Magnolia Bakery's Famous Banana Pudding Recipe

Name: Magnolia Bakery's Famous Banana Pudding Recipe
Prep time: 15 min
Total time: 7 h 15 min
Yield: 15 servings
Ingredients: 1 1 (14 oz) can sweetened condensed milk; 1 ½ 1 ½ cups ice cold water; 1 1 (3.4 oz) box instant vanilla pudding mix; 3 3 cups heavy cream; 4 4 cups sliced barely ripe bananas; 1 1 (12 oz.) box Nilla Wafers

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4.6

6,597 reviews

Excellent

Prep Time
15 mins
Additional Time
7 hrs
Total Time
7 hrs 15 mins
Servings
15 servings
Course
Dessert, Others
Cuisine
American

Magnolia Bakery's Famous Banana Pudding Recipe

Farrah Morgan

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This Magnolia Bakery Banana Pudding Recipe has layers of creamy pudding, bananas, and Nilla wafers. It's heaven and way easier than you think! This is the ACTUAL banana pudding recipe from their cookbook.

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Ingredients

Servings

1 1 (14 oz) can sweetened condensed milk
1 ½ 1 ½ cups ice cold water
1 1 (3.4 oz) box instant vanilla pudding mix
3 3 cups heavy cream
4 4 cups sliced barely ripe bananas (see note)
1 1 (12 oz.) box Nilla Wafers

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Instructions

In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works).
To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).

Equipments used:

Notes

The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast:
1) Pick bananas that are barely ripe. If they are slightly green and the stem, those are perfect. These will tend to brown as fast.2) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.3) Rinse them with club soda. The advantage here is that it won't affect the taste. Don't use tonic as it has a bad taste.4) Try to keep them airtight. The less contact with the air the less they will brown.
Source: Magnolia's Bakery Cookbook