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This dreamy banana pudding from Magnolia Bakery brings together silky vanilla custard, fresh banana slices, and crunchy vanilla wafers for a comforting sweet treat with a nostalgic vibe.
I whipped this up to add some old-school charm to a family meal and it quickly became the go-to favorite. The flavors all work so well together it always brightens up the table.
What You'll Need
- Bananas that are ripe: pick ones with yellow skin and small spots for the best taste and texture
- Vanilla wafers: crunchy cookies that get soft over time for that perfect melt-in-your-mouth feel
- Whole milk: gives the custard a rich, creamy body
- Heavy cream: whipped to add a fluffy texture when mixed in
- Sugar: white granulated kind for just the right sweetness
- Cornstarch: to make the custard thick and silky
- Salt: to balance out the sweetness and boost flavors
- Vanilla extract: pure and simple to add warm, comforting vanilla flavor
Step-by-Step Instructions
- Start The Custard:
- Grab a medium pan and mix the milk, sugar, salt, and cornstarch. Cook on medium heat while stirring often. Keep going until it thickens and feels like pudding. The starch needs some time to kick in for that creamy feel.
- Mix In Vanilla:
- Take the pan off the heat and add the vanilla extract. This gives the custard its cozy vanilla aroma that really makes the dessert pop.
- Whip The Cream:
- In a clean bowl, beat the heavy cream until it holds firm peaks. This whipped cream makes the pudding light and fluffy.
- Combine Cream And Custard:
- Carefully fold the whipped cream into the warm custard. Doing this gently keeps everything airy and smooth without losing the fluff.
- Build Your Layers:
- Start with a layer of vanilla wafers in your dish, add sliced bananas spread evenly, then spoon over some pudding. Keep layering like this until you run out, finishing with pudding on top.
- Finish And Chill:
- Spread whatever whipped cream you have left on the surface and sprinkle crushed wafers on top to add crunch and a bit of sparkle. Pop it in the fridge for at least 4 hours so the flavors come together and wafers soften just right.
Waiting for this banana pudding to chill is honestly the best part. The wafers soak up flavors and soften overnight making it a total crowd-pleaser. I still smile thinking about my first time serving it and how everyone went back for more.
Keep It Fresh
Cover the pudding tightly with plastic wrap or a lid and keep it in the fridge. It’ll stay fresh and tasty for up to 3 days. If you're making it early, hold off adding the wafer topping till just before serving so they keep their crunch. You can even divide it into small jars for easy single servings.
Mix It Up
Use light cream instead of heavy for a lighter treat without losing too much creaminess. Swap out vanilla wafers for graham crackers or ladyfingers if you want a different crunch. Drizzle caramel sauce between layers for a rich twist. For a tropical vibe, replace bananas with mango or pineapple slices.
Best Things To Pair With It
This pudding tastes great cold paired with a hot cup of coffee or flavorful black tea. Add a scoop of vanilla or cinnamon ice cream on the side for a fancy touch. Toasted coconut flakes or a drizzle of melted chocolate on top make it feel extra special.
This classic banana pudding is loved by many thanks to its smooth richness and fresh flavor. The different layers make it a comforting and memorable treat perfect for any occasion.
Frequently Asked Cooking Questions
- → Which bananas should I pick for this dessert?
Go for bananas that are ripe but still firm so they hold up well and stay sweet without turning mushy when layered.
- → How long must I chill this before it’s ready?
Let it sit in the fridge for at least 4 hours so the wafers soften and all those flavors come together nicely.
- → Is there a lighter option than heavy cream?
Sure, you can swap heavy cream for light cream if you want a less rich finish, though it won’t be as creamy.
- → How does the custard get thick?
You cook a blend of milk, sugar, cornstarch, and a pinch of salt over medium heat until it thickens up nice and creamy.
- → Why fold whipped cream into the custard?
Mixing whipped cream into the custard makes it lighter and fluffier, which tones down the richness perfectly.