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Biscoff Banana Pudding

Name: Biscoff Banana Pudding
Prep time: 30 min
Cook time: 10 min
Total time: 9 h 40 min
Yield: 5
Cuisine: American
Ingredients: 3 large egg yolks; 60g granulated sugar (¼ cup); 30g cornstarch (¼ cup); Pinch of salt; 300ml whole milk (1 cup + ¼ cup); 60g unsalted butter, cubed (¼ cup); 1 tsp vanilla extract; ½ tsp vanilla paste; 150g sweetened condensed milk (½ cup); 150ml heavy cream, cold (½ cup + 2 tbsp); 10g powdered sugar (1 tbsp); ½ tsp vanilla extract; 1 large banana (about 150g), sliced into coins; 11–12 Biscoff cookies (8 crushed for the layer, 3–4 broken into pieces for the top)

This Biscoff banana pudding is a make-ahead holiday dessert made without instant pudding mix. A from-scratch vanilla custard cream is layered with fresh bananas and crushed Biscoff cookies, then chilled overnight and topped with more banana and Biscoff before serving.

30 min prep
10 min cook
9 hr 40 min total
5 serves

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Biscoff banana pudding in a dish, topped with banana slices and pieces of Biscoff cookie.

A hand holding a bowl piled high with creamy Biscoff banana pudding.

Creamy, from-scratch banana pudding layered with fresh bananas and crushed Biscoff cookies.

A Note From My Kitchen

This started as my homemade banana pudding, but it’s a little different. That one has a looser, lighter cream. For this version, I cook the custard for longer so it’s much thicker, which makes a thick, scoopable cream that holds its layers in the dish. Swapping the vanilla wafers for Biscoff cookies gives it a caramelized, cinnamon flavor that works really well with the banana.

The Biscoff layer in the middle softens overnight under the cream, which is what you want, as it turns almost cake-like. That’s why I keep some banana slices and cookies back for the top and add them just before serving, so there’s still some crunch and the bananas look fresh.

What Is Biscoff Banana Pudding?

Biscoff banana pudding is a twist on classic banana pudding, made with Biscoff cookies instead of vanilla wafers. The spiced, caramelized cookies give it a cookie butter flavor that goes perfectly with the bananas and the creamy vanilla filling.

This version is made without instant pudding mix. The filling starts with a homemade vanilla custard, which is beaten with sweetened condensed milk and folded into whipped cream for a thick, smooth banana pudding cream.

Why You’ll Love This Recipe

No instant pudding mix. The creamy filling is made from scratch with a simple vanilla custard.
Make it the night before. It needs to chill overnight, so it’s an easy make-ahead dessert for Thanksgiving, holidays and parties.
Biscoff in every bite. Softened cookies in the middle, crunchy cookies on top.
A good size for a small group. One dish serves about 5 people.

What Does It Taste Like?

It tastes like classic banana pudding with a warm, caramelized cookie butter flavor running through it. The cream is rich and vanilla-sweet, the bananas keep it fresh, and the Biscoff adds cinnamon and caramel notes.

The texture is soft and spoonable, with tender, cake-like cookies in the middle and a little crunch from the fresh cookies on top.

Ingredient Notes

The exact measurements are in the recipe card further down the page.

For the Custard

Egg yolks – give the custard its richness and help it set thick.
Granulated sugar – sweetens the custard.
Cornstarch – thickens the custard so the pudding holds its layers.
Whole milk – makes a creamier custard than lower-fat milk.
Unsalted butter – stirred in at the end for a smooth, glossy custard.
Vanilla extract and vanilla paste – I use both for a stronger vanilla flavor. Vanilla paste also adds the little vanilla seeds.
Salt – a pinch balances the sweetness.

For the Banana Pudding Cream

Sweetened condensed milk – the classic banana pudding ingredient. It makes the cream sweeter, richer and silkier.
Heavy cream – whipped and folded in to make the filling light and fluffy. Use it straight from the fridge so it whips well.
Powdered sugar and vanilla – lightly sweeten and flavor the whipped cream.

For the Layers

Banana – use a ripe banana that’s still firm, so the slices hold their shape.
Biscoff cookies – crushed for the middle layer, with a few more broken into pieces for the top.

Equipment You’ll Need

You’ll need a medium saucepan, a whisk, plastic wrap, two mixing bowls, an electric hand mixer and a 9×6 inch (23x15cm) dish that holds about 1 quart (1 liter).

