Biscoff Banana Pudding

This smaller batch of Biscoff banana pudding is a caramelized spice twist on classic banana pudding. Homemade cookie butter pudding is made extra creamy with whipped cream, then layered with fresh bananas and crunchy Biscoff cookies. After a few hours in the refrigerator, the pudding thickens, the cookies soften, and the banana flavor infuses every layer.

My fondness for Biscoff cookies is well documented around here. The hard-to-replicate crunch and caramelized, lightly spiced flavor have already found their way into the crust of my mini no-bake cheesecake and similarly serve as a layer in the lime icebox pie. And apparently I see no reason to stop there. Banana pudding seemed like an especially good next candidate.

This Biscoff banana pudding is built off my banana pudding recipe. But instead of simply trading vanilla wafers for Biscoff cookies, I added cookie butter to the homemade pudding too. Folded with whipped cream, the pudding stays creamy while carrying that distinctive spice through every layer with the fresh bananas.

But one of my favorite differences is actually the cookies. The crunch of the Biscoff cookies mellows in the refrigerator, but not quite the way vanilla wafers do. Rather than becoming almost cake-like, they retain a little bite, and there’s still enough texture to stand up against the creamy pudding and tender bananas.

How To Make Biscoff Banana Pudding

The base of the Biscoff pudding starts with my homemade vanilla pudding. Mix an egg yolk, cornstarch, and heavy cream in a bowl while you bring the milk and sugar to a simmer in a small saucepan. After tempering the egg mixture and bringing everything back to a boil on the stovetop, remove the pudding from the heat.

Stir in the cookie butter, a little butter, vanilla, and salt. Because cookie butter brings plenty of sweetness on its own, I dialed back the sugar in the pudding so the finished dessert isn’t cloyingly sweet.

Normally, I would have you strain homemade pudding to catch any lumps, but it’s less important here since we’ll eventually fold in whipped cream. If you do end up with a few stubborn lumps you can’t ignore, go ahead and strain the pudding into a bowl.

Let the pudding cool before refrigerating it for a few hours. The extra fat from the cookie butter means this version needs a little more time to chill and set. I speak from experience after trying to rush it — the pudding was still too thin, and even the whipped cream couldn’t bring it to the thick consistency I wanted.

Whip the heavy cream to stiff peaks, then set some aside for topping the finished pudding.

Gently fold half of the remaining whipped cream into the chilled pudding until mostly combined. This first addition loosens the pudding and brings it closer to the final consistency, making the remaining whipped cream much easier to fold in smoothly.

Layering the Biscoff Banana Pudding

Spread enough pudding to cover the bottom of your serving dish, then add a layer of Biscoff cookies. The cookies can overlap, or you can break a few into pieces to fill any gaps. Add a layer of banana slices and repeat

💡 Wait to slice the bananas until you’re ready to assemble the pudding to help prevent browning. I also like bananas that are yellow but still firm, so they hold their texture in the pudding and don’t brown as quickly once sliced.

I usually aim for two full layers, but the assembly is really up to you. The one thing I consider a must: make sure the pudding completely covers the banana slices. Keeping the bananas tucked beneath the pudding helps protect them from the air and keeps them from browning.

Cover the dish and refrigerate for a couple more hours. This is when the banana, cookie butter, and spice flavors have time to come together, and the cookies will soften enough to become spoonable.

When you’re ready to serve, top the pudding with the reserved whipped cream, more Biscoff cookie crumbs, and fresh banana slices. And if you’re a fellow Biscoff enthusiast, serve it with a couple extra cookies to use as the spoon. 🙂

Biscoff Banana Pudding

Small batch Biscoff banana pudding layers fresh bananas and Biscoff cookies with homemade cookie butter pudding, made extra creamy with whipped cream. A few hours in the refrigerator sets the no-bake dessert and allows the flavors to deepen into every layer.

