The Biscoff Banana Pudding Recipe is your new go-to dessert for a delightful blend of creamy, crunchy, and sweet. This recipe is perfect for both novice bakers and seasoned pros looking for an elevated take on a classic comfort food.
Key Ingredients for Biscoff Banana Pudding
Here’s what you’ll need to create this marvelous Biscoff Banana Pudding:
- For the Biscoff Cream Filling:
- 2 cups (480ml) whole milk
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) cornstarch
- 4 large egg yolks
- 2 tablespoons (28g) unsalted butter, cut into cubes
- 1 teaspoon vanilla extract
- 1 cup (240g) Biscoff spread (smooth cookie butter)
- For the Biscoff Cookie Layer:
- 1 (approximately 8-ounce / 225g) package Biscoff cookies (about 25-30 cookies)
- For the Banana Layer:
- 3-4 ripe bananas, sliced about 1/4 inch thick
- For the Whipped Cream Topping:
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 1/4 cup (50g) powdered sugar
- 1 teaspoon vanilla extract
- Optional Garnish:
- Crushed Biscoff cookies
- Thinly sliced bananas
How to Make Biscoff Banana Pudding
Get ready for a dessert that’s incredibly easy to assemble, bursting with delightful flavors, and leaves you feeling completely satisfied. The magic lies in the silken Biscoff-infused pudding, layered with buttery cookies and sweet bananas, all crowned with fluffy whipped cream. This recipe takes approximately 30 minutes of active preparation time, with an additional 2-3 hours for chilling, making it perfect for making ahead.
Step-by-Step Instructions
- Prepare the Cream Filling Base: In a medium saucepan, whisk together the granulated sugar and cornstarch until well combined. This helps prevent lumps.
- Incorporate Egg Yolks and Milk: In a separate bowl, lightly whisk the egg yolks. Gradually whisk about 1/2 cup of warm milk into the egg yolks to temper them, then pour this mixture back into the saucepan with the remaining milk. Whisk everything together thoroughly.
- Cook the Pudding: Place the saucepan over medium heat. Cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens enough to coat the back of a spoon. This will take about 8-10 minutes. Do not let it boil vigorously.
- Melt in the Biscoff Spread and Butter: Remove the saucepan from the heat. Add the cubed butter and the Biscoff spread to the hot pudding. Stir continuously until the butter is fully melted and the Biscoff spread is completely incorporated, creating a smooth, luxurious, and wonderfully fragrant Biscoff-infused cream. Stir in the vanilla extract.
- Cool the Biscoff Cream: Transfer the Biscoff cream mixture to a clean bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 1 hour, or until completely chilled and thickened.
- Assemble the Pudding Layers: Once the Biscoff cream is chilled, begin assembling your Biscoff Banana Pudding. You can use a large trifle dish or individual serving glasses. Start with a layer of Biscoff cookies at the bottom, breaking them into pieces if necessary to fit.
- Add Banana Slices: Arrange a layer of sliced bananas over the Biscoff cookies.
- Spread the Biscoff Cream: Spoon a generous layer of the chilled Biscoff cream evenly over the bananas.
- Repeat Layers: Continue layering with Biscoff cookies, bananas, and Biscoff cream until all ingredients are used, or until your dish is full. Finish with a final layer of Biscoff cream.
- Prepare the Whipped Cream Topping: In a clean, chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Be careful not to over-whip.
- Top the Pudding: Spread or pipe the whipped cream evenly over the top of the Biscoff Banana Pudding.
- Garnish and Chill: Sprinkle the top with crushed Biscoff cookies and arrange extra banana slices if desired. Cover the pudding tightly and refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the cookies to soften slightly.
Why You’ll Love This Biscoff Banana Pudding
You’ll absolutely adore this Biscoff Banana Pudding for its unbelievably luscious, spiced creaminess that perfectly complements the sweet banana and the delightful crunch of Biscoff cookies. It’s a budget-friendly way to impress your friends and family, offering a gourmet dessert experience without the high cost of a restaurant treat. The star of the show is undoubtedly the Biscoff spread, which infuses every bite with its unique caramelized, gingerbread-like flavor, elevating this classic treat to something truly special.
Unlike a traditional banana pudding that relies solely on vanilla custard, this version boasts a depth of flavor that’s simply irresistible. The nutty, spicy notes of the Biscoff truly transform the dessert, making it a standout for any occasion, from casual gatherings to more festive celebrations. So, gather your ingredients and prepare to whip up a batch of this heavenly Biscoff Banana Pudding – your taste buds will thank you!
Storing and Reheating Tips
- Refrigeration: Leftover Biscoff Banana Pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. Keep the whipped cream topping on and the pudding covered to maintain freshness.
- Freezing (Individual Components): While freezing the assembled pudding is not ideal as the textures can change, you can freeze the Biscoff cream filling separately. Allow it to thaw in the refrigerator overnight before assembling with fresh cookies and bananas.
- Best Enjoyed Fresh: This dessert is best enjoyed within 2-3 days of assembly for optimal texture, as the cookies will continue to soften over time.
Final Thoughts
This Biscoff Banana Pudding recipe is a delightful reimagining of a beloved classic with a warmly spiced cookie twist. Give this recipe a try for a truly unforgettable dessert experience that’s both comforting and exciting. You won’t regret diving into this creamy, crunchy, and utterly delicious creation!
Biscoff Banana Pudding Recipe
Ingredients
Equipment
Method
- In a medium saucepan, whisk together the granulated sugar and cornstarch until well combined. This helps prevent lumps.3/4 cup granulated sugar, 1/4 cup cornstarch
- In a separate bowl, lightly whisk the egg yolks. Gradually whisk about 1/2 cup of warm milk into the egg yolks to temper them, then pour this mixture back into the saucepan with the remaining milk. Whisk everything together thoroughly.4 large egg yolks, 2 cups whole milk
- Place the saucepan over medium heat. Cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens enough to coat the back of a spoon. This will take about 8-10 minutes. Do not let it boil vigorously.
- Remove the saucepan from the heat. Add the cubed butter and the Biscoff spread to the hot pudding. Stir continuously until the butter is fully melted and the Biscoff spread is completely incorporated, creating a smooth, luxurious, and wonderfully fragrant Biscoff-infused cream. Stir in the vanilla extract.2 tablespoons unsalted butter, 1 cup Biscoff spread, 1 teaspoon vanilla extract
- Transfer the Biscoff cream mixture to a clean bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 1 hour, or until completely chilled and thickened.
- Once the Biscoff cream is chilled, begin assembling your Biscoff Banana Pudding. You can use a large trifle dish or individual serving glasses. Start with a layer of Biscoff cookies at the bottom, breaking them into pieces if necessary to fit.1 package Biscoff cookies
- Arrange a layer of sliced bananas over the Biscoff cookies.3-4 ripe bananas
- Spoon a generous layer of the chilled Biscoff cream evenly over the bananas.1 cup Biscoff spread
- Repeat layering with Biscoff cookies, bananas, and Biscoff cream until all ingredients are used, or until your dish is full. Finish with a final layer of Biscoff cream.1 package Biscoff cookies, 3-4 ripe bananas, 1 cup Biscoff spread
- In a clean, chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Be careful not to over-whip.1 1/2 cups heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Spread or pipe the whipped cream evenly over the top of the Biscoff Banana Pudding.1 1/2 cups heavy whipping cream
- Sprinkle the top with crushed Biscoff cookies and arrange extra banana slices if desired. Cover the pudding tightly and refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the cookies to soften slightly.Crushed Biscoff cookies, Thinly sliced bananas