Easy No Bake Banana Pudding

Magnolia Bakery Banana Pudding – this is the ACTUAL banana pudding recipe from their cookbook. This classic dessert has layers of creamy vanilla pudding, bananas, and a layer of vanilla wafers. It’s heaven and one of our favorite desserts.

This No Bake Banana Pudding Pie in a graham cracker crust is an easy no bake dessert perfect for summer, holidays and family gatherings. An easy recipe with simple ingredients that everyone loves!

If you like easy recipes with bananas, you are going to love this easy banana pudding pie recipe. It’s like classic banana pudding in pie form. The graham cracker crust replaces the vanilla wafers cookies.

No bake desserts are perfect for warmer months or anytime you need an easy dessert. Even during the holiday season, I love having at least one no bake pie or no bake dessert on the table!

Like my chocolate pudding pie, eggnog pie, orange creamsicle pie and strawberry Jello pie, this easy banana cream pie is super simple to make with my step by step instructions.

This No Bake Banana Pudding recipe with Cool Whip and Nilla Wafer cookies is an easy no bake dessert made with simple ingredients. The perfect dessert for holidays, special occasions, family gatherings and potluck dinners!

This easy banana pudding recipe is an easy version of the classic Southern recipe. If you are from the South, you know what it is. If not, banana pudding has a layer of vanilla wafer cookies, sliced bananas, vanilla pudding and whipped cream or whipped topping.

My grandma loved to serve this delicious dessert for holidays or family gatherings because it’s easy and feeds a crowd!

Plus, the whole family loves this no bake banana pudding recipe. It has tons of banana flavor, and even the picky eaters gobble it up! Best of all, this is a budget friendly recipe!

If you love no bake layered desserts, try my chocolate delight, dirt pie recipe or pineapple dream dessert.

This sweet, rich, and Homemade Banana Pudding Recipe goes light on added sugars and big on fresh banana flavor! Whip up this banana pudding from scratch in under 15 minutes, then chill it for an after-dinner treat.

For chocolate lovers, try our Thick and Creamy Chocolate Mousse.

Pudding is an underappreciated dessert. And that’s probably because when we think of pudding, a lot of us think of the instant kind that comes in a box or a plastic cup: gelatinous, overly sweet, with a lingering taste of “fake food.”

Homemade pudding is much easier to make than you might think. It has just 5 simple ingredients and the flavor is so good you might never buy the boxed stuff again. I experimented with this recipe dozens of times to try and incorporate bananas into the pudding, and this final recipe was absolutely the best of the best.

Ingredients for Homemade Banana Pudding

Whole Milk – you can use 2% milk, but I wouldn’t recommend using any lower fat milk than that. The whole milk gives this pudding its creamy texture and rich flavor.
Sugar – granulated sugar is what you will need for this recipe. You will be surprised how much less sugar is needed to make this pudding perfectly sweet, but not overly sweet.
Egg Yolks – the yolks give pudding a rich tasting velvety texture and deeper yellow color.
Cornstarch – helps to thicken the pudding
Vanilla – pure vanilla is a must have for this recipe!
Salt – helps to bring out the overall flavor profile
Bananas – the star of this pudding recipe! Use bananas that aren’t overly ripe, but definitely ripe enough to be sweet.

How to Make the Best Banana Pudding

If you’ve never made homemade pudding before, you might not realize how insanely easy it is to make. If you have 10 minutes, you can have this pudding chilling in your fridge. It’s that fast!

The basic process goes like this: whisk the ingredients together in a saucepan, simmer until the mixture thickens, then put the pudding in serving dishes and pop it in the fridge.

Here are a couple of details that help you have the best experience making this banana pudding recipe:

Add all your ingredients to a saucepan at the same time and whisk them together BEFORE heating. This keeps your pudding super smooth-and lump-free.
Once the pudding starts to simmer, stay at the stove and whisk it more or less continually. You really only need to whisk like this for 3-4 minutes.
Chill the pudding for a couple hours and add bananas until just before serving. (If you portion the pudding into individual cups, it’ll chill faster. If it’s in on big serving bowl, it might take a little longer.)
Have fun with presentation! You can layer the bananas and pudding like a parfait, top it with whipped cream, or even a drizzle of melted chocolate.

