Biscoff Banana Pudding Recipe

Introduction

Biscoff Banana Pudding is a delightful twist on a classic dessert, combining creamy banana pudding with the unique caramelized spice of Biscoff cookies. This layered treat offers a perfect balance of textures and flavors that’s sure to impress your family and guests.

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 over medium heat. Whisk occasionally until the mixture is hot but not boiling.
2. Step 2: In a separate bowl, whisk the egg yolks. Slowly pour about half of the hot milk mixture into the yolks while whisking constantly to temper the eggs and prevent scrambling.
3. Step 3: Return the egg 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 starts to bubble. Remove from heat and stir in vanilla extract.
4. Step 4: Allow the pudding to cool slightly before assembling the dessert.
5. Step 5: In a 9×9-inch dish, place a layer of Biscoff cookies on the bottom. Top with a layer of sliced bananas, then pour a generous layer of pudding over the bananas.
6. Step 6: Repeat layers of Biscoff cookies, banana slices, and pudding until ingredients are used, finishing with a layer of pudding on top.
7. Step 7: Cover and refrigerate for at least 3 hours to allow flavors to meld and pudding to set.
8. Step 8: Before serving, optionally top with whipped cream and garnish with crushed Biscoff cookies or banana slices. Slice and serve chilled.

Tips & Variations

• Ensure the pudding is fully cooled before layering to avoid melting the cookies.
• Reserve some Biscoff cookies to crush for a crunchy garnish on top.
• Use full-fat milk and cream for a richer pudding flavor.
• Substitute Biscoff cookies with speculoos or ginger cookies for a different taste.
• Try layering with chocolate pudding, peanut butter, or caramel sauce for exciting variations.
• Make a vegan version using coconut milk and vegan cookies.

Storage

Store leftover pudding covered in the refrigerator for up to 4 days. For a frozen treat, freeze it for up to 2 weeks. To reheat, thaw overnight in the refrigerator and serve chilled or at room temperature.

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 excellent substitutes that keep the spiced flavor intact.

Can I prepare this ahead of time?

Absolutely. Making it the day before allows the flavors to meld beautifully and the pudding to set perfectly.

Biscoff Banana Pudding Recipe

Print Recipe

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4.9 from 121 reviews

Biscoff Banana Pudding is a delicious layered dessert combining creamy homemade banana pudding with the crunchy, spiced flavor of Biscoff cookies and fresh bananas. This indulgent treat is perfect for family gatherings or special occasions, offering a delightful contrast of textures and flavors with a smooth pudding base, sweet bananas, and caramelized cookie layers.

• Author: liam
• 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 milk, heavy cream, and sugar over medium heat. Whisk occasionally until the mixture is hot but not boiling to dissolve the sugar and warm the dairy.
2. Temper the Eggs: In a separate bowl, whisk the egg yolks. Slowly pour about half of the hot milk mixture into the egg yolks while whisking constantly. This prevents the eggs from scrambling and helps to gently raise their temperature.
3. Cook the Pudding: Return the tempered egg 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 starts to gently 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. Cooling prevents the cookies from melting when assembling the dessert.
5. Layer the Dessert: In a 9×9-inch or similar-sized dish, spread a layer of Biscoff cookies on the bottom. Top with a layer of sliced bananas, then spoon a generous layer of pudding over the bananas. Repeat the layering with cookies, bananas, and pudding until the ingredients are used up, finishing with pudding on top.
6. Chill the Pudding: Cover the dish and refrigerate for at least 3 hours, allowing the pudding to set and flavors to meld together.
7. Serve and Garnish: Before serving, optionally top with whipped cream and garnish with crushed Biscoff cookies or banana slices for extra texture and presentation. Slice and serve chilled.

Notes

• Ensure the pudding is completely cooled before assembling to prevent the cookies from softening too quickly.
• Reserve a few Biscoff cookies to crush on top just before serving for added crunch.
• Use full-fat milk and cream for a richer, creamier pudding.
• Substitute Biscoff cookies with speculoos or ginger cookies for a different spice profile.
• Chill overnight for an even better flavor meld.

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