Biscoff Banana Pudding Recipe

Introduction

This Biscoff Banana Pudding is a delightful twist on a classic dessert, combining creamy vanilla pudding with ripe bananas and the rich, spiced flavor of Biscoff cookies. It’s simple to prepare and perfect for a crowd or a sweet treat any day.

Ingredients

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

Instructions

1. Step 1: In a medium bowl, whisk together the cold milk, sweetened condensed milk, and instant vanilla pudding mix until the pudding mix has fully dissolved. Set this mixture aside in the fridge to begin setting while you prepare the whipped cream.
2. Step 2: In a large mixing bowl, add the whipping cream. Use an electric hand mixer fitted with a whisk attachment to whip the cream until firm peaks form.
3. Step 3: Gently fold the chilled pudding mixture into the whipped cream using a spatula until no streaks remain and the mixture is uniform.
4. Step 4: Spread half of the pudding mixture evenly into a 9×13-inch dish using a spatula.
5. Step 5: Slice the bananas into ¼-inch thick coins. Arrange about three-quarters of the banana slices over the pudding layer. Crumble approximately 18 Biscoff cookies and sprinkle them evenly over the bananas.
6. Step 6: Spread the remaining pudding mixture on top of the cookie and banana layer in an even layer.
7. Step 7: Garnish the top with the remaining banana slices and Biscoff cookies. To keep the bananas fresh if serving later, add the last banana slices just before serving to prevent browning.
8. Step 8: Cover the dish and chill the pudding in the refrigerator for at least 2 hours, or overnight for best results. Serve directly from the dish or portion into smaller containers if preferred.

Tips & Variations

• For a richer flavor, try substituting some of the cold milk with coconut milk or almond milk.
• If you don’t have Biscoff cookies, speculoos or graham crackers can make a great substitute.
• Add a splash of coffee or espresso to the pudding mixture for an extra depth of flavor.
• To prevent the bananas from browning, toss them with a bit of lemon juice before layering.

Storage

Store the banana pudding covered in the refrigerator for up to 2 days. For best freshness, add any remaining banana slices just before serving to avoid browning. When reheating is desired, this pudding is best enjoyed chilled, so no reheating is recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding vegan?

To make a vegan version, substitute the dairy milk and whipping cream with plant-based alternatives like almond or oat milk and coconut cream. Use a dairy-free instant pudding mix and vegan-friendly cookies.

How long does it take for the pudding to set properly?

It typically takes at least 2 hours in the fridge for the pudding to set and for the flavors to meld, but overnight chilling yields the best texture and taste.

Biscoff Banana Pudding Recipe

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★★★★★

4.6 from 142 reviews

This Biscoff Banana Pudding is a delightful layered dessert combining creamy vanilla pudding, fluffy whipped cream, ripe banana slices, and crunchy Biscoff cookies. With a luscious texture and rich flavor, it’s an irresistible treat that’s easy to prepare and perfect for any occasion. Chilled to set, this pudding offers a refreshing and indulgent experience.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Liquid & Dairy

• 350 g cold milk
• 397 g sweetened condensed milk (1 can)
• 470 g whipping cream

Dry Ingredients

• 102 g instant vanilla pudding mix (1 package)

Produce

• 4 large ripe bananas

Other

• 26 Biscoff cookies

Instructions

1. Prepare the pudding mixture: In a medium bowl, whisk together the cold milk, sweetened condensed milk, and instant vanilla pudding mix until the pudding mix fully dissolves. Place the mixture in the refrigerator to chill and set while you make the whipped cream.
2. Whip the cream: In a large mixing bowl, use an electric hand mixer with a whisk attachment to whip the whipping cream until it forms firm peaks, ensuring a light and airy texture.
3. Combine pudding and whipped cream: Gently fold the chilled pudding mixture into the whipped cream using a spatula until fully blended with no visible streaks, creating a smooth and creamy mixture.
4. First pudding layer: Spread half of the pudding mixture evenly into a 9×13-inch serving dish using a spatula to create the base layer.
5. Add bananas and cookies: Slice the bananas into ¼-inch thick coins. Arrange about three-quarters of the banana slices evenly over the pudding layer. Crumble approximately 18 Biscoff cookies and sprinkle them on top of the banana layer for added crunch and flavor.
6. Second pudding layer: Spread the remaining pudding mixture evenly over the banana and cookie layer, smoothing it out with a spatula.
7. Top garnish: Garnish the top by placing the remaining banana slices and whole Biscoff cookies for a decorative and tasty finish. To prevent bananas from browning if serving later, add the final banana slices just before serving.
8. Chill and serve: Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight to allow the pudding to set completely. Serve chilled, either scooped directly from the dish or portioned into smaller containers.

Notes

• For best texture, use ripe but firm bananas to avoid excessive mushiness.
• To prevent banana slices from browning, add the top layer of bananas just before serving if making ahead.
• Use an electric hand mixer for whipping cream to achieve the ideal firm peaks.
• Store leftovers covered in the refrigerator and consume within 2-3 days for freshness.

Keywords: Biscoff Banana Pudding, banana dessert, easy pudding recipe, no-bake dessert, layered pudding, creamy banana dessert