Banana Pudding From Scratch

Making homemade banana pudding from scratch is the best and I’ll tell you why:

With just 1/4 cup of added sugars in the full recipe, this dessert has less sugar than most desserts.
The pudding is absolutely delicious: sweet, creamy, and so fresh you’ll wonder why you ever bought instant pudding.
This pudding lets you add an extra serving of fruit to your kids’ day.
It has no artificial ingredients or flavorings.
It’s quick and easy to make on your stove-top in less than 10 minutes!

More Healthy Desserts Kids Love

Sweet, rich, and creamy pudding goes light on added sugars and big on fresh banana flavor!

In a medium saucepan whisk together sugar, cornstarch, salt, milk, vanilla, and egg yolks.
Transfer the pudding into a serving bowl or individual cups. Chill to desired temperature, then place sliced bananas on top and serve immediately.

Www. superhealthykids. com

Natalie Monson

I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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One of my favorite things about creating desserts is combining two of my favorites. In this case an amazing no-bake cheesecake along with banana pudding are blended in the best way possible. This Easy No Bake Banana Pudding Cheesecake Recipe is a simple but super fun dessert that is full of banana flavor. The crunch from the vanilla wafers brings everything together for the perfect treat that needs to be on your spring and summer menu.

Do you love no-bake cheesecakes? Try this Golden Oreo No Bake Cheesecake Recipe!

Banana Pudding is an iconic dessert that people get serious about. Vanilla wafers, banana pudding and fresh bananas are the main components which is wonderful in itself. Turn all of those amazing ingredients into a no bake cheesecake and this dessert becomes even better.

The easy vanilla wafer crust is made even better by the easy banana pudding cheesecake filling that has fresh ripe bananas in it. A little whipped topping, mini vanilla wafers and fresh bananas finish the cheesecake off perfectly.

Ingredients Needed

Vanilla Wafers-The perfect cookie for a banana pudding cheesecake crust.
Brown Sugar-Added for a little extra sweetness.
Butter-Melted so that it will combine the crumbs together.

Banana Pudding No Bake Cheesecake Filling

Cream Cheese-The most important ingredient in any cheesecake, make sure that it is softened so that it mixes well.
Banana Pudding Mix-Great for flavor and texture.
Milk-Added to the banana pudding mix to get a nice and thick mixture.
Whipped Topping-A wonderful and light ingredient to use to get a light and airy cheesecake.
Ripe Banana-Fresh banana is important in order to get a great banana flavor.

How to make Easy No Bake Banana Pudding Cheesecake with a Vanilla Wafer Crust

Mash the ripe fresh banana using a fork or a potato masher.
In a separate bowl combine the banana pudding and milk together, mixing until thick and incorporated. Add the banana pudding mixture to the cream cheese, along with the mashed banana and mix to combine until smooth. Then add the whipped topping and fold it into the mixture by hand.
Grab the prepared Vanilla Wafer Crust from the refrigerator in a springform pan.
Pour the banana pudding cheesecake filling into the prepared crust and spread out into an even layer. Refrigerate for 2-4 hours.

Tips for the BEST No Bake Banana Cheesecake

Try a different kind of crust. If you want a traditional cheesecake then go for a graham cracker crust. You could also make a Golden Oreo crust for a fun twist.
Use cold milk when mixing it with the pudding. This will ensure that the pudding thickens up quickly.
Use room temperature cream cheese for the cheesecake. Otherwise you might end up with a lumpy filling.

Frequently Asked Questions

You can use vanilla pudding in place of banana pudding but it won’t be as banana forward unless you decide to add an additional mashed ripe banana.

There is also an item called banana extract that can be used in small amounts to help get a big banana flavor.

How do you keep bananas from turning brown in Banana Pudding Cheesecake?

When you add fresh ripe bananas to the inside of the Banana Pudding Cheesecake it will keep the bananas from turning brown.

