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Magnolia Bakery Banana Pudding

Magnolia Bakery Banana Pudding

This creamy banana pudding features layers of vanilla custard, whipped cream, cookies, and bananas.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 400 kcal

Equipment

  • Saucepan
  • Mixing bowl

Ingredients
  

For the Custard

  • 2 tablespoon cornstarch
  • 8 tablespoon granulated sugar divided
  • 1 pinch salt
  • 2 large eggs
  • 2 cups whole milk
  • 1 tablespoon vanilla extract

For the Whipped Cream

  • 2 cups heavy cream cold
  • 1 tablespoon sweetened condensed milk

For Assembly

  • 4 cups mini Nilla wafers
  • 4 large ripe bananas

Instructions
 

  • In a saucepan, combine cornstarch, 4 tablespoon sugar, and salt. Whisk in eggs and milk until smooth. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla.
  • In a mixing bowl, whip cold heavy cream and remaining sugar until soft peaks form. Fold in sweetened condensed milk.
  • Layer Nilla wafers, sliced bananas, custard, and whipped cream in a serving dish. Repeat layers and finish with whipped cream on top.
  • Chill for at least 2 hours before serving.

Notes

For best results, use ripe bananas and chill the pudding overnight.
Keyword banana pudding, dessert recipe, Magnolia Bakery Banana Pudding