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Whip up the world-famous banana pudding from New York’s iconic Magnolia Bakery at home—it’s easy!
Served at Magnolia Bakery, the iconic NYC bakeshop known for its old-fashioned desserts and charming decor, this is arguably the world’s most famous banana pudding. I was fortunate that my sister lived around the corner from the original Magnolia Bakery on Bleecker Street for over a decade. No trip to see her was complete without standing in the seemingly endless line that extended outside the door, all for our banana pudding fix. Given how famous this pudding is (it’s the bakery’s second-most popular dessert, after cupcakes), you may be surprised that the recipe calls for just a few ingredients, one of which is Jell-O instant vanilla pudding. I’ve made banana pudding entirely from scratch, demanding more ingredients and effort, and I can attest this simpler version rivals, if not surpasses, that. This recipe is adapted from The Complete Magnolia Bakery Cookbook by Alyssa Torrey and Jennifer Appel.
What You’ll Need To Make Banana Pudding
Step-by-Step Instructions
In a large bowl, whisk the sweetened condensed milk and water until evenly combined.
Add the pudding mix.
Whisk until there are no lumps and the mixture is completely smooth. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until firm, 1 to 2 hours or overnight. (Be sure the pudding is completely solidified before continuing, otherwise the dessert will not hold up.)
In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until the cream starts to thicken, about 30 seconds. Increase the speed to medium-high and whip until stiff peaks form. (Be careful not to over-whip; if the cream looks grainy, you’ve gone too far.)
Whisk the pudding to loosen it up. With the mixer on low speed, gradually add the pudding mixture a spoonful at a time.
Mix until just evenly blended and no streaks of pudding remain.
To assemble the dessert, use a 4-quart trifle dish or wide glass bowl, and set aside 5 cookies to use a garnish. Spread one-quarter of the pudding over the bottom.
Layer with one-third of the cookies.
Then add one-third of the sliced bananas (enough to cover the layer).
Repeat the layering twice more, ending with a final layer of pudding. Garnish the top with the reserved cookies or cookie crumbs (or a combination of the two).
Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 8 hours (no longer).
Frequently Asked Questions
Will the bananas turn brown after the recommended 8 hours in the fridge?
They really don’t as long as they are covered with the pudding and the dish is covered when refrigerated. The bakery recommends assembling the pudding no more than 8 hours ahead, but I find that it’s still fresh the next day.
What are good alternatives to vanilla wafers?
It’s worth trying to find vanilla wafers — their mild flavor and crunchy texture is ideal for this dessert. However, if you’re unable to source them, you can substitute with shortbread cookies, ladyfingers (also known as Savoiardi cookies), or animal crackers.
Can I make individual portions?
Yes! For individual portions instead of a large trifle dish, use clear glasses or mason jars and layer the ingredients in the same order, adjusting the quantity to fit the smaller containers.
Can I freeze leftover banana pudding?
Unfortunately, banana pudding does not freeze well.
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Banana Pudding
Whip up the world-famous banana pudding from New York’s iconic Magnolia Bakery at home—it’s easy!
Ingredients
- One 14-ounce can sweetened condensed milk
- 1½ cups ice-cold water
- One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
- 3 cups heavy cream
- One 11-ounce box Nilla wafers
- 5 ripe medium bananas, sliced (see note)
Instructions
- In a large bowl, whisk the sweetened condensed milk and water until evenly combined. Add the pudding mix and whisk until there are no lumps and the mixture is completely smooth. Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until firm, 1 to 2 hours or overnight. (Be sure the pudding is completely solidified before continuing, otherwise the dessert will not hold up.)
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until the cream starts to thicken, about 30 seconds. Increase the speed to medium-high and whip until stiff peaks form. (Be careful not to over-whip; if the cream looks grainy, you’ve gone too far.)
- Whisk the pudding to loosen it up. With the mixer on low speed, gradually add the pudding mixture a spoonful at a time. Mix until just evenly blended and no streaks of pudding remain.
- To assemble the dessert, use a 4-quart trifle dish or wide glass bowl, and set aside 5 cookies to use a garnish. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies then one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more, ending with a final layer of pudding. Garnish the top with the reserved cookies or cookie crumbs (or a combination of the two). Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 8 hours (preferably no longer as the cookies start to get too soft).
- Note: Peel and slice the bananas at the last minute (as you layer the pudding) to prevent them from turning brown.
Nutrition Information
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- Per serving (12 servings)
- Calories: 518
- Fat: 32 g
- Saturated fat: 18 g
- Carbohydrates: 55 g
- Sugar: 39 g
- Fiber: 2 g
- Protein: 6 g
- Sodium: 274 mg
- Cholesterol: 93 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.