The fresh bananas on top of the cheesecake however should be added at the last minute. Because they are freshly cut, the oxygen from the air can cause them to turn brown.

Can I make this No Bake Cheesecake ahead of time?

This No Bake Banana Cheesecake can be made a day or two ahead of time but I wouldn’t add the toppings until right before serving for best results.

How long will this Banana Pudding Cheesecake last?

The Banana Pudding Cheesecake will last in the refrigerator for up to 4 days but is best at about 2 days. I actually prefer this Banana Pudding Cheesecake a day one or two after it has been made.

Can I freeze No Bake Banana Cheesecake?

Absolutely! This No Bake Banana Cheesecake is great frozen for up to 1 month. You can serve it frozen, semi-frozen or thawed depending on the texture you prefer.

Banana Pudding Cheesecake Filling

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An easy homemade Southern Banana Pudding Recipe. Rich and creamy homemade banana pudding between layers of vanilla wafers and fresh bananas and topped with an airy meringue. This makes the BEST banana pudding recipe! Always a favorite dessert!

The Best Banana Pudding Recipe

Banana pudding is at the top of my list for banana desserts! I imagine it is one that immediately comes to mind for many. Here’s why I think you’ll love this recipe:

Ultimate recipe. My recipe includes how to make the homemade creamy custard for the pudding as well as variations to make my no-bake banana pudding. It really is the only banana pudding recipe you’ll want or need! 🥰
Easy, made-from-scratch recipe. You can not beat the flavor of this homemade banana pudding! This recipe is easy to prepare in just a few simple steps and is ready in 30 minutes!
Simple ingredients. This recipe uses ingredients that you most likely already have in your refrigerator and pantry and can easily pronounce! It is made from real ingredients that you can feel confident feeding your friends and family!
Impressive. This makes an impressive, beautiful dessert recipe!

What is Banana Pudding?

Banana pudding is an old-fashioned Southern dessert with layers of vanilla custard, vanilla cookies, and slices of fresh bananas. Fluffy, golden meringue tops my Grandmother’s traditional recipe. However, you can use whipped cream.

This recipe does not contain sweetened condensed milk and is made with wholesome, made-from-scratch ingredients! However, if you are looking for a recipe that uses vanilla pudding mix, I have provided that in the recipe variations below and in the recipe card.

Banana Pudding Ingredients

Just a few simple ingredients are needed for this banana pudding. I’ve included substitutions as well.

all-purpose flour – if you are gluten-free, you can use a gluten-free flour option.
sugar – the recipe uses granulated sugar for the pudding. See the common questions section below for a less sugar option.
salt – just a pinch is all you need for the custard.
eggs – you will use three whole eggs in this recipe; the egg yolks are in the custard, and the egg whites are used in the meringue.
milk – use your favorite milk. I use whole milk.
vanilla extract – I love to use my homemade recipe, but just be sure to use a really good vanilla extract.
vanilla wafers – I love to use the Nilla wafers brand. You can use your favorite vanilla wafer or see my list of substitutions below.
bananas – sliced fresh bananas give this pudding such an amazing flavor.
cream of tartar – used in the meringue to hold shape. If you do not have the cream of tartar, you can omit it.

This classic dessert is perfect for making for holidays, Sunday suppers, and celebrations! It is always a favorite! Be sure to watch the video where my Mama shows you how to make her mother’s delicious dessert! 🥰

Prep: Preheat the oven and chill the beaters from a hand mixer and a mixing bowl in the refrigerator.

Make the Custard: Add the dry ingredients to a large saucepan. Beat your eggs and milk together and whisk into your dry ingredients. Stir constantly until the custard has thickened. Remove from the heat and stir in the vanilla extract.

How to Assemble the Banana Pudding

Arrange ⅓ of the vanilla wafers on the bottom oven-safe dish. You can use a glass bowl (as photographed) or a 9×13 baking dish.
Slice bananas and place ⅓ of them on the vanilla wafer layer.
Pour ⅓ of the pudding over the wafers and bananas.
Repeat the layering process, ending with a layer of wafers.
Top with meringue and bake.

