Biscoff Banana Pudding Recipe

Introduction

Biscoff Banana Pudding is a delightful twist on a classic favorite, combining creamy banana pudding with the unique caramelized crunch of Biscoff cookies. This layered dessert is perfect for family gatherings or cozy nights in, offering rich flavors and textures in every bite.

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• Pinch of salt
• 1 box Biscoff cookies (about 24 cookies)
• 4 ripe bananas, sliced
• Whipped cream (optional for topping)

Instructions

1. Step 1: In a medium saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat, whisking occasionally until the mixture is hot but not boiling.
2. Step 2: In a separate bowl, whisk the egg yolks. Slowly add about half of the hot milk mixture to the yolks while whisking constantly to temper them and prevent scrambling.
3. Step 3: Return the egg yolk mixture to the saucepan with the remaining milk mixture. Add cornstarch and a pinch of salt. Cook over medium heat, whisking constantly, until the pudding thickens and begins to bubble.
4. Step 4: Remove from heat and stir in the vanilla extract. Let the pudding cool slightly before assembling.
5. Step 5: In a 9×9-inch dish, layer Biscoff cookies on the bottom, followed by a layer of sliced bananas, then pour a generous layer of pudding over the bananas.
6. Step 6: Repeat the layering process—cookies, bananas, pudding—until ingredients are used, finishing with a layer of pudding on top.
7. Step 7: Cover and refrigerate the pudding for at least 3 hours to set and allow flavors to meld.
8. Step 8: Before serving, optionally top with whipped cream and garnish with crushed Biscoff cookies or banana slices for extra flair. Serve chilled.

Tips & Variations

• Make sure the pudding is completely cooled before layering to prevent cookies from melting.
• Reserve a few Biscoff cookies to crush on top just before serving for added crunch.
• For richer pudding, use full-fat milk and cream.
• Substitute Biscoff cookies with speculoos or ginger cookies for a different flavor.
• Try adding layers of chocolate pudding or peanut butter for creative variations.

Storage

Store leftovers covered in the refrigerator for up to 4 days. The pudding can also be frozen for up to 2 weeks; thaw in the refrigerator before serving. Reheat is not recommended, as it may affect the texture of the cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cookies instead of Biscoff?

Yes, speculoos or ginger cookies make great alternatives, offering similar spiced flavor profiles.

Can I prepare this ahead of time?

Absolutely. Preparing this dessert a day in advance is ideal, giving the flavors time to meld and the pudding to set perfectly.

Biscoff Banana Pudding Recipe

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4.8 from 118 reviews

Biscoff Banana Pudding is a luscious layered dessert that pairs creamy homemade banana pudding with the uniquely spiced crunch of Biscoff cookies and fresh ripe bananas. This indulgent treat offers a perfect balance of textures and flavors, making it ideal for family gatherings, special occasions, or a comforting sweet treat anytime. Layers of rich pudding, caramelized cookie crunch, and natural banana sweetness come together beautifully for a crowd-pleasing dessert.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pudding:

• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• Pinch of salt

For the Layers:

• 1 box Biscoff cookies (about 24 cookies)
• 4 ripe bananas, sliced
• Whipped cream (optional for topping)

Instructions

1. Prepare the Pudding Base: In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar over medium heat. Whisk occasionally until the mixture is hot but not boiling, creating the foundation for the pudding.
2. Temper the Eggs: In a separate bowl, vigorously whisk the egg yolks. Slowly add about half of the hot milk mixture into the yolks while whisking continuously to prevent the eggs from scrambling and to gently raise their temperature.
3. Cook the Pudding: Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Add the cornstarch and a pinch of salt. Cook over medium heat, whisking constantly, until the pudding thickens and begins to bubble. Remove from heat and stir in the vanilla extract for flavor.
4. Cool the Pudding: Allow the pudding to cool slightly at room temperature. This prevents the cookies from melting during assembly and helps the pudding set properly.
5. Layer the Ingredients: In a 9×9-inch or similarly sized dish, place a single layer of Biscoff cookies to form the base. Add a layer of sliced bananas evenly over the cookies, then pour a generous amount of pudding over the bananas to cover them completely.
6. Repeat Layers: Continue layering Biscoff cookies, sliced bananas, and pudding until all ingredients are used up, finishing with a top layer of pudding for a smooth finish.
7. Chill the Dessert: Cover the assembled pudding and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to meld and the pudding to fully set.
8. Serve and Garnish: Before serving, optionally top with whipped cream and garnish with crushed Biscoff cookies or banana slices to add texture and enhance presentation. Slice and serve chilled for a refreshing and indulgent dessert experience.

Notes

• Ensure the pudding is completely cooled before assembly to avoid softening the cookies prematurely.
• For extra crunch, reserve a few Biscoff cookies and crush them on top just before serving.
• Using full-fat milk and cream enhances the richness and creaminess of the pudding.
• Speculoos or ginger cookies can be used as alternatives for a different but complementary flavor.
• Refrigerate leftovers for up to 4 days to maintain freshness.
• This pudding can be frozen for up to 2 weeks for a chilled frozen dessert variation.

Keywords: Biscoff banana pudding, layered banana dessert, Biscoff cookies dessert, creamy banana pudding, easy pudding recipe, layered pudding dessert