Magnolia Bakery Banana Pudding

As soon as my husband and I moved to New York, my friend Morgan told us that we absolutely had to try the banana pudding at Magnolia Bakery. The way he described the dessert made it seem as if it were an ethereal experience. He proclaimed that it was the best dessert he has ever had and that there was nothing like it anywhere on Earth. We were at a pizza place close to Magnolia one day, but alas, it was a Saturday afternoon, the line was insanely long, and we had somewhere to be. It wasn’t until a few weeks later that we were in Morgan‘s apartment and he proudly presented us with his favorite treat, the infamous banana pudding from Magnolia. This banana pudding sure had a lot to live up to, and let me tell you, it went beyond what I thought was possible. It was so luscious, so soft, and so deliciously rich. It also had real bananas in it and the texture that those little chunks of banana added to the vanilla pudding was incredible. The best part, though, were the vanilla wafers floating between layers of homemade whipped cream and velvety vanilla pudding. We were on our way out again, though, so we each only had one bite before we were off. I knew I had to try to make this heavenly dessert on my own immediately.

It’s always intimidating to imitate another recipe, especially when you’ve only tasted it once. I knew that I had to let the vanilla wafers soak up the banana and vanilla goodness, and that I had to make the pudding and whipped cream from scratch, or else it just wouldn’t be the same. I got to work. The end result was actually quite easy, especially considering the only cooking you have to do is making the pudding over the stove, which takes all of 10 minutes. I layered the banana, vanilla wafers, and vanilla pudding in a loaf pan and let it sit in the fridge for 6 hours, after which I topped the whole lot off with homemade whipped cream and crushed vanilla wafers, as Magnolia Bakery does. This is a pretty close replica, if I may say so myself. The textures work so well together and everything just melts in your mouth. I would even go as far to say that the pudding is better the next day, after everything has set together for over 30 hours. The wafers soak up all of the flavors and believe me, when you serve this dessert to your friends and family, they’ll be begging for more!

Magnolia Bakery Banana Pudding
Your ingredients.

Magnolia Bakery Banana Pudding
In a medium sauce pan, combine the granulated sugar, vanilla extract, cornstarch, whole milk, salt, egg, and egg yolk. Whisk over medium heat until the mixture has started to thicken and bubble like hot lava (AKA thick pudding with bubbles that sound like a ‘plopping’ noise because of said thickness). This should take 8-10 minutes.

Magnolia Bakery Banana Pudding
Add in the 3 tablespoons of butter, turn the heat down to the lowest setting possible, and whisk until the butter has completely melted.

Magnolia Bakery Banana Pudding
Pour the pudding through a mesh sieve and place in the fridge to cool for 20 minutes.

Magnolia Bakery Banana Pudding
When the pudding is cool to the touch (it doesn’t have to be completely cold), begin to layer the other ingredients. Start with a layer of sliced bananas, then a layer of wafers, then the pudding. Repeat two or three more times (depending on how big your pan is – adjust the amount of pudding needed as necessary).

Magnolia Bakery Banana Pudding
Do this as many times as possible. I cut my bananas pretty thin, and the wafers don’t have to be completely uniform. The final top layer should be pudding (bananas, wafers, pudding, bananas, wafers, pudding, and so on). Place the banana pudding in the fridge, covered with foil or plastic wrap, for 5-6 hours.

Magnolia Bakery Banana Pudding
When the correct amount of time has passed (I did 6 hours), whip together your whipped cream and spread evenly over the top of the pudding, then top with crushed vanilla wafers.

Magnolia Bakery Banana Pudding
Serve and get ready to eat one of the best desserts in the world!

Magnolia Bakery Banana Pudding
Serves: 8
  • ½ cup + 2 tablespoons granulated sugar
  • 3 tablespoons cornstarch
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 2 cups whole milk (don't substitute for anything else, or it won't be as rich)
  • 2¼ teaspoons vanilla extract
  • ¼ teaspoons kosher salt
  • 3 tablespoons unsalted butter
  • 4 large bananas, sliced thinly
  • 10.5 ounces vanilla wafers (about 80 wafers - reserve 8 for crushing)
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar
  1. In a medium sauce pan over medium heat, combine the sugar, cornstarch, egg, egg yolk, whole milk, vanilla extract, and salt. Whisk together until combined, then continue whisking for 8-10 minutes, until the pudding begins to bubble like hot lava (AKA thick pudding with bubbles that sound like a 'plopping' noise because of said thickness). Add in the unsalted butter, reduce heat to the lowest setting, and whisk until completely melted. Pour the pudding through a mesh sieve into a separate bowl, then allow to sit in the fridge for 20-30 minutes, until cool to the touch.
  2. When the pudding is ready, begin to layer your pudding. First, place a layer of bananas in the bottom of a 9x5 inch loaf pan (or something of similar size), then a layer of vanilla wafers (it doesn't have to be perfect, because when you scoop up the pudding to serve, everything gets served together), then a layer of pudding. Repeat this banana, wafer, pudding layering until the last layer is pudding. Place in the fridge for 5-6 hours, covered in tin foil or plastic wrap.
  3. When the pudding is ready, whip together the heavy cream, powdered sugar, and vanilla extract until peaks form, about 5 minutes at the most. Top the pudding with the whipped cream, then sprinkle some crushed wafers over the top of the pudding. Keeps well in the fridge for 3 days. Serves 8.


