introduction
There’s something about a creamy, nostalgic dessert that makes a house feel instantly like home, and this Biscoff Banana Pudding does exactly that. Warm spices from crushed Biscoff, the sweet tang of condensed milk, and the soft, mellow bite of ripe bananas come together into something unexpectedly comforting. When I make Biscoff Banana Pudding, the kitchen smells like a bakery — cinnamon, caramel, and that sweet vanilla pudding note — and everyone drifts in to find out when it will be ready.
This Biscoff Banana Pudding shines at family dinners, potlucks, or when you want a dessert that feels indulgent without a lot of fuss. It layers fluffy whipped cream and silky vanilla pudding with crunchy cookie bits and fresh banana slices, so every spoonful has a soft, creamy center and a satisfying textural contrast. If you love banana-forward treats, you might also enjoy trying this cozy riff after a morning jog or saving a slice for an afternoon pick-me-up; it’s as flexible as it is delicious. For a different take on quick, handheld sweets, try these banana oatmeal bars I like to make for busy mornings: banana oatmeal bars.
why you’ll love this recipe
- It brings that classic banana pudding vibe with a grown-up Biscoff twist — sweet, spiced cookie flavor in every bite.
- You get silky, set pudding with cloud-like whipped cream folded in for an airy, decadent texture.
- It’s easy to assemble, no baking required, so you can put it together between errands or while dinner simmers.
- The layers hold up well in the fridge, making it a great make-ahead dessert for gatherings.
- It hits nostalgia and novelty at once — familiar banana pudding comfort plus the caramel-cinnamon thrill of Biscoff.
how to make Biscoff Banana Pudding
First, whisk together the cold milk, sweetened condensed milk, and instant vanilla pudding mix until the pudding powder dissolves. Pop that mixture in the fridge to set while you whip the cream — this is when it starts to smell amazing as the vanilla wakes up. Next, whip the cream to firm peaks, fold the chilled pudding into the cream until smooth and streak-free, and layer half of it into a 9×13″ dish. Slice bananas into 1/4″ coins, scatter most of them over the pudding, and crumble cookies for a crunchy layer. Add the remaining pudding on top, finish with the last of the bananas and crumbled Biscoff for garnish, cover, and chill for at least two hours or overnight so everything melds together. Finally, scoop and serve straight from the dish or divide into individual bowls if you prefer.
This overview keeps things simple: assemble the pudding base, fold it into whipped cream, then layer with banana and cookie crunch. Don’t worry if the first layer looks a bit lumpy — folding gently brings it together without deflating the whipped cream. Give the finished Biscoff Banana Pudding a quick taste before serving and adjust with a sprinkle of extra cookie crumbs if you want more crunch.
ingredients
- 350 g milk (cold)
- 397 g sweetened condensed milk (1 can)
- 102 g instant vanilla pudding mix (1 package)
- 470 g whipping cream
- 26 biscoff cookies
- 4 large ripe bananas
Each ingredient plays a clear role. The cold milk hydrates the instant pudding mix and gives the base its smooth body, while the sweetened condensed milk adds depth, richness, and a caramel-like sweetness that pairs beautifully with Biscoff cookies. Instant vanilla pudding provides structure so the filling sets up without cooking. Whipping cream turns light and airy when whipped to firm peaks, giving the dessert lift and a cloud-like mouthfeel. Biscoff cookies provide aromatic cinnamon-caramel notes and crunch; crumble them into layers and save a few whole ones for garnish. Ripe bananas bring natural sweetness and a soft texture that complements the creamy filling.
If you need substitutes, swap the instant vanilla pudding for homemade custard if you prefer cooking a thicker base — just chill it before folding into whipped cream. Choose a non-dairy whipping cream alternative for a dairy-free option, and replace sweetened condensed milk with a mixture of coconut condensed milk for a dairy-free twist. For a gluten-free version, use gluten-free speculoos-style cookies.
directions
In a medium bowl, whisk together the cold milk, condensed milk, and vanilla pudding mix until the pudding mix has dissolved. Set that bowl in the fridge so the pudding can begin to thicken while you get the whipped cream ready; chilling early helps everything come together smoothly.
