Banana Pudding is a luscious dessert that is great year round! This heavenly treat is made up of layers of creamy vanilla pudding, bananas, and Nilla Wafers. No one will pass up on this delicious New York bakery treat. (I first shared this recipe on The Recipe Critic where I am a contributor.)
Bananas are always in season and so yummy in this Banana Pudding! This recipe is so easy to whip up and it feeds a crowd. For more banana recipes try my Banana Nut Bread, Banana Split Cupcakes, and Banana Hazelnut Cake.
Easy Banana Pudding
Pudding seems like a kid dessert but adults love this Banana Pudding just as much as the kiddos! I mean, how can one not love a sweet, smooth, creamy, fluffy filling loaded with cookies?
This particular recipe is a copycat of the famous Magnolia Bakery Banana Pudding. This baker first started out in New York but has opened new locations in large cities across America because it’s just that good and this pudding is their #1 recipe! In fact, this is the exact recipe that they share in their cook book.
How to make Banana Pudding?
- Make the Vanilla Pudding- Mix the box of powdered gelatin with the ice water and sweetened condensed milk. This can be done by hand with a whisk or by using an electric mixer. Once the pudding is smooth and thoroughly mixed, cover and place in the fridge for at least 4 hours or overnight.
- Whip the Heavy Cream with an electric mixer until stiff peaks form. Gently fold the cream into the pudding until there are no more white streaks.
- Assemble the pudding in either a large bowl, trifle dish, baking pan, or individual dishes. Layer the ingredients by first adding a layer of Nilla Wafers, followed by sliced bananas, and then pudding. Repeat layers until you reach the top of your dish(es).
- Cover with plastic wrap and place the assembled dessert in the fridge for 4-8 hours. Top with the optional additional bananas and Nilla wafers and serve.
Can I make Banana Pudding ahead of time?
Yes! You actually need to make this dessert in advance. The vanilla pudding in this dessert needs time to thicken in the fridge so it is best to begin this dessert a night or two before you plan to serve it. The latest you can start this dessert is the morning of the night you’ll be serving it. While the pudding needs to be made in advance, the assembly of the dessert should only be done 4-8 hours in advance due to the cookies softening and the bananas browning.
What should I serve Banana Pudding in?
You can assemble this dessert in individual containers like class cups, ramekins, clear plastic cups… or you can make this in a large trifle bowl or pyrex dish (this one has a lid!).
How to Store Banana Pudding?
The pudding should be stored in a covered container in the fridge and removed just before serving.
How long does Banana Pudding Last?
Once the pudding is assembled with the Nilla Wafers, it’s best to eat withing 4-8 hours. You can definitely eat it right after assembling but to get that perfect texture of the cakey Nilla Wafers, it’s best to wait 4 hours so the pudding can soften them. When soft they are a cake like texture.
After 8 hours the bananas really start to turn brown and the Nilla Wafers will get even softer and become more of a soggy texture.
How to prevent bananas from turning brown:
Dip or brush the sliced bananas with any acidic fruit juice. This will result in a change in the flavor which is not favorable in some dishes. Where this is the case, use water (it won’t work as well but it will slow the browning). Non-tonic club soda can also be used and won’t affect the taste.
It is the oxidation of the fruit that causes it to turn brown. You can slow the oxidation by limiting the oxygen or air. For this recipe, seal the bananas off from the air by completely covering them in the pudding. If you plan to serve bananas on top of the pudding, wait to add those until just before eating.
LOOKING FOR MORE EASY TO MAKE DESSERTS? CHECK OUT THESE:
- 6-Ingredient Gooey Butter Cake
- Easy Chocolate Mousse
- The Best No Bake Key Lime Pie
- The BEST Peanut Butter Scotcheroos
- Oatmeal Chocolate Fudge Chewies
- Easy Strawberry Crisp
- Snickerdoodle Bars
TOOLS USED TO MAKE THIS PUDDING:
- Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
- Electric Hand Mixer– This is one of my most used kitchen gadgets. It’s great for frosting, whipping egg whites, cookie dough…
- Kitchen Aid Mixer– This is so handy to have in the kitchen. I use it for cookies, cakes, frosting, bread, whipped cream… LOVE IT!
Magnolia Bakery Banana Pudding
Ingredients
- 1 14 ounce can sweetened condensed milk
- 1 1/2 cups ice cold water
- 1 3.4 ounce box vanilla instant pudding mix
- 3 cups heavy whipping cream
- 4 cups bananas, sliced
- 1 12 ounce box Nilla Wafers
Instructions
- In a large mixing bowl, beat the sweetened condensed milk with an electric mixer while slowing streaming in the water. Add the pudding mix and beat until thoroughly mixed in. Cover pudding and refrigerate for at least 4 hours or overnight so it can can thicken and set up.
- Beat the heavy whipping cream with an electric mixer until stiff peaks from. Fold the whipped cream and chilled pudding together until there are no more streaks.
- Assemble the pudding in either a large bowl, trifle dish, baking pan, or individual dishes. Layer the ingredients by first adding a layer of Nilla Wafers, followed by sliced bananas, and then pudding. Repeat layers until you reach the top of your dish(es).
- Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours. Top with the optional additional bananas and Nilla Wafers and serve.
Leave a Reply