40 Responses

  1. sarah says:

    magnolia actually publishes their recipe in their bakery cookbook, which you can easily find by googling “magnolia bakery banana pudding recipe”. i’ve made it before and its fabulous, but i’d love to try your version – mainly because it’s homemade. the recipe in magnolia’s cookbook uses vanilla pudding mix. it’s REALLY good, but being from the south where banana puddings have graced many tables at all kinds of occasions for years and years, it felt wrong to me to use pudding mix, especially when i’ve grown up on homemade banana puddings made with vanilla custard (like yours), fresh bananas, nilla wafers, and meringue. your version looks divine!

  2. What a gorgeous pudding, oh I love bananas and I know this one is a winner!

  3. Kirsten says:

    Yummm! I can’t wait to make this! I am absolutely obsessed with banana anything, but when it’s pudding…it makes my knees go weak.

  4. TabzChewy says:

    All your recipes are so amazing that my grocery list consists of ingredients that you listed in your blog…so yummy!

  5. Memoria says:

    I agree with Sarah. I like that you made homemade pudding, too. The first time I made banana pudding, I made the vanilla wafers, too. My pudding tasted even better the next day, as you mentioned. Your pudding looks amazing. I’m going to try out this recipe.

    • Sydney says:

      Memoria: I agree! It was just fun to make the pudding on my own, plus it wasn’t quite as super sweet as the boxed pudding mix. Thanks for stopping by!

  6. Emily says:

    I used to work at Magnolia back in 2002. They actually use the recipe from teh back of the Nilla Wafers box.

  7. God I love Magnolia!!! thanks for the recipe…

  8. tigerfish says:

    I was just reading about Magnolia Bakery over the weekend and here I am, you made your own 😀

  9. addycat says:

    On Tuesday night, I made the pudding and on Wednesday morning, I put it together with the bananas and wafers. On Thursday night, I made the whipped cream and topped it just before serving.
    These are some of the responses I got:
    “This is the best dessert EVER.”
    “I’m not really into dessert but this is amazing.”
    “ohmigawd I LOVE this.”
    After the last bit was doled out between a few plates, one friend said “I’ll finish that” and used her finger to clean out the pan.

    This response has NEVER happened before with one of my desserts and I tend to be the dessert maker for our weekly dinner party.

    Thank you Sydney! Especially for the pudding recipe – I’ll never use a box again.
    Do you have a recommendation for making it chocolate? I’m not sure the proper proportions if adding melted chips.

    • Sydney says:

      Addycat: I’m so glad it turned out well! It’s honestly my favorite dessert, too. It’s not too rich but it’s just rich enough, you know? I think that if you add 2 or 3 tablespoons to the milk mixture on the stove and whisk it in with everything else, then add in around 1/2 to 3/4 cup of chocolate chips to mixture when you add in the butter, you’d have a pretty tasty chocolate pudding!

  10. Yudith says:

    Hi Sydney, thanks for stopping by on my blog! I *love* bananas; I must have blogged at least 5-6 different versions of banana “something”, either bread, muffin, and pudding! This variation looks scrumptious so I may have to try this soon 😉

    • Sydney says:

      Yudith: I’ve also blogged many a banana recipe; they’re so versatile and I feel like I’ve always got some ripe ones sitting around just begging to be smashed and baked into something!

  11. Dayna says:

    Made the pudding and layered everything into my loaf pan on Saturday night, whipped the topping together on Sunday evening and the response I got was awesome. I think my favorite comment was one of my friends who had pulled a face and after asking him if he was okay said: “I think my tongue just came and I wasn’t expecting it”

    Totally plan on making this again in the future! Not to mention I don’t think I’m ever going back to box pudding mix after how quickly this came together, not to mention how freakin’ tasty it is.

  12. sprittibee says:

    Oh. My. Dear. That looks yummy.

