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MAGNOLIA BAKERY BANANA PUDDING (FROM SCRATCH)

No longer do you have to wait to go to Magnolia Bakery to try their famous banana pudding.  You can now make it all on your own, at home for half the cost, and using way better ingredients!
5 from 24 votes
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook/Chill Time: 7 hours
Total Time: 7 hours 15 minutes
Servings: 8

Ingredients

  • 2 tbsp + 2 tsp cornstarch
  • 8 tbsp granulated sugar (divided)
  • Pinch of salt
  • 2 large eggs
  • 2 cups whole milk
  • 1 tbsp vanilla extract
  • 2 cups heavy cream, cold
  • 1 tbsp sweetened condensed milk
  • 4 cups mini Nilla wafers
  • 4 large ripe bananas

Instructions

  • Combine corn starch, 2 tbsp of sugar, and salt together in a small bowl
  • In a medium bowl whisk together eggs for 3-4 minutes until smooth and fluffy
  • Slowly whisk in the corn starch mixture until smooth
  • Add milk and remaining 6 tbsp of sugar to a medium saucepan and simmer on medium-high heat for about 5 minutes (do not allow it to come to a boil)
  • Carefully pour the hot milk into the egg mixture, whisking vigorously so the eggs do not curdle
  • Return the mixture back to the saucepan and add vanilla. Allow mixture to cook on medium-high heat until thickened (6-7 minutes) whisking continuously
  • Remove from heat, pour the mixture into a large bowl and cover with plastic wrap directly touching the pudding. Chill in the fridge for 3 hours.
  • In a medium-sized bowl, whip the heavy cream with the condensed milk on high speed (about 5 minutes)
  • Carefully fold whipped cream into the pudding mixture until just combined and place back in the fridge to remain cold
  • Place ¾ cup of Nilla wafers into a Ziploc bag and crush into crumbs using a rolling pin or skillet. Set aside
  • Begin assembling by spreading a thin layer of pudding in the bottom of your serving dish.
  • Add a layer of whole Nilla wafers, followed by half of the crushed wafers
  • Add another thin layer of pudding over top of wafers
  • Add a layer of thinly sliced bananas
  • Add another thin layer of pudding over top of bananas
  • Add another layer of whole wafers followed by crushed wafers
  • Add another thin layer of pudding followed by another layer of thinly sliced bananas
  • Add the remaining pudding overtop
  • Finish off by decorating with wafers, then cover in plastic wrap and refrigerate for at least 4 hours before serving
  • Serve by scooping out pudding into a dish and top with extra wafers and banana slices
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