I REFUSE TO EAT MAGNOLIA BAKERY’S BANANA PUDDING BECAUSE MY VERSION IS SO MUCH BETTER

Let’s get one thing straight: I have nothing but love and admiration for Magnolia Bakery’s banana pudding. It’s iconic for a reason, thanks to the perfectly creamy and fluffy layers. But I couldn’t help wondering… could it be better? Enter: better than Magnolia Bakery banana pudding. A very bold statement, I know. But once you’ve had a spoonful of this version with its from-scratch pudding, perfectly ripe bananas, and luxurious Italian meringue, you’ll understand where I’m coming from.

I wanted this recipe to feel like a love letter to the original, but with a cheffy upgrade. Something you could proudly bring to a dinner party, serve at a holiday, or just make on a random Wednesday when you need a little joy.

This recipe takes everything you think you know about banana pudding and dials it all the way up. Instead of instant pudding mix, we’re cooking custard until it’s rich and silky. The vanilla wafers soften just enough to become dreamy and spoonable, and then, because we’re feeling a little dramatic, we finish it with a torched Italian meringue that holds its shape for a beautiful finish. The meringue adds body, beauty, and just the right amount of flair, it’s what sets this pudding apart and makes people say, “Wait, you made this?!”

So yeah, I’m calling it: This banana pudding is better than Magnolia’s. Try it for yourself and tell me I’m wrong.

Made this recipe? Let me know what you think in the comments below!

Yields: 10 servings

Prep Time: 30 mins

Total Time: 6 hours

Ingredients

Pastry Cream

• 2 c.

  whole milk

• 2 tsp.

  vanilla paste or pure vanilla extract

• 3

  large egg yolks

• 1/3 c.

  (67 g.) granulated sugar

• 1/4 c.

  cornstarch

• 1 c.

  heavy cream

• 1/2

  (14-oz.) can condensed milk

• 1 tsp.

  banana or pure vanilla extract

Meringue

• 1 c.

  (200 g.) granulated sugar

• 1/2 c.

  water

• 4

  large egg whites

• 3/4 tsp.

  cream of tartar

Assembly

• 1

  (11-oz.) box Nilla wafers

• 5

  ripe bananas, sliced into 1/4"-thick coins

Equipment Needed

• 2 large piping bags

Directions

Pastry Cream

1. In a medium saucepan over medium heat, heat whole milk and vanilla paste until milk is just about to simmer.
2. Meanwhile, in a medium bowl, whisk egg yolks and sugar until pale, thick, and creamy, about 1 minute. Add cornstarch and whisk until smooth and lump-free.
3. Whisking constantly, slowly pour about one-third of hot milk mixture into egg yolk mixture.
4. Return egg mixture to saucepan with remaining milk mixture. Cook over medium heat, whisking constantly, until bubbles burst on the surface and the mixture is glossy and thickened, about 1 minute.
5. Strain through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate until cold, about 1 hour.
6. In a large bowl, using a handheld mixer on medium-high speed, beat heavy cream until stiff peaks form, about 3 minutes. Add cooled pastry cream, condensed milk, and banana extract. Continue to beat until medium peaks form, about 1 minute more. Cover bowl with plastic wrap and refrigerate until ready to use.

Meringue

1. In a small, high-sided saucepan fitted with a candy thermometer, cook sugar and water over medium heat, stirring gently, until sugar dissolves, about 3 minutes. Stop stirring and bring syrup to boil. Heat syrup until thermometer registers 240°.
2. Meanwhile, in a large bowl, using handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat egg whites and cream of tartar until soft peaks form. You want to get this step done at the same time the syrup registers 240°.
3. Reduce mixer speed to low and carefully pour hot syrup into whipped egg whites in a thin, steady stream. Be sure to aim for side of bowl rather than directly onto the beaters to prevent splattering. Increase mixer speed to high and continue to beat until meringue cools to room temperature and is stiff and glossy, 8 to 10 minutes.

Assembly

1. In a 3-qt. trifle dish, arrange about 10 Nilla wafers in a single layer. Top with a layer of banana slices.
2. Transfer pastry cream and meringue to 2 separate pastry bags. Snip off a corner of each bag. Pipe about 1/2 cup pastry cream over banana slices (just enough to cover). Pipe about 1/3 cup merengue over pastry cream. Repeat until you get 6 to 7 layers. Pipe remaining meringue on top into desired shapes. Toast top with a kitchen torch until toasted, if desired.
3. Refrigerate pudding until set, at least 5 hours and up to 12.

2025-04-23T19:02:12Z