How to Store Banana Pudding

Banana pudding will keep in the refrigerator for up to 3 days.

Variations

Banana-less Banana Pudding: Simply omit the bananas from the recipe. It is still delicious! This works great for those who don’t like or can’t have bananas!
No-bake Banana Pudding: Top the banana pudding with whipped cream and omit the meringue. You will not need to bake!
No-cook Easy Banana Pudding: Use 2 (3.4-ounce) packages of instant vanilla pudding mix, 1(14-ounce) can of sweetened condensed milk, 2 cups milk, and 2 teaspoons vanilla extract in place of the custard ingredients (flour, sugar, salt, and milk). Use whipped cream in place of the meringue. Store in the refrigerator for 2 hours before serving.

Common Questions

Do you have to bake if making with the meringue?

Yes. Meringue is made of egg whites. It must be baked to be safely eaten. You’ll know that the meringue is cooked once the peaks have turned a golden brown.

How to know when the custard is ready?

Watch the recipe video for a visual example of how to know the custard is done.

Do you have to refrigerate?

Yes. You have to store the pudding in the refrigerator.

Can I reduce the amount of sugar in the recipe?

This recipe is exactly how my Grandmother made her pudding, and it tastes incredible! You can reduce the sugar to 1 cup in the custard or use your favorite sugar substitute that was developed for baking. The cooking time of the custard may need to be increased to thicken the custard appropriately.

How to keep bananas from browning?

Bananas exposed to air will brown. Keep the bananas covered completely with the custard or pudding when assembling.

Can You Use Cool Whip?

You can use Cool Whip in place of the meringue or whipped cream. It will make the final dessert topping a bit sweeter.

Substitutes for Vanilla Wafers?

Use Graham crackers, animal crackers, or another similar cookie.

Here is Grandmother’s Southern Banana Pudding recipe. I know you’ll love it!

Dessert 30 mins

Southern Banana Pudding Recipe – An easy Banana Pudding Recipe. Creamy banana pudding with layers of vanilla wafers and fresh bananas. Makes the BEST banana pudding!

separated (you’ll need whites later for meringue)
approximately 45 wafers
reserved from above
cream of tartar

Make the Custard

Combine flour, sugar and salt in a large, heavy saucepan.
Lightly beat egg yolks and combine with milk in a large bowl or measuring cup. Pour the egg and milk mixture into dry ingredients in heavy saucepan. Cook over low to medium heat, stirring constantly, until ingredients are thickened and smooth. Remove saucepan from heat and stir in vanilla.
To layer your banana pudding, begin by placing ⅓ of the vanilla wafers on the bottom of a 2 quart oven-safe glass bowl or baking dish.
Slice bananas and place ⅓ on top of wafers.
Pour one-third of custard over wafers and bananas.
Repeat layering process two more times until all wafers, bananas, and custard have been used, ending with a final layer of the wafers.

For the Meringue

Whip egg whites with an electric mixer set at high speed.
Allow egg whites to foam, add cream of tartar and then gradually add sugar one tablespoon at a time. Continue whipping until sugar is well-dissolved. Add vanilla once stiff peaks have formed and whip until well-combined.
Spread the meringue over banana pudding, making sure to spread to the edges of the dish.

Banana pudding will keep covered in the refrigerator for up to 3 days.

Banana-less Banana Pudding:
Omit the bananas from the recipe. It is still delicious! This works great for those who don’t like or can’t have bananas!
No-bake Banana Pudding:
Top the banana pudding with whipped cream and omit the meringue. You will not need to bake!
No-cook Easy Banana Pudding: Use 2 (3.4-ounce) packages of instant vanilla pudding mix, 1(14-ounce) can of sweetened condensed milk, 2 cups milk, and 2 teaspoons vanilla extract in place of the custard ingredients (flour, sugar, salt, and milk). Use whipped cream in place of the meringue. Store in the refrigerator for 2 hours before serving.

Pies / Tarts / Cobblers Recipes

Tips for Success

Be sure to use ripe yellow bananas. Overripe or brown bananas will be too mushy for this recipe.

