Irresistible Banana Pudding

Indulge in the layers of pure bliss with this easy Banana Pudding Recipe, a delightful homemade rendition inspired by the legendary Magnolia Bakery. Featuring velvety smooth pudding, sweet vanilla cookies, and perfectly ripe fresh bananas, this dessert is a true crowd-pleaser that requires no baking.

AUTHOR’S NOTE

My Personal Quest for the Perfect Magnolia Banana Pudding Recipe!

Like many dessert enthusiasts, my husband and I hold a special place in our hearts for Magnolia Bakery’s banana pudding. Every visit to New York inevitably includes a stop for this iconic treat. When the recipe was generously shared online, I knew it was my chance to bring that magic home, with a subtle personal touch.

After a few rounds of testing and minor adjustments to perfect the texture and flavor, I presented it to my husband. His reaction was priceless – a genuine gasp followed by an immediate declaration: “This is just as good as the Magnolia version we crave!” That moment confirmed that this recipe was ready to be shared with you.

The beauty of this dessert lies in its simplicity. With just a few essential ingredients and absolutely no baking required, you can whip up this delightful banana pudding right in your kitchen. Prepare to impress your family and friends with a dessert that tastes gourmet but is surprisingly easy to make!

Why You’ll Adore This No-Bake Banana Pudding

This recipe isn’t just another dessert; it’s an experience. Here’s why this homemade banana pudding will become your new go-to:

• Effortless Preparation: Forget the oven! This no-bake recipe is perfect for any skill level, minimizing kitchen time and maximizing enjoyment.
• Iconic Flavor: Capture the beloved taste of Magnolia Bakery’s famous banana pudding with a recipe that balances sweetness, creaminess, and fresh fruit notes.
• Simple Ingredients: You won’t need any exotic items. This recipe relies on readily available ingredients found at any grocery store.
• Perfect for Any Occasion: Whether it’s a family gathering, a potluck, or just a sweet treat for yourself, this banana pudding is always a hit.
• Customizable: Easily adapt the recipe with various cookies, puddings, or even other fruits to match your preferences.
• Make-Ahead Friendly: It actually tastes better after chilling, making it an ideal dessert to prepare in advance.

Key Ingredients for Magnolia-Style Banana Pudding

Crafting the perfect banana pudding starts with the right ingredients. Here’s a breakdown of what you’ll need and why each component is crucial for achieving that signature creamy texture and sweet flavor:

• Sweetened Condensed Milk: This is the foundation of our creamy pudding. It adds rich sweetness and a thick consistency. Always opt for regular sweetened condensed milk; avoid low-fat or sugar-free versions, as they can alter the texture and flavor significantly. This is NOT evaporated milk.
• Cold Water: Using cold water is vital for helping the instant pudding set quickly and achieve its desired firmness.
• Instant Vanilla Pudding Mix: Choose a good quality instant vanilla pudding mix (approximately 3.9 ounces or 110g). Ensure it’s the “instant” variety, not the “cook and serve” kind, and avoid sugar-free or low-fat options for the best results. Jell-O brand is highly recommended for its consistent flavor.
• Heavy Cream: This is whipped to create a light, airy, and rich component that makes the pudding incredibly decadent. Half-and-half or milk will not work as substitutes, as they lack the fat content necessary for whipping.
• Vanilla Paste or Extract: A generous amount of vanilla enhances the overall flavor profile. Vanilla paste offers a more intense vanilla flavor and visible specks, but high-quality vanilla extract works beautifully. This is an optional but highly recommended flavor booster.
• Salt: A tiny pinch of salt balances the sweetness and brings out the depth of the other flavors. Don’t skip it!
• Vanilla Wafer Cookies: These classic cookies provide a delicate crunch initially and then soften beautifully into a cake-like texture as they absorb the pudding. Set aside a few extra cookies to crush on top for an appealing garnish and added texture.
• Bananas (Sliced): The star of the show! Choose firm, just-ripe bananas (yellow with minimal brown spots). Overly ripe bananas can become mushy quickly and might brown faster, affecting the dessert’s appearance and texture.

