Biscoff Banana Pudding — Full Recipe
This Biscoff Banana Pudding is a dreamy combination of creamy custard, ripe bananas, and crunchy Biscoff cookies. Perfect as a dessert for family gatherings, parties, or anytime you crave a sweet treat.
Ingredients
For the Custard
2 ½ cups whole milk
½ cup granulated sugar
3 large egg yolks
3 tablespoons cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Pudding
4–5 ripe bananas, sliced
1 cup Biscoff cookie crumbs (plus extra for topping)
1 cup heavy whipping cream (optional, for whipped topping)
2 tablespoons powdered sugar (optional, for whipped cream)
Instructions
1. Make the Custard
In a medium saucepan, combine milk and sugar. Heat over medium heat until warm but not boiling.
In a separate bowl, whisk the egg yolks and cornstarch until smooth.
Slowly pour about ½ cup of the warm milk into the egg mixture, whisking constantly to temper the eggs.
Pour the egg mixture back into the saucepan with the remaining milk, stirring constantly.
Cook over medium heat until the mixture thickens and coats the back of a spoon.
Remove from heat, stir in butter and vanilla extract. Let cool slightly.
2. Assemble the Pudding
In a serving dish or individual cups, layer some Biscoff cookie crumbs at the bottom.
Add a layer of banana slices over the crumbs.
Pour a layer of custard over the bananas.
Repeat layers until all ingredients are used, finishing with custard on top.
Optionally, sprinkle extra Biscoff crumbs on top for garnish.
3. Optional Whipped Cream Topping
Whip the heavy cream with powdered sugar until soft peaks form.
Spread or pipe the whipped cream over the top layer of custard.
Garnish with more Biscoff crumbs or banana slices.
Tips for Best Results
Use ripe bananas for natural sweetness and soft texture.
Let the pudding chill in the fridge for at least 2–3 hours before serving — this helps the flavors meld together.
For a crunchy texture, layer whole Biscoff cookies instead of crumbs in some layers.
