If you’ve ever had the pleasure of visiting Magnolia Bakery, you know that their banana pudding is the stuff of legends. Creamy, rich, and perfectly balanced with layers of fresh bananas, Nilla wafers, and luscious homemade pudding, it’s a dessert that’s impossible to resist. Now, you can make this iconic treat right at home with our step-by-step guide.
Why You’ll Love This Recipe
This recipe is perfect for banana pudding lovers who appreciate a homemade touch. Unlike store-bought pudding mixes, this version uses fresh ingredients to create a decadent and authentic flavor. Whether you’re serving it at a party, a family gathering, or simply treating yourself, this dessert is guaranteed to impress.
Ingredients You’ll Need
- 2 tbsp + 2 tsp cornstarch
- 8 tbsp granulated sugar (divided)
- Pinch of salt
- 2 large eggs
- 2 cups whole milk
- 1 tbsp vanilla extract
- 2 cups heavy cream, cold
- 1 tbsp sweetened condensed milk
- 4 cups mini Nilla wafers
- 4 large ripe bananas
Kitchen Equipment Needed
- Mixing bowls
- Whisk
- Medium saucepan
- Plastic wrap
- Electric mixer (for whipping cream)
- Rolling pin (for crushing wafers)
- Ziploc bag
- Serving dish
Step-by-Step Instructions
Step 1: Prepare the Pudding Base
- In a small bowl, mix together the cornstarch, 2 tbsp of sugar, and a pinch of salt.
- In a separate medium bowl, whisk the eggs for 3-4 minutes until smooth and fluffy.
- Slowly whisk in the cornstarch mixture until well combined.
Step 2: Heat the Milk
- In a medium saucepan, heat the milk and the remaining 6 tbsp of sugar over medium-high heat for about 5 minutes. Do not allow it to boil.
- Slowly pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from scrambling.
- Return the mixture to the saucepan, add vanilla extract, and cook over medium-high heat for 6-7 minutes until thickened, whisking constantly.
- Remove from heat and pour the pudding into a large bowl. Cover with plastic wrap, pressing it directly onto the pudding’s surface to prevent a skin from forming. Chill in the refrigerator for 3 hours.
Step 3: Whip the Cream
- In a medium bowl, whip the cold heavy cream with the sweetened condensed milk on high speed for about 5 minutes until stiff peaks form.
- Gently fold the whipped cream into the chilled pudding mixture until just combined. Return to the fridge to keep cold.
Step 4: Assemble the Banana Pudding
- Place ¾ cup of Nilla wafers in a Ziploc bag and crush into fine crumbs using a rolling pin.
- In your serving dish, spread a thin layer of pudding on the bottom.
- Add a layer of whole Nilla wafers, followed by half of the crushed wafers.
- Add another thin layer of pudding over the wafers.
- Add a layer of thinly sliced bananas.
- Repeat the layering process: pudding, whole wafers, crushed wafers, more pudding, and another layer of bananas.
- Finish with the remaining pudding on top.
- Decorate with whole wafers on top, cover with plastic wrap, and refrigerate for at least 4 hours before serving.
- Serve by scooping into bowls and garnish with additional wafers and banana slices.
Tips & Variations
- Make it ahead: This dessert actually tastes better the next day! The flavors meld together beautifully after sitting overnight.
- Swap the cookies: Try using shortbread cookies or graham crackers for a different texture and flavor.
- Flavor variations: Add a dash of cinnamon or nutmeg for extra warmth. A drizzle of caramel sauce on top can also elevate this dish.
- Lighter version: Substitute half-and-half for the heavy cream and reduce the sugar slightly for a lighter take.
How to Store Leftovers
Banana pudding is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The bananas may darken slightly, but the flavor will still be delicious. Avoid freezing, as it can alter the pudding’s texture.
Pairing Suggestions
- Beverages: A hot cup of coffee or a chilled glass of milk pairs beautifully with this creamy dessert.
- Other desserts: Serve alongside a light lemon tart or chocolate chip cookies for a dessert spread that has something for everyone.
Frequently Asked Questions (FAQ)
Can I use instant pudding instead?
Yes, but homemade pudding gives the best texture and flavor. If you’re short on time, you can use vanilla instant pudding mixed with heavy cream instead of milk for a richer taste.
What if I don’t have sweetened condensed milk?
You can substitute it with an extra tablespoon of granulated sugar and a splash of evaporated milk or cream.
How do I keep bananas from turning brown?
Slicing them just before assembling and ensuring they’re fully covered in pudding helps minimize browning. You can also toss them lightly in lemon juice to slow oxidation.
Can I make this in individual servings?
Absolutely! Layer the pudding, bananas, and wafers in mason jars or individual cups for a fun, single-serving treat.
Final Thoughts
This Magnolia Bakery-style banana pudding is a show-stopping dessert that’s easy to make at home. Whether you’re bringing it to a potluck or indulging in a sweet treat at home, it’s guaranteed to be a crowd-pleaser.
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