How To Make The Best No-Bake Banana Pudding

Creating this impressive dessert is simpler than you might think. Follow these straightforward steps to assemble your homemade Magnolia-style banana pudding:

1. Prepare the Pudding Base: In a large mixing bowl, combine the sweetened condensed milk and cold water. Using a hand mixer with a whisk attachment, beat the mixture for about one minute until thoroughly combined. Sprinkle in the dry instant vanilla pudding mix and continue beating for another two minutes until the mixture is completely smooth and lump-free. Transfer this pudding mixture to a separate bowl, cover it tightly, and refrigerate for 30 to 60 minutes. This crucial step allows the pudding to thicken properly.
2. Whip the Cream to Perfection: While the pudding chills, prepare your whipped cream. In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer), pour in the cold heavy cream, vanilla paste (or extract), and salt. Start beating on medium speed for 1-3 minutes until the cream begins to visibly thicken. Increase the speed to medium-high and continue whipping until soft peaks form. Be careful not to over-whip, as this can cause the cream to separate and become grainy. The whipped cream should hold its shape but still be light and fluffy.
3. Gently Combine: Reduce your mixer speed to low. Gradually add the chilled pudding mixture to the whipped cream, one large spoonful at a time. Continue beating on low speed until the pudding is fully incorporated into the whipped cream and no streaks of pudding remain. The resulting mixture should be nicely thickened and uniform in consistency.
4. Layer with Care: Now comes the fun part – assembling your masterpiece! Reserve about four vanilla wafer cookies for garnishing later. Spread approximately one-quarter of the combined pudding and whipped cream mixture evenly at the bottom of your chosen trifle dish or serving pan. Arrange a single layer of vanilla wafer cookies over the pudding, followed by a layer of freshly sliced bananas. Repeat this layering process until all your ingredients are used up, ensuring that the final top layer is pudding.
5. Chill and Serve for Optimal Flavor: Cover the dish tightly with plastic wrap and refrigerate for a minimum of 3-6 hours. For the absolute best flavor and texture, chilling overnight is highly recommended. This allows the vanilla wafers to soften and absorb the creamy pudding, transforming them into a delightful cake-like consistency. Before serving, crush the reserved cookies and sprinkle them over the top for a beautiful garnish and a hint of extra crunch. This dessert is at its peak deliciousness when served within 12-24 hours of assembly.

How To Serve Banana Pudding: Presentation Ideas

The presentation of your banana pudding can be as delightful as its taste! Here are a few ways to serve this classic dessert:

• Classic Family Style: For easy serving at gatherings, layer your banana pudding in a large 9×13-inch baking pan. Guests can scoop their desired portion directly from the dish.
• Elegant Individual Servings: Create a more refined presentation by layering the pudding in individual clear disposable cups or elegant reusable glass trifles. This allows each guest to admire the beautiful layers.
• Grand Trifle Display: For a stunning centerpiece, assemble the entire batch in one large, decorative trifle dish. The height and visibility of the layers make for an impressive dessert that can be scooped into individual bowls.
• Mason Jar Mini Desserts: For picnics or grab-and-go treats, layer the pudding in small mason jars. Seal them for easy transport and serving.

Delicious Variations and Customizations

While this recipe delivers a classic, iconic flavor, there’s always room to experiment and make it your own. Here are some ideas to switch things up:

• Time-Saving Whipped Topping: If you’re short on time, substitute homemade whipped cream with an equal amount of good quality, thawed store-bought whipped topping (like Cool Whip).
• Boost the Banana Flavor: For an even more intense banana experience, swap the instant vanilla pudding mix for an instant banana pudding mix.
• Alternative Cookies: Instead of vanilla wafers, try graham crackers for a slightly different texture and flavor profile. Chocolate wafers could also offer a delightful contrast.
• Fruity Twists: While it wouldn’t be “banana” pudding, you can experiment with other fruits. Strawberries, sliced peaches, or mixed berries could offer a refreshing variation. Ensure fruits are well-drained to prevent excess moisture.
• Add-ins for Extra Indulgence: Consider folding in mini chocolate chips, a drizzle of caramel sauce, or chopped nuts (pecans or walnuts) into the pudding layers for added texture and flavor.
• Spiced Pudding: A tiny dash of cinnamon or nutmeg in the pudding mixture can add a warm, comforting note.

Frequently Asked Questions (FAQ)

Here are some common questions about making banana pudding:

• Can I use a different type of pudding mix? Yes, you can experiment with other instant pudding flavors like cheesecake, coconut cream, or butterscotch for a unique twist, though vanilla or banana are most traditional. Always use instant, not cook-and-serve.
• How do I prevent bananas from browning? Slicing bananas just before layering helps. You can also lightly toss banana slices in a tiny amount of lemon juice or pineapple juice, but be mindful that this can slightly alter the flavor.
• Why is my pudding not setting? Ensure you used *instant* pudding mix and *cold* water as specified. Also, give it adequate chilling time – at least 3-6 hours, or preferably overnight.
• Can I make this ahead for a party? Absolutely! This dessert is ideal for making ahead. Prepare it the day before your event, cover it tightly, and refrigerate. The flavors meld and the cookies soften perfectly overnight.
• What kind of dish should I use? A 9×13-inch pan is great for a large batch. For impressive presentation, a trifle dish or individual serving cups work wonderfully.

