This Magnolia Bakery banana pudding recipe is creamy, light, and layered with homemade custard, bananas, ginger cookies, and walnuts. It's an easy chilled dessert with a bakery-style feel that makes it perfect for sharing.
Why You'll Love It
- Creamy and Light Texture: The homemade custard folded with whipped cream creates a pudding that feels rich but still soft and airy.
- Easy Make-Ahead Dessert: I like that you can prepare it ahead of time and let it chill, which makes it perfect for gatherings or relaxed dinners.
- Balanced Layers: Bananas bring natural sweetness, ginger cookies add a gentle spice, and walnuts give every spoonful a little crunch.
The first time I made this Magnolia Bakery banana pudding recipe at home, I was surprised by how satisfying a simple custard base could be. Once the pudding thickens and cools, folding in whipped cream gives it that soft, airy texture that makes banana pudding so comforting. If you enjoy easy banana desserts, my banana oatmeal cookies and easy moist banana bread are two more simple recipes that make good use of ripe bananas.
What I enjoy most about this Magnolia banana pudding is how the layers come together after chilling. The bananas soften slightly, the cookies absorb some of the custard, and the walnuts add a gentle crunch that keeps every spoonful interesting. For other creamy banana desserts with that same relaxed feel, I also like my banoffee pie and banana nice cream, especially when I want something cold, easy, and good for sharing.
Key Ingredients in Magnolia Bakery Banana Pudding
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Milk, Egg Yolks & Sugar: I use milk, egg yolks, and sugar to make the homemade custard base. This is what gives the pudding its creamy texture and that rich, classic feel.
- Cornstarch, Butter & Vanilla: Cornstarch helps the custard thicken properly, while butter makes it smoother, and vanilla gives it that warm flavor that works so well with banana.
- Heavy Whipping Cream & Powdered Sugar: I like whipping the cream with a little powdered sugar and folding it into the chilled custard because it makes the pudding lighter and gives it that soft, airy texture.
- Bananas, Ginger Cookies & Walnuts: Bananas bring natural sweetness, ginger cookies add a gentle spiced flavor, and walnuts give the layers a little crunch that keeps each spoonful more interesting.
How to Make Magnolia Bakery Banana Pudding
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Pudding: Heat the milk in a saucepan, then whisk together egg yolks, sugar, and a smooth cornstarch-milk mixture in a large bowl with vanilla; combine the heated milk with this mixture.
2. Cook and Thicken: Return the mixture to the saucepan and cook on low-medium heat, whisking continuously for about 8 minutes until it bubbles and thickens; remove from heat, add butter, and whisk until smooth.
3. Chill and Enrich: Pour the pudding into a bowl, let it cool to lukewarm, cover with plastic wrap, and refrigerate until chilled; then gently fold in whipped cream made with cream and powdered sugar until smooth.
4. Assemble the Dessert: Layer the pudding in glasses with banana slices, biscuits, and walnut pieces, repeating the layers and topping with additional walnut pieces for a delightful finish.
Tips for Creamy Magnolia Bakery Banana Pudding
Temper the Eggs Slowly: When adding the warm milk to the egg mixture, pour it in gradually while whisking constantly. I find this keeps the eggs from scrambling and helps the custard stay silky.
Use Ripe but Firm Bananas: I like using bananas that are ripe but still firm because they hold their shape better in the layers and don't become mushy after chilling.
Chill the Serving Dish First: Sometimes I place the serving dish in the fridge for 10-15 minutes before assembling the pudding. It helps the layers stay cooler and keeps the whipped cream light.
Cover the Surface of the Custard: Press plastic wrap directly onto the pudding while it chills. I find this prevents skin from forming and keeps the texture perfectly smooth.
Storage
I store the banana pudding tightly covered in the refrigerator for up to 3 days, and I find it tastes even better after the first few hours as the layers settle and the cookies soften slightly.
Try These Banana Recipes Next!
Recipe
Magnolia Bakery Banana Pudding
Ingredients
- 650 ml milk
- 4 egg yolks - room temperature
- 125 g sugar
- 50 g cornstarch
- 30 g butter
- 2 teaspoon vanilla extract
- 350 g heavy whipping cream
- 2 tablespoon powdered sugar
- 3 bananas
- 4 ginger cookies
- 50 g walnuts
Instructions
- Pour 2¾ cups (650 ml) of milk into a saucepan and heat over medium heat until warm.
- In a large mixing bowl, whisk 4 egg yolks with ⅔ cup (125 g) sugar until well combined. In a small bowl, mix ⅓ cup (50 g) cornstarch with a splash of the warm milk until smooth, then whisk it into the egg mixture along with 2 teaspoons vanilla extract until fully blended.
- Remove the warm milk from the heat and gradually pour it into the egg mixture, whisking constantly. Pour everything back into the saucepan and cook over low-medium heat for about 8 minutes, whisking regularly, until the mixture bubbles throughout and thickens to a creamy pudding.
- Remove from the heat, add 2 tablespoons (30 g) butter, and whisk until smooth. Transfer the pudding to a bowl, let it cool to lukewarm, then cover with plastic wrap touching the surface and refrigerate until fully chilled.
- In a separate bowl, beat 1½ cups (350 g) heavy whipping cream with 2 tablespoons powdered sugar for about 4 minutes, until slightly thickened. Remove the chilled pudding from the fridge, whisk it until smooth, then gently fold in the whipped cream until fully incorporated with no streaks remaining.
- Slice 3 bananas and layer the pudding mixture in serving glasses or a dish with the banana slices, 4 crushed ginger cookies, and ½ cup (50 g) chopped walnuts. Repeat the layers and finish with chopped walnuts on top.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
I like this recipe thanks