Magnolia Bakery Banana Pudding (From Scratch)

This homemade Magnolia Bakery Banana Pudding recipe is the perfect dessert to satisfy your sweet cravings! Made from scratch with layers of creamy vanilla pudding, fresh bananas, and crunchy Nilla wafers, it’s a classic dessert that’s loved by many. This rich, indulgent banana pudding is perfect for family gatherings, BBQs, holiday meals, or special occasions. Featuring whipped cream, sweetened condensed milk, and a velvety pudding base, this dessert is creamy, delicious, and irresistible. Whether you’re a fan of the famous Magnolia Bakery or just love banana pudding, this recipe will become a new favorite!

Perfect for any occasion, this banana pudding is easy to prepare and ideal for making ahead. If you’re craving a decadent, comforting dessert, this is the one to try!

This Magnolia Bakery-inspired Banana Pudding is the perfect indulgent dessert, made completely from scratch. It layers creamy homemade vanilla pudding, ripe bananas, and crunchy Nilla wafers to create a rich and satisfying treat. This version of the beloved classic dessert is full of flavor and texture, with its velvety pudding base and fluffy whipped cream. Perfect for any occasion, from family gatherings to special celebrations, this banana pudding is sure to impress!

Ingredients

• 2 tbsp + 2 tsp cornstarch
• 8 tbsp granulated sugar (divided)
• Pinch of salt
• 2 large eggs
• 2 cups whole milk
• 1 tbsp vanilla extract
• 2 cups heavy cream, cold
• 1 tbsp sweetened condensed milk
• 4 cups mini Nilla wafers
• 4 large ripe bananas

Instructions

1. Make the Pudding Base: In a small bowl, combine cornstarch, 2 tbsp sugar, and a pinch of salt. In a separate bowl, whisk the eggs for 3-4 minutes until smooth and fluffy. Slowly whisk in the cornstarch mixture until well-combined.
2. Simmer the Milk: In a saucepan, add milk and the remaining 6 tbsp sugar. Simmer over medium-high heat for about 5 minutes, ensuring it doesn’t boil.
3. Combine with Eggs: Carefully pour the hot milk mixture into the egg mixture, whisking vigorously to avoid curdling. Return the mixture to the saucepan and add vanilla extract. Cook on medium-high heat, whisking continuously until thickened (about 6-7 minutes).
4. Cool the Pudding: Remove from heat, then pour the pudding into a large bowl. Cover with plastic wrap, making sure it touches the surface of the pudding to prevent a skin from forming. Chill in the fridge for at least 3 hours.
5. Whip the Cream: In a separate bowl, whip heavy cream and sweetened condensed milk on high speed for about 5 minutes until fluffy.
6. Combine: Gently fold the whipped cream into the cooled pudding mixture until just combined. Return the pudding to the fridge to stay cold.
7. Crush the Wafers: Place ¾ cup of Nilla wafers in a Ziploc bag and crush with a rolling pin or skillet. Set aside.
8. Assemble the Pudding: Start by spreading a thin layer of pudding in the bottom of your serving dish. Add a layer of whole wafers, followed by half of the crushed wafers. Top with another layer of pudding, then a layer of thinly sliced bananas. Repeat with another layer of pudding, wafers, and bananas. Finish with the remaining pudding and top with whole wafers.
9. Chill: Cover with plastic wrap and refrigerate for at least 4 hours before serving.
10. Serve: Scoop out servings of the banana pudding and top with extra wafers and banana slices.

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Tips

• Make Ahead: This pudding gets even better after a day or two of chilling, so feel free to make it a day in advance.
• Texture: For a smoother pudding, you can strain the pudding through a fine mesh sieve before chilling.
• Presentation: Garnish with extra sliced bananas and crushed wafers just before serving for a beautiful touch.

Variations and Substitutions

• Bananas: If bananas are not in season or you prefer another fruit, you can substitute with sliced strawberries or blueberries.
• Nilla Wafers: For a different flavor, you can use other types of cookies like chessmen cookies or shortbread cookies.
• Vegan Option: Replace the eggs with a flax egg and use coconut milk and coconut whipped cream for a dairy-free version.

FAQs

Can I make this banana pudding ahead of time?
Yes, you can make it a day in advance to let the flavors meld together. Just cover it tightly with plastic wrap and refrigerate.

How do I prevent the bananas from turning brown?
To prevent browning, sprinkle the banana slices with a little lemon juice or layer them between pudding layers to help protect them.

Can I use regular whipped cream instead of making my own?
Yes, you can substitute store-bought whipped cream for homemade if you’re short on time. However, homemade whipped cream adds a richer texture.

Serving Suggestions

This Magnolia Bakery banana pudding pairs wonderfully with a variety of dishes. Serve it as the perfect ending to a summer BBQ, alongside fried chicken, or enjoy it as a stand-alone treat at a family gathering. It also works beautifully for holiday meals or special occasions like birthday parties.

Why You’ll Love This Recipe

• Made from scratch with rich vanilla pudding, fresh bananas, and homemade whipped cream, it offers an unbeatable taste and texture.
• It’s easy to prepare and perfect for making ahead.
• The layers of soft, creamy pudding, sweet bananas, and crunchy cookies are incredibly satisfying.
• Impressive and indulgent, yet simple enough for any occasion.