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by Erin Cernich

Yield4 Servings

Prep30 minutes minutes

ChillChill6 hours hours

Total Time6 hours hours 30 minutes minutes

Equipment

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  Small Heavy Duty Saucepan
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  Hand Mixer
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  6-Inch Square Glass Baking Dish

Ingredients

• ▢ 1 large egg yolk, room temperature
• ▢ 1 ½ tablespoons cornstarch
• ▢ 1 cup heavy whipping cream (divided)
• ▢ ¾ cup whole milk
• ▢ 2 tablespoons granulated sugar
• ▢ 2 tablespoons Biscoff cookie butter
• ▢ ½ tablespoon unsalted butter, cold and cut into cubes
• ▢ 1 teaspoon vanilla bean paste, or vanilla extract
• ▢ ⅛ teaspoon salt
• ▢ 2 medium bananas, barely ripe (reserve a few slices for topping)
• ▢ 14 to 16 Biscoff cookies (plus a couple for topping)

Cook ModePrevent your screen from going dark

Instructions

 

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  In a small mixing bowl, whisk the egg yolk, 1/4 cup cream, and cornstarch until fully combined and the starch is dissolved.
  1 large egg yolk, room temperature, 1 ½ tablespoons cornstarch, cup heavy whipping cream
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  In a small saucepan, add the milk and sugar and heat over medium heat until small bubbles start to form along the sides of the pan. This can take about 2 to 3 minutes. Do not boil.
  3/4 cup whole milk, 2 tablespoons granulated sugar
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  While whisking constantly, slowly drizzle about half of the heated milk into the egg mixture to temper the mix. Whisking keeps the egg from scrambling. Return the tempered mix to the saucepan, keep whisking, and heat over medium until the pudding starts to bubble. This can take 2 to 3 minutes.
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  Remove the pudding from the heat and add the cookie butter, butter, vanilla, and salt. Mix until the butters have melted.
  1/2 tablespoon unsalted butter, cold and cut into cubes, 1 teaspoon vanilla bean paste, or vanilla extract, 1/8 teaspoon salt, 2 tablespoons Biscoff cookie butter
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  Cover the pudding with plastic wrap, directly touching the top. This will keep a skin from forming on the pudding. Let the pudding sit at room temperature for 10 to 15 minutes to cool down before refrigerating. Chill for at least 4 hours, or overnight, to give the pudding time to set.
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  After the pudding has chilled, in a medium mixing bowl, whip the remaining 3/4 cup of cream to stiff peaks. Spoon out about 1/2 cup of the whipped cream into a bowl to use as the final topping. Cover and refrigerate until ready to serve.
  1 cup heavy whipping cream
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  Gently fold the remaining whipped cream into the pudding until no streaks of cream remain. The mixture will be thick, creamy, and light.
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  To assemble: Slice the bananas only when you're ready to start assembling to keep them from browning. Start with a few spoonfuls of the whipped pudding to cover the bottom of the dish. Top with 6 to 8 Biscoff cookies, overlapping or crushing as needed to fill all the gaps. Then top the cookies with slices of banana, and spoon more pudding on top. Repeat at least one more time, ending with pudding. Make sure the whipped pudding is fully covering the bananas — this will help them from browning too fast.
  2 medium bananas, barely ripe, 14 to 16 Biscoff cookies
Assembly is just a suggestion. The only recommendation is to start with a base of whipped pudding so the cookies can absorb its moisture.
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  Immediately cover tightly with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours. The chill time softens the cookies, sets the pudding, and brings all the flavors together.
The longer the pudding is refrigerated, the more likely the bananas will brown. I recommend enjoying it within 24 hours of assembling.
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  When ready to serve, dollop with the reserved whipped cream, crushed wafers, and a couple of slices of banana.

Notes

• Serving Size – This small batch recipe can be doubled.
• Serving Dishes – You can also assemble in four serving glasses or 2 to 4 ramekins.
• Bananas – Choose firm bananas with green on the stem and no brown spots. Bananas will naturally start to oxidize (brown) the minute they are exposed to air, and they will soften as they sit in the pudding. This doesn’t happen as fast with barely ripe bananas. Can you stop the bananas from browning? No. You can lightly brush the slices with lemon juice or water to slow the browning, but the best thing is to use a firm banana and assemble, cover, and refrigerate quickly.
• Milk and Heavy Cream – For super creamy and rich pudding, I recommend whole milk and heavy cream. 2% milk is an option. 
• Make Ahead Option – The whipped cream lightened pudding can chill overnight instead of being assembled right away, which makes it easy to split the process across two days. Either way, once assembled, the pudding still needs at least 2 hours in the fridge for the cookies to soften.
• Storage – Keep the pudding refrigerated for up to 24 hours. I do not recommend freezing it. The moisture content in the homemade pudding can make the texture icy, grainy, and even separate when thawed.

Nutrition Estimates

Calories: 367kcal | Carbohydrates: 28g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 109mg | Potassium: 343mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1092IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 0.3mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.