I used to think banana pudding was just average, until I tried a version inspired by Magnolia Bakery. Creamy, rich, and layered with real pudding, bananas, whipped cream, walnuts, and gingery cookies, it completely changed my mind.
Whenever I'm in the mood for something nostalgic but a little elevated, I turn to this banana pudding.
It's creamy, not too sweet, and every layer, ginger cookies, fresh bananas, whipped cream, and walnuts, adds something special.
I've packed it for picnics, served it at dinners, and even made it for myself on a quiet night. The best part? It actually tastes better after a few hours in the fridge, when the banana flavor deepens and everything melds together.
This recipe is inspired by Magnolia Bakery banana pudding but with my own twist. I swap vanilla wafers for crushed ginger cookies and add chopped walnuts for texture.
It's a simple change that makes a big difference, and it always disappears quickly, so I usually make extra when people are coming over.
What sets this version apart is the real banana cream pudding. No boxed mix here, just milk, egg yolks, sugar, and cornstarch whisked into a smooth custard, then lightened with whipped cream. It's so silky I often sneak a spoonful before layering.
I slice the bananas fresh so they stay firm and bright, and the cookies soften just enough in the pudding.
The walnuts add the perfect crunch. You can layer it in a big trifle dish, but I love serving it in individual glasses, it's easier, prettier, and everyone gets a bit of everything.
If you've never been a fan of banana pudding, this version might just change your mind.
Jump to:
⭐Why You'll Love Magnolia Bakery Banana Pudding
- Homemade Custard, No Shortcuts: It starts with a real pudding base made from scratch, and it's totally worth the few extra minutes.
- Creamy, Light, and Fluffy: Folding in whipped cream gives the pudding that soft, cloud-like texture that melts in your mouth.
- Layers with Texture: The ginger cookies and chopped walnuts make this so much more than just a soft dessert; every bite has a little crunch.
- Perfect for Making Ahead: It actually tastes better after a few hours in the fridge, so it's great for parties and gatherings.
- A Nostalgic Classic with a Twist: Bananas and cream are a timeless combo, but the ginger cookie and walnut twist keeps things interesting.
🧾Magnolia Bakery Banana Pudding Ingredients
Here's what you need to make this Magnolia Bakery Banana Pudding recipe:
- Milk: I like using whole milk because it gives the pudding a smooth, rich base without making it too heavy. It's just right for building that silky custard.
- Egg Yolks: These make all the difference. They give the pudding its gorgeous yellow color and that luxurious, velvety texture I love.
- Sugar: I use just enough to sweeten the custard without overpowering the natural flavor of the bananas. It keeps the pudding balanced.
- Cornstarch: I always mix this with a little milk first to avoid clumps. It thickens the pudding beautifully and gives it that spoonable, creamy consistency.
- Butter: Just a bit stirred in at the end adds a lovely gloss and a touch of richness that brings everything together.
- Vanilla Extract: I always go for good vanilla here; it's warm, aromatic, and rounds out the flavors perfectly. A little goes a long way.
- Whipping Cream: This is what makes the pudding light and airy. I whip it until soft peaks form and fold it in for that signature Magnolia-style fluff.
- Powdered Sugar: I like adding this to the cream while whipping. It adds a gentle sweetness and helps stabilize the whipped texture.
- Bananas: Fresh, ripe bananas are key. I slice them just before layering so they stay bright and don't turn mushy.
- Ginger Cookies: These are my little twist! I love the cozy, spiced flavor they bring. They soften slightly in the pudding and add something unexpected in the best way.
- Walnuts: I like to chop them roughly and sprinkle them between the layers for a bit of crunch. They give the pudding a nice contrast and a slightly nutty finish.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Magnolia Bakery Banana Pudding
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
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.
🍽 What to Serve with Magnolia Bakery Banana Pudding
This Magnolia Bakery Banana Pudding is a delicious way to finish brunch or lunch. It's also great for parties with snacks and appetizers.
You don't need a special occasion; these treats can make any weeknight dinner feel special!
💭Tips for Recipe Success
Cool the Pudding Before Folding: I always make sure the pudding is fully chilled before adding the whipped cream; if it's still warm, the cream can deflate or melt.
Use a Mesh Strainer if Needed: If your custard has any tiny lumps, just pour it through a fine mesh sieve before chilling. It makes the texture extra smooth.
Layer Strategically: I like starting with a thin layer of pudding at the bottom to hold everything in place, then go heavy on the cookies and bananas in the middle for that perfect bite.
Toast the Walnuts for More Flavor: Toasting the walnuts for a few minutes in a dry pan brings out their nuttiness and adds another layer of flavor.
Try Assembling in Jars: If you're making this for a picnic or party, I love using small jars or cups; easy to serve, easy to store, and super cute!
🍮More Custard and Pudding Recipes!
Love this Magnolia Bakery Banana Pudding? You'll also enjoy these delicious custard and pudding recipes:
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 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 the milk into a saucepan and heat over medium heat until warm.
- In a large mixing bowl, whisk together the egg yolks and sugar until well combined.
- In a small bowl, mix the cornstarch with a splash of the warm milk until smooth.
- Add the cornstarch mixture and vanilla extract to the egg yolk mixture and whisk until fully blended.
- Remove the warm milk from the heat and gradually pour it into the egg mixture, whisking constantly to combine.
- Pour the entire mixture back into the saucepan and cook over low-medium heat, whisking regularly for about 8 minutes, until bubbling throughout.
- Continue to whisk constantly until the pudding thickens to a creamy texture.
- Remove from heat, add the 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 the whipping cream and powdered sugar until slightly thickened, about 4 minutes.
- Remove the chilled pudding from the fridge and whisk until smooth.
- Gently fold the whipped cream into the pudding until fully incorporated with no streaks remaining.
- In serving glasses or a dish, layer the pudding mixture with banana slices, crushed ginger cookies, and walnut pieces.
- 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