Magnolia’s Famous Banana Pudding

Magnolia’s banana pudding isn’t just any banana pudding — it’s the stuff dreams are made of. Creamy, dreamy, and just the right amount of banana-y sweet. This one’s for those moments when you want to wow your family (or yourself, no judgment) without busting a gut in the process. Plus, it’s fun to make! Come for the bananas, stay for the nostalgia. Magnolia’s pudding is an absolute must-try, for real.

Let me tell ya, this pudding has become a total legend in our house. My hubby gobbles it down before it even fully sets, and the kiddos? Forget about it. They pretty much inhale it. It started when we made it on a whim a while back, and now it’s our go-to for pretty much any occasion. Bad day? Pudding. Great day? Pudding. You get it. I mean, who knew a simple banana pudding could be this addictive?

Why You’ll Love This Magnolia’s Famous Banana Pudding

1. It’s like a hug in a bowl — sweet, comforting, and oh-so-creamy.
2. Ridiculously easy to whip up, and even more fun to eat.
3. Banana + pudding + cookies = Pure magic. Trust me.
4. Impress your in-laws or that cute neighbor without breaking a sweat.

How to Make It

Alright, so here’s the deal, this recipe is kinda like putting together a dessert puzzle, but without all the stressful bits. Start by whipping your sweetened condensed milk and ice-cold water into a creamy cloud — don’t be like me and slosh it everywhere! Then, dump in some instant vanilla pudding mix and watch it magically thicken (no fighting with a stove today!). While that’s setting up in the fridge, cozy up on the couch.

Once chilled, gently fold in that heavy cream you’ve whipped to soft peaks earlier — it’s like folding happiness into happiness. Right? Layer slices of ripe bananas and your fave vanilla wafers with the pudding, making sure not to get too banana-mad; well-mannered restraint required. Chill it in the fridge and try not to devour it straight from the bowl.

Ingredient Notes

– Instant Vanilla Pudding Mix: Honestly, don’t try to homemade this — it’s not the time to be fancy. Just go with the flow.
– Sweetened Condensed Milk: The secret weapon for creaminess. Skip it once and regret it, like I did.
– Bananas: Use ripe ones. Green bananas in this? Just… no.

Recipe Steps:

1. Blend sweetened condensed milk and water, then throw in the pudding mix. Chill out for a bit.
2. Whip up some cream till nice and fluffy. Fold it gently into your pudding concoction.
3. Layer bananas, wafers, and pudding like you’re building dessert dreams.
4. Chill for a good few hours while resisting serious temptation.

What to Serve It With

Tips & Mistakes

– Layer mindfully: Too much of anything kinda throws off the balance. Been there, done that.
– Chill time is not a suggestion. The longer, the better for that perfect consistency.

Storage Tips

Pop any leftover pudding in the fridge — it’ll be good for a couple of days, assuming it lasts that long. Cold banana pudding for breakfast isn’t just acceptable; it’s a little morning luxury. No guilt, just pleasure.

Variations and Substitutions

You can mix things up if you want. Swapping vanilla wafers for shortbread cookies gives it a fresh twist, though skipping the bananas? Nah.

Frequently Asked Questions

Magnolia's Famous Banana Pudding

This classic banana pudding recipe from Magnolia Bakery layers creamy vanilla custard, ripe bananas, and vanilla wafers for a truly irresistible dessert.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup granulated sugar
• ▢ 0.5 cup all-purpose flour
• ▢ 4 cups whole milk warmed
• ▢ 4 large egg yolks
• ▢ 1.5 teaspoons vanilla extract
• ▢ 1 box vanilla wafers
• ▢ 5 medium ripe bananas sliced
• ▢ 1 cup heavy cream whipped
• ▢ 0.25 cup powdered sugar

Instructions

Preparation Steps

• In a medium saucepan, mix sugar and flour. Slowly whisk in the warmed milk.
• Cook over medium heat, stirring constantly until mixture thickens, about 10 minutes.
• Whisk egg yolks in a separate bowl. Gradually add a small amount of hot pudding to yolks to temper, then return to saucepan.
• Cook for 2 more minutes, then remove from heat and stir in vanilla extract.
• In a 9x13 inch dish, layer vanilla wafers, banana slices, and pudding. Repeat layers ending with pudding.
• Whip heavy cream with powdered sugar until stiff peaks form. Spread over pudding.
• Chill the pudding for at least 4 hours before serving.

Notes

Best served chilled and fresh, this banana pudding can be stored in the refrigerator up to two days.