Last Updated on March 11, 2025 by Karen
This homemade version of the iconic Copycat Magnolia Bakery Banana Pudding dessert layers Nilla wafers, fresh bananas, and a rich whipped cream mixture, creating a mouthwatering treat perfect for any occasion.
Magnolia Bakery’s famous banana pudding has gained a cult following, and it’s no wonder why. This creamy, indulgent dessert has become a staple for special occasions and casual gatherings alike. There are so many banana pudding recipes out there, each with its own twist on the classic dessert, from the famous Eagle Brand original banana pudding recipe to the original banana pudding recipe from Nabisco, which uses their iconic Nilla Wafers. Other popular versions include the Keebler vanilla wafers banana pudding recipe, the Jello original banana pudding recipe, and even a convenient banana pudding recipe made in the Instant Pot!
While each variation offers its own take on the beloved dessert, Magnolia Bakery’s version stands out for its perfect balance of creamy pudding, fresh bananas, and crunchy cookies, making it a must-try for banana pudding lovers everywhere. Whether you prefer a traditional recipe or enjoy experimenting with modern twists, banana pudding remains a timeless treat that brings comfort and nostalgia to the table.
The combination of velvety pudding, fresh bananas, and crunchy cookies makes for a dessert that’s both comforting and decadent. If you’ve ever wanted to recreate this iconic treat at home, you’re in the right place!
Ingredients Needed for the Copycat Magnolia Bakery Banana Pudding
For a successful banana pudding that mirrors the famed Magnolia Bakery recipe, here are the ingredients you’ll need:
Heavy Cream: Heavy cream is the base of the pudding’s creamy texture. It has a higher fat content compared to regular milk, giving the pudding that rich, luxurious feel. If you don’t have heavy cream, you can substitute it with whipping cream, which has a slightly lower fat content but still provides a creamy consistency. If you’re looking for a lighter alternative, half-and-half will work, but the texture may be slightly less rich.
Sweetened Condensed Milk: Sweetened condensed milk is a thick, syrupy milk that’s been reduced and sweetened. It adds both sweetness and a smooth, velvety consistency to the pudding. If you’re out of sweetened condensed milk, you can make a substitute by combining regular milk with sugar and heating it gently until thickened. However, this will lack the richness of the original ingredient.
Milk: Regular milk is used here to thin out the pudding mixture, making it creamy without being overly thick. You can use whole milk for the richest flavor, but skim milk or plant-based milk such as almond or oat milk will work as well. For a richer texture, you can also use coconut milk or cashew milk.
Vanilla Extract: Vanilla extract adds a warm, aromatic sweetness that complements the other ingredients. If you don’t have vanilla extract, you can use vanilla bean paste for a more intense flavor, or vanilla essence as a more affordable alternative. Make sure you’re using pure vanilla extract and not imitation vanilla, as it has a much stronger, artificial flavor.
Nilla Wafers: Nilla wafers are the iconic cookie used in this pudding. Their sweet, crunchy texture pairs perfectly with the creamy pudding and soft bananas. If you can’t find Nilla wafers, you can substitute with vanilla-flavored biscuits, shortbread cookies, or even ladyfingers for a slightly different texture. However, keep in mind that the flavor profile may change depending on the type of cookie you use.
Bananas: Bananas are the star of this pudding. Their natural sweetness and soft texture balance out the richness of the pudding. It’s best to use ripe bananas, but not overly soft ones. If you need to speed up ripening, leave them in a paper bag or place them near other ripe fruits. If you’re in a pinch and don’t have bananas, you could try other fruits like strawberries or raspberries, though they will alter the flavor of the pudding.
Steps to Make Copycat Magnolia Bakery Banana Pudding
Now that we’ve covered the ingredients, it’s time to make this delicious treat! Here’s a step-by-step guide to creating your banana pudding:
Whip the Heavy Cream
Start by placing your heavy cream in a large bowl. Using a hand mixer or stand mixer, whip the cream until soft peaks form. This process should take around 3-5 minutes. Soft peaks mean that the cream holds its shape but gently falls over. Be careful not to overwhip it, as it can turn into butter.
Incorporate the Sweetened Condensed Milk
Once your cream is whipped to perfection, fold in the sweetened condensed milk. Folding means gently stirring with a spatula to avoid deflating the whipped cream. Mix until fully combined—this will add sweetness and a smooth texture to your pudding base.
Add Milk and Vanilla Extract
Next, pour in the milk and vanilla extract. Stir everything together until smooth. The milk helps loosen up the cream mixture, while the vanilla adds a warm, aromatic flavor that elevates the dessert. At this point, your pudding mixture should be creamy and light.
