How To Make Magnolia Bakery Banana Pudding

If you have been searching for the best Magnolia Bakery Copycat Banana Pudding, you have landed in the right place.

I am going to be honest with you. I went to New York, stood in line at Magnolia Bakery, ate the banana pudding, and came home completely unable to think about anything else. And every time someone tells me they do not like banana pudding, I have to take a deep breath. You do not dislike banana pudding. You have just never had good banana pudding. There is a difference, and this recipe is about to prove it.

If you are on a banana kick (same), you are going to want to check out my Banana Caramel Cake, Banana Bread Cinnamon Rolls, and Banana Bread With Streusel. You are welcome in advance.

Why You'll Love This Recipe

• It tastes exactly like the real thing without the plane ticket
• The dulce de leche takes the banana flavor to a level that sweetened condensed milk simply cannot compete with
• You only need a handful of ingredients and zero fancy equipment
• It gets better the longer it sits in the fridge, which means you can make it the day before and feel very organized
• It feeds a crowd and looks impressive in a trifle bowl without requiring any actual effort

Ingredient Overview

Here is everything you need to make this dessert happen:

• Instant vanilla pudding mix - the base of the pudding mixture, just one 3.4 oz package
• Cold milk - this is what activates the instant vanilla pudding mix, make sure it is cold
• Dulce de leche - the secret weapon. It adds a deep caramel richness that sweetened condensed milk just does not have. Technically you can sub sweetened condensed milk but I am begging you not to
• Chessmen butter shortbread cookies - forget vanilla wafers and Nilla wafers, these buttery shortbread cookies are the move. They soften into the pudding mixture and become almost custardy overnight
• Bananas - ripe but not overripe. You want a strong banana flavor without them turning to mush
• Heavy cream - this is what you will whip into whipped cream. Do not swap it for anything lighter or it will not hold
• Vanilla extract - just a little goes a long way

How to Make Magnolia Bakery Copycat Banana Pudding

This comes together easier than you think. Here is how:

• Whisk together the cold milk and dulce de leche in a large bowl. It will look a little clumpy at first, do not panic. Sprinkle the instant vanilla pudding mix over the top and whisk for 2 to 3 minutes until smooth. Use a hand whisk here, not a stand mixer, or it will clump on you. Let it sit for 5 to 10 minutes to thicken up until it coats the back of a spoon
• While the pudding mixture sets, add the heavy cream and vanilla extract to a stand mixer or use a handheld electric mixer and beat until stiff peaks form. If you take it too far, splash in a little more heavy cream and beat again until you hit stiff peaks
• Gently fold the whipped cream into the pudding mixture with a rubber spatula. Pop it in the fridge for 1 hour
• To assemble, grab your trifle bowl, casserole dish, or individual cups. Layer pudding on the bottom, then a neat layer of whole cookies, then a layer of banana slices. Repeat until you run out of ingredients, aiming for 2 to 3 layers, and finish with a final layer of pudding that fully covers everything and seals the edges
• Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours. Overnight is ideal
• Just before serving, crush the reserved cookies into crumbs and larger pieces and scatter over the top. Add fresh banana slices and serve

What Kind of Cookies Do You Use For Banana Pudding?

The classic answer is Nilla wafers and they will absolutely do the job. But the reason this recipe tastes so close to the real Magnolia Bakery banana pudding is the Chessmen butter shortbread cookies. They are thicker, butterier, and when they sit in the pudding mixture overnight they soften into something that feels almost like a layer of pastry. It is a small swap that makes a big difference. If you cannot find Chessmen cookies at your grocery store, vanilla wafers are your best substitute.

What Is So Special About Magnolia Bakery?

Magnolia Bakery is a New York City institution. It opened in the West Village back in 1996 and has since become one of the most iconic bakeries in the country, with locations around the world and a permanent spot on every tourist's must visit list. Their banana pudding is arguably the most famous item on the menu and has earned a reputation as one of the best favorite desserts in the city. If you ever find yourself in New York, it is a non negotiable stop. But since you cannot always be in New York, this copycat recipe exists.

