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–+ servings
a stack of banana pudding in a small glass bowl
Dessert

Healthy Magnolia Bakery Banana Pudding

If you love the Magnolia Bakery Banana Pudding but want to make it healthier, then you'll love this recipe! This homemade banana pudding recipe couldn't be easier to make.
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Prep Time20 minutes
Cook Time25 minutes
Total Time8 hours 45 minutes
Yield6 servings

Equipment

INGREDIENTS

Homemade Nilla Wafers
  • 1/4 c maple syrup
  • 1/4 c melted butter (use vegan butter if vegan)
  • 1 tsp vanilla
  • 1/4 tsp almond extract (optional)
  • 1 1/2 c almond flour
  • 1/2 tsp baking powder
  • Pinch of salt
Pudding
  • 1 c oat milk (or any non-dairy milk)
  • 1 tbsp butter (use vegan butter if vegan)
  • 1 tbsp cornstarch
  • 1 tsp vanilla
  • Pinch of salt
  • 1/3 c coconut condensed milk (see notes)
  • 1 c heavy whipping cream (see notes)
  • 2 large bananas, ripe (thinly sliced)

INSTRUCTIONS

Homemade Nilla Wafers
  • Preheat oven to 350F.
  • Line a baking sheet with parchment paper; set aside.
  • In a medium bowl, mix the maple syrup, melted butter, vanilla, and almond extract (if using) until smooth.
  • Add in the almond flour, baking powder, and a pinch of salt. Mix together until a dough forms. The dough should be smooth and just slightly sticky.
  • Pinch 1/2 tsp-sized balls from the cookie dough, and space them out on the baking sheet. Press the cookies down so the tops are flat. The cookies will not spread much.
  • Bake for 10-12 minutes, until the edges of the cookies are golden brown. The cookies will be soft when they leave the oven but will firm up as they sit on the baking sheet. Cool completely before using.
Pudding
  • In a small bowl, whisk together 1/4 c of the milk and the cornstarch together until smooth. Set aside for now.
  • Pour the remaining milk, butter, vanilla, and salt into a small pan over medium heat and bring to a simmer.
  • Add in the cornstarch slurry, and whisk until smooth. Cook until the mixture is simmering and thickened, about 2-3 minutes.
  • Remove pan from heat and mix in the vanilla.
  • Transfer the pudding to a heat-proof container and refrigerate until completely cool (about 2-3 hours). The pudding should look thick and chunky.
  • Pour the coconut condensed milk into a large bowl. Add in the cooled pudding, and use an electric mixer to beat the condensed milk and pudding together until fully combined.
  • If you're using heavy cream, whip the cream with an electric mixer until stiff peaks form. If using prepared whipped topping (see notes), skip this step.
  • Scoop the fresh whipped cream (or prepared whipped topping) into the pudding mixture and gently fold it together fully combined.
  • To build your banana pudding, layer the homemade Nilla wafers, sliced bananas, and whipped pudding mixture (in that order), in a medium glass bowl until all ingredients are used. I was able to make 4 total layers, ending the whipped pudding on top.
  • Place the container in the fridge for at least 4 hours before serving. See blog post for notes on serving size and storage options.

Notes

  • Coconut condensed milk can be hard to find in some grocery stores (it is not the same as coconut milk), but it's a great vegan replacement for traditional condensed milk! The brand I use is called Nature's Charm, which you can find HERE.
  • You can substitute heavy whipping cream with cold coconut cream, if vegan. All you have to do is place a can of coconut milk in the fridge overnight and then scoop out the thick cream that naturally separates at the top. OR, you can also substitute heavy whipping cream with whipped topping like Cool Whip - no need to whip it beforehand when using it with this recipe. Just add it directly to the pudding.