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.

Prep Time30

Chill6

Total Time6 30

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 367kcal

Author: Erin Cernich

Equipment

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

Instructions

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
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
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.
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
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.
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
Gently fold the remaining whipped cream into the pudding until no streaks of cream remain. The mixture will be thick, creamy, and light.
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.

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.

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.

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