I 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!
*from the Magnolia Bakery Cookbook
The Best Banana Pudding
- 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
- 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.
The 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.
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!
It’d be hard for me to smuggle another cookbook in here – everyone’s on my case about my growing cookbook collection!
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…
Ann, you’re a genius! I just might make that variation!
The hubby adores banana cream pie, so I know he’d be thrilled with this luscious pudding!!!
Your hubby and I have something in common! I heart banana cream pie!
Tonia from TheGunnySack says
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!
Amen to that!
Julie @ Julie's Eats & Treats says
You speechless?! This must be pretty epic! 😉 Love the mason jars!
It is SO epic! Thanks Julie!
June @ How to Philosophize with Cake says
That looks awesome! I will have to check out the Magnolia Bakery cookbook, since I’ve heard so much good stuff about it.
That cookbook rocks!
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?
It’s so creamy, fluffy and perfect Zainab!
Angie Casad says
Is the heavy cream the heavy whipping cream or cool whip?
Heavy whipping cream 🙂
Angie Casad says
Can I chill this for more than 4 hrs? Like over night?
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.
Ivette SegarraSeigal says
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?
Hi Ivette! The pudding shouldn’t get runny or deflate, but the cookies will get a little softer the longer it sits.
Sara Thompson says
It looked like there was a tiny bit of caramel sauce drissled in there? Maybe that was my imagination wishing for some caramel.
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!
For the best flavor, yes, but you could expedite the process if you so choose. It just may not be as flavorful.
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?