Ready to Make the Ultimate Banana Pudding?

This No-Bake Banana Pudding is more than just a dessert; it’s a nostalgic trip to a classic American treat, elevated with simple yet powerful flavors. Whether you’re a long-time fan of Magnolia Bakery’s version or discovering this delightful dessert for the first time, this recipe promises an unforgettable experience. Gather your ingredients, follow these easy steps, and prepare to be amazed by the creamy, dreamy layers of banana, vanilla, and cookie goodness. Enjoy every spoonful!

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5 from 1 vote

Banana Pudding Recipe

By
Chelsea Lords

This Banana Pudding recipe is a layered with creamy pudding, sweet vanilla cookies, and fresh bananas, a delicious adaptation of the famous Magnolia Bakery recipe.

Prep Time:
25 minutes minutes

Chilling Time:
2 hours hours

Total Time:
2 hours hours 25 minutes minutes

Servings:
12 servings

Equipment

• Hand mixer
• Stand mixer

Ingredients

• 
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  1 (14-ounce) can sweetened condensed milk see note 1
• 
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  1-1/2 cups cold water
• 
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  1 (3.9-ounce) package instant vanilla pudding mix see note 2
• 
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  3 cups heavy cream see note 3
• 
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  2 teaspoons vanilla paste or vanilla extract, optional
• 
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  1/4 teaspoon salt
• 
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  1 (11-ounce) box vanilla wafer cookies
• 
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  6 bananas sliced

Instructions

• In a large bowl, use a hand mixer fitted with a whisk attachment to beat together sweetened condensed milk and cold water until fully combined, about 1 minute. Sprinkle in the entire (dry) pudding mix and beat until the mixture is fully smooth, about 2 minutes. Transfer this mixture to a separate bowl. Cover and refrigerate for 30–60 minutes or until firm.
• In a stand mixer fitted with a whisk attachment add the heavy cream, vanilla, and salt. Beat on medium speed for about 1–3 minutes, until the cream starts to thicken. Increase the speed to medium-high and whip until soft peaks form. Be careful not to over-whip or cream will break. Reduce mixer to low.
• While the mixer is running on low, add in the pudding mixture one large spoonful at a time. Beat until no streaks of pudding remain and mixture is nicely thickened.
• Reserve 4 cookies for garnishing on top. Spread 1/4 of the pudding on the bottom of the trifle or dish. Add one layer of cookies followed by a layer of bananas. Add another 1/4 of the pudding. Repeat the layers until bananas, cookies, and pudding are all gone. Make sure the top layer is pudding.
• Cover tightly with plastic wrap and refrigerate for 3–6 hours or until cookies have softened to cake consistency. Crush up the reserved cookies to garnish on top. This dessert is best served within 12 hours of assembling.

Recipe Notes

Note 1: Be sure to use regular sweetened condensed milk, not low-fat or reduced sugar. This is not to be confused with evaporated milk.

Note 2: Use regular instant pudding mix, not sugar-free, low-fat, or cook-and-serve varieties. Get the small 3.9-ounce (110g) box. Follow the recipe instructions when using the mix, rather than the package directions. For best flavor, opt for Jell-O brand (not sponsored).

Note 3: Milk won’t work here—it won’t whip and thicken the way that cream does.

Storage: Place any remaining pudding in an airtight container or cover the dish with plastic wrap to keep it fresh. Store it in the fridge for up to 2–3 days. The cookies will soften over time, so it’s best to enjoy within this window.

Nutrition

Serving: 1serving |
Calories: 506kcal |
Carbohydrates: 58g |
Protein: 6g |
Fat: 29g |
Saturated Fat: 17g |
Polyunsaturated Fat: 3g |
Monounsaturated Fat: 7g |
Trans Fat: 0.1g |
Cholesterol: 79mg |
Sodium: 262mg |
Potassium: 379mg |
Fiber: 2g |
Sugar: 41g |
Vitamin A: 994IU |
Vitamin C: 5mg |
Calcium: 136mg |
Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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