I refined a Magnolia Banana Pudding Recipe using one surprising pantry staple that explains why the originals are so beloved.

Jump to Recipe

I’ve chased the perfect Copycat Magnolia Banana Pudding for years, not to copy but to understand why everyone raves. I love how vanilla wafer cookies like Nilla snap then melt into something almost scandalous, and ripe bananas cut the sweetness with real fruit flavor.

If you say Magnolia Bakery Banana Pudding Recipe people instantly picture that layered wonder, and I kept finding tiny tweaks that made me pause, want to hide the dish from guests, then invite them anyway. There’s a texture trick that fools everyone, and yeah, you will want to testen it right away, I cant help it.

Ingredients

Print Recipe (No Advertisments)

Crunchy sweet cookies adding carbs and buttery flavor, little fiber, nostalgic crunch
Ripe bananas bring sweetness, potassium, fiber, natural sugars and a mellow banana flavor
Sweetened condensed milk is super sweet, lots of sugar and calories, gives richness
Whole milk adds protein and calcium, light lactose sugars, helps custard set and taste creamy
Egg yolks provide fat, thicken custard, add richness and that yellow color
Heavy cream loads fat for fluffy topping, makes pudding luxurious, very calorie dense
Powdered sugar fine sugar that sweetens without grit, blends smooth into cream, adds sweetness
Instant pudding mix adds stability and extra vanilla punch, contains starches and sugar

Ingredient Quantities

1 (12 oz) box vanilla wafer cookies like Nilla

5 to 6 medium ripe bananas

3 cups whole milk

1 (14 oz) can sweetened condensed milk

4 large egg yolks

1/2 cup granulated sugar

1/3 cup cornstarch

1/4 teaspoon fine salt

2 teaspoons pure vanilla extract

2 cups heavy whipping cream, cold

1/4 cup powdered sugar (confectioners sugar)

1 (3.4 oz) package instant vanilla pudding mix, optional for extra stability

How to Make this

Print Recipe (No Advertisments)

1. Chill a metal mixing bowl and beaters in the fridge for 10 minutes, and get a 9×13 dish or trifle bowl ready; crush a handful of vanilla wafers for the top and keep the rest whole in the box.

2. In a medium saucepan whisk together 1/2 cup granulated sugar, 1/3 cup cornstarch, and 1/4 teaspoon salt (if using the instant pudding mix, whisk the
3.4 oz into the dry mix now). Stir in 3 cups whole milk and the 14 oz can sweetened condensed milk until totally smooth.

3. In a small bowl lightly whisk the 4 large egg yolks. Heat the milk mixture over medium, stirring often, until it just starts steaming and small bubbles form at the edges. Slowly ladle about 1/2 cup of the hot milk into the yolks while whisking constantly to temper them, then pour the yolk mixture back into the pan.

4. Cook over medium heat, whisking constantly, until the custard thickens and comes to a gentle boil, keep whisking and cook 1 to 2 more minutes until it’s thick like pudding. Remove from heat and stir in 2 teaspoons vanilla. Pour into a clean bowl and press plastic wrap directly onto the surface to prevent a skin, let cool to room temp then chill until mostly cold.

5. While the pudding chills, whip 2 cups cold heavy cream with 1/4 cup powdered sugar in the chilled bowl until soft to medium peaks form. Don’t overwhip or you’ll start making butter, so stop when it still looks glossy.

6. Fold about three quarters of the whipped cream into the cooled pudding gently with a spatula to lighten it and make it fluffy; keep the rest of the whipped cream for the top so it looks pretty. Folding not stirring keeps it airy.

7. Slice 5 to 6 ripe bananas just before you assemble, a lot of browning happens fast so if you must slice early toss them in a teaspoon of lemon juice. In your dish layer: a single layer of vanilla wafers, a layer of banana slices, then a layer of pudding. Repeat once or twice depending on dish depth, finishing with pudding.

8. Spread the reserved whipped cream on top, sprinkle the crushed vanilla wafers for crunch and garnish with a few banana slices. For the classic Magnolia texture let the wafers soften into the pudding a bit, that’s the point.

9. Refrigerate at least 4 hours, overnight is better so flavors meld and the wafers soften properly. Serve cold and keep leftovers refrigerated up to 3 days, but banana slices on top will brown so add fresh ones if you want it pretty.

Equipment Needed

1. 9×13 inch baking dish or large trifle bowl
2. Metal mixing bowl (for chilling)
3. Electric hand mixer with beaters
4. Medium heavy bottomed saucepan
5. Whisk
6. Rubber spatula
7. Measuring cups and spoons
8. Chef’s knife and cutting board
9. Plastic wrap

FAQ

Q: Can I make this ahead of time? A: Yes, totally. Make it up to 24 hours ahead and chill, flavors get better overnight. If you want the wafers less soggy wait to add some of them till right before serving.

Q: Is the cooked custard safe even though it uses egg yolks? A: Yes. You cook the yolks with milk and cornstarch till it thickens and reaches about 160 to 170 F, that kills bacteria. Temper the yolks slowly so they dont scramble.

Q: Do I need the instant pudding mix or can I skip it? A: You can skip it, the cooked custard is plenty rich. But adding the instant mix gives extra stability so the layers hold up longer, especially if you plan to serve a day later.

Q: How do I keep the vanilla wafers from getting too mushy? A: A few tricks: layer whole wafers instead of crushing some, add a thin barrier of pudding between wafers and bananas, or reserve some wafers and crush them right before serving for texture.

