This post may contain affiliate links. Purchasing through them helps support this website.
Okay, I’ve never once thought about eating a banana type dessert until Magnolia Bakery. You all know by now how much I enjoy their desserts (queue my blogs about their red velvet cupcakes, chocolate chip cookies, and their key lime ice box bars). So, when I was handed down this recipe from my friend, I was beyond excited.
Magnolia Bakery’s banana pudding is THE BEST pudding I ever had. Why??
- Their cake pieces that they put into their pudding is divine. It’s soft, moist, and the perfect texture.
- This is a big one for me; their banana pudding isn’t overly sweet. Many of the banana pudding that I’ve tried were too sweet for me. So, Magnolia Bakery has the perfect sweetness level for me.
Without further ado, indulge in the best banana pudding ever! Trust me once you try Magnolia Bakery’s Banana Pudding you will be OBSESSED!
How To Make Magnolia Bakery’s Banana Pudding
INGREDIENTS
- 1 (14 oz.) can sweetened condensed milk
- 1 1/2 cups ice cold water
- 1 (3.4 oz.) box vanilla instant pudding mix
- 3 cups heavy cream
- 4 cups sliced ripe bananas
- 1 (12 oz.) box of MINI Nilla Wafers
INSTRUCTIONS
- In a large bowl, beat together the sweetened condensed milk and water until combined (about 1 minute).
2. Then, add the pudding mix and beat well for about 2 minutes.
3. Cover the mixture and refrigerate for about 3-4 hours or overnight, so it sets like Jell-o. You don’t want it to be watery.
4. When the mixture has set, get another large bowl and whip the heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the pudding mixture. Make sure everything is mixed well.
6. The pudding can either be made in individual portions or in a large glass bowl with 4-5 quart capacity.
HOW TO ASSEMBLE THE PUDDING
**I put my pudding together in a mini Le Creuset pot! Get it HERE!**
- Fill the bottom of the dish you are using with Nilla wafers. I like to do 2 layers of the wafers because I like more cookies in my pudding. Then, add a layer of bananas on top of the wafers. Next, add a layer of the pudding. Repeat the steps 1-2 more times depending on how much ingredients you have left and/or depending on what dish you are using.
2. Top the pudding with Nilla wafer crumbles.
3. Put the pudding in the fridge for a couple of hours, so it is cold and the wafer cookies can soak some of the pudding.
4. Make sure the pudding is stored in an airtight container/wrapped well in the fridge and served cold.
5. To prevent the bananas from browning, it’s best to eat the pudding as soon as you can. (Which you probably will because it’s so delicious!)
ENJOY IT!
With Beauty, Grace, and Love