Common Mistakes - Magnolia Bakery Copycat Banana Pudding

A few things to avoid so yours turns out perfect:

• Don't use a stand mixer for the pudding base - it will clump. Use a hand whisk and be patient. Using a stand mixer will make it have too much air. 
• Skipping the chill time - the pudding mixture needs at least an hour in the fridge before assembly, and the assembled dish needs at least 6 hours. Do not rush it
• Using overripe bananas - they will turn mushy and fall apart between the layers. Go for ripe but still firm
• Swapping heavy cream for something lighter - it will not whip to stiff peaks and the whole texture of the dessert will suffer
• Adding the cookie topping too early - the crushed cookies on top should go on right before serving or they will get soggy instead of staying as a nice crunchy contrast.

Frequently Asked Questions

• Can I use sweetened condensed milk instead of dulce de leche? Yes, it is a workable substitute but the flavor will be noticeably sweeter and less complex. Dulce de leche is worth tracking down
• How long does this need to sit? At minimum 6 hours, but overnight is ideal. The cookies need time to soften into the pudding mixture and the flavors need time to come together
• Can I make this in individual cups? Absolutely. Individual cups are great for parties and make serving very easy
• Do I have to use a trifle bowl? Not at all. A casserole dish works just as well. The trifle bowl just shows off the layers nicely
• Can I use soft peaks instead of stiff peaks for the whipped cream? Stiff peaks are important here. Soft peaks will not hold up in the pudding mixture and you will end up with a looser texture than you want.

Storing and Freezing - Magnolia Bakery Copycat Banana Pudding

Storing: This banana pudding will keep in the fridge for up to 3 days. Cover it tightly with plastic wrap to keep it fresh. Just know that the longer it sits, the softer the cookies will get, which is not necessarily a bad thing but something to keep in mind if you are making it ahead.

Freezing: Freezing is not recommended for this one. The pudding mixture does not thaw well and the bananas will turn an unfortunate color and texture. This is a make it, refrigerate it, eat it kind of dessert.

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Recipe

Magnolia Bakery Copycat Banana Pudding

Molly Murphy

This Magnolia Bakery Copycat Banana Pudding is creamy, loaded with banana flavor, and tastes so close to the real thing you will not believe you made it at home.

5 from 13 votes

Print Recipe Pin Recipe

Servings 12

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3.4 ounce package instant vanilla pudding mix
• 2 cups cold milk
• 1 can 13.4oz dulce de leche, you can sub sweeten condensed milk but I recommend using dulce de leche
• 2 bags Cheeseman butter short bread cookies, sub Nilla wafers. Set aside 3 cookies for the top!
• 6 to 10 bananas sliced
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Instructions

 

• In a large bowl, add the cold milk, Dulce de Leche and mix. The mixture will be slightly clumpy. That's okay. Sprinkle vanilla pudding mixture over the top. Whisk together until smooth. This will take 2-3 minutes. I prefer a hand whisk not a hand mixer because it will get clump. Let it sit for 5-10 minutes to thicken up. While it sets, beat the heavy whipping cream.
  2 cups cold milk, 1 can, 3.4 ounce package instant vanilla pudding mix
• In a bowl of a stand size mixer or white an electric hand held mixer, add the heavy cream and vanilla extract. Beat until stiff peaks form to make whipped cream. If you over beat it, add a dash more of cream and beat until stiff peak.
  2 cups heavy cream, 1 teaspoon vanilla extract
• With a rubber spatula, gently fold in the whipped cream into the pudding mixture. Set aside in the fridge for 1 hour.
• Now assemble. You can assemble in individual cups or in a large casserole dish, cups, or trifle bowl.
• To assemble, you can use individual cups, a large casserole dish, or a trifle bowl. Start with a layer of pudding on the bottom, then add a neat layer of whole cookies, followed by a layer of sliced bananas. Repeat until you run out of ingredients, aiming for 2-3 layers total. Finish with a final layer of pudding that fully covers everything, making sure to seal the edges so the cookies don't dry out.
  2 bags, 6 to 10 bananas
• Gently wrap with plastic wrap and allow it to sit on the fridge for at least 6 and up to 24 hours to soften up.
• Take over what's left over the cookies and just smash the cookies so there are somewhat bigger pieces and crumb. Spread that over the top. Garnish with more banana's!

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