Layer the Pudding
In the bottom of a trifle dish or individual serving cups, start with a layer of the pudding mixture. Then, add a layer of Nilla wafers, followed by a layer of sliced bananas. Repeat the layers, making sure you end with a layer of pudding on top. The layering process helps create the signature texture and balance of flavors.
Chill the Pudding
Refrigerate the assembled banana pudding for at least 8 hours before serving. This chilling time allows the flavors to meld together, and the cookies will absorb some of the pudding, softening them to create that perfect texture.
Serve and Enjoy!
After 8 hours, your banana pudding should be ready to serve! The cookies will have softened, the bananas will add their sweetness, and the pudding will be smooth and creamy. It’s the perfect dessert for any occasion.
How to Ripen Bananas for Banana Pudding
For banana pudding, ripe bananas are essential. If you have green bananas or bananas that are still a bit firm, here’s how to ripen them quickly:
Room Temperature Ripening: Leave your bananas on the counter for 1–2 days to naturally ripen. The warmer the room, the faster they will ripen.
Quick Ripening: To speed things up, place the bananas in a brown paper bag with an apple or another banana. The ethylene gas produced will help the bananas ripen faster.
Note: You want your bananas to be ripe with a few brown spots, but not overly soft or mushy for the best texture in your pudding.
How to Make Banana Pudding Thicker
If you want a thicker pudding for your banana dessert, there are a few things you can do:
Reduce the Amount of Milk: If you prefer a firmer pudding, simply cut back on the milk a little bit.
Add More Sweetened Condensed Milk: This will create a richer, denser texture. Be careful not to add too much, as it could make the pudding overly sweet.
Use Cornstarch: If you want an even thicker pudding, mix cornstarch with a bit of milk, then heat it on the stove to create a custard-like consistency before adding it to your whipped cream mixture.
How to Make This Banana Pudding Recipe Dairy Free?
To make Magnolia Banana Pudding dairy-free, you can easily swap out the dairy ingredients with non-dairy alternatives. Here’s how you can adjust the recipe:
Heavy Cream: Replace the heavy cream with coconut cream or almond cream. Both of these will provide the rich, creamy texture needed for the pudding. If you choose coconut cream, be mindful that it may add a slight coconut flavor.
Sweetened Condensed Milk: Use dairy-free sweetened condensed milk or make your own by simmering coconut milk and a sweetener like sugar or maple syrup until it thickens.
Milk: Substitute regular milk with almond milk, coconut milk, or soy milk. These options are great in terms of consistency and will blend well with the other ingredients.
Vanilla Extract: Vanilla extract is naturally dairy-free, so you can keep it as is!
By making these simple substitutions, you can create a delicious dairy-free banana pudding that still has the creamy texture and sweet flavor of the classic recipe. Enjoy!
Can You Make Banana Pudding with Chessmen Cookies Instead of Nilla Wafers?
Yes, you can definitely make banana pudding with Chessmen cookies instead of Nilla wafers! Chessmen cookies add a buttery, rich flavor that gives your banana pudding a delicious twist. While Nilla wafers are crunchy and sweet, Chessmen cookies are more delicate and melt in your mouth, creating a slightly different texture but still perfect for this dessert. This substitution will make your banana pudding taste even more indulgent and is a great way to try something new.
Making banana pudding with Chessmen cookies is easy! Just replace the Nilla wafers with the Chessmen cookies and layer them the same way you would. You’ll still have your creamy pudding, fresh bananas, and now the buttery cookies to make the dessert extra special. The cookies will soften just like Nilla wafers, but they’ll bring a richer flavor to every bite.
If you want to try something a little different, using Chessmen cookies in your banana pudding is a fun and delicious way to mix things up. Whether you’re making it for a family dinner or a party, this simple swap will make your pudding even more delicious, and your guests will love the new twist on the classic recipe!
How to Store Banana Pudding
Storing banana pudding properly is important to keep it fresh and maintain its delicious texture. Here’s how to store it:
Refrigerate Immediately: After assembling your banana pudding, cover the dish tightly with plastic wrap or a lid. Refrigerate it for at least 8 hours (or overnight) before serving, as this helps the flavors to meld and the cookies to soften. Always store your banana pudding in the fridge to prevent it from spoiling.
Use an Airtight Container: If you have leftovers, transfer the banana pudding to an airtight container. This will help preserve the freshness and prevent it from absorbing odors from other foods in the refrigerator. Make sure to cover the pudding well to keep it from drying out.
