Banana Pudding
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Bring the magic of New York’s Magnolia Bakery right into your own kitchen! Easily whip up their world-famous banana pudding, a heavenly mix of creamy vanilla pudding, ripe bananas, and good ol’ Nilla wafers.
Served at Magnolia Bakery, the iconic NYC bakeshop known for its old-fashioned desserts and charming decor, this is arguably the world’s best banana pudding recipe. Although it’s the bakery’s second-most popular dessert after cupcakes, the recipe is surprisingly simple, calling for just a few ingredients—including Jell-O instant vanilla pudding!
The result is a cool, creamy dessert with the nostalgic tastes of vanilla custard, Nilla wafers, and fresh bananas in every bite. Having made banana pudding from scratch, I can confidently say this easy recipe rivals—if not surpasses—the more complicated versions. This classic Southern recipe is adapted from The Complete Magnolia Bakery Cookbook by Alyssa Torrey and Jennifer Appel.
“This is unbelievably delicious!”
What You’ll Need To Make Banana Pudding
- Sweetened condensed milk: Adds sweetness and a rich, creamy texture to the pudding base.
- Ice-cold water: Helps form the base of the pudding mix.
- Instant vanilla pudding mix: Provides vanilla flavor and sets the pudding quickly. I recommend using Jell-O brand for best results.
- Heavy cream: Whipped and folded in to add lightness and an airy texture. For best results, stick with real whipped cream—skip the Cool Whip!
- Vanilla wafers: Provide a buttery flavor and crunch, creating layers that soften slightly. Nabisco Nilla wafers are traditional, but if you’re unable to find them, you can substitute with shortbread cookies, ladyfingers (also known as Savoiardi cookies), or animal crackers.
- Bananas: Sliced and layered to add fresh, fruity flavor and natural sweetness.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions For Making Banana Pudding
Step 1: Make the pudding base. In a large bowl, whisk the sweetened condensed milk and water until evenly combined. Add the jello pudding mix and whisk until completely lump-free. Transfer to a medium bowl, cover with plastic wrap, and chill pudding in the refrigerator until firm, 1 to 2 hours or overnight.
Step 2: Whip the cream. In the bowl of a stand mixer fitted with the whisk attachment (or an electric mixer fitted with beaters), beat the heavy cream until medium-stiff peaks form. That means the cream should hold its shape but still look soft and slightly billowy. This texture makes it easier to fold into the pudding base without deflating it; if the cream is too stiff, it won’t blend as smoothly.
Step 3: Combine the pudding and whipped cream. With the mixer on low speed, add the thickened, chilled pudding to the cream one spoonful at a time.
Mix until just evenly blended and no streaks of pudding remain.
Step 4: Assemble the banana pudding. To assemble, use a 4-quart trifle bowl or wide glass bowl (or casserole dish). Spread one-quarter of the pudding over the bottom then layer with one-third of the vanilla wafer cookies. No need to fuss over making it perfectly even or neat.
Add one-third of the sliced bananas (enough to cover the cookie layer). Repeat the layering twice more, ending with a last layer of pudding. Be sure all the bananas are fully covered with pudding to help prevent them from turning brown.
Step 5: Chill. Cover tightly with plastic wrap and chill in the fridge for at least 4 hours. The bakery recommends making banana pudding no more than 8 hours in advance, but I find it’s still pretty fresh the next day. Banana pudding cannot be frozen.
Video Tutorial
More Cool & Creamy Desserts You May Like
Banana Pudding
Cool, silky, and full of nostalgia, this banana pudding is guaranteed to have people coming back for seconds.
Ingredients
- One 14-ounce can sweetened condensed milk
- 1½ cups ice-cold water
- One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
- 3 cups heavy cream
- One 11-ounce box Nilla wafers
- 5 ripe medium bananas, sliced (see note)
Instructions
- In a large bowl, whisk the sweetened condensed milk and water until evenly combined. Add the pudding mix and whisk until there are no lumps and the mixture is completely smooth. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until firm, 1 to 2 hours or overnight. (Be sure the pudding is completely solidified before continuing, otherwise the dessert will not hold up.)
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until the cream starts to thicken, about 30 seconds. Increase the speed to medium-high and whip until stiff peaks form. (Be careful not to over-whip; if the cream looks grainy, you've gone too far.)
- Whisk the pudding to loosen it up. With the mixer on low speed, gradually add the pudding mixture a spoonful at a time. Mix until just evenly blended and no streaks of pudding remain.
- To assemble the dessert, use a 4-quart trifle dish or wide glass bowl, and set aside 5 cookies to use as a garnish. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies then one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more, ending with a final layer of pudding. Garnish the top with the reserved cookies or cookie crumbs (or a combination of the two). Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 8 hours (preferably no longer as the cookies start to get too soft).
- Note: Peel and slice the bananas at the last minute (as you layer the pudding) to prevent them from turning brown.
