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The Best Banana Pudding

June 24, 2015 by thedomesticrebel | 25 Comments

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Best Banana Pudding in jars with cookies on blue backgroundI cannot even emphasize how good this banana pudding is.

For real. It’s amazing.

It comes from the Magnolia Bakery Cookbook where, if you’ve been to NYC, Magnolia Bakery lives… and where I will be eating nightly when I move to NYC.

I don’t have much to say about this pudding because it’s that incredible. It speaks for itself. It stands up for what’s right in the world. It’s a crusader against bad banana pudding by shining its true colors. It’s.. freaking amazing.

It’s very rare I’m left speechless, but after trying this pudding I was too busy having my mind blown to say anything. I know you probably think I’m being facetious but I promise, this stuff is legit.

So let’s get to the pudding part, shall we?

It has your standard cast of characters: pudding, Nilla Wafers, and bananas. Easy enough right? The secret, however, is in the pudding’s preparation. Sweetened condensed milk is added, lending a wonderful creaminess to the pudding’s end result. Also, freshly whipped cream is used to give the pudding the lightest, airiest texture imaginable. This pudding is ultra-creamy, super fluffy, and packed with banana flavor. And it starts with a box of pudding mix. Who knew?

So if you’ve abandoned the rest and are ready to try the best, here you go! Enjoy!

Banana Pudding in jar with pink and tan striped spoon*from the Magnolia Bakery Cookbook

Print Recipe
5 from 1 vote

The Best Banana Pudding

This Best-Ever Banana Pudding truly is the greatest! Fluffy, airy, sweet and creamy, it's the perfect no-bake treat for hot summer days... or anytime, really!
Prep Time4 hrs 20 mins
Total Time4 hrs 20 mins
Course: No Bake Desserts, No-Bake Treats
Cuisine: American, Dessert
Servings: 4 -8
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 (14 oz) can sweetened condensed milk
  • 1½ cups water
  • 1 (3.4 oz) box Instant Banana Pudding Mix
  • 3 cups heavy cream
  • 1/2 box Nilla Wafers
  • About 4 medium bananas sliced

Instructions

  • In a large bowl, whisk together the condensed milk and water until combined. Sprinkle in the instant banana pudding mix and whisk until blended. Refrigerate this mixture for at LEAST four (4) hours.
  • Once mixture has thickened and chilled, prepare your whipped cream. Whip the heavy cream with the whisk attachment in your stand mixer until stiff peaks form. Fold in one third of the whipped cream into the pudding mixture until combined. Then, fold in the rest of the whipped cream, careful not to deflate the airiness of the whipped cream. Gentle folds is the secret.
  • In Mason Jars, or in a large trifle, put in a handful of Nilla Wafers; top with sliced bananas. Pipe or spoon the banana pudding into the jars about halfway. Repeat layers of Nilla Wafers and bananas, then add more pudding on top. Repeat with remaining jars or finish up the trifle. Store leftovers in the fridge, covered, up to 2 days.

Banana Pudding in a jar with a spoon resting on topThe best thing about this banana pudding is that it can be served to feed a crowd! Use smaller Mason Jars to fill for more people, or assemble in a large trifle dish. I went with the standard-size Mason Jars for this recipe and got about 4 large servings. Just be mindful that this needs ample time to chill and set, so be prepared for that time frame.

Best Banana Pudding collageHave a super sweet day!

xo, Hayley

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Comments

  1. Mir says

    June 24, 2015 at 6:53 am

    Every time I hit NYC for my food/theater/shopping extravaganza (it doesn’t happen that often, sadly), I stand in line at Magnolia waiting for my cupcakes. Love that place. And I really want to get that cookbook! I wonder if I could smuggle it into the house without people noticing that the cookbook addict is at it again…
    This pudding is the real deal. I am SO into getting this on the table tonight for dessert!

    Reply
    • thedomesticrebel says

      June 24, 2015 at 3:10 pm

      It’d be hard for me to smuggle another cookbook in here – everyone’s on my case about my growing cookbook collection!

