The Super Easy Banana Bread Pudding Recipe You Need

My Secret Recipe Finally Revealed

If you’re from NY, you know Magnolia’s Bakery and their famous banana bread pudding. I was obsessed with this dessert but so tired of paying a fortune for it. I mean, $7 for basically a sample size? No thanks. So I decided to make it myself which was very outside of my comfort zone. 

This recipe is not something I created, I got it from a couple different recipes online and have altered it to best fit my preferences. 

This recipe is super quick, easy and delicious. I have family asking me to whip this up all the time. And it’s always a hit when I bring it to parties. My parents even ask me to make this instead of buying them birthday cakes. This is seriously the only dessert recipe you will ever need.

Disclosure: All opinions expressed here are my own and reflect my genuine recommendations. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read my full privacy policy here.

The Ingredients

  • A Bunch of Bananas (I usually use 4-5 large ones that are green at the stems)
  • 1 Pint Heavy Whipping Cream (this is what I prefer, however the original recipe calls for 3 cups)
  • 1 Can 14oz Sweetened Condensed Milk
  • 2 Boxes of Nilla Wafers 
  • 1 1/2 Cups Ice Cold Water
  • 1 box of Jell-O Instant Vanilla Pudding (I usually get the biggest box if they have different sizes)

The Materials

Easy magnolia banana bread pudding recipe

The Recipe

1.  Mix the 1 1/2 cups of cold water with the 1 can of condensed milk. Whisk until combined. Then add the instant vanilla pudding and whisk until combined. Cover the bowl with saran wrap and refrigerate overnight. If you’re in a time constraint, refrigerate for at least 3-4 hours.

      Tip: The bigger the box of vanilla pudding, the more the vanilla flavor comes out when creating the cream. This is why I prefer buying the bigger box of vanilla pudding. 

2. Pour 1 pint of heavy whipping cream into a mixing bowl and mix with an electric hand mixer for a couple of minutes. Mix until cream forms and you see stiff peaks. 

     Tip: I use 1 pint of heavy whipping cream (about 2.4 cups) instead of 3 cups as the original recipe calls because heavy whipping cream dulls the flavor of the condensed milk and vanilla pudding. My family also prefers more wafers to cream so using less whipping cream makes sense to us.

3. Combine the whipped cream with the condensed milk/vanilla pudding. DO NOT MIX. Instead, fold them together until completely combined.

4. Slice bananas and put them in a large bowl.

5. Grab the dish that you will use to display your dessert (either a trifle dessert bowl or a large tupperware bowl). Layer the ingredients, starting with Nilla Wafers at the bottom, then bananas, then cream and repeat until you reach the top. I prefer tons of cookies so make sure you don’t leave space between the cookies or bananas before layering cream in. 

6. Decorate the top by either crushing up leftover Nilla Wafers, or creating a design using leftover Nilla Wafer cookies and bananas.

7. Refrigerate for an hour or two before serving so that the cookies can moisten and turn cake-like. 

And that’s it! Told ya, super simple and easy.

BONUS: What To Do With The Leftover Cream

My family prefers more Nilla Wafers in the recipe rather than cream, so we always end up with lots of leftover cream. I used to just dip leftover Nilla Wafers into the leftover cream. However, I recently learned that I can just put the leftover cream in a small tupperware container and freeze it to make homemade ice cream. It’s DELICIOUS and a genius way to preserve leftovers. 

Are you guys going to try this recipe? Let me know in the comments below how your dessert came out! 🍌

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