Mini Individual Banana Puddings + Magnolia Bakery Banana Pudding Recipe
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I’m a Southern girl, so banana pudding has always had a special place in my heart. I remember making it with my grandmother in her kitchen and thinking it was the greatest thing in the world. And her recipe WAS great, but I think she’d agree that this recipe is quite possibly the best banana pudding recipe out there. It’s simple and affordable to make, and I’ve yet to find someone who doesn’t like it! Keep reading to find out how to make the famous Magnolia Bakery’s banana pudding recipe and what I used to make cute mini individual banana puddings for Stephanie‘s bridal shower last month!
How to Make Mini Individual Banana Puddings
When I was planning Stephanie‘s bridal shower, I knew I wanted to have a small dessert table filled with individual desserts that would be delicious and most importantly, easy to assemble and serve. I settled on buying my favorite iced cinnamon biscuits from Maple Street Biscuit Company and beautiful donuts from The Salty and making my all-time favorite banana pudding recipe in individual containers.
A few years back, I got to try the world-famous banana pudding at Magnolia Bakery in New York City (they now have several locations around the country), and I was instantly hooked. It’s sweet but not too sweet, fluffy but still substantial, and banana and vanilla-flavored without being overpowering. It’s just perfect. When I found out Magnolia Bakery had a cookbook with many of their famous recipes, I IMMEDIATELY ordered it. It’s since become a go-to in my kitchen!
To make mini individual banana puddings, I made the recipe as instructed but didn’t assemble it in a bowl. Instead, I bought a pack of 4 oz. mason jars (whoohoo for same-day delivery) and assembled the banana pudding in each jar. This recipe is ideally assembled four hours before serving but the ingredients can be made the day before, and they can be assembled and stored in the fridge for up to eight hours before serving – so it’s PERFECT for entertaining!
The only change I made to the homemade banana pudding recipe below was using the mini Nilla Wafers instead of the full-size variety, so that they would fit in the mini mason jars. It turned out perfectly, and I had multiple people at the party ask for the recipe! After making this for several years, I can confidently say you will never serve this pudding WITHOUT someone asking for the recipe. It’s THAT good, and thankfully, it’s extremely affordable, quick, and easy to make!
My All-Time Favorite Banana Pudding Recipe
Here is the recipe for the world famous Magnolia Bakery Banana Pudding from their cookbook. I highly recommend buying their cookbook because it’s truly a great value. It’s affordable, filled with extremely good recipes that you’ll ACTUALLY want to make, and the instructions are very easy to follow. I cannot think of someone who wouldn’t like this cookbook, so it makes a great gift too! Try out my favorite banana pudding recipe out with your family and friends, and let me know what you think!
- Recipe from The Complete Magnolia Bakery Cookbook
- 1 14 oz. can sweetened condensed milk
- 1 1/2 cups ice cold water
- 1 3.4 oz. package instant vanilla pudding mix (Jell-O Brand recommended)
- 3 cups heavy cream
- 1 12 oz. box Nilla Wafers (buy this exact brand)
- 4 cups sliced ripe bananas
- Make The Pudding Mix: Combine condensed milk and water in a bowl with an electric mixer for about 1 minute. Add the instant pudding mix and continue to mix for 2 minutes or until ingredients are thoroughly combined. Cover the pudding mix tightly and refrigerate for at least 3-4 hours or overnight. The pudding MUST be set properly for the dessert to be the right consistency.
- Make The Whipped Cream: Add the heavy cream to a large bowl and whip with an electric mixer until stiff peaks form.
- Combine The Pudding and Whipped Cream: Gently fold the whipped cream into the set pudding mixture until it's thoroughly combined and there are no streaks of pudding running throughout.
- Assemble The Banana Pudding: In a large bowl, place 1/3 of the Nilla Wafers on the bottom of the bowl and then top the wafers with 1/3 of the sliced fresh bananas. Cover the bananas with 1/3 of the pudding mixture. Repeat this layering process two more times. If desired, garnish with Nilla wafers or crushed wafer crumbs.
- Cover the pudding in the refrigerator for four hours (or up to eight) before serving. P.S. You can absolutely serve this right away too, but it's even better when the cookies have slightly softened.
Recipe from The Complete Magnolia Bakery Cookbook
All photography by Andi Mans Photography.