Magnolia Bakery Banana Pudding Recipe
This silky-smooth banana pudding features homemade custard, fresh bananas, whipped cream, and Nilla wafers. The custard’s perfect structure, tempered eggs, and folded whipped cream create a luxurious, nostalgic dessert with balanced flavor and texture.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins + 7h Chill time
- Yield: 8-10 servings
- Category: No-Bake Desserts
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cornstarch 2 tbsp + 2 tsp
Granulated sugar 8 tbsp (2 tbsp reserved for cornstarch mixture, 6 tbsp for milk)
Salt pinch
Large eggs 2
Whole milk 2 cups
Vanilla extract 1 tbsp
Fresh bananas 4 (sliced)
Whipped cream 1 cup
Nilla wafers 1 sleeve (about 3 cups)
Canned condensed milk 1/2 cup
Instructions
Whisk cornstarch, 2 tbsp granulated sugar, salt, and 1 tbsp vanilla extract in a large bowl.
In a saucepan, heat 2 cups milk over medium heat until small bubbles form around edges.
Gradually pour hot milk into egg mixture while whisking constantly until fully incorporated.
Return mixture to saucepan and cook over medium heat, whisking continuously, until thickened- 5-7 minutes.
Strain custard into a clean bowl and refrigerate 30 minutes.
Whip cream and condensed milk until stiff peaks form.
Chill custard in refrigerator 2-3 hours until cold.
Fold whipped cream into chilled custard with a spatula- work quickly to maintain volume.
Layer pudding in a serving dish: alternate peeled banana slices, crumbled Nilla wafers, and pudding in 3-4 layers.
Chill 2-3 hours until set.
Notes
For lactose-free option, use coconut milk and dairy-free whipped cream
Use arrowroot powder if preferring delicate texture
Room temperature eggs blend more smoothly
Full-fat milk crucial for rich custard base