Avoid Freezing: While it’s tempting to freeze leftovers, freezing banana pudding is not recommended. The texture of the pudding, bananas, and cookies will change after thawing, and the dish may become watery or mushy. Stick to refrigerating it for the best results.
By following these storage tips, your banana pudding will stay fresh and delicious for up to 3 days in the fridge. Just remember to enjoy it while it’s fresh for the best taste!
How Long Does Banana Pudding Last in the Refrigerator?
Banana pudding can last in the refrigerator for about 3 to 4 days if stored properly. To ensure it stays fresh and safe to eat, it’s important to follow a few key steps. After preparing your banana pudding, you should cover it tightly with plastic wrap or a lid to keep it from absorbing odors and to prevent it from drying out. If you have leftover banana pudding, transfer it into an airtight container. This helps maintain its flavor and texture for the best experience. Always make sure it’s in a cool, consistent temperature inside the fridge.
One thing to keep in mind is that bananas can begin to brown and soften over time. While they add great flavor, they can change the pudding’s appearance after a couple of days in the refrigerator. It’s still safe to eat, but the texture may not be as appealing. To extend freshness, some people prefer to add the sliced bananas just before serving, rather than mixing them into the pudding ahead of time.
What Are the Signs that the Banana Pudding Has Gone Bad?
After about 4 days, your banana pudding might start to lose its freshness. The pudding may become watery, or the texture could change, with the cookies becoming too soggy. If you notice a sour smell, mold, or changes in taste, it’s best to discard the pudding. Always check for any signs of spoilage before enjoying the leftovers.
Can You Freeze Magnolia Banana Pudding?
While it’s generally not recommended to freeze Magnolia Banana Pudding, it is possible to do so with some changes in texture and quality. Freezing can affect the creamy pudding, bananas, and cookies, causing the dessert to become watery or mushy once thawed. However, if you’re looking to store it for a longer period, here’s what you need to know:
1. Effect on Texture
Freezing banana pudding can cause the pudding to separate or become grainy when thawed. The bananas may also turn mushy and brown, and the Nilla wafers or cookies may lose their crispy texture and turn soggy. These changes aren’t harmful but could affect the overall experience, making the pudding less appealing in terms of texture and appearance.
2. How to Freeze Magnolia Banana Pudding
If you decide to freeze the pudding, it’s best to assemble it without the bananas and freeze only the pudding mixture and cookies. This way, the bananas won’t get mushy during the freezing and thawing process. Here’s how to freeze it:
Prepare the pudding: Make the pudding mixture and layer it with cookies as usual.
Cover and wrap: Cover the pudding tightly with plastic wrap or foil, and place it in an airtight container. Make sure to seal it well to prevent freezer burn.
Freeze: Place the container in the freezer for up to 1 month.
3. Thawing and Serving
When you’re ready to serve, remove the pudding from the freezer and thaw it in the fridge for several hours or overnight. After thawing, add freshly sliced bananas just before serving to maintain their texture and appearance. The pudding and cookies should be safe to eat, but be aware that the texture may be different than when the pudding was freshly made.
How Long Does Magnolia Banana Pudding Last?
Magnolia Banana Pudding will last about 3 to 4 days in the refrigerator when stored properly. To keep it fresh, store the pudding in an airtight container or cover it tightly with plastic wrap to prevent it from absorbing odors and drying out. Bananas may start to brown and soften after a couple of days, so adding them just before serving is a great way to extend freshness. After 4 days, the pudding may begin to lose its texture, with
This Copycat Magnolia Bakery Banana Pudding recipe is an easy and delicious way to recreate one of New York’s most famous desserts in your own kitchen. With simple ingredients and a few easy steps, you can enjoy a creamy, indulgent treat that’s perfect for any occasion. Whether you’re making it for a family gathering, a special celebration, or just because you crave something sweet, this banana pudding will be a hit every time.
Enjoy!
Copycat Magnolia Bakery Banana Pudding
Ingredients
- 2 cups heavy cream
- 1/4 cup sweetened condensed milk
- 2 tbsps milk
- 1 tsp vanilla extract
- 36 Nilla wafers
- 2 bananas sliced
Instructions
- In large bowl, whip heavy cream until soft peaks form. Fold in sweetened condensed milk until it is fully incorporated.
- Mix in milk and vanilla extract. In the bottom of a trifle bowl or individual glass serving bowls or glasses, put a layer of pudding mixture, a layer of Nilla wafers, another layer of pudding mixture, and a layer of bananas.
- Repeat in this order until all of the ingredients are used. Refrigerate for at least 8 hours before serving.
Notes
