If you’ve ever been to New York City’s Magnolia Bakery and wanted to make their famous banana pudding at home so you can enjoy it whenever you want—well, the time has come, and you will be able to finally do just that.

In an appearance on “Good Morning America,” the company’s chief baking officer, Bobbie Lloyd, shared the recipe, which is a part of the Bakery’s 25th-anniversary cookbook, “The Magnolia Bakery Handbook: A Complete Guide for the Home Baker.” However, unlike other recipes made famous by renowned chefs and other companies, this one won’t be something that seems implausible.

The recipe can be viewed below:


  • 1 can sweetened condensed milk
  • 1 ½ cups ice-cold water
  • 3 cups heavy cream
  • 1 package instant vanilla pudding mix
  • 1 box Nilla wafers
  • 4 to 5 sliced ripe bananas

To make, in a stand mixer with the whisk, beat the condensed milk and water on medium speed until well-combined, then add the pudding mix and beat until there are no lumps and the mixture is smooth. Transfer to a medium bowl, cover and refrigerate until firm, at least one hour.

Whip the heavy cream on medium speed until it starts to thicken, then increase to medium-high speed until stiff peaks form. Change to low speed and add the pudding mixture one spoonful at a time. Mix until well blended.

To assemble, spread 1/4 of the pudding over the bottom and layer with 1/3 of the cookies and 1/3 of the bananas. Repeat the layering two more times and top with the final layer of pudding and cookie garnish. To finish, cover with plastic wrap and refrigerate for 4-6 hours.

Happy pudding making!

Magnolia Bakery
A Magnolia Bakery is pictured in Rockefeller Center in New York City o Nov. 25, 2014. Noam Galai/WireImage