This easy Banana Pudding Recipe has layers of creamy pudding, sweet vanilla cookies, and fresh bananas, inspired by Magnolia Bakery.
Easy Banana Pudding Recipe
I’ve never visited New York without stopping for Magnolia Bakery’s banana pudding—it’s one of my favorite desserts. So when they shared the recipe online, I had to try it and add my own twist.
This version is just as delicious as the one in New York and couldn’t be easier to make. With a few simple ingredients and no baking needed, you can whip it up at home in no time.
Ingredients
- Sweetened Condensed Milk: Stick with regular, not low-fat or sugar-free.
- Cold Water: Use cold water to help the pudding set faster.
- Instant Vanilla Pudding Mix: Use regular instant pudding, not sugar-free or the kind you cook.
- Heavy Cream: Used to make whipped cream.
- Vanilla Paste or Extract: Boosts flavor (optional).
- Salt: A tiny bit goes a long way.
- Vanilla Wafer Cookies: Set a few aside to crush on top for extra crunch.
- Bananas (Sliced): Choose firm, ripe bananas so they hold their shape.
How To Make Banana Pudding Recipe
- Mix Pudding Base: Let the pudding sit in the fridge for 30 mins so it thickens.
- Whip Cream: Stop whipping when the cream holds its shape but is still soft.
- Combine: Slowly mix in the chilled pudding, one spoonful at a time.
- Layer: Repeat layers until everything is used, ending with pudding on top.
- Chill and Serve: Let it sit overnight for extra flavor—the cookies will turn soft like cake!
Quick Tip
Unlike Banana Cream Pie or Banana Cupcakes, this recipe works best with firm, just-ripe bananas for the right texture.
How To Serve Banana Pudding Recipe
- Simple: Layer in a 9×13-inch pan for easy serving.
- Individual Servings: Use clear cups (disposable or reusable) for a fancier look.
- Big Batch: Use one large trifle dish and scoop into bowls to serve.
Switch Things up
- Use store-bought whipped topping instead of homemade whipped cream to save time.
- Swap vanilla pudding for banana pudding for more banana flavor.
- Make single servings by layering the pudding in small cups instead of a big dish.
- Use graham crackers instead of vanilla wafers for a different texture.
- Swap bananas for strawberries for a fruity twist.
Storage
Leftover Banana Pudding?
Banana pudding is best within 24 hours. Keep leftovers covered in the fridge.
This pudding doesn’t freeze well.
More Delicious Desserts:
- Banana Chocolate Chip Cake with chocolate frosting
- Blueberries and Cream Cake Trifle with angel food cake
- Strawberry Pretzel Salad with a pretzel base
- Chocolate Pudding Pie with an Oreo crust
- Cheesecake Bars with a graham cracker crust
Banana Pudding Recipe
This Banana Pudding recipe is a layered with creamy pudding, sweet vanilla cookies, and fresh bananas, a delicious adaptation of the famous Magnolia Bakery recipe.
Equipment
Ingredients
- 1 (14-ounce) can sweetened condensed milk see note 1
- 1-1/2 cups cold water
- 1 (3.9-ounce) package instant vanilla pudding mix see note 2
- 3 cups heavy cream see note 3
- 2 teaspoons vanilla paste or vanilla extract, optional
- 1/4 teaspoon salt
- 1 (11-ounce) box vanilla wafer cookies
- 6 bananas sliced
Instructions
- In a large bowl, use a hand mixer fitted with a whisk attachment to beat together sweetened condensed milk and cold water until fully combined, about 1 minute. Sprinkle in the entire (dry) pudding mix and beat until the mixture is fully smooth, about 2 minutes. Transfer this mixture to a separate bowl. Cover and refrigerate for 30–60 minutes or until firm.
- In a stand mixer fitted with a whisk attachment add the heavy cream, vanilla, and salt. Beat on medium speed for about 1–3 minutes, until the cream starts to thicken. Increase the speed to medium-high and whip until soft peaks form. Be careful not to over-whip or cream will break. Reduce mixer to low.
- While the mixer is running on low, add in the pudding mixture one large spoonful at a time. Beat until no streaks of pudding remain and mixture is nicely thickened.
- Reserve 4 cookies for garnishing on top. Spread 1/4 of the pudding on the bottom of the trifle or dish. Add one layer of cookies followed by a layer of bananas. Add another 1/4 of the pudding. Repeat the layers until bananas, cookies, and pudding are all gone. Make sure the top layer is pudding.
- Cover tightly with plastic wrap and refrigerate for 3–6 hours or until cookies have softened to cake consistency. Crush up the reserved cookies to garnish on top. This dessert is best served within 12 hours of assembling.
Recipe Notes
Note 1: Be sure to use regular sweetened condensed milk, not low-fat or reduced sugar. This is not to be confused with evaporated milk.
Note 2: Use regular instant pudding mix, not sugar-free, low-fat, or cook-and-serve varieties. Get the small 3.9-ounce (110g) box. Follow the recipe instructions when using the mix, rather than the package directions. For best flavor, opt for Jell-O brand (not sponsored).
Note 3: Milk won’t work here—it won’t whip and thicken the way that cream does.
Storage: Place any remaining pudding in an airtight container or cover the dish with plastic wrap to keep it fresh. Store it in the fridge for up to 2–3 days. The cookies will soften over time, so it’s best to enjoy within this window.
Nutrition
Serving: 1serving | Calories: 506kcal | Carbohydrates: 58g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 262mg | Potassium: 379mg | Fiber: 2g | Sugar: 41g | Vitamin A: 994IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks really good please send me the website thank you
Thanks Christine! It’s right here at chelseasmessyapron.com
Could I mash the bananas and mix them into the pudding mixture? I don’t like chunky bananas.
I honestly haven’t tried, but I don’t think that would work the best. (I believe it would brown pretty quickly plus get watery unfortunately).