This delicious dessert is a layered creation that combines banana pastry cream, fresh banana slices, vanilla wafers, and topped with caramelized banana slices. All of these work together to create a sweet and satisfying treat at home.
If you have watched the movie The Devils Wear Prada or the T.V. show Sex and The City, and several other shows, you probably heard and/see Magnolia bakery in New York City is mentioned in those. They were first known for their cupcakes and then their banana pudding has made quite a worldwide phenomenon. I’ve seen people around the world trying to replicate Magnolia bakery’s famous banana pudding!
Banana pudding is not a super complicated dessert to whip up. They are made of pastry cream or banana pudding, whipped cream, vanilla wafers, and some banana slices. They are made with ingredients that most people have at home.
Why you’ll love this recipe
This banana pudding is REALLY so good! Homemade banana pastry cream is simply amazing! You can’t settle with store-bought anymore! The whipped cream is enriched with some mascarpone, which stabilized the cream and add that extra mouthfeel to the cream, so good!
Ingredients and substitutions
1. Whole milk
I suggest using whole milk instead of low-fat or fat-free milk. The pastry cream is one of the star elements in this banana pudding. But if you want to make it healthier, don’t let me stop you 😉
2. Bananas
I use ripe bananas but not overly ripened to the point of very mushy
3. Egg yolks
I use large eggs and the yolk usually weighs between 18-20 grams
4. Sugar
I use granulated sugar. You can also use caster sugar or keto-friendly sugar (I haven’t tried keto sugar myself)
5. Cornstarch
Cornstarch is added to help thicken the cream
6. Heavy cream
Make sure the heavy cream is really cold when you whip it. If you really want to make a healthier version, you can use thick and creamy vanilla Greek yogurt. My favorite brand is Fage (not sponsored). They make the best Greek yogurt IMHO. It tastes really good with it.
7. Mascarpone cheese
Mascarpone is rich and creamy and adds a nice body and helps to stabilize the whipped cream. You can also use cream cheese as a less-expensive substitution
How to easily make Magnolia Bakery Famous Banana Pudding
1. Prepare the pastry cream. This can be done the day before and kept in the fridge. In a saucepan, combine milk, cornstarch, banana puree, egg yolks, and sugar. Whisk until combine and no lumps. Put this on the stove and turn on the heat to medium-low and keep whisking until the mixture starts to coat the back of a spatula. It will continue to thicken as it cools down. Transfer to a shallow plate or pan so it cools down quickly. 
2. Cover with a cling wrap touching the surface of the cream to prevent a layer of skin from forming. Let it chill in the fridge while you prepare other things
3. Get about 15-16 pieces of vanilla wafer cookies. You can use more if you want more. Cut two large bananas into slices, about 1/2 inch thick. Reserve 12 slices of caramelized bananas as toppings
4. Put the cold heavy cream, mascarpone, and sugar in a mixing bowl. Whip over medium speed until just starting to get firm. Don’t whip until stiff as the texture will be grainy and not smooth. You want it to be just firm enough and still smooth. Transfer to a piping bag if you have one. You can just use a spoon for assembling later
5. Get the pastry cream out of the fridge. It is in a solid state at this point. Use a whisk or a hand mixer to whip it up back to creamy again and transfer it to a piping bag or just use a spoon to scoop
6. Prepare 4 cups. About 10 oz (295-ml) capacity or taller is fine too. Pipe the banana pastry cream into each of the cup. Add some crushed up wafer pieces, top with some cream, add some banana slices. Then repeat the layer again finshed with cream. Arrange three slices of banana in each cup. Sprinkle with a bit of sugar. Use a blow torch to caramelize the sugar. This is just a suggestion. You can layer it however you want.
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Magnolia Bakery Banana Pudding
Ingredients
Banana pastry cream:
- 180 g whole milk
- 30 g cornstarch
- 100 g banana puree about 1 medium-size banana
- 50 g egg yolk about 3 egg yolks from large eggs
- 50 g sugar more or less depending on the sweetness of the banana
Filling:
- 1 large banana
- Nila wafers
Mascarpone whipped cream:
- 200 g heavy cream
- 20 g mascarpone optional, but really good to add this
- 20 g sugar
Topping:
- 4 slices banana for caramelized banana slices
Instructions
Prepare banana pastry cream: (can be prepared the day before)
- In a saucepan, combine milk, cornstarch, banana puree, egg yolks, and sugar. Whisk until combine and no lumps. Put this on the stove and turn on the heat to medium-low and keep whisking until the mixture starts to coat the back of a spatula. It will continue to thicken as it cools down. Transfer to a shallow plate or pan so it cools down quickly. Cover with a cling wrap touching the surface of the cream to prevent a layer of skin from forming. Let it chill in the fridge while you prepare other things
Prepare other things:
- Get about 15-16 pieces of vanilla wafer cookies. You can use more if you want more. Cut one large or two medium-size bananas into slices, about 1/2 inch thick. Reserve 4 slices for caramelized bananas as toppings
Prepare the whipped cream:
- Put the cold heavy cream, mascarpone, and sugar in a mixing bowl. Whip over medium speed until just starting to get firm. Don't whip until stiff as the texture will be grainy and not smooth. You want it to be just firm enough and still smooth. Transfer to a piping bag if you have one. You can just use a spoon for assembling later
Assembling:
- Get the pastry cream out of the fridge. It is in a solid state at this point. Use a whisk or a hand mixer to whip it up back to creamy again and transfer to a piping bag or just use a spoon to scoop
- Prepare 4 cups. About 10 oz (295-ml) capacity or taller is fine too. Pipe the banana pastry cream into each of the cup. Add some crushed up wafer pieces, top with some cream, add some banana slices. Then repeat the layer again finshed with cream.
- Arrange three slices of banana in each cup. Sprinkle with a bit of sugar. Use a blow torch to caramelize the sugar. This is just a suggestion. You can layer it however you want
Serve:
- Serve immediately and be ready to be blown away
