Will the bananas turn brown after the recommended 8 hours in the fridge?

They really don’t as long as they are covered with the pudding and the dish is covered when refrigerated. The bakery recommends assembling the pudding no more than 8 hours ahead, but I find that it’s still fresh the next day.

What are good alternatives to vanilla wafers?

It's worth trying to find vanilla wafers — their mild flavor and crunchy texture is ideal for this dessert. However, if you're unable to source them, you can substitute with shortbread cookies, ladyfingers (also known as Savoiardi cookies), or animal crackers.

Can I make individual portions?

Yes! For individual portions instead of a large trifle dish, use clear glasses or mason jars and layer the ingredients in the same order, adjusting the quantity to fit the smaller containers.

Can I freeze leftover banana pudding?

Unfortunately, banana pudding does not freeze well.

Banana Pudding - Once Upon a Chef

Banana Pudding

Adapted from The Complete Magnolia Bakery Cookbook by Alyssa Torrey and Jennifer Appel

Bring the magic of New York’s iconic 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.

Servings: 12

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 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

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