Indulge in the luscious layers of our Homemade Biscoff Banana Pudding, where classic comfort meets a delightful caramelized twist. This dessert blends creamy vanilla pudding, ripe banana slices, and the crisp texture of spiced Biscoff cookies, creating a harmonious symphony of flavors that dance on your palate.
The rich, smooth pudding perfectly balances the natural sweetness of fresh bananas and the warm, caramel notes of Biscoff cookies. Easy to assemble yet impressive in taste, this treat is perfect to elevate any occasion or simply satisfy a sweet craving with homemade charm.
- The unique spiced caramel flavor of Biscoff cookies adds depth to traditional banana pudding.
- The balance of creamy pudding and crunchy cookies delivers delightful textures.
- Quick to prepare and make-ahead friendly, ensuring convenient yet impressive dessert.
Ingredients
- Whole Milk: Provides a creamy, smooth base for the pudding ensuring richness without heaviness.
- Heavy Cream: Adds luxurious texture and thickness to create an indulgent pudding consistency.
- Granulated Sugar: Sweetens the pudding perfectly, balancing the natural banana flavor and spice of Biscoff cookies.
- Large Egg Yolks: Essential for thickening the pudding while adding a velvety richness to its texture.
- Vanilla Extract: Enhances the overall flavor with warm, sweet aromatic notes that complement all ingredients.
- Cornstarch: Acts as the thickening agent to achieve the perfect pudding firmness without lumps.
- Pinch of Salt: Balances the sweetness and heightens the flavors of all components harmoniously.
- Biscoff Cookies: Crisp caramelized spiced cookies that add a delightful crunch and signature flavor to every layer.
- Ripe Bananas: Fresh slices offer a natural sweetness and creamy texture that pairs wonderfully with pudding.
- Whipped Cream (optional): Adds a light, airy finish and enhances the dessert’s visual appeal and richness.
Instructions
- Prepare the Pudding Base
Combine whole milk, heavy cream, and granulated sugar in a medium saucepan over medium heat. Stir occasionally until the mixture is hot but not boiling, warming the liquids gently to dissolve sugar and prepare for thickening.
- Temper the Egg Yolks
Whisk egg yolks in a separate bowl. Slowly pour half of the hot milk mixture into the yolks while whisking constantly; this gradual warming prevents curdling and ensures a smooth pudding texture.
- Cook the Pudding to Thicken
Return the tempered egg mixture to the remaining milk, then add cornstarch and a pinch of salt. Cook over medium heat while whisking continuously until the pudding thickens and bubbles. Remove from heat and stir in vanilla extract for enhanced aroma and flavor depth.
- Cool the Pudding Slightly
Allow the pudding to cool down slightly to room temperature, making it easier to handle during layering without melting the cookie layers.
- Assemble the Layers
In a 9×9-inch dish, start with a layer of Biscoff cookies, followed by fresh sliced bananas. Pour a generous layer of pudding over the fruit. This layering creates contrasting textures and flavors that make the dessert irresistible.
- Repeat Layering
Continue layering cookies, bananas, and pudding until ingredients are used, finishing with pudding on top for a smooth surface and sealed flavor.
- Chill to Set
Cover and refrigerate the assembled pudding for at least 3 hours. This chilling melds flavors and allows the pudding to firm up perfectly for slicing and serving.
- Serve and Garnish
Optional: Top with whipped cream and sprinkle crushed Biscoff cookies or banana slices for added texture and visual appeal. Serve chilled for an indulgent, refreshing dessert experience.
- Use ripe but firm bananas to avoid mushiness during layering and chilling.
- Temper egg yolks carefully to prevent scrambling and ensure a smooth pudding texture.
- Allow sufficient chilling time for optimal flavor melding and pudding set.
Storage Tips
Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness. Avoid freezing as pudding texture may change upon thawing.
Serving Suggestions
Serve this dessert chilled with a cup of hot coffee or tea to balance the sweetness. It makes an elegant finale for dinner parties or a comforting treat on cozy nights.
- For a silkier pudding, strain it through a fine-mesh sieve after cooking.
- To intensify Biscoff flavor, spread a thin layer of Biscoff spread between cookie layers.
- Use a glass or clear dish to showcase the beautiful dessert layers visually.
FAQs
- Can I use instant pudding instead of homemade?
While instant pudding is quicker, homemade pudding provides superior creaminess and freshness that pairs better with Biscoff cookies.
- How ripe should the bananas be?
Choose ripe yet firm bananas to ensure sweetness without the bananas becoming too mushy during layering and chilling.
- Can I prepare this dessert a day ahead?
Yes, it’s even better after chilling overnight as flavors meld beautifully and the pudding will be perfectly set.
- Is there a non-dairy substitute for milk and cream?
You can substitute with full-fat coconut milk and cream alternatives, but flavor and texture may slightly vary from the original.
- Can I use other cookies instead of Biscoff?
While Biscoff cookies give a unique spiced caramel flavor, gingersnaps or speculoos cookies can be used as alternatives.
- How do I prevent cookies from becoming soggy?
Layering quickly and chilling the pudding properly helps maintain cookie crunch. Using firmer bananas also reduces sogginess.
- Can I add alcohol for an adult version?
A splash of rum or bourbon can be added to the pudding mixture for a grown-up twist, enhancing flavor complexity.
Biscoff Banana Pudding
Equipment
- 1 medium saucepan for cooking pudding
- 1 9x9-inch dish for layering the pudding
- 1 whisk for mixing ingredients
- 1 mixing bowl for tempering eggs
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- Pinch of salt
- 1 box Biscoff cookies about 24 cookies
- 4 ripe bananas sliced
- Whipped cream optional for topping
Instructions
- In a medium saucepan, combine milk, heavy cream, and sugar over medium heat; whisk occasionally until hot but not boiling.
- In a separate bowl, whisk egg yolks. Slowly pour half of the hot milk mixture into the yolks while whisking constantly to temper the eggs.
- Return the egg mixture to the saucepan with the remaining milk mixture. Add cornstarch and salt; cook over medium heat, whisking constantly until thickened and bubbling.
- Remove from heat and stir in vanilla extract. Let pudding cool slightly before assembling.
- In a 9x9-inch dish, place a layer of Biscoff cookies, then sliced bananas, and pour a layer of pudding over the bananas.
- Repeat layering cookies, bananas, and pudding until ingredients are used, finishing with a pudding layer on top.
- Cover and refrigerate the pudding for at least 3 hours to set and meld flavors.
- Before serving, optionally top with whipped cream and garnish with crushed Biscoff cookies or banana slices.
- Slice and serve chilled for an indulgent, refreshing dessert.
Notes
- Use ripe bananas for best sweetness and texture.
- Store leftovers covered in refrigerator up to 3 days.
- For extra crunch, add crushed cookies on top before serving.
