Magnolia Bakery's Banana Pudding Recipe
About this recipe
Magnolia Bakery's Banana Pudding is a beloved dessert that combines layers of creamy pudding, whipped cream, bananas, and Nilla wafers. This recipe, inspired by the famous bakery's version, is surprisingly easy to make at home.
In this video, CookingWithHua shows you how to recreate this iconic dessert, ensuring you get that same delightful taste without a trip to New York. With just a few simple ingredients and some patience, you can whip up a batch that will impress anyone.
Ingredient notes
- Use 5-6 slices of bananas, depending on size.
- The recipe specifically calls for Jell-o brand instant vanilla pudding.
Tips from CookingWithHua’s video
- Make sure to use ice cold water for mixing with the sweetened condensed milk; the creator suggests chilling it in the freezer for 20 minutes before use.
- When whipping the heavy cream, start on low speed and gradually increase to high to achieve stiff peaks without overmixing.
- Fold the chilled pudding mixture into the whipped cream gently to maintain the airiness of the whipped cream.
Good to know
- How long should I refrigerate the pudding mixture before folding it into the whipped cream?
- Refrigerate the pudding mixture for at least 4 hours.
- What is the total time needed to prepare this banana pudding?
- The total time is 16 hours, which includes at least 12 hours of refrigeration after assembly.
No life story here — the video and the recipe are the whole point. All credit to CookingWithHua: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Combine ice cold water and sweetened condensed milk in a bowl.
- 2
Add the package of instant vanilla pudding to the mixture.
- 3
Whisk together for about one minute, then refrigerate for at least 4 hours.
- 4
Whip the heavy whipping cream until stiff peaks form, about 5 minutes.
- 5
Gently fold the chilled pudding mixture into the whipped cream until smooth.
- 6
Layer the pudding and cream mixture at the bottom of a tray.
- 7
Add a layer of Nilla cookies on top of the pudding mixture.
- 8
Add a layer of sliced bananas on top of the cookies.
- 9
Repeat the layers until all ingredients are used, finishing with a layer of pudding mixture on top.
- 10
Cover the tray and refrigerate for at least 12 hours, preferably overnight.
Heads up — we had to guess a little:
- The number of bananas is inferred as 5-6 based on the caption, which is a common quantity for this type of recipe.
Credit where it’s due: this recipe was transcribed from CookingWithHua’s original video on YouTube. Follow them there — it’s their dish.
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