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Biscoff Banana Pudding

This Biscoff Banana Pudding is a crowd-pleasing, no-fuss dessert that layers creamy vanilla pudding, light whipped cream, ripe bananas, and crunchy Biscoff cookies for a luscious contrast of textures. It’s quick to assemble, makes a gorgeous individual-portion presentation in glasses, and tastes like an indulgent bakery treat you can make at home. For another comforting banana dessert idea, check out this banana bread pudding recipe which pairs well with a warm cup of coffee.

Why make this recipe

Comforting and familiar: banana pudding is a nostalgic dessert elevated by the caramel-spiced crunch of Biscoff cookies.
Fast and straightforward: minimal cooking and mostly assembly—perfect for busy evenings or last-minute entertaining.
Versatile and scalable: make individual cups or a large trifle-style dish for gatherings.

Step-by-Step Guide to Making Biscoff Banana Pudding

This recipe breaks down into three main assemblies—pudding base, whipped cream, and layering—so you can move through it quickly and keep textures perfect.

Ingredients:

350 g cold milk
397 g sweetened condensed milk (1 can)
102 g instant vanilla pudding mix (1 package)
470 g whipping cream
26 Biscoff cookies
4 large ripe bananas

Directions:

In a bowl, combine cold milk, sweetened condensed milk, and instant vanilla pudding mix. Whisk until smooth.
In a separate bowl, whip the cream until stiff peaks form.
Fold the whipped cream into the pudding mixture gently.
Slice the bananas and layer them in serving glasses.
Add a layer of pudding mixture, followed by crushed Biscoff cookies.
Repeat layers and finish with pudding on top.
Chill in the refrigerator for at least 30 minutes before serving.

Notes on the method:

Whisk the pudding mix and milks just until combined; a short rest (5–10 minutes) lets the instant pudding begin to set slightly before folding in whipped cream, which helps maintain structure.
Whipping the cream to stiff peaks is key so the folded mixture stays airy and won’t weep. If you under-whip, the finished pudding can be softer and settle more quickly.
For even layering, use a piping bag or spoon to place pudding into serving glasses; crushed Biscoff can be added with a small spoon to control the amount and keep neat layers.

Best Way to Store Biscoff Banana Pudding

Refrigerator: Store covered in an airtight container or tightly wrapped with plastic wrap at 4°C (39°F).
Storage time: Best within 2–3 days; bananas will brown and cookies soften over time.
Freezing: Not recommended for layered presentation, as the texture of the whipped cream and bananas will degrade.

Practical storage tip: if you need to prepare ahead for an event, assemble just the pudding base and crushed cookies separately, slice bananas and store them in lemon-water briefly to slow browning, then layer everything 30–60 minutes before serving for the freshest texture.

Serving Suggestions for Biscoff Banana Pudding

Serve chilled in clear glasses or small mason jars to showcase the pretty layers of banana, pudding, and Biscoff crumb.
Garnish each portion with a whole Biscoff cookie or a few cookie crumbs, a thin banana slice fan, and a small mint leaf for color contrast.
Pair with coffee or a dessert wine—Biscoff’s caramelized spice notes mesh well with medium-roast coffee and lightly sweet wines.

Presentation ideas:

Make a trifle: Layer everything in a large clear trifle bowl for a show-stopping centerpiece. Use extra crushed Biscoff between some layers for added crunch.
Individual parfaits: For parties, portion into 6–8 individual cups so guests can grab-and-go; these keep well for a few hours refrigerated and look elegant on a dessert table.

tips to make Biscoff Banana Pudding

Focus tip: fold gently. The difference between a dense and a light, mousse-like pudding is how you fold the whipped cream into the pudding base—use a rubber spatula and a slow under-and-over motion to preserve airiness.

Additional pointers:

Use ripe but firm bananas; overripe bananas can become mushy and color the pudding.
Chill your mixing bowl and beaters for the whipped cream—cold equipment whips cream faster and more reliably.
If you like a stronger Biscoff flavor, stir 2–3 tablespoons of crushed Biscoff into the pudding base before folding in the whipped cream.

variation

Substitution (bulleted): Replace instant vanilla pudding with an equal mass of homemade pastry cream (about 2 cups) if you prefer a cooked custard—cool it completely before folding in whipped cream. You can also swap Biscoff cookies for graham crackers or speculoos substitutes if Biscoff isn’t available.
Flavor twist (paragraph): For a richer version, swirl 2–3 tablespoons of Biscoff cookie butter into the pudding base before folding in the whipped cream; this deepens the spiced caramel notes and creates a creamier mouthfeel. If you’d like to cut some sweetness, use half-and-half instead of whole milk and reduce the condensed milk slightly, tasting as you go.

FAQs

Q: How far ahead can I assemble this dessert?
A: Ideally assemble the full dessert no more than a few hours ahead; for best banana color and cookie crunch, assemble layers 30–60 minutes before serving. If you must prep further ahead, keep components separate and layer just before serving.

Q: Can I make this without instant pudding mix?
Yes. You can make a cooked vanilla custard or pastry cream (thickened with cornstarch or egg yolks) as a substitute; cool it completely before folding in whipped cream to maintain texture.

Q: What if my whipped cream softens after folding?
A: Chill the combined mixture for 15–30 minutes to firm up slightly before assembling. Also ensure you whipped the cream to near-stiff peaks to begin with.

Q: Can I use frozen bananas?
Frozen bananas are not recommended for layered pudding because they release extra moisture when thawed and will alter texture and appearance.

Q: How do I prevent bananas from browning?
A: Lightly toss banana slices in a little lemon juice or pineapple juice immediately after slicing; this slows oxidation without affecting taste noticeably.

Quick FAQ list:
- Best serving temp: chilled (around 4–7°C / 39–45°F).
- Best cookie alternative: graham crackers or speculoos.
- Servings: makes about 6–8 individual cups depending on portion size.

Conclusion

This Biscoff Banana Pudding balances creamy, airy vanilla pudding with the caramel-spiced crunch of Biscoff cookies and tender banana slices—an easy dessert that reads fancy but comes together quickly. For another take on Biscoff-inspired banana desserts, you might enjoy this version by Biscoff Banana Pudding – The Salted Sweets, which explores slightly different textures and assembly ideas. If you want additional inspiration and variations configured for entertaining, check out Biscoff Banana Pudding – Farah J. Eats for a complementary approach.