Nutrition Information
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- Per serving (12 servings)
- Calories: 518
- Fat: 32 g
- Saturated fat: 18 g
- Carbohydrates: 55 g
- Sugar: 39 g
- Fiber: 2 g
- Protein: 6 g
- Sodium: 274 mg
- Cholesterol: 93 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jen I’ve tried your recipe twice, the first time I followed the recipe to the letter and it was delicious rich and delicious. Unfortunately I can’t take that much milk in one sitting (heavy cream AND condensed milk) is a big no no for my stomach and I LOVE absolutely LOVE banana pudding or as I like to call it Nana Pudding 😊. Fortunately I figured out a way to get my Nana Pudding fix without comprising my stomach. I use dairy free heavy cream (it’s really a thing) I still use the condensed milk and it came out really great. It’s light but still rich, not as rich as when I use the heavy cream but still rich and creamy. Thank you Jen for this recipe 🤗
Another winning recipe!!!! Thank you Jenn, you never disappoint!!
Hi! I made this recipe once and it was a huge hit. My seven-year-old son however is allergic to egg and couldn’t have any because of the Nilla wafers. Is there another type of cookie that could work in this dish?
Hi Christine, Glad it was a hit! You can replace the Nilla wafers with graham crackers, animal crackers (if they’re labeled egg free), shortbread, or Biscoff cookies.
This recipe was delicious. My whole family loved it. And we found it just as delicious after sitting for a couple of days. One thing I would mention is that the recipe (as written) makes a very large dessert. I didn’t have a trifle dish, so layered it in a large casserole dish. We had a small family gathering of four people, and I’d consider halving the recipe next time. But it’s perfect for a larger holiday gathering of family or friends.
Hi Jenn,
I have a child asking for banana cream pie for his birthday. Apparently he tried some at a potluck and loves it. Do you think I could use this pudding as the filling? Any suggestions on adapting your recipe into a pie appreciated!
Hi Adrienne, It’s pretty soft so I’m not sure it would be sliceable. Sorry!
Too sweet!
As always, another great recipe! Nilla waffers were extremely difficult to find here in Ontario, Canada, so I went with the short bread and just broke them a bit as they were very large. It was delicious and a huge hit with everyone. Instructions were very clear and super easy to whipe up! Thank you for another amazing recipe as always!
Nilla wafers were unfortunately discontinued in Canada. I find a good substitute to be golden Oreos.
Hi Jenn. I made this & the pudding would not thicken up. I did all the correct measurements & everything was the correct size used Jello instant pudding. Even left it overnight. Very disappointing. I’m scared to try again.
Hi Dawn, I’m sorry you had a problem with this! When you say the pudding didn’t thicken up, are you referring to the actual pudding, or the mixture of the pudding and the whipped cream?
Actual pudding. The first step. Adding the cold water to condensed milk then I added the Jell-o instant pudding. I just don’t understand why it stayed in a liquid format . Even after staying in refrigerator all night.
Dawn, that’s a head-scratcher – I honestly have no idea why that would happen! Did you definitely use sweetened condensed milk? If so, I might try it again – perhaps the pudding was bad??
Hi Jenn, same exact thing just happened to me. I made it early evening yesterday and it’s been in the fridge for over 8 hours. Pudding hasn’t set up. I’m going to try it again but I’m not hopeful.
Hi Janice, I’m sorry to hear that! I’m confused as this has been very predictable for me. Can you let me know if you have luck the second time around? If not, I think I’ll have to retest it.
Hi Jenn, 2nd time worked! I think the first batch was made with Sweetened Condensed Cream, not Sweetened Condensed Milk. It was slightly thinner in consistency. I bought it in a local Latin grocery and honestly thought it was the same thing. I Googled it and Lesson learned! Interestingly, with the 2nd batch, after mixing the condensed milk with the water, it measured to slightly less than 3 cups of liquid. (The Jello pudding box recipe calls for 2 cups of milk/liquid). I was skeptical, but it set up in about 4 hours, however I chilled overnight. Assembled this afternoon in individual mason jars. Now my question is, what do I do with the first batch of pudding? Perhaps make an ice cream or just throw away? Hmmmmm…
So glad you got to the bottom of the issue and it came out well this time! Regarding the first patch, if you have an ice cream machine, you could certainly give it a whirl and see how it comes out. If that doesn’t work, as much as I hate to see it go to waste, I’d just consider it a sacrifice and discard it.
Hi Jen, can I make this with the sugar free jello vanilla pudding? Don’t find the regular one here in Belgium. Would I need to add sugar to it? Thanks.
Hi Sujata, Yes, it should work. I assume the sugar-free pudding is already sweetened with an artificial sweetener so I wouldn’t add any sugar. Hope it turns out well!
The Vanilla Wafer Nabisco recipe is much better.
So easy to make & every single person who ate it the Christmas Eve asked for the recipe! Amazing and so so delicious!!!