magnolia banana pudding recipe

magnolia banana pudding recipe

magnolia banana pudding recipe

hello dear friends. welcome to our website, today, I will show you how to make “magnolia banana pudding recipe”

magnolia banana pudding ecipe official

Why You’ll Love This Recipe

  • Let’s face it, this banana pudding is a modern classic. Anyone who has been to New York tried it, or at least heard of it. I just couldn’t resist creating this recipe!
  • This vegan Magnolia Bakery banana pudding is insanely easy to make. Which makes it perfect for beginner cooks or a fun family activity with your kids!
  • The taste is unparalleled, except maybe by the original banana pudding. Except this version is vegan, and by extension, dairy-free.
  • You can make a big batch of this dessert in 15 minutes! It’s a great option for when you have some last-minute visitors, or you don’t like spending hours in the kitchen.
  • In a way, this can even be considered an addition to the Scrappy Cooking series because it’s a great way to use up bananas when you have too many.
magnolia banana pudding recipe
magnolia banana pudding recipe


The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast:

1) Pick bananas that are barely ripe. If they are slightly green and the stem, those are perfect. These will tend to not brown as fast.
2) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.
3) Rinse them with club soda. The advantage here is that it won’t affect the taste. Don’t use tonic as it has a bad taste.
4) Try to keep them airtight. The less contact with the air the less they will brown.


If you were ever a fan of Sex and the City, you might remember Carrie’s love of Manolos and Magnolia Bakery cupcakes.

If you weren’t as much of a SATC fan, you might have guessed correctly by now: Magnolia Bakery is a famous New York City bakery that now has locations in major cities around the country and even around the world.

The bakery is famous for its cupcakes but it might be even more famous for its banana pudding. People line up down the block for servings of this famous banana pudding!

  • 4 to 5 ripe bananas, sliced
  • 11-ounce box of vanilla wafers (Nilla Wafers are recommended)
  • 3 cups of heavy cream
  • 1 package of instant vanilla-pudding mix (Jell-O is recommended)
  • 14-ounce can of sweetened condensed milk
  • 1 ½ cups of ice-cold water

To begin Magnolia’s recipe, start by whisking the milk and cold water.

Add the pudding mix into a separate bowl and slowly whisk in your milk-and-water mixture for about a minute, until it’s smooth and lumpless.

Cover the bowl and refrigerate it for at least an hour. You can also just leave it overnight.

Once your pudding mixture is ready, whisk your heavy cream until stiff peaks form.

Add the pudding to your whipped cream and mix until they’ve fully blended.

Spread a quarter of your pudding over the bottom of a bowl. (Bobbie Lloyd, Magnolia’s chief baking officer, recommends using a trifle bowl or a wide glass bowl.) Add a layer of vanilla wafers and enough sliced bananas on top to cover them. Repeat twice.

To finish, add one final layer of pudding and any of your additional cookies or crumbs on top.

Then cover your bowl with a plastic wrap and refrigerate it for four to six hours.

Lloyd recommends serving the banana pudding within 12 hours.

magnolia banana pudding ecipe popsuga


  1. 1 1/2 cups water
    2/3 cup instant vanilla pudding mix
    1 (14-ounce) can sweetened condensed milk
    3 cups heavy cream
    1 (12-ounce) box vanilla wafers
    4 bananas, sliced
magnolia banana pudding recipe
magnolia banana pudding recipe


  1. Mix together the water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight, until it sets up.
  2. Whip heavy cream until soft peaks form. Working in thirds, fold the whipped cream into the pudding mixture until well incorporated.
  3. In a trifle bowl, layer vanilla wafers, sliced bananas, and pudding mixture; continue until you’ve used up all the pudding mixture. Refrigerate for at least another 30 minutes before serving.

magnolia banana pudding ecipe gluten fee

Ingredients for Magnolia Bakery Gluten Free Banana Pudding

This recipe is probably one of the easiest recipes of anything I’ve ever made! And I actually used a little shortcut to make it even easier than it already is. A handful of ingredients stand between you and this amazing banana pudding:

  • Sweetened condensed milk–liquid gold. Anything it touches also turns to gold. Including this banana pudding!
  • Ice water–yep, you read that right. Ice cold water is an ingredient the bakery uses in this recipe.
  • Instant vanilla pudding–Jello brand is what I used.
  • Heavy cream OR a container of Cool Whip–I’m usually all about using fresh heavy cream, but when I first made this, I didn’t have any. But I had a container of Cool Whip in my freezer so I used that and it worked great.
  • Gluten free vanilla wafers–my recipe is so easy, it’ll probably take you less time to make them than to go to the store and buy a box of premade ones. However, if you buy the premade, you’ll need two boxes (the only ones I’ve ever seen are from Kinnikinnick).
  • Bananas–you can’t make banana pudding without them!

Putting it all Together

  1. Whisk the sweetened condensed milk with the ice cold water until smooth.
  2. Pour this mixture over the dry pudding mix and whisk until no dry pudding mix remains. Cover and refrigerate until set, at least one hour but up to overnight.
  3. Whip heavy cream in bowl of a stand mixer (or large bowl with a handheld mixer) to soft peaks. Add the pudding mixture and continue to whip until stiff and well combined. Alternatively, whisk the pudding mixture and Cool Whip together until smooth.
  4. Spread a thin layer of the pudding mixture onto the bottom of a baking dish. Add a layer of gluten free vanilla wafers and sliced bananas.
  5. Repeat this layering, ending with one final layer of pudding and a garnish of a few remaining vanilla wafers.
  6. Cover and refrigerate for 4-6 hours so that vanilla wafers have a chance to soften.

For my banana pudding lovers out there, this Magnolia Bakery gluten free banana pudding is just the dessert you need to satisfy those cravings!

What kind of cookies can you use to make banana pudding?

  • The most commonly used cookies in banana pudding recipes are vanilla wafers. You can use Nilla brand or, like in my case, gluten-free vanilla wafers.
  • Pepperidge Farm Chessman Cookies are a great alternative. Paula Deen’s banana pudding recipe calls for the butter cookies as a crust layer and topping.
  • Graham crackers
  • Shortbread cookie

magnolia banana pudding ecipe gma

1 (14oz) can sweetened condensed milk
1 ½ cups (360g/12.7oz) ice-cold water
3 cups (720 grams/25.5oz) heavy cream
1 (3.4oz) package instant vanilla pudding mix (preferably Jell-O brand)
1 (11oz) box Nilla wafers
4 to 5 ripe bananas, sliced


In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the 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.

In a stand mixer with the whisk, 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.

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.

To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.

Saving 4 to 5 cookies for the garnish on top, begin assembly. 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. Garnish the top with additional cookies or cookie crumbs.

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.


Magnolia Bakery’s famous banana pudding.

You know the pudding is set and ready to serve “when you take a sharp knife, stick it into the bowl and there should be no resistance, it’ll go right through the cookies easily.”

Create perfect homemade whipped cream using chilled utensils and a chilled bowl to whisk it by hand or in an electric stand mixer to create fluffy, soft peaks.

Make it fun for the holidays or add chocolate chips, oreos, chocolate covered pretzels and more.

magnolia banana pudding recipe calories

magnolia banana pudding recipe
magnolia banana pudding recipe

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Magnolia Bakery’s Famous Banana Pudding

246 calories of Heavy Whipping Cream, (0.30 cup, fluid (yields 2 cups whipped))

161 calories of Vanilla Wafers, (1.20 oz)

130 calories of Borden Eagle Brand Sweetened Condensed Milk, (1.40 oz)

54 calories of Banana, fresh, (0.40 cup, sliced)

5 calories of Kraft Jello-o Brand Fat Free Pudding, Vanilla, (9.64 grams)

0 calories of Water, tap, (0.15 cup (8 fl oz))

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