Magnolia's Banana Pudding Recipe
- Daniel
- Sep 12
- 3 min read
Updated: Sep 14
The viral Magnolia Bakery banana pudding needs no introduction. If you’ve been on social media at any point in the last few years, you’ve probably seen it, layers of whipped cream, sliced bananas, Nilla wafers, and instant pudding folded together in a dreamy cloud of dessert.
But after trying it myself, I couldn’t help but wonder: what if I took it a step further? What if I really dialed up the banana flavor?
So I did just that. Inspired by classic banana custards, the original Nilla box version, and a technique Jacques Pépin once used with infused banana milk, I roasted bananas, infused peels into the cream, and folded that into a rich homemade custard.
Instead of just tossing everything with pudding mix and cream, I gave the bananas center stage, with deep caramel notes, warm vanilla undertones, and a final garnish of brûléed banana slices deglazed with a splash of coconut rum.
Banana pudding has its roots in Southern American cuisine, evolving in the late 19th century as a layered dessert inspired by British trifles. But it was Nabisco’s Nilla Wafers, introduced in the 1940s, that transformed banana pudding into the dessert we know today.
Magnolia Bakery helped bring it back into the spotlight.
That said… I’ll be honest. Even after all that effort, I still found myself missing the simple comfort of the OG Nilla version. Maybe it’s nostalgia. Maybe it’s the airy lightness. Or maybe it’s just that some things are perfect as they are.
Still, this was a fun experiment, and if you're the type who loves digging into layers of flavor (literally and figuratively), then this amped-up version is absolutely worth making at least once.
Ingredients:
(Serve 4)
Banana, 1 For Roasting
Banana, 1 For Infusion
Whole Milk, 300g
Heavy Whipping Cream, 120g
Condensed Milk, 15g
Granulated Sugar, 50g
Cornstarch, 20g
Sea Salt, Pinch
Egg Yolks, 3
Pure Vanilla Paste, 1 TSP
Unsalted Butter, 15g
Heavy Whipping Cream, 240g
Icing Sugar, 1 TBSP
Nilla Wafers, For Layering + Garnishing
Bananas Sliced, 4 to 5
Coconut Rum, For Deglazing
Equipment:
Baking Dish (I am using Staub's Oval 1.1L Baking Dish)
Stand / Hand Mixer
Sauce Pot
Non-Stick Pan
Directions:
Roast & Infuse the Bananas
Roast a ripe banana in the oven until the peel is dark and the inside is soft. Mash and set aside.
Mash a second ripe banana and combine with milk and cream in a saucepan.
Blanch the banana peel in simmering water for 30 seconds, then add to the milk mixture.
Heat gently until small bubbles form around the edge, then remove from heat and cover.
Let it steep for 30–60 minutes before discarding the peel.
Make the Custard
In a bowl, whisk sugar, cornstarch, a pinch of salt, and egg yolks until smooth.
Gently reheat the infused milk mixture.
Slowly whisk in a few spoonfuls of the hot milk into the egg mixture to temper it (3 additions work best).
Pour the tempered mixture back into the saucepan.
Add the mashed roasted banana and vanilla. Stir constantly over medium heat until thickened.
Remove from heat and stir in the butter.
You can either pass the custard through a fine sieve or use a hand blender (or a blender) to blitz until smooth.
Cover with cling wrap (pressed against the surface) and chill completely.
Make the Cream
In a large bowl, whisk the cream and icing sugar until soft peaks form using a hand or stand mixer.
Fold in the chilled custard, a third at a time, until fully combined and airy.
Assemble the Pudding
Layer Nilla wafers, sliced bananas, and banana custard in your baking dish.
Repeat until the dish is full, ending with custard on top.
Cover and chill in the fridge overnight.
Caramelize the Topping
In a non-stick pan, melt a little sugar until it turns amber.
Add banana slices and sauté until caramelized.
Deglaze the pan with a splash of coconut rum (stand back, it may flambe!).
Spoon the caramelized bananas over the pudding.
Garnish with crushed Nilla wafers and serve.
I still prefer the OG...
This post about the comforting layers of banana pudding reminded me of the process of refining my own academic work. Just like perfecting each layer for the right texture and balance, I once struggled to structure my thesis until I sought academic editing service UK. It wasn’t just about fixing grammar it was about blending ideas smoothly and presenting them in a way that truly reflected the depth of my research, much like achieving that perfect pudding consistency.
That recipe looks amazing there’s something comforting about homemade desserts like banana pudding that remind us to slow down and enjoy the process. It’s kind of like writing or research, where patience and attention to detail make a big difference. I’ve noticed that people working on academic papers often turn to an Article Publication Service for guidance in polishing their work, the same way a good recipe helps someone perfect their dish.
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