Magnolia Bakery Banana Pudding
This Magnolia Bakery Banana Pudding is a no-bake, layered dessert made with a light, mousse-like vanilla pudding, whipped cream, vanilla wafers, and ripe bananas. It tastes just like the famous New York bakery version and is perfect for make-ahead entertaining.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups cold water very cold
- 1 box (3.4 oz) instant vanilla pudding mix use instant, not cook-and-serve
- 3 cups heavy whipping cream chilled
- 1-2 teaspoons pure vanilla extract optional, to taste
- 1 box (11–12 oz) vanilla wafers such as Nilla Wafers
- 4-5 medium ripe bananas sliced into 1/4-inch rounds
- extra vanilla wafers crushed, for topping (optional)
- ground cinnamon or nutmeg for garnish (optional)
- shaved white chocolate or caramel sauce for garnish (optional)
Instructions
- In a medium mixing bowl, whisk together the sweetened condensed milk and cold water until fully combined and smooth. Sprinkle the instant vanilla pudding mix over the milk mixture and whisk well for 1–2 minutes, until no dry spots remain and it starts to thicken slightly.1 can (14 oz) sweetened condensed milk, 1 1/2 cups cold water, 1 box (3.4 oz) instant vanilla pudding mix
- Cover the bowl with plastic wrap and refrigerate for at least 1–2 hours, or until very thick and completely chilled.
- In a large, cold mixing bowl, add the heavy whipping cream. Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed until soft peaks form. Add the vanilla extract, then continue beating just until medium-stiff peaks form. Do not overbeat.3 cups heavy whipping cream, 1-2 teaspoons pure vanilla extract
- Remove the chilled pudding base from the refrigerator and gently loosen it with a whisk if very firm. Using a spatula, fold the whipped cream into the pudding in 2–3 additions, cutting down and lifting up gently to keep the mixture light and airy.
- Just before assembling, peel and slice the bananas into 1/4-inch rounds. If desired, you may very lightly toss them with a small amount of lemon juice to slow browning, but use only a tiny amount so the flavor doesn’t stand out.4-5 medium ripe bananas
- In a large glass trifle dish, a 9x13-inch dish, or individual cups, place a layer of vanilla wafers on the bottom. Small gaps are fine.1 box (11–12 oz) vanilla wafers
- Add a generous layer of banana slices over the wafers. Spoon about one-third of the pudding-cream mixture over the bananas and spread into an even layer, making sure the bananas are fully covered.4-5 medium ripe bananas
- Repeat the layers—vanilla wafers, bananas, pudding mixture—until you have used all of the components, aiming for at least two full layers and up to three, depending on your dish. Finish with a layer of the pudding mixture on top.1 box (3.4 oz) instant vanilla pudding mix, 3 cups heavy whipping cream, 1-2 teaspoons pure vanilla extract, 1 box (11–12 oz) vanilla wafers, 4-5 medium ripe bananas
- Sprinkle the top with crushed vanilla wafers and, if desired, a light dusting of ground cinnamon or nutmeg. Add shaved white chocolate or a drizzle of caramel for a fancier presentation, if you like.extra vanilla wafers, ground cinnamon or nutmeg, shaved white chocolate or caramel sauce
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, and preferably 6–8 hours or overnight, until the wafers have softened and the dessert is fully chilled. Serve cold straight from the refrigerator.
Notes
Best eaten within 2 days; by day 3, the bananas may brown and the wafers can become very soft. Do not freeze, as the bananas and creamy texture do not hold up well. For a smaller batch, halve the recipe and assemble in a smaller dish or individual jars.
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