  13. Laura says:

    I have made this three times since seeing your recipe a few weeks ago! And being the amatuer I am loved finding it to be really quite easy when it turns out to be such a complex looking dessert!
    I am from New Zealand so ended up working out that your ‘Cornstarch’ was the same as our ‘Cornflour’ and substituted what you call “Vanilla Wafers” for what we call “Vanilla Wine Biscuits” which i figured must be about the same thing being thin Vanilla biscuits.. Either way, it was to die for so thankyou for posting this from the extremely satisfied stomachs of myself, my partner and my flatmates! I cant wait to impress this shiz out of my Mum and Nanna with it next time I head home! Thanks again :)

    • Sydney says:

      Laura: I’m glad that it’s winning over the hearts and minds of your friends and family! Thanks for supporting the site and I hope you keep coming back!

  14. Kate says:

    Sydney this recipe is INCREDIBLE! I fixed it and added a layer of Nutella and it was literally the best dessert I have ever fixed in my life. I had never made homemade pudding before–I don’t know if I will ever use a mix again! Thanks girl.

  15. Lauren says:

    I always like your recipes, but haven’t commented before. I made this pudding this weekend. It’s been on my list to do for a while because when I tried the pudding from the Magnolia Bakery Cookbook it just didn’t compare to the actual bakery pudding. This is the closest thing I’ve found. It was SO delicious! I also folded in the whipped cream into the pudding before I layering. Thanks for the pudding recipe. It was the best, and I’ll be doubling the recipe next time I make it!

    • Sydney says:

      Lauren: I’m glad that you liked it – I honestly didn’t even know that there was a Magnolia Bakery cookbook! I should definitely fold the whipped cream in next time, too.

  16. kul says:

    hi ..great recipe ..went to Istanbul recently and had something similiar to this in a restaurant and went back 3 times as it was so delicious…the owner would not tell us the recipe but just said it was called Banana Puddinghad a strawberrry version…as soon as i got back i looked up loads of recipes and this seems to be the only one i had the ingredients for, as i am in the UK and could not source vanilla pudding and the wafers.

    I made this last week and was loved by everyone although i added carnation milk as in the original recipe to the custard and the cream also, the carnation did make it more sweeter so maybe will not use that next time.

    Just wanted to ask why you have not used it in the recipe as in the original it is custard, carnation and cream…does this make a difference.

    • Sydney says:

      Kul: I’m not sure which original recipe you’re talking about, as I’ve never seen the Magnolia cookbook’s version or anything, but the Carnation would definitely make it extra sweet!

  17. kul says:

    The recipe i was referring to was the magnolia banana pudding that i have seen on several sites, which is the same as yours but with carnation and vanilla mix.
    Well i followed your recipe again but omitted the carnation milk and it was lovely just right not too sweet, i just added a few strawberries with the bananas and everyone loved it! .

  18. Chanel says:

    I’ve tried to make banana pudding in the past and it just never came out right. This is the first recipe I tried where I got a resounding “YES!” from family members at the dinner table. Thanks so much for sharing this :)

  19. Simi says:

    I made this for my husband’s work party, and an avid banana pudding fan LOVED it- she said that it was one of the best banana puddings she has ever had! I will be making this time and time again, although, I think that I will double the pudding amount next time, since we love the pudding part so much! : )

  20. Lindsay says:

    Made this on the weekend for company – it was a huge hit! I assembled it about 24 hours before, and topped it with whipped cream and wafer crumbs a couple of hours before serving. So, so good. We ate the leftovers the next evening (so it was 48 hours old) and it was still perfect. Thanks for the amazing recipe!

  21. […] banana pudding will keep  in the fridge for 3 days. Pudding recipe adapted from : Crepes of Wrath  Vanilla Wafer recipe adapted from: Fix Me a Snack Meringue recipe from: Betty Crocker’s […]

  22. RB says:

    I just made this pudding and I am waiting for it to chill. The pudding itself is pretty good but how did you manage to fit all the pudding, a box of nilla wafers and 4 bananas into a loaf pan? I’m using the correct size pan and only got two layers, ~3 bananas and half the thing of nilla wafers in there.

  23. […] and bacon macaroni and cheese (a bit of a twist on one of my favorite recipes) and my famous Magnolia Bakery banana pudding (featured in a beautiful trifle dish that my Aunt Donna gave to me). You can see a bit of our new […]

  24. […] NOTES: *I made the pudding a day in advance and let it sit in the fridge overnight. Cake recipe from Cooking Classy Pudding recipe slightly adapted from The Crepes of Wrath […]

  25. Dawn says:

    I just used your recipe and I have a big family so I had to do every x5 and it came out AMAZING! What a great pudding recipe, so easy and it taste fantastic. This is now going to be my go to dessert 🤓. Thank you so much for sharing!!!!

Leave a Reply

©2022 The Crepes of Wrath