Magnolia Bakery Banana Pudding Recipe

Magnolia Bakery Banana Pudding Recipe: In the world of sweets, there aren’t many desserts that can bring about the same level of happiness and sentimentality as banana custard. And there is only one name that stands out when it comes to the art of making the ideal banana custard, and that is Magnolia Bakery.


Magnolia Bakery Banana Pudding Recipe 

Magnolia Bakery, which is famous for its decadent sweets, has completely mastered the art of making this traditional dessert, which has won the hearts and taste buds of people all over the world. We are going to delve into the mysteries that lie behind the famous banana custard recipe that Magnolia Bakery has created, and we are going to discover the magic that makes it such a well-liked favourite.



  • 1 (14 oz) can sweetened condensed milk
  • 1 ½ cups ice cold water
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 3 cups heavy cream
  • 4 cups sliced barely ripe bananas(see note)
  • 1 (12 oz.) box Nilla Wafers

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  • The sweetened condensed milk and water should be mixed together in a large mixing bowl for approximately one minute, or until they are thoroughly combined.
  • Blend the instant vanilla custard mix thoroughly for approximately two minutes after adding it. Keep the dish covered and chilled for three to four hours or overnight.


  • It is of the utmost importance to ensure that the custard mixture is allowed to set for the appropriate amount of time. If you do not allow it to set for a sufficient amount of time, it will be watery.
  • Combine the heavy cream in a large bowl and use either an electric mixer or a stand mixer equipped with the whisk attachment to whip the cream until it forms stiff peaks.


  • In order to ensure that there are no traces of custard left, gently incorporate the freshly whipped cream into the custard mixture.
  • Dessert can be prepared in either individual servings or in a large glass bowl. Both options are available.


  • To put together the dessert, choose a large glass bowl with a wide opening or a trifle bowl that has a capacity of between four and five quarts.
  • In order to cover the bottom, arrange one-third of the Nilla wafers in a pattern that overlaps, if necessary.


  • In the following step, layer one-third of the bananas and one-third of the custard mixture.
  • The process should be repeated twice more, with the top layer being garnished with additional wafers or wafer crumbs.


  • The bananas will begin to turn brown if they are not refrigerated for at least four hours, but no longer than eight hours. Cover the bananas tightly with plastic wrap and place them in the refrigerator.



In order to prevent the bananas from turning brown as a result of oxidation, the recipe specifies that they should be served within eight hours. In order to slow down the rate at which it browns, there are a few things that you can do:


  • Select bananas that are just on the verge of becoming ripe. In the event that they have a hint of green and the stem, those are exceptional. In general, these will brown just as quickly.
  • Apply some lemon juice to them and brush it on. Any fruit juice, including pineapple, apple, and orange, is beneficial. Because of this, brushing them is preferable to soaking them because it can result in a slight change in flavour.


  • If you rinse them in water, the ph will be neutralised, and the browning process will be slowed down when you do so.
  • Three, give them a rinse with club soda. The flavour will not be altered in any way, which is a significant advantage. Do not use tonic because it has an unpleasant flavour.


  • Make an effort to have them airtight. When they come into contact with air less frequently, they will brown less.

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