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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Best Banana Recipe Ever!
This dessert was so simple to make and a huge hit at a family gathering! I was nervous about the bananas turning brown but I trusted your tip and followed the recipe and it turned out perfectly! Thanks
My mother and I have made this banana pudding for years to rave reviews. One step in the version we have is to slice the bananas FIRST and let them soak in fresh lemon juice (usually 1-2 lemons is fine; just enough to cover the slices). This eliminates browning of the fruit over time and adds a bit of tang that people love but can’t quite identify.
We just finished eating this for dessert – my daughter is jumping up and down over it – so, so good. I could not wait for it to chill for 4-8 hours! Still so good – easy too!
I have never seen Nilla wafers for sale in Canada. Does anyone know what would be a good substitute? I’ve never had them so I’m not sure. Definitely want to make this! Thanks 🙂
Hi Erica, either animal crackers or shortbread cookies would work nicely. Please LMK how it turns out if you try this with one of them!
They are available on Amazon.ca, as well as a gluten-free vanilla wafer cookie that I haven’t yet tried. Alternatively, you could try “langues de chat” (“cat’s tongue” cookies) which I have used here in Montreal. They might be available in smaller, European-style grocery stores.
Unfortunately, Nilla wafershave been discontinued in Canada. I find a good substitute to be golden Oreos.
I am from the South and have always made banana pudding, but I never would use instant pudding or canned condensed milk. Ugh.
Why do people have to comment on a recipe that they didn’t try? That’s not what reviews are for! Ugh
Is there any reason I could not make this in individual glasses? Like your other banana pudding recipe?
Hi Sammy, Individual glasses will work just fine. Enjoy!
Can this recipe be adapted to single-serving pudding bowls or ramekins? 4-qt is huge for my small household. Looks delicious!
Sure!
I have made this often. It is FANTASTIC. At first I used cooked pudding (it had to be better than instant, right?) but once my husband bought instant in error. Voilà! It was even better! It is one of my grandsons’ favorite desserts—they love to help make it. And never, ever substitute cool whip for the whipped cream. This is an amazing, showy dessert for little effort, but you must follow the guidelines about chill times.
I want to make this! I have a question though…once assembled, will the bananas turn brown overnight? Is there a way to prevent this?
Thanks
Hi Jan, They really don’t as long as they are covered with the pudding and the dish is covered when refrigerated. (Also, peel and slice the bananas at the last minute as you layer the pudding.) The bakery recommends making it no more than 8 hours ahead, but I find that it’s still really good the next day.
Great. I had the same question about the bananas turning brown and you answered it ! Love this
Thanks