Ever wonder how to make this iconic NYC recipe? Well it’s really quite simple! Okay, it does require a whopping eight hours of chill time, but you can just leave it in the fridge and let it do its thing.
We have the original banana pudding recipe straight from the official Magnolia Bakery cookbook for you, and it actually requires pretty basic ingredients (and not many at that). One thing’s for sure, you need to add Nilla Wafers to your next grocery shopping list! Before, we answered a few common questions.
What is so special about Magnolia Bakery?
Magnolia Bakery first opened in the West Village in 1996. It really took off by word-of-mouth, with New Yorkers adoring its cupcakes (particularly the red velvet) and of course the banana pudding. An appearance on Sex and the City in 2000 really made it a household name. It now has 10 locations in NYC plus seven in other countries, and nationwide ordering so you can get that famed banana pudding anywhere.
Does Magnolia Bakery use instant pudding mix?
Yes! No worries about stirring milk over a stove to make real pudding — instant is what you need here!
Why is Magnolia Bakery banana pudding famous?
Because it’s really that good? (See below!) There doesn’t appear to be a specific reason the pudding is so famous except that it started as an underrated but beloved menu item (supposedly more of a favorite of employees than customers at first) and then became more and more popular. They’ve expanded over the years with special flavors that change monthly, THC-infused chocolate edibles, and it’s now even served on United Airlines flights!
Is Magnolia Bakery banana pudding really that good?
We think so! It’s light and fluffy while also being creamy and indulgent with the perfect banana flavor. Try making it and judge for yourself.
Without further ado, here is:
Magnolia Bakery’s Banana Pudding Recipe
- One 14-ounce can sweetened condensed milk
- 1 1/2 cups ice cold water
- One 3.4-ounce package instant vanilla pudding mix (preferably Jello-O brand)
- 3 cups heavy cream
- One 12-ounce box Nabisco Nilla Wafers (no substitutions!)
- 4 cups sliced ripe bananas
In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours—or up to 8 hours, but no longer!—before serving.
As copied with permission from The Complete Magnolia Bakery Cookbook