There’s something magical about a dessert that’s simple yet unforgettable.
This Magnolia Bakery–style banana pudding is rich, creamy, and layered with sweet bananas and vanilla wafers.
It’s the kind of treat that feels both nostalgic and indulgent.
Why You’ll Love This Recipe
This banana pudding is famous for its ultra-creamy texture.
The combination of fresh bananas and softened wafers creates the perfect bite.
It’s no-bake, making it stress-free and easy for any occasion.
The dessert looks elegant when layered in a trifle dish or served individually.
What You’ll Need (Ingredient Highlights)
Sweetened condensed milk brings richness and sweetness without extra sugar.
Instant vanilla pudding provides structure and creamy flavor.
Heavy cream adds volume and a luscious whipped texture.
Vanilla wafers soften into cake-like layers as the pudding chills.
Ripe bananas offer natural sweetness and fruity freshness.
Pro Tips Before You Start
Use ice-cold water for the pudding base to help it set properly.
Chill the pudding before folding into whipped cream for the smoothest texture.
Slice bananas right before layering to keep them from browning.
Let the assembled pudding rest for several hours so the flavors meld.
How to Make Banana Pudding Magnolia Bakery Style
Step 1 – Make the pudding base
Whisk sweetened condensed milk with ice-cold water.
In another bowl, whisk in pudding mix with the milk mixture until smooth.
Chill for at least 1 hour.
Step 2 – Whip the cream
Beat heavy cream to stiff peaks using an electric mixer.
Step 3 – Combine pudding and cream
Fold chilled pudding mixture into whipped cream until smooth.
Step 4 – Assemble the layers
In a trifle or glass bowl, layer pudding → vanilla wafers → banana slices. Repeat twice more.
Finish with a layer of pudding on top.
Step 5 – Garnish
Top with crushed wafers or whole wafers for decoration.
Step 6 – Chill and serve
Cover and refrigerate 4–6 hours before serving.
Best eaten within 12 hours for freshness.
What to Serve Them With
Pair with fresh berries for added brightness.
Enjoy with coffee or tea as a sweet afternoon treat.
Serve after a Southern-style meal for a classic finish.
Variations / Substitutions
Swap vanilla wafers for graham crackers or ladyfingers.
Add a drizzle of caramel or chocolate sauce for extra decadence.
Use strawberries or mixed berries instead of bananas for a fruity twist.
Storage & Leftovers
Keep covered in the fridge for up to 2 days.
Bananas may darken slightly, but the flavor remains delicious.
Not suitable for freezing due to texture changes.
FAQs
Can I make this pudding ahead of time?
Yes, it’s best to make it a few hours before serving so the flavors meld.
How long does banana pudding last in the fridge?
It will keep for up to 2 days, though it’s freshest within 12 hours.
Can I freeze banana pudding?
No, freezing alters the creamy texture and makes bananas watery.
Do I have to use instant pudding mix?
Yes, instant pudding ensures it sets properly without cooking.
Can I use Cool Whip instead of whipped cream?
Yes, though homemade whipped cream gives a richer flavor.
How do I prevent bananas from browning?
Slice them right before layering and keep the pudding tightly covered.
Can I use low-fat milk or cream?
You can, but the texture will be less rich and creamy.
What’s the best dish to assemble this pudding in?
A clear trifle bowl or individual cups work beautifully.
Can I add extra flavors to the pudding?
Yes, a touch of vanilla extract or banana extract enhances the flavor.
Is this recipe kid-friendly?
Absolutely, it’s easy to eat and loved by all ages.
Final Thoughts
This banana pudding Magnolia Bakery style is creamy, dreamy, and irresistibly delicious.
With layers of pudding, bananas, and wafers, it’s a dessert that feels both nostalgic and elegant.
Once you try it, you’ll see why it’s so beloved.
