Introduction

Magnolia Bakery’s Banana Pudding is a beloved classic dessert featuring creamy layers of vanilla pudding, whipped cream, ripe bananas, and crunchy vanilla wafer cookies. This easy-to-make treat is perfect for gatherings or a comforting sweet treat at home.

Four white bowls are placed on a white marbled surface, each filled with a creamy, pale yellow dessert that looks thick and smooth. In each bowl, there are visible layers of crushed golden brown cookie pieces mixed into the dessert, with more cookie crumbs scattered on top. One bowl has a spoon inside, showing a cross-section of layers: a base layer of crumbled cookies, a thick middle layer of creamy dessert, and more cookie bits on top. The texture on top is soft and slightly swirled, with small chunks of cookie adding a crunchy contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice-cold water

1 (3.4-ounce) package instant vanilla pudding mix
3 cups cold heavy cream

1 (11-ounce) box vanilla wafer cookies (such as Nilla)
4 to 5 ripe bananas, sliced

Instructions

Step 1: In the bowl of a stand mixer fitted with the whisk attachment, beat the sweetened condensed milk and water on low speed until blended. Increase the speed to medium and whisk until well combined, about 1 minute. Add the instant vanilla pudding mix and beat until smooth and lump-free, about 2 minutes. Transfer to a medium bowl, cover, and refrigerate until firm, at least 1 hour or overnight.
Step 2: Using the stand mixer with the whisk attachment, whip the cold heavy cream on medium speed for about 1 minute until it starts to thicken. Increase the speed to medium-high and whip until stiff peaks form, being careful not to overwhip.
Step 3: With the mixer running on low speed, add the chilled pudding mixture a spoonful at a time. Continue mixing until fully combined and no streaks remain.

Step 4: Set aside 4 to 5 whole or crumbled vanilla wafers for garnish. In a 4- to 5-quart trifle bowl or wide glass bowl (or 12 individual 8-ounce bowls), spread one-quarter of the pudding mixture over the bottom. Layer with one-third of the cookies and one-third of the banana slices, covering the cookies. Repeat layering twice more, ending with a final pudding layer.
Step 5: Cover the assembled pudding tightly with plastic wrap and refrigerate for 4 to 6 hours. The cookies should soften when tested with a knife. Serve within 12 hours of assembly, garnished with reserved cookies or cookie crumbs.

Tips & Variations

Use ripe but firm bananas to avoid mushy layers and maintain texture.

For a boozy twist, drizzle a little rum or bourbon over the banana layers before assembling.
If you don’t have instant pudding mix, you can substitute with homemade vanilla pudding, but the texture may vary slightly.
To save time, prepare the pudding mixture a day ahead and assemble the dessert just before serving.

Storage

Store the banana pudding covered in the refrigerator for up to 2 days. The cookies will continue to soften, so it’s best enjoyed within 12 hours for the ideal texture. Reheat is not recommended as the whipped cream and pudding are best served cold.

How to Serve

Four white bowls are placed on a white marbled surface, each filled with a dessert made of creamy pale yellow pudding layered over pieces of crushed golden brown cookies. Each bowl has two layers: the bottom layer is the cookie pieces with rough texture and warm brown shade, and the top layer is thick, smooth, and light yellow cream spread evenly. One bowl has a silver spoon inside, showing the layers and some cream on the spoon. Crumbled cookie bits are scattered on top of the cream in each bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make banana pudding without a stand mixer?

Yes, you can use a hand mixer or whisk for the pudding and whipped cream, but it may take a bit longer to achieve the desired consistency.

Can I use a different type of cookie instead of vanilla wafers?

Vanilla wafers are traditional for their texture and flavor, but graham crackers or shortbread cookies can be used as alternatives for a unique twist.