Use instant pudding mix, not pudding that cooks on the stove.

Also, be sure to use the amount of milk called for in the recipe card, not the amount on the box of vanilla pudding.

instant vanilla pudding 6 ½ cup servings
graham cracker pie crust

Pour the milk into a large mixing bowl
Stir in the instant vanilla pudding, and whisk until it starts to thicken
Stir half of the Cool Whip into the pudding until it’s pale yellow
Line the bottom of the pie crust with a layer of bananas
Top with half of the pudding mixture
Place remaining banana slices over pudding mixture
Top with remaining pudding
Top with remaining Cool Whip and refrigerate for 4 hours or overnight

Be sure to use instant pudding and amount of milk in recipe — not on box!

Serving suggestions — top with additional banana slices before serving.

Use whole milk or 2 percent milk for best results.

Keep refrigerated and use within 2 days for best taste and texture.

Nutrition information is estimated. Please do your own calculation to fit special diets.

I hope you enjoy this banana pudding pie no bake recipe as much as we do. Check out my easy dessert recipes archive for even more dessert inspiration.

Pudding pies are some of my favorite desserts for the summer — the hardest part of making them is choosing which flavor you want! I hope you enjoy this no bake banana cream pie recipe as much as we do!

How to Make No Bake Banana Pudding Pie

First, pour the milk into a large mixing bowl. Then, add the instant pudding mix, and whisk for about 2 minutes or until the pudding starts to thicken.

You can refrigerate the pudding mix while you slice the bananas. It will get thicker as it sits.

Next, fold in half of the whipped topping into the vanilla pudding until it’s light and fluffy.

Then, place some of the banana slices on the bottom of the pie crust in a single layer. Spoon half of the pudding mixture over the banana layer.

Smooth the pudding evenly over the bananas.

Place the remaining banana slices over the pudding layer. Then, spread the remaining pudding mixture over the bananas.

Finally, spread the rest of the Cool Whip over the pudding. We left a little bit of the vanilla pudding peeking out on the sides.

You can completely cover the pudding with the whipped topping if you want.

First, add the milk to the instant pudding mix in a large bowl. Whisk together until the pudding thickens. Then, stir in half of the whipped topping.

Next, line a 9 x 13 baking dish or casserole dish with a layer of nilla wafer cookies. They won’t completely cover the bottom of the baking dish, but that’s fine.

Then, add a layer of sliced bananas over the cookies. We add as many bananas as will fit in a single layer.

Spoon about half of the pudding mixture over the banana slices. Smooth the pudding with a spatula.

Repeat the layers once more — cookies, bananas and pudding. Then spread the remaining whipped topping over the pudding mixture.

I like to leave a little bit of pudding showing around the edges. You can spread the whipped topping all the way up to the edges of the dish if you want.

To serve, I like to place fresh banana slices on top of the pudding and sprinkle crushed vanilla wafers for extra crunch.

Chilling Time

Place the pudding into the refrigerator until ready to serve. Even though this is a no bake recipe, allow 1 to 2 hours of chilling time for best results.

This gives the flavors time to blend and lets the cookies soften up. If you want, you can make this creamy pudding up to a day in advance. It’s even better the next day!

Recipe Variations

There are a couple ways to customize this easy banana cream pie recipe to your liking.

I like this pudding pie as a super simple recipe, but you can use your own homemade pie crust if you want.

For a chocolate version of this banana pie, use a chocolate pie crust or instant chocolate pudding mix.

Instead of mixing only half of the Cool Whip into the pudding, mix the whole container in. This will give a lighter, airier texture. Top with whipped cream, or a homemade whipped cream made from heavy whipping cream, sugar, and vanilla.

For extra sweet banana flavor in this no bake pie recipe, use banana cream pudding mix instead of instant vanilla pudding.

Top your banana cream pie however you want. Crushed vanilla wafer cookies, crushed graham crackers, chocolate shavings, toasted coconut shavings, and fresh banana slices are all great options!

