Magnolia Bakery Banana Cream Pudding GF

If all gluten-free dishes/desserts required this few of ingredients and tasted this good, I would be in the kitchen non-stop.

It’s not that every dish in my house has to be GF, but it sure makes it more fun for me when I can eat and share a meal with my family. If you are GF, you know what I mean. The struggle is R E A L!

But this isn’t just any banana cream pudding. This is NYC’s very own Magnolia Bakery’s FAMOUS Banana Cream Pudding! If you haven’t tried it, trust us — this is going to easily become your new favorite dessert.

It’s not uncommon to stand in line for a Magnolia Bakery cupcake. Well over an hour, even late at night, cupcakes are what they built their empire on. But with over 1 Million units shipped each year, their Banana Pudding is what brings you back.

Contrary to the general makeup of a banana cream pie, there is no “crust” in the truest sense of the word. But the vanilla wafers in this recipe replace tradition with a stand-out! A sweet crunch that is partnered with an interior that turns soft after it sits in pudding for 4 hours.

No heavily guarded secrets here! We’re talking the most basic staple pantry items, 15-20 minutes, and patience. Then once you’ve got your ingredients prepped: sliced banana, vanilla wafers, and pudding. It’s the layering that makes it magic. Wafers, bananas, pudding, wafers, bananas pudding…you get the idea!


• • •

Once done mixing your pudding, place it in the fridge. If you have a stinky fridge (no judgment) make sure you cover the pudding so the smells don’t seep in!

Once your pudding mixture is set (an hour or two) go ahead and mix up your whip cream until you have stiff peaks – hold your beaters up and your cream peaks should hold their shape and not droop!

Then combine your freshly whipped cream with your pudding. You’ll see recipes that say to do this “gently” but every time I’ve seen it made and the videos show that they use a stand mixer and mix it well until it’s fully combined. So don’t stress! It’s all going to the same place anyway!


• • •

Now that you’ve got your whip cream and pudding mixture combined, slice up your bananas, break out the wafers, and get ready to assemble!


I love using these mason jars, but there is no graceful way to get that pudding in there. And forget about laying cookies down in a beautiful fashion. The jars give the pudding a rustic, chic look because you’re forced to improvise.

My solution? I like to break up my wafers, scoop a couple of bananas in, and then top off with another yummy layer of bananas. And then I snack and repeat (it’s impossible not to taste and nibble as you go!)


• • •

I like to try and get at least 2 layers in my mason jars and ALWAYS 3 in my trifle dish. Once complete, put a lid on it or plastic wrap and make sure it’s sealed well! Stick in the fridge for a minimum of 4 hours but no longer than 8! (you can totally keep it in there longer than 8) this stuff will last about a week in the fridge – but no one is going to stop eating it. I guarantee an empty bowl on the first night!

This dessert is such a yummy, fun treat for the whole family and I can’t wait to hear how much your family loves it!

Bon Appetite!

Xx Tara

Magnolia Bakery Banana Pudding - Gluten Free

Print Recipe


* You can get away with just one large box (5.1oz) of pudding mix or buy two, combine, and then measure out an exact 2/3 cup (5.3oz)

† Swap out for 1 Box (12oz) Nilla Wafers for the original recipe

Recipe courtesy of The Complete Magnolia Bakery Cookbook


  • Mix together the water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight, until it sets up.
  • Whip heavy cream until soft peaks form. Working in thirds, fold the whipped cream into the pudding mixture until well incorporated.
  • 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.*

* If you don’t own a trifle dish, any round, flat-bottomed dish will do. You can also purchase a Rubbermaid container to keep your pudding in. I avoid slope-sided bowls as they prevent evenly distributing the ingredients in all of the layers.

Or,  you can go the obvious route and just copy what we do! I love the look of the mason jars and that it separates out the pudding into individual treats! Having a container with a lid also prevents errant fridge smells from seeping into your pudding.

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  1. Do you think store bought whip cream would still work ? I can’t do cream but the fat free whipped cream I can. Just curious. Thanks


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