If you’ve ever visited Magnolia Bakery, you know that their iconic Banana Pudding is a must-try treat. With its creamy layers of homemade vanilla pudding, fresh bananas, and crunchy Nilla wafers, this dessert is a nostalgic favorite that’s perfect for any occasion. The best part? You can recreate this delicious banana pudding from scratch right in your own kitchen!
This recipe is made with simple ingredients and a few straightforward steps, resulting in a dessert that’s rich, creamy, and bursting with banana flavor. Whether you’re serving it at a family gathering, a potluck, or just indulging yourself, this homemade Magnolia Bakery Banana Pudding is sure to impress.
Why You’ll Love This Recipe
This homemade version of Magnolia Bakery’s Banana Pudding is not only delicious but also surprisingly easy to make. The rich, silky pudding is made from scratch, giving it a depth of flavor that you just can’t get from a box mix. The layers of creamy pudding, crunchy Nilla wafers, and fresh bananas create a perfect balance of textures and flavors.
Unlike the traditional version that uses instant pudding, this recipe involves making a homemade vanilla pudding that’s worth the extra effort. It’s a classic dessert that will satisfy your sweet tooth and bring a touch of elegance to your dessert table.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious Magnolia Bakery Banana Pudding from scratch:
For the Pudding:
- 2 tablespoons + 2 teaspoons cornstarch: Helps to thicken the pudding to the perfect consistency.
- 8 tablespoons granulated sugar (divided): Adds sweetness to the pudding.
- Pinch of salt: Enhances the flavors and balances the sweetness.
- 2 large eggs: Adds richness and helps thicken the pudding.
- 2 cups whole milk: The base of the pudding, providing a creamy texture.
- 1 tablespoon vanilla extract: Adds a deep vanilla flavor to the pudding.
For the Whipped Cream:
- 2 cups heavy cream, cold: Whips up into a light, fluffy topping.
- 1 tablespoon sweetened condensed milk: Adds a touch of sweetness and creaminess to the whipped cream.
For the Layers:
- 4 cups mini Nilla wafers: Adds a delicious, crunchy texture to the layers.
- 4 large ripe bananas: Sliced thinly for layering.
How to Make Magnolia Bakery Banana Pudding
Follow these simple steps to create a delicious and creamy banana pudding that’s just like the famous Magnolia Bakery version:
Step 1: Prepare the Pudding
In a small bowl, combine the cornstarch, 2 tablespoons of sugar, and a pinch of salt. In a separate medium bowl, whisk the eggs for 3-4 minutes until they are smooth and slightly fluffy. Slowly whisk in the cornstarch mixture until fully incorporated and smooth.
Step 2: Heat the Milk and Sugar
In a medium saucepan, add the milk and the remaining 6 tablespoons of sugar. Heat the mixture over medium-high heat, stirring occasionally, until it starts to simmer (about 5 minutes). Be careful not to let the milk boil.
Step 3: Temper the Eggs
Slowly pour the hot milk mixture into the egg mixture, whisking vigorously to prevent the eggs from curdling. This process, known as tempering, gradually raises the temperature of the eggs so they don’t cook too quickly.
Step 4: Thicken the Pudding
Return the mixture to the saucepan and cook over medium-high heat, whisking continuously until the pudding thickens, about 6-7 minutes. The pudding should be thick enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract.
Step 5: Chill the Pudding
Pour the pudding into a large bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 3 hours until completely chilled.
Step 6: Make the Whipped Cream
In a medium-sized bowl, whip the cold heavy cream and sweetened condensed milk on high speed until stiff peaks form, about 5 minutes. Be careful not to overwhip, as the cream can become grainy.
Step 7: Fold the Whipped Cream into the Pudding
Once the pudding is completely chilled, gently fold the whipped cream into the pudding mixture until just combined. Be careful not to overmix, as you want to keep the mixture light and airy. Return the pudding mixture to the refrigerator to stay cold while you prepare the layers.
Step 8: Assemble the Pudding
Place ¾ cup of Nilla wafers into a Ziploc bag and crush them into crumbs using a rolling pin or skillet. Set aside for the top layer.
Begin assembling the pudding by spreading a thin layer of the pudding mixture in the bottom of your serving dish. Add a layer of whole Nilla wafers, followed by half of the crushed wafers. Spread another thin layer of pudding over the wafers, then add a layer of thinly sliced bananas.
Repeat the layers, adding more whole wafers, crushed wafers, pudding, and sliced bananas until you’ve used all the ingredients, finishing with a final layer of pudding.
Step 9: Chill and Serve
Cover the assembled pudding with plastic wrap and refrigerate for at least 4 hours before serving. This allows the flavors to meld together and the pudding to set up properly.
When ready to serve, scoop out portions of the pudding into individual bowls and top with extra wafers and banana slices for garnish. Enjoy this creamy, dreamy dessert!
Kitchen Equipment Needed
- Medium saucepan: For cooking the pudding.
- Mixing bowls: For preparing the pudding and whipped cream.
- Whisk: For mixing the pudding and tempering the eggs.
- Electric mixer: For whipping the cream.
- Rolling pin or skillet: For crushing the Nilla wafers.
- Serving dish: For assembling the layers.
