Homemade Magnolia Bakery Banana Pudding Recipe
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INGREDIENTS
- 2 ripe bananas, sliced
- 20 homemade butter cookies or store-bought butter cookies
Cream:
- 14 ounces/400 grams sweetened condensed milk
- 1 cup/240 milliliters cold water
- 3.4 ounces/100 grams instant vanilla pudding mix
- 1 ½ cups/375 milliliters heavy cream
Cookies:
- 3.5 ounces/100 grams unsalted butter, room temperature
- ½ cup/60 grams powdered sugar
- 1 ½ cups/180 grams all-purpose flour
- 1 large egg yolk
- 3 tablespoons/45 milliliters milk
INSTRUCTIONS
- Start by combining the sweetened condensed milk and cold water in a bowl. Whisk together until smooth, then slowly whisk in the instant vanilla pudding mix. Keep whisking until the mixture is completely smooth and uniform. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, allowing the pudding to set.
- After the pudding has cooled and thickened, use a hand mixer or stand mixer to whip the heavy cream until it reaches a stiff peak. Carefully fold the whipped cream into the chilled pudding using a spatula, blending them until the mixture is smooth and airy.
- In a bowl, sift together the flour and powdered sugar. Add the softened butter, milk, and egg yolk, and mix until the dough comes together. Knead until smooth.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into small balls, about 1 tablespoon each, and space them evenly on the sheet. Flatten each ball slightly. Bake for 12-15 minutes or until the cookies are golden around the edges. Let them cool completely before assembling the pudding.
- In a high-sided round or rectangular dish, arrange a layer of butter cookies at the bottom, followed by a layer of sliced bananas. Spoon half of the pudding cream over the bananas and cookies, spreading it out gently with a spatula. Repeat the layers with the remaining butter cookies, bananas, and pudding cream.
- To finish, garnish the top with extra banana slices and crumbled cookies, if desired. Cover and refrigerate until ready to serve. The pudding is best when it’s allowed to chill for several hours or overnight to let the flavors meld.
MY NOTES
FAQ
What’s different about this homemade Magnolia Bakery banana pudding recipe?
This banana pudding differs from the Magnolia Bakery banana pudding recipe in that it uses homemade butter cookies instead of Nilla wafers, giving it a richer, more buttery flavor. The texture of the cookies also provides a firmer bite compared to the softer, cake-like consistency of Nilla wafers after soaking. Additionally, the homemade cookies add a personal touch and allow for customization in terms of sweetness and flavor. The recipe follows a similar method of combining instant vanilla pudding with whipped cream for a light, airy texture, but the choice of cookies makes a noticeable difference in the final dish.
What is the best way to keep the bananas from browning?
To prevent bananas from browning, use firm, ripe bananas and slice them just before assembling the pudding. Tossing the banana slices in a small amount of lemon juice or pineapple juice helps slow oxidation. Another method is to ensure the bananas are fully covered with pudding, which minimizes their exposure to air. Storing the assembled pudding in an airtight container and refrigerating it immediately will also help maintain the bananas’ color and freshness. While these methods slow the browning process, bananas will naturally darken over time, so serving the pudding within 24 hours is ideal.
Can I make this Magnolia Bakery banana pudding recipe ahead of time?
Yes, this banana pudding can be made ahead of time, and in fact, chilling it for several hours or overnight improves its flavor and texture. Preparing it a day in advance allows the cookies to soften slightly and absorb some of the pudding, creating a more cohesive dessert. However, if making it more than 24 hours ahead, consider adding the banana slices just before serving to prevent excessive browning. Covering the pudding tightly with plastic wrap or storing it in an airtight container helps maintain its freshness.
Can I add other flavors/ingredients to this Magnolia Bakery banana pudding recipe?
Yes, additional flavors and ingredients can be incorporated into this recipe for variety. A splash of rum or bourbon in the pudding mixture can add depth, while a layer of caramel or dulce de leche between the bananas and pudding enhances sweetness. Other fruits, such as strawberries or raspberries, can be layered with the bananas for a refreshing twist. Some variations include adding a bit of cinnamon or nutmeg to the butter cookie dough for extra warmth. However, keeping the balance of flavors in mind ensures the pudding remains true to its classic appeal.
What is the best way to store leftovers?
Leftovers should be stored in an airtight container in the refrigerator. Covering the pudding with plastic wrap, pressed directly onto the surface, prevents air exposure and helps slow banana browning. The dessert will stay fresh for up to 3 days, but for the best taste and texture, consume it within the first 24 to 48 hours. Avoid freezing, as the pudding’s texture may separate, and the bananas can become mushy when thawed. Proper storage ensures the pudding retains its creamy consistency and flavors.
