Craving the iconic Magnolia Bakery banana pudding but don’t need a giant batch? This small-scale recipe delivers the same creamy, nostalgic flavor!
Learn how to make Magnolia Bakery’s famous banana pudding in a small batch! Perfect for 2-4 servings, with step-by-step instructions, expert tips, and FAQs.
Why Make a Small Batch Magnolia Bakery Banana Pudding?
Magnolia Bakery’s banana pudding is legendary—a creamy, dreamy dessert layered with vanilla wafers, fresh bananas, and whipped cream. But their standard recipe serves a crowd. What if you just want enough for a cozy night in? This small batch version (2-4 servings) keeps the magic intact while minimizing leftovers.
Key Benefits:
- No waste: Perfect for couples or small families.
- Quick to assemble: Ready in 30 minutes (plus chilling).
- Authentic taste: Same luscious texture and flavor as the original.
Ingredients You’ll Need
Here’s what to grab for your small batch banana pudding (measurements are for 2-4 servings):
For the Pudding:
- 1 cup whole milk
- ½ cup heavy cream
- 3 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 large egg yolk
- 1 tsp vanilla extract
- Pinch of salt
For Layering:
- 1 medium banana, sliced
- ½ cup vanilla wafers (Nilla Wafers preferred)
- ½ cup whipped cream (or whipped topping)
Step-by-Step Instructions
Step 1: Make the Pudding Base
- In a saucepan, whisk milk, heavy cream, sugar, cornstarch, egg yolk, and salt over medium heat.
- Cook for 5-7 minutes, stirring constantly, until thickened (like custard).
- Remove from heat; stir in vanilla. Let cool 10 minutes.
Step 2: Layer the Pudding
- In jars or a small dish, alternate layers: pudding → bananas → wafers. Repeat.
- Top with whipped cream and crushed wafers for garnish.
Step 3: Chill and Serve
Refrigerate for at least 2 hours (or overnight) to let flavors meld. Enjoy cold!
Pro Tips for the Best Banana Pudding
- Banana freshness: Slice bananas just before assembling to prevent browning.
- Texture hack: For extra creaminess, fold ¼ cup whipped cream into the pudding.
- Make-ahead: Store without bananas for up to 2 days; add them before serving.
Common Mistakes to Avoid
- Overcooking the pudding: It will thicken as it cools.
- Soggy wafers: Assemble close to serving time for crunch.
- Skimping on chilling time: Patience pays off!
FAQ Section
1. Can I use instant pudding instead?
Yes, but the texture won’t be as rich. Use 1 small box of instant vanilla pudding + 1 cup milk for a shortcut.
2. How long does it last in the fridge?
Up to 2 days (bananas may darken). For longer storage, freeze without bananas.
3. Can I double this recipe?
Absolutely! Double all ingredients for 4-6 servings.
4. Is there a dairy-free version?
Swap milk for almond milk and cream for coconut cream. Use vegan wafers.
Final Thoughts
This small batch Magnolia Bakery banana pudding delivers all the nostalgia of the original in a perfectly portioned dessert. Whether you’re craving a solo treat or sharing with a friend, it’s a guaranteed crowd-pleaser. Try it tonight and taste the magic!
Did you make this recipe? Tag us on Instagram @YourHandle—we’d love to see your creations!
Looking for more small-batch desserts? Check out our Small Batch Chocolate Chip Cookies or 3-Ingredient Desserts.