Image courtesy of Magnolia Bakery
Since opening its first location in New York City's West Village in 1996, Magnolia Bakery has become arguably the biggest name in the baking industry. It has mastered classic American baked goods, including cupcakes, but the bakery is perhaps best known for its banana pudding. 

Layers of creamy vanilla pudding, fresh bananas, and vanilla wafers make this dessert truly special and in high demand among Magnolia's customers. The product has become so popular that last summer Magnolia announced that it would begin shipping it all over the country.

While Magnolia Bakery has introduced several limited-time flavors like rainbow, s'mores, and salted caramel, the original will always be a cherished menu item. In its cookbook, The Complete Magnolia Bakery Cookbook, Magnolia Bakery shares its recipe for banana pudding.

Magnolia Bakery's Banana Pudding


1 can (16 ounces) sweetened condensed milk
1 ½ cups ice cold water
1 box (3.4 ounces) instant vanilla pudding mix
3 cups heavy whipping cream
1 box (11 ounces) vanilla wafers
4 sliced bananas


1. Mix together the water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight, until it sets up.

2. Whip heavy cream until soft peaks form. Working in thirds, fold the whipped cream into the pudding mixture until well incorporated.

3. In a trifle bowl, layer vanilla wafers, sliced bananas, and pudding mixture; continue until you've used up all the pudding mixture. Refrigerate for at least another 30 minutes before serving.