Store banana pudding covered with plastic wrap or in an airtight container in the refrigerator.

I would recommend finishing any leftovers in 2 to 3 days, before the bananas get bad.

You only need a few simple ingredients for this easy dessert. You should be able to find everything you need in grocery stores.

Instant vanilla pudding — 5.1 oz box
Milk — whole or 2 percent for best results
Cool Whip — thawed
Bananas — ripe, but not overripe
Graham cracker pie crust — 9 inch

Pro tip — Brushing the banana slices with a few drops of lemon juice will prevent fresh bananas from browning. It’s not necessary though, since the pudding will cover the bananas.

vanilla instant pudding
thinly sliced, or 4 medium
Nilla Wafer cookies
additional bananas for garnish if desired

Mix the instant pudding and cold milk together in a large mixing bowl
Stir in half of the whipped topping until well blended
Place a layer of wafer cookies on the bottom of a 9 x 13 baking dish
Place a layer of sliced bananas over the wafer cookies
Spoon half of the pudding mixture over the banana slices and spread evenly over bananas with a spatula
Repeat the layers — cookies, bananas, and finish with a layer of pudding on top
Spread the remaining Cool Whip over the pudding layer and place in refrigerator for 2 hours or overnight
Garnish with fresh banana slices and crushed cookies, if desired before serving

Pudding can be made up to a day in advance. Store in refrigerator.

Make sure to get instant vanilla pudding and not the kind that needs cooked.

Use any brand of vanilla wafer cookies or Chessman cookies.

Homemade pudding recipes are some of my favorite desserts, and between the sweet banana slices and crisp vanilla wafers, this easy homemade banana pudding might just be the best one yet!

If you liked this nilla wafer banana pudding recipe no bake dessert much we do, be sure to leave a star rating or comment!

Store homemade banana cream pie in the refrigerator, where it’ll last for 2 days before the bananas start to go bad. You can store it in an airtight container or lightly covered with aluminum foil or plastic wrap.

I would not recommend freezing leftover pie.

There are a couple ways to customize this delicious creamy banana pudding to your liking.

If you don’t want a whole casserole dish’s worth of banana pudding, try my banana pudding pie. It’s the same tasty classic, just in a smaller pie form! You can also layer the pudding in a trifle bowl or serve in individual glasses or mason jars.

I like to keep this a super simple recipe, but you can use homemade whipped cream. Just mix heavy whipping cream, sugar, and vanilla with an electric mixer.

If you want, you don’t have to mix the Cool Whip and pudding, and can leave them as separate layers.

For extra banana flavor, in this layered banana pudding dessert use banana cream flavored instant pudding mix instead of instant vanilla pudding mix.

Chessman butter cookies are an excellent alternate to Nilla Wafers. Use them as the bottom layer of the pudding, or to decorate the top of the pudding.

HOW TO MAKE EASY BANANA PUDDING

(originally posted 2016)

The life of a food blogger is really weird. First of all, we eat like it’s our job. Well, it kind of is.

When we go to a restaurant, ideally we would love to order one of everything but budget consciousness usually limits us to one or two choices.

My husband and I kind of have it down. Whenever we’re traveling and checking out the local eats, I always ask the waiter what they’re known for.

If tons of people continually come back for the same thing, chances are it’s worth it.

Then I usually ask the waiter what their personal favorite is. I’ve waited tables enough to know that some of the secret gems aren’t always popular yet.

So we order whatever they’re known for and then something else we eye on the menu.

The Man Who Ate Everything and I have pretty much morphed into one person in our 15 years of marriage so our tastes are similar.

MAGNOLIA BAKERY

We ordered a couple other treats but hands down the banana pudding was the winner.

We were able to taste this Magnolia Bakery Banana Pudding Recipe not once but twice in our stay there. Here’s our picture of us eating it on the streets of New York.

Magnolia Bakery has a big tub of the stuff and kind of slaps it in a cup, lunch lady style, to serve it to you.

You can make this easy recipe in a big container or individual trifles would be really cute! Just remember it’s not a trifle. There’s more pudding mix to Nilla ratio making it a pudding.

