Looking for a dish that wows your guests without stressing you out during the holidays? This Biscoff Banana Pudding is the answer to your dessert cravings. It is creamy, spiced, and feels like a warm hug in a bowl.
There is something so special about the smell of cinnamon and caramelized cookies on a cold winter evening. This recipe takes everything you love about the classic Southern dessert and gives it a modern, cozy twist. You will love how the deep spice of the cookies pairs with the fresh fruit.
Why This Recipe Is a Winner
This dessert is a total crowd-pleaser that looks much more difficult than it actually is. It is perfect for holiday entertaining because you can make it ahead of time. The layers of cookie butter and creamy custard create a rich flavor that everyone will remember.
Using Biscoff cookies instead of vanilla wafers adds a beautiful golden color and a deep, caramelized taste. It is a budget-friendly way to serve a large group something that feels truly gourmet. Your family will be asking for seconds before the first bowl is even finished!
Simple Cooking Steps
Making a homemade custard might sound intimidating, but I promise you can do this with ease. The process is a simple matter of whisking and waiting for the magic to happen on the stove. Once the custard is thick and smooth, the rest is just fun layering.
You do not need any fancy equipment to get a professional result at home. A simple whisk and a glass bowl are all it takes to build these beautiful layers. Even a beginner cook can master this impressive dessert in just one afternoon.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge waiting to be used. Fresh, ripe bananas are the star here alongside those iconic spiced cookies.
- 250g Lotus Biscoff cookies
- 3 ripe bananas, sliced into 1/4 inch rounds
- 500ml whole milk
- 100g granulated sugar
- 20g cornstarch
- 0.5g fine sea salt
- 2 large egg yolks
- 5ml vanilla extract
- 120g Biscoff spread, melted
- 240ml heavy whipping cream, chilled
- 30g powdered sugar
Step-by-Step Directions
- Whisk sugar, cornstarch, and salt in a saucepan; gradually incorporate milk and egg yolks until homogenous.
- Cook over medium heat while stirring continuously with a whisk until the custard thickens and reaches a light boil.
- Remove from heat, stir in vanilla extract, and pass through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
- Press plastic wrap directly onto the surface of the custard and refrigerate for 4 hours or until completely chilled.
- Beat heavy whipping cream and powdered sugar in a chilled bowl until stiff peaks form.
- In a large glass trifle bowl or individual dishes, layer Biscoff cookies followed by sliced bananas.
- Spread a portion of the chilled custard over the bananas and drizzle with 2 tablespoons of melted Biscoff spread.
- Repeat the layering process until all components are utilized, finishing with a layer of whipped cream.
- Garnish with crushed Biscoff cookies and a final drizzle of Biscoff spread before serving.
Best Ways to Enjoy It
For the best experience, serve this pudding chilled in a large glass trifle bowl. The clear glass shows off those beautiful layers of cookies, fruit, and cream. It makes a stunning centerpiece for any winter holiday dessert table.
You can also serve these in individual mason jars for a cute, portable option at potlucks. Pair it with a warm cup of coffee or a spiced chai tea. Set the table, light a festive candle, and enjoy this treat with your favorite people.
Storage & Reheating
This dessert keeps beautifully in the refrigerator for up to two days. The cookies will soften slightly, creating a cake-like texture that many people actually prefer. Always keep it tightly covered to ensure the bananas stay fresh and the cream stays fluffy.
I do not recommend freezing this dish as the custard and cream may separate. If you are preparing for a party, you can make the custard a day ahead. Simply assemble the layers a few hours before your guests arrive for the best results.
Tips for Best Results
- Use a fine-mesh sieve to remove any small lumps from your cooked custard.
- Press the plastic wrap directly onto the custard surface to prevent a skin from forming.
- Choose bananas that are yellow with a few brown spots for the best sweetness.
- Chill your mixing bowl and beaters before whipping the heavy cream for faster peaks.
- For a festive holiday touch, add a tiny pinch of cinnamon to the whipped cream.
- Don’t overcook the custard or the egg yolks might scramble.
- Melt the Biscoff spread in short 10-second bursts in the microwave to avoid burning.
Ways to Switch It Up
- Swap the whole milk for oat milk for a slightly nuttier flavor profile.
- Add a layer of sliced strawberries in the summer for a bright, fruity twist.
- Use maple syrup instead of white sugar in the custard for a deeper autumn vibe.
- Top with toasted pecans for an extra crunch that balances the creamy layers.
Common Questions
Can I make this the night before?
Yes, you can definitely make the custard and whip the cream ahead of time. It is best to assemble the layers the day you plan to serve it. This keeps the cookies from getting too soggy before your guests arrive.
What if I cannot find Biscoff cookies?
You can use any speculoos-style ginger or spiced cookie as a great alternative. The flavor profile will remain warm and cozy even with a different brand. Standard vanilla wafers work too, but you will miss that unique caramelized spice.
How do I know the custard is thick enough?
The custard should coat the back of a metal spoon without running off. It will also continue to firm up significantly as it chills in the fridge. Trust the process and give it the full four hours of chill time.
I hope this Biscoff Banana Pudding brings a little extra sweetness to your winter celebrations. It is a joy to share and even better to eat. Happy cooking!
— Lidia
Biscoff Banana Pudding
Ingredients
- 250 g Lotus Biscoff cookies
- 3 ripe bananas , sliced into 1/4 inch rounds
- 500 ml whole milk
- 100 g granulated sugar
- 20 g cornstarc h
- 0.5 g fine sea salt
- 2 large egg yolks
- 5 ml vanilla extract
- 120 g Biscoff spread, melted
- 240 ml heavy whipping cream, chilled
- 30 g powdered sugar
Instructions
- Whisk sugar, cornstarch, and salt in a saucepan; gradually incorporate milk and egg yolks until homogenous.
- Cook over medium heat while stirring continuously with a whisk until the custard thickens and reaches a light boil.
- Remove from heat, stir in vanilla extract, and pass through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
- Press plastic wrap directly onto the surface of the custard and refrigerate for 4 hours or until completely chilled.
- Beat heavy whipping cream and powdered sugar in a chilled bowl until stiff peaks form.
- In a large glass trifle bowl or individual dishes, layer Biscoff cookies followed by sliced bananas.
- Spread a portion of the chilled custard over the bananas and drizzle with 2 tablespoons of melted Biscoff spread.
- Repeat the layering process until all components are utilized, finishing with a layer of whipped cream.
- Garnish with crushed Biscoff cookies and a final drizzle of Biscoff spread before serving.
