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!