In a large mixing bowl, add the whipping cream and use an electric hand mixer fitted with a whisk attachment to whip it until it reaches firm peaks. You’ll know it’s ready when the beaters leave distinct peaks and the cream holds shape — don’t overwhip or it will start to turn grainy, but firm peaks will give the pudding body.
Take the chilled pudding mixture from the fridge and add it to the whipped cream. Fold them together gently with a spatula until no streaks remain; this keeps the whipped cream airy while giving the mixture a uniform, velvety texture. You’ll notice the mixture tastes beautifully sweet and balanced — give it a quick taste to check the sweetness.
Spoon half of this pudding mixture into a 9×13″ dish and use a spatula to spread it into an even layer. Slice the bananas into 1/4″ thick coins and layer about three-quarters of them on top of the pudding layer. Crumble about 18 Biscoff cookies over the bananas to add that crunchy, spiced element that defines this version.
Add the remaining pudding mixture on top and smooth it out into a second even layer. Repeat by adding the remaining Biscoff cookie crumbs and banana slices as garnish. If you plan to serve your Biscoff Banana Pudding 1–2 days later, slice and add the very last banana right before serving to prevent it from turning brown.
Cover and chill the assembled Biscoff Banana Pudding in the fridge for at least two hours, though overnight is better for fully melded flavors. Serve by scooping straight from the dish into bowls, or portion it into smaller containers if you prefer individual servings. A final sprinkle of extra cookie crumbs right before serving keeps the texture fresh and the presentation inviting.
how to serve Biscoff Banana Pudding
Serve this Biscoff Banana Pudding chilled from the fridge, spooned into wide bowls so each scoop shows off the layers. It fits perfectly on holiday dessert tables, summer potlucks, and relaxed Sunday dinners — the presentation is casual but indulgent. Garnish with extra crushed Biscoff cookies, a few banana coins, or a drizzle of caramel for a show-stopping finish.
Pair the pudding with a cup of strong coffee or a lightly sweet iced tea; the Biscoff spice cuts through the sweetness and complements coffee beautifully. For brunch, plate smaller portions alongside fresh berries or a citrus salad to cut through the richness and brighten each bite. Visually, the dessert shows creamy ivory layers, pale banana rounds, and warm amber cookie crumbs — a crowd-pleasing combination.
how to store Biscoff Banana Pudding
Store leftover Biscoff Banana Pudding covered in the refrigerator for up to 3 days for the best texture. The cookies will soften over time as they absorb moisture from the pudding, so try to add any final banana slices and last-minute cookie crunch just before serving if you want that crisp contrast.
You can freeze the pudding for up to one month in an airtight container, though the texture will change slightly upon thawing; frozen and thawed pudding becomes denser and a bit more granular. Thaw overnight in the fridge, then stir gently to reincorporate any separated liquids. For single-serve portions, freeze in small containers and let them thaw in the fridge for a few hours before serving.
tips for perfect Biscoff Banana Pudding
- Use very cold milk and chilled mixing bowls for the whipped cream; temperature helps the cream whip faster and hold peaks.
- Fold gently: use a spatula and a light hand to keep the pudding airy — overmixing deflates whipped cream and leads to a denser final texture.
- Choose ripe but firm bananas: overly ripe bananas turn mushy quickly and will discolor faster. Slice them just before layering whenever possible.
- If you like crunch, reserve a handful of cookie crumbs to sprinkle right before serving — they stay crisp that way.
- For a less sweet version, reduce the sweetened condensed milk by a small amount and add a teaspoon of lemon zest to balance the sugar; give it a taste and adjust.
If you want more chilled, creamy breakfast ideas that play nicely alongside this dessert, check out this coconut chia seed pudding for a lighter, refreshing option: coconut chia seed pudding.
variations
- Boozy Biscoff Banana Pudding: Fold a tablespoon or two of spiced rum or bourbon into the pudding mixture for an adult twist. The alcohol enhances the caramel notes of the Biscoff without overpowering the banana flavor.
