Magnolia Bakery’s Banana Pudding

Recipe from Magnolia Bakery

Adapted by Priya Krishna

Updated Jan. 4, 2024

Magnolia Bakery’s Banana Pudding
Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
30 minutes, plus at least 5 hours’ chilling
Rating
4(4,555)
Comments
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To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer. —Priya Krishna

Featured in: The Power of Instant Pudding Mix

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Ingredients

Yield:12 to 16 servings
  • 1(14-ounce) can sweetened condensed milk
  • 1½cups ice-cold water
  • 1(3.4-ounce) package instant vanilla pudding mix
  • 3cups cold heavy cream
  • 1(11-ounce) box vanilla wafer cookies (such as Nilla)
  • 4 to 5ripe bananas, sliced
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

425 calories; 25 grams fat; 14 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 1 gram dietary fiber; 36 grams sugars; 5 grams protein; 220 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.

  2. Step 2

    Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.

  3. Step 3

    With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.

  4. Step 4

    To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.

  5. Step 5

    Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.

Ratings

4 out of 5
4,555 user ratings
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Comments

diane

Hey folks hurling judgement at strangers for using a mix: I’m a “scratch or die” baker but hands down the cookie I bake that sends people into orbit starts with a yellow cake mix and I’m fine with that. The most important ingredient in any recipe is love.

Clark

I worked at Magnolia Bakery over 20 years ago. We just made the vanilla pudding mix according to the instructions on the box (i.e. with whole milk). Not sure about this whole sweetened condensed milk with water thing. Sounds overly sweet.

diane

Here are the cookies that start with a yellow cake mix! :) 1 brick of cream cheese 1 stick of unsalted butter 1 egg 1 tsp vanilla 1 yellow cake mix Powdered sugar Preheat to 325 In a stand mixer with the paddle, cream the butter and cream cheese until smooth and fluffy. Add the egg and vanilla and mix to combine. Add the cake mix and mix until just combined. Form the dough into 1” balls and roll in the sugar. Place on a baking sheet. Bake for 10-12 minutes. They should be gooey and not brown.

Bcali

I made this with a few adjustments. Overall I followed the recipe except I substituted Biscoff cookies for the vanilla wafers and added some dollops of Dulce de Leche for a riff on Banoffee pudding. This was a huge hit but I found it slightly looser than I would have liked. I think next time I will add more cookies (I don’t think I added a full 11 ounces) and I will beat the cream a little more before adding the pudding mixture to firm things up. Serving this in a trifle bowl made it pretty.

Alexis

Delicious! I made the pudding exactly how the recipe says and it is yummy ya’ll.

Jana

I was hesitant to use a boxed pudding mix, but went with it. The results were easy and delicious. I have made this receipe now with chocolate pudding and macerated stawberries, too. Don't worry about the base being too sweet, you will be whipping a large amount of unsweetened whipped cream into the base.

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Credits

Adapted from Magnolia Bakery

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