Copycat Magnolia Bakery Banana Pudding
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Recipe Intro From bakedwithlovebyivy
Magnolia Bakery's banana pudding is one of my family's favorite desserts. Surprisingly... it's also easy to make at home. I made individual pudding cups but you could also make this recipe in one larger dish.
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Prep time 30mins
Cook time 10mins
Serves or Makes: 6 12 oz pudding cups
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ingredients
For the pudding
- 6 tbsp granulated sugar
- 1/4 cup cornstarch
- 3 cups half and half
- 1 teaspoon vanilla extract
- 4 tbsp unsalted butter, cubed
- 1/4 teaspoon salt
ingredients
To assemble
- 1 cup heavy cream, cold
- 3 bananas
- 1 box vanilla wafers (such as Nilla)
Method
To make the pudding
Step 1
Stir sugar and cornstarch in a medium saucepan, then gradually stir in the half & half and vanilla extract.
Step 2
Bring mixture to a boil over medium heat, stirring constantly with a wooden spoon or rubber spatula, for about 10 minutes. Be sure to scrape the bottom of the pan while stirring to avoid scalding, but don’t worry if you get some toasty golden brown bits.
Step 3
Remove pan from heat and stir in cubed butter and salt. Let cool for 30 minutes, stirring occasionally. (It’s normal for the pudding to appear lumpy as it cools, but this won’t affect the final texture).
To assemble
Step 1
Whip the cold heavy cream until stiff peaks form.
Step 2
Fold the whipped cream into your cooled pudding mixture.
Step 3
Slice the bananas.
Step 4
You can assemble the pudding in individual containers like I did, or in one larger dish as well.
Step 5
To your container/s of choice, add a layer of pudding, then a layer of vanilla wafers, and finally a layer of sliced bananas. Repeat this process until your containers are full. I like to crush some of the wafers on top as the final layer of the pudding.
Step 6
Chill your banana pudding in the fridge for at least 4 hours, or until ready to serve.
Step 7
Enjoy!