Homemade Banana Pudding Recipe (Magnolia Bakery Copycat) -

If you’re on the hunt for the best Banana Pudding recipe, you’re in the right place. This creamy, dreamy dessert is a copycat of the famous Magnolia Bakery banana pudding, known for its perfectly layered goodness. Made with vanilla wafer cookies, ripe bananas, and a rich pudding mixture folded with fluffy homemade whipped cream, this recipe brings the iconic New York City treat right to your kitchen. Whether you’re serving it for a family gathering or just treating yourself, this easy banana pudding recipe hits all the right notes of comfort and sweetness with simple ingredients you likely already have on hand. Feeling festive? Try my Pumpkin Gingersnap Banana Pudding.

Why You’ll Love this Banana Pudding Recipe!

I never used to be a banana pudding addict until I started making this banana pudding recipe. Ohhhh mama is it good! A little time consuming because you have to plan ahead, but so so delicious! This recipe comes from Magnolia Bakery (as in the place in NYC known for their banana pudding). There is no better banana pudding recipe out there which is why I’m sharing this slight variation of their recipe with you today. Because this is completely no-bake, it’s a perfect make ahead dessert. This classic Southern desser is guaranteed to impress.

Ingredients Needed for Banana Pudding

Banana Pudding is a traditional southern recipe consisting of pudding, banana, and vanilla wafer cookie layers. However, this recipe can be found just about anywhere nowadays. Although it’s easier to buy it pre-made, it tastes even better homemade. So here’s what you’ll need to make my banana pudding recipe yourself:

Fresh Bananas: You’re going to need ripe bananas for this recipe. FYI: The longer the banana pudding sits, the more likely the bananas are to brown. The best way to ensure the bananas won’t turn brown is if you cover them completely with the pudding mixture so they aren’t exposed to air. (Brown bananas are still fine to eat, they just don’t look very appetizing.)

Sweetened Condensed Milk: Adds rich sweetness and a smooth texture to the pudding base.

Vanilla Instant Pudding Mix: The foundation of this quick and easy recipe.

Heavy Whipping Cream: Whipped to stiff peaks for the ultimate creaminess.

Vanilla Wafer Cookies: Creates that classic crunch in every bite.

Trifle Bowl vs Shallow Serving Dish

It’s pretty traditional to serve a layered dessert, like a banana pudding, in a trifle dish to see all the pretty layers. While it certainly makes a statement, it’s not necessary. I actually prefer making this in a 9×13 for easy transportation as well as storage. It also takes up less space in my fridge.

Banana Pudding Variations

One disclaimer about using substitutions: this recipe is basically a copycat of the Magnolia Bakery Banana Pudding Recipe, so if you do sub anything in or out it’s not going to be as close to that recipe. But as always, feel free to make it how YOU like it.

Banana Pudding Instead of Vanilla Pudding. If you love love love banana flavoring, try using banana flavored pudding mix or stirring in a little banana extract into your vanilla pudding.
Cream Cheese Addition: Fold softened cream cheese into the pudding mixture for a richer texture.
Gluten-Free Option: Use gluten-free cookies instead of traditional wafers.
Cool Whip: If you need to shed some time off, you can use cool whip in a pinch, instead of the homemade whipped cream.
Topping Ideas: Garnish with banana slices, crushed cookies, or a drizzle of caramel for extra flair.

How to Make Banana Pudding

This banana pudding recipe is so darn simple that anyone can make it! The hardest part is having the patience to let the pudding mixture thicken and then leaving the finished banana pudding in the fridge long enough for the vanilla wafers to soften. Even though this takes some time, it ends up being the perfect make ahead, no bake dessert for any gathering or holiday. For full recipe details, see the printable recipe card down below. Here is what you can expect making this Banana Pudding:

1. Make the Pudding Mixture

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 with an electric mixer.

Cover and refrigerate for 3-4 hours up to overnight to set and become very thick.

2. Whip the Cream

In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cold pudding mixture until no streaks of pudding remain.

3. Slice the Bananas

Peel and slice 4 bananas right before assembly. Ripe bananas with a few brown spots are the perfect bananas to use! Sweet, soft and ripe.

4. Assemble the Banana Pudding

Add 1/2 the Nilla wafers into the bottom of a 9×13 pan. Next, add a layer of sliced bananas, and 1/2 of the pudding mixture.

Repeat these layers once more, garnishing with additional wafers or wafer crumbs on the top layer.