I was thrilled to see that Magnolia Bakery actually gives their actual recipe in their Magnolia Bakery’s Cookbook. It really is the best banana pudding with banana flavor.

However, I was a mixture of disappointed/relieved to see what the ingredients are.

Disappointed because I spent so much money buying it in New York and relieved because I can make it at home – no crazy ingredients, for way cheaper. No homemade pudding making this really easy banana pudding.

WHAT’S IN MAGNOLIA BAKERY BANANA PUDDING?

This recipe has a few simple ingredients: Pudding, vanilla wafers, fresh bananas, sweetened condensed milk, and heavy whipping cream.

VANILLA PUDDING – Use instant vanilla pudding here not the cook and serve kind. You could also use French vanilla pudding here as well.
BANANAS – slices of banana throughout give a great flavor.
SWEETENED CONDENSED MILK – instead of whole milk, we beat the pudding with water and sweetened condensed milk.
HEAVY CREAM
NILLA WAFERS – are traditional here but you could use shortbread cookies as a substitute.

The recipe says to chill for 4 hours but no longer than 8. That’s because your bananas will start to brown if you let them hang out too long.

See my recipe notes on how to make them turn brown less quickly.

Remember to save some vanilla wafers and bananas for the top the top of the pudding right before serving.

The vanilla wafers layered inside turn soft and almost cake-like.

Believe me. You want to make this. Especially if you love bananas.

HOW TO MAKE MAGNOLIA BAKERY’S BANANA PUDDING

In a large bowl, whip the heavy cream with an electric mixer or a stand mixer with the whisk attachment until stiff peaks form. Gently fold the fresh whipped cream into the pudding mixture until no streaks of pudding remain.
Dessert can either be made in individual portions or in a large glass bowl.
To assemble dessert, select a large wide glass bowl or trifle bowl with 4-5 quart capacity.
Arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly with plastic wrap and allow to chill in the fridge for at least 4 hours – or up to 8 hours, no longer (because bananas will start to brown – see Notes for tips on preventing browning below).

HOW TO KEEP BANANAS FROM BROWNING

The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast:

1) Pick bananas that are barely ripe. If they are slightly green and the stem, those are perfect. These will tend to not brown as fast.
2) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.
3) Rinse them with club soda. The advantage here is that it won’t affect the taste. Don’t use tonic as it has a bad taste.
4) Try to keep them airtight. The less contact with the air the less they will brown.

OTHER BANANA RECIPES

Place the pie into the refrigerator. It needs to set for about 3 to 4 hours or overnight if you have time.

Right before serving, I like to add a few extra banana slices on the top of the pie.

You only need a few simple ingredients for grandma’s best banana pudding recipe. What you don’t already have at home should be easy to find online or in local grocery stores.

5.1 oz box Jello vanilla instant pudding — make sure it’s instant pudding, any brand works.
Milk — use 2 percent or whole milk for best results
Bananas — yellow ripe bananas, not brown
Cool Whip — thawed, or any whipped topping
Nilla Wafers cookies or any brand of vanilla wafers
Additional bananas — for garnish if desired

Magnolia Bakery’s Famous Banana Pudding Recipe

This Magnolia Bakery Banana Pudding Recipe has layers of creamy pudding, bananas, and Nilla wafers. It’s heaven and way easier than you think! This is the ACTUAL banana pudding recipe from their cookbook.

(14 oz) can sweetened condensed milk
ice cold water
(3.4 oz) box vanilla instant pudding mix
sliced barely ripe bananas,
(12 oz.) box

In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9×13 baking dish also works).
To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours, no longer (because bananas will start to brown – see Notes for tips on preventing browning).

1) Pick bananas that are barely ripe. If they are slightly green and the stem, those are perfect. These will tend to brown as fast.2) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.3) Rinse them with club soda. The advantage here is that it won’t affect the taste. Don’t use tonic as it has a bad taste.4) Try to keep them airtight. The less contact with the air the less they will brown.

Source: Magnolia’s Bakery Cookbook