- Chocolate Biscoff Banana Pudding: Layer thin chocolate shavings or a drizzle of chocolate ganache between the pudding layers for a chocolate-banana combo that feels decadent. Use chocolate-flavored instant pudding to amplify the effect.
- Gluten-free Biscoff Banana Pudding: Swap the cookies for a gluten-free speculoos-style cookie; the assembly and flavor remain largely unchanged, giving everyone a chance to indulge.
- Dairy-free Biscoff Banana Pudding: Use coconut whipping cream and coconut condensed milk to make a dairy-free version; the coconut adds a tropical note that plays nicely with banana.
- Mini trifle cups: Assemble the pudding into individual glasses with alternating layers of pudding, cookie crumbs, and banana for portable dessert cups perfect for parties.
For a lighter start to the day that still feels indulgent, try pairing leftovers with this vanilla chia seed pudding idea: vanilla chia seed pudding.
FAQs
Q: Can I make Biscoff Banana Pudding ahead of time?
A: Absolutely — this pudding actually benefits from a bit of resting time. Chill it for at least two hours or overnight so the flavors meld and the layers settle. Just wait to add the final banana slices and any extra cookie crumbs right before serving to keep things looking fresh.
Q: My whipped cream deflated when I folded it. What did I do wrong?
A: Overmixing is usually the culprit. Fold gently with a spatula in large strokes, turning the bowl and stopping as soon as no streaks remain. Also make sure the cream was whipped to firm peaks but not overwhipped into butter.
Q: How ripe should the bananas be?
A: Choose bananas that are ripe with a few brown speckles but still firm. They will be sweet and soft without becoming mushy. If they’re too ripe, they’ll brown fast and may make the layers runnier.
Q: Can I use homemade pudding instead of instant mix?
A: Yes, you can substitute a cooked custard if you prefer. Let it cool completely and chill it before folding into the whipped cream so it doesn’t deflate the mixture or melt the cream.
Q: My cookies softened overnight — is that normal?
A: Yes, that’s normal — the cookies absorb moisture from the pudding and soften over time. If you want a crunchy contrast, reserve some crumbs to sprinkle on top just before serving.
Conclusion
Thanks for spending time with this recipe — I hope this Biscoff Banana Pudding becomes one of your go-to comfort desserts. If you want to see other takes on this idea or get inspired by similar recipes, check out this lovely version from The Salted Sweets: Biscoff Banana Pudding – The Salted Sweets, and this homey adaptation on Farah J. Eats: Biscoff Banana Pudding – Farah J. Eats. If you love this Biscoff Banana Pudding, save it for later or share it with someone who’d enjoy it too — and don’t forget to experiment with the little variations that make it yours.
Print
Biscoff Banana Pudding
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy and nostalgic dessert that layers fluffy whipped cream and silky vanilla pudding with crunchy Biscoff cookies and fresh banana slices.
Ingredients
- 350 g cold milk
- 397 g sweetened condensed milk (1 can)
- 102 g instant vanilla pudding mix (1 package)
- 470 g whipping cream
- 26 Biscoff cookies
- 4 large ripe bananas
Instructions
- In a medium bowl, whisk together the cold milk, condensed milk, and vanilla pudding mix until dissolved. Refrigerate to set.
- In another bowl, whip the cream to firm peaks.
- Fold the chilled pudding into the whipped cream until smooth and streak-free.
- Layer half of the pudding mixture into a 9×13 dish.
- Slice bananas into 1/4″ coins and scatter over the pudding.
- Crumble cookies over the bananas.
- Add the remaining pudding on top, followed by the rest of the banana slices and crumbled cookies for garnish.
- Cover and chill for at least two hours or overnight.
- Serve straight from the dish or in individual bowls with a sprinkle of extra cookie crumbs.
Notes
For optimal freshness, slice bananas just before serving to prevent browning. Reserve a handful of cookie crumbs to sprinkle on top for added crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