      Reply
  2. Ann says

    June 24, 2015 at 3:08 pm

    For a variation, one could swap the banana pudding for butterscotch and the sweetened condensed milk for a can of dulce de leche. and add Heath bits for good measure. Or add cream cheese and freeze into a pie thing…

    Reply
    • thedomesticrebel says

      June 24, 2015 at 3:16 pm

      Ann, you’re a genius! I just might make that variation!

      Reply
  3. Liz says

    June 24, 2015 at 6:17 pm

    The hubby adores banana cream pie, so I know he’d be thrilled with this luscious pudding!!!

    Reply
    • thedomesticrebel says

      June 25, 2015 at 7:47 am

      Your hubby and I have something in common! I heart banana cream pie!

      Reply
  4. Tonia from TheGunnySack says

    June 24, 2015 at 8:27 pm

    Sadly, I’ve never made it to the Magnolia Bakery in NYC, but some day I will! For now, I will just make this pudding!

    Reply
    • thedomesticrebel says

      June 25, 2015 at 7:46 am

      Amen to that!

      Reply
  5. Julie @ Julie's Eats & Treats says

    June 25, 2015 at 5:48 am

    You speechless?! This must be pretty epic! 😉 Love the mason jars!

    Reply
    • thedomesticrebel says

      June 25, 2015 at 7:52 am

      It is SO epic! Thanks Julie!

      Reply
  6. June @ How to Philosophize with Cake says

    June 25, 2015 at 7:25 am

    That looks awesome! I will have to check out the Magnolia Bakery cookbook, since I’ve heard so much good stuff about it.

    Reply
    • thedomesticrebel says

      June 25, 2015 at 7:49 am

      That cookbook rocks!

      Reply
  7. Zainab says

    June 25, 2015 at 8:33 pm

    If you say it’s the best the I HAVE to try it. Also, is it weird that I am crushing majorly on your spoons?

    Reply
    • thedomesticrebel says

      June 26, 2015 at 7:20 am

      It’s so creamy, fluffy and perfect Zainab!

      Reply
  8. Angie Casad says

    November 23, 2015 at 2:55 pm

    Is the heavy cream the heavy whipping cream or cool whip?

    Reply
    • thedomesticrebel says

      November 23, 2015 at 4:02 pm

      Heavy whipping cream 🙂

      Reply
      • Angie Casad says

        November 24, 2015 at 9:39 am

        Thank you!

        Reply
  9. Cindy says

    August 2, 2016 at 4:17 pm

    Can I chill this for more than 4 hrs? Like over night?

    Reply
    • thedomesticrebel says

      August 2, 2016 at 4:43 pm

      Hi Cindy! Yes it can, but after four hours I would cover the surface with plastic wrap to prevent a skin from forming on the pudding. I know that sounds kinda gross, but pudding can get a skin if exposed to air for too long.

      Reply
  10. Ivette SegarraSeigal says

    August 24, 2017 at 2:58 pm

    Can this be prepared ahead of time and stored in refrigerator? I’m planning an afterwork picnic and will need s ready to go dessert.will the vanilla wafers get soggy and will the pudding deflate or get runny?

    Reply
    • thedomesticrebel says

      August 25, 2017 at 11:01 am

      Hi Ivette! The pudding shouldn’t get runny or deflate, but the cookies will get a little softer the longer it sits.

      Reply
  11. Sara Thompson says

    May 19, 2018 at 6:21 pm

    5 stars
    It looked like there was a tiny bit of caramel sauce drissled in there? Maybe that was my imagination wishing for some caramel.

    Reply
  12. Lauren says

    July 28, 2020 at 1:10 pm

    Do you really need to put the pudding mixture in the fridge for up to 4 hours? I had found another recipe very similar and they only say to let sit a few minutes. Wasn’t sure the difference so wanted to confirm. Thank you!

    Reply
    • thedomesticrebel says

      July 30, 2020 at 8:05 am

      For the best flavor, yes, but you could expedite the process if you so choose. It just may not be as flavorful.

      Reply
      • Lauren says

        July 30, 2020 at 9:52 am

        Ok thank you! And I saw you replied to a previous post about this, but I could make the pudding tonight and leave in fridge overnight? Then fold in the whipped cream tomorrow morning and build everything?

        Thanks again!

        Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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