Q: Can I substitute different milk or cream? A: Whole milk and heavy cream give the classic richness. You can use 2% or half and half but texture will be thinner and less creamy. No good dairy free swap unless you use special thickeners and non dairy creams.

Q: How many does this serve and how long will it keep? A: Makes about 8 to 10 servings depending on dish size. Store covered in the fridge up to 3 to 4 days, after that bananas may brown and texture changes.

Copycat Magnolia Banana Pudding Recipe Substitutions and Variations

Vanilla wafers (Nilla): swap for graham crackers, buttery shortbread cookies, or thin slices of pound cake. Use about the same amount; crackers give a classic snap, shortbread makes it richer, pound cake gives a softer, cake-like texture.
Whole milk (3 cups): use 2% or skim for a lighter pudding (same amount), or swap half or all with half-and-half for extra richness. Unsweetened almond or oat milk works 1 to 1 if you need dairy-free, but the pudding will be a bit thinner, dont panic.
Sweetened condensed milk (14 oz): replace with an equal amount of sweetened condensed coconut milk for a dairy-free option, or make a quick stand-in by simmering 1 cup evaporated milk with 1 to 1 1/4 cups granulated sugar until the sugar dissolves and the mix thickens slightly, then cool before using.
Heavy whipping cream (2 cups): use chilled full-fat coconut cream (scoop the solid part from a chilled can) for a non-dairy whipped topping, or stabilize regular whipped cream by whisking 1 tablespoon instant vanilla pudding mix into the cold cream before whipping so it holds its shape longer.

Pro Tips

1) Chill everything for the whipped cream: cold heavy cream and a cold metal bowl make whipping faster and lighter. Dont overwhip; stop when peaks still look glossy or you’ll make butter.

2) Temper and strain the custard for silkiness: when you add hot milk to the yolks pour slowly while whisking, then after cooking push the custard through a fine mesh strainer to catch any cooked bits. Press plastic wrap directly on the surface while it cools so a skin doesnt form.

3) If you need the dessert to hold up longer fold in a packet of instant vanilla pudding or beat in 2 ounces of room temp cream cheese to the warm custard before chilling. Both add stability without killing the flavor.

4) Bananas last longer and look better if sliced at the last minute. If you must slice ahead toss them lightly in lemon juice or a tiny bit of pineapple juice. For a pretty top add fresh slices right before serving.

5) Control wafer texture: if you want some crunch reserve a handful crushed for the top, and for the layers either leave whole so they soften into the custard or brush them very lightly with milk before layering to speed softening.

Copycat Magnolia Banana Pudding Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I refined a Magnolia Banana Pudding Recipe using one surprising pantry staple that explains why the originals are so beloved.

Servings

servings

Calories

495

kcal

Equipment: 1. 9×13 inch baking dish or large trifle bowl
2. Metal mixing bowl (for chilling)
3. Electric hand mixer with beaters
4. Medium heavy bottomed saucepan
5. Whisk
6. Rubber spatula
7. Measuring cups and spoons
8. Chef’s knife and cutting board
9. Plastic wrap

Ingredients

1 (12 oz) box vanilla wafer cookies like Nilla
5 to 6 medium ripe bananas
3 cups whole milk
1 (14 oz) can sweetened condensed milk
4 large egg yolks
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
2 cups heavy whipping cream, cold
1/4 cup powdered sugar (confectioners sugar)
1 (3.4 oz) package instant vanilla pudding mix, optional for extra stability

Directions

Chill a metal mixing bowl and beaters in the fridge for 10 minutes, and get a 9×13 dish or trifle bowl ready; crush a handful of vanilla wafers for the top and keep the rest whole in the box.
In a medium saucepan whisk together 1/2 cup granulated sugar, 1/3 cup cornstarch, and 1/4 teaspoon salt (if using the instant pudding mix, whisk the
4 oz into the dry mix now). Stir in 3 cups whole milk and the 14 oz can sweetened condensed milk until totally smooth.
In a small bowl lightly whisk the 4 large egg yolks. Heat the milk mixture over medium, stirring often, until it just starts steaming and small bubbles form at the edges. Slowly ladle about 1/2 cup of the hot milk into the yolks while whisking constantly to temper them, then pour the yolk mixture back into the pan.
Cook over medium heat, whisking constantly, until the custard thickens and comes to a gentle boil, keep whisking and cook 1 to 2 more minutes until it's thick like pudding. Remove from heat and stir in 2 teaspoons vanilla. Pour into a clean bowl and press plastic wrap directly onto the surface to prevent a skin, let cool to room temp then chill until mostly cold.
While the pudding chills, whip 2 cups cold heavy cream with 1/4 cup powdered sugar in the chilled bowl until soft to medium peaks form. Don't overwhip or you'll start making butter, so stop when it still looks glossy.
Fold about three quarters of the whipped cream into the cooled pudding gently with a spatula to lighten it and make it fluffy; keep the rest of the whipped cream for the top so it looks pretty. Folding not stirring keeps it airy.
Slice 5 to 6 ripe bananas just before you assemble, a lot of browning happens fast so if you must slice early toss them in a teaspoon of lemon juice. In your dish layer: a single layer of vanilla wafers, a layer of banana slices, then a layer of pudding. Repeat once or twice depending on dish depth, finishing with pudding.
Spread the reserved whipped cream on top, sprinkle the crushed vanilla wafers for crunch and garnish with a few banana slices. For the classic Magnolia texture let the wafers soften into the pudding a bit, that's the point.
Refrigerate at least 4 hours, overnight is better so flavors meld and the wafers soften properly. Serve cold and keep leftovers refrigerated up to 3 days, but banana slices on top will brown so add fresh ones if you want it pretty.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.