Pro Tip: If you’d like to use a trifle bowl, divide the vanilla wafers, the bananas, and the pudding mixture into thirds and layer three times instead of just two.

4. Cover Tightly + Chill

Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours. Once everything has had time to set, serve it up and enjoy!

How to Serve Banana Pudding

The answer to this question is: it depends. There are lots of variations of banana pudding out there! This recipe is served cold and is completely no-bake, thanks to the instant vanilla pudding. Other recipes for banana pudding are made completely from scratch with a homemade pudding (similar to how you would make a banana cream pie filling), some have a meringue topping (more traditional southern) and some are served warm.

Storage + Make Ahead Directions

Store any leftover pudding in an airtight container, or dish with plastic wrap over the top.

How Long Does Banana Pudding Last?

I would suggest eating this banana pudding within 2 days of making it. Any longer and the bananas start to get too brown and ripe. Since I suggest using very ripe bananas to begin with, that window is only about two days. BUT, if you use bananas that aren’t as soft or ripe, you could push this to 3-4 days.

The time frame on this recipe is what makes it such a great potluck or holiday dessert, lots of mouths to feed means not worrying about what to do with leftovers.

To Make Ahead: simply make the pudding mixture ahead of time and don’t assemble with the nilla wafers and bananas until the day before.

Can this Banana Pudding Recipe be Frozen?

Freezing: Unfortunately, because of the ingredients in banana pudding, it should not be frozen. The pudding is mixed with water and then folded together with whipped cream. When frozen and then thawed, the consistency of the pudding will inevitably change. The bananas will also turn brown and mushy when defrosted. Not pretty or delicious.

Banana Pudding Recipe FAQ

How do you thicken homemade banana pudding?

If you follow my recipe exactly, you shouldn’t need to thicken your banana pudding, but if you somehow find yourself in this situation, you can make a milk/cornstarch slurry and add it to the pudding mixture to thicken.

Why is there liquid in my banana pudding?

If your banana pudding is liquidy, you may not have let the pudding set up long enough. Or, your bananas may be too ripe. Try placing back in the fridge to fully set.

What two ingredients help thicken pudding?

Cornstarch and egg yolks can both be used to thicken a pudding.

How do you keep bananas from turning brown in banana pudding?

To keep bananas from browning, ensure that they are completely covered by the banana pudding mixture. As an added precaution, you could dip the banana slices in lemon juice first but keep in mind this will change the flavor profile.

Should bananas be ripe or unripe for banana pudding?

Yellow bananas with a few brown spots are the perfect bananas to use for banana pudding! Sweet, soft and ripe.

More Sweet Treat Recipes to Try!

Easy Cannoli Recipe
The Best Homemade Brownie Recipe
Rice Krispie Treats
The Best Homemade Cinnamon Rolls
Chewy Oatmeal Cookies
Banana Cream Pie Recipe

With its layers of creamy pudding, fresh ripe bananas, and crisp vanilla wafer cookies, this classic dessert is as nostalgic as it is delicious. This Magnolia Bakery banana pudding copycat recipe brings the iconic dessert into your home with simple steps and incredible flavor. The printable recipe card is below. Have a great day, friends!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Magnolia Banana Pudding Recipe

Perfectly sweet and delicious, this Banana Pudding Recipe will make you never want another dessert again! Best for any holiday or potluck.

Ingredients

▢ 14 ounces sweetened condensed milk 1 can
▢ 1 1/2 cups ice cold water
▢ 3.4 ounces vanilla instant pudding mix 1 box
▢ 3 cups heavy cream
▢ 4 cups sliced ripe bananas
▢ 12 ounces vanilla wafers 1 box

US Customary – Metric

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. Cover and refrigerate for 3-4 hours to 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.
To assemble dessert, use a 9×13 glass dish.
Arrange 1/2 of the vanilla wafers covering the bottom, overlapping if necessary. Next, layer 1/2 of the bananas, and 1/2 of the pudding mixture. Repeat once 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.

Video

Notes

The longer the banana pudding sits, the more likely the bananas are to brown. The best way to ensure the bananas won’t turn brown is if you cover them completely with the pudding mixture so they aren’t exposed to air. If you’d like to use a trifle dish, divide the vanilla wafers, the bananas and the pudding mixture into 3rds and layer three times instead of just two.

Nutrition

Homemade Banana Pudding Recipe (Magnolia Bakery Copycat)