How to Make Biscoff Banana Pudding

The full measurements and condensed method are in the recipe card at the bottom of the page.

1. Whisk the Egg Yolks and Sugar

With the saucepan off the heat, add the egg yolks, then whisk in the sugar, cornstarch and salt until the mixture is pale and thick.

Egg yolks whisked with sugar and cornstarch until pale and thick.

2. Cook the Custard

Still off the heat, gradually whisk in the milk until everything is combined. Then put the pan over low to medium heat and whisk constantly as it cooks, to stop lumps forming.

Once the custard thickens and starts to bubble gently, keep whisking for another 2 to 3 minutes, until it’s very thick. This is what makes the banana pudding cream thick enough to hold its layers. Take the pan off the heat and whisk in the cubed butter a few pieces at a time, letting each addition melt in before adding more. Then stir in the vanilla.

Milk whisked into the egg yolk mixture in the saucepan.

Thick, glossy vanilla custard with butter stirred in.

3. Cool the Custard and Beat Until Smooth

Transfer the custard to a bowl and press plastic wrap directly onto the surface, so it doesn’t form a skin. Let it cool completely. Once it’s cool, it will be very thick and set, so beat it with an electric hand mixer until it’s smooth again. A whisk works too, but it’s hard work with a custard this thick. Don’t worry if there were a few small lumps in the custard, as beating it now smooths them out.

Plastic wrap pressed onto the surface of the custard as it cools.

4. Add the Condensed Milk and Whip the Cream

Beat the sweetened condensed milk into the smooth custard. In a separate bowl, whip the heavy cream with the powdered sugar and vanilla until it holds stiff peaks.

Sweetened condensed milk beaten into the custard.

Heavy cream whipped to stiff peaks in a mixing bowl.

5. Fold Together and Start Layering

Gently fold the whipped cream into the custard until smooth and combined. This is your banana pudding cream. Spread a thick layer of it over the bottom of the dish.

Whipped cream folded into the custard to make banana pudding cream.

A thick layer of banana pudding cream spread in the dish.

6. Add the Banana and Biscoff

Arrange a layer of banana slices over the cream, then sprinkle the crushed Biscoff cookies over the bananas.

Crushed Biscoff cookies sprinkled over the banana layer.

7. Add the Top Layer, Chill and Decorate

Spread the rest of the cream over the top in a thick, even layer. Cover the dish and chill it overnight. Just before serving, top with fresh banana slices and pieces of Biscoff cookie.

The final layer of banana pudding cream spread over the top.

A hand holding the finished Biscoff banana pudding, topped with fresh banana slices and Biscoff cookie pieces.

Tips for the Best Biscoff Banana Pudding

Mix everything before the pan goes on the heat. Whisking the yolks, sugar, cornstarch and milk together first makes a smoother custard.
Keep cooking after it starts to bubble. Whisking for another 2 to 3 minutes makes the custard very thick. Stopping as soon as it thickens gives you a looser cream.
Let the custard cool completely. Warm custard will melt the whipped cream and make the filling runny.
Fold, don’t beat, the whipped cream. Folding gently keeps the cream light and fluffy.
Chill it overnight. This gives the cream time to set and the Biscoff layer time to soften.
Add the topping just before serving. Fresh banana slices and cookies on top stay bright and crunchy.

Make Ahead and Storage

Make the banana pudding the day before you want to serve it, so it can chill overnight.

Cover the dish and store it in the fridge. It’s best eaten within 1 to 2 days and will keep for up to 3 to 4 days, though the bananas will brown and the cookies will keep softening the longer it sits.

Frequently Asked Questions

Is This Made With Instant Pudding?

No. The filling starts with a homemade vanilla custard, which gives it a richer, creamier vanilla flavor than pudding mix. For a classic version with vanilla wafers, try my homemade banana pudding, which is made from scratch too, with a lighter, looser cream.

Can I Add Biscoff Spread?

You could swirl some Biscoff spread into the layers for an even stronger cookie butter flavor. Just keep in mind it will make the pudding noticeably sweeter.

Why Do the Bananas Turn Brown?

Sliced bananas brown as they’re exposed to air. Covering them completely with the cream helps, and keeping some fresh slices for the top means the pudding still looks fresh when you serve it.

How Many Biscoff Cookies Do I Need?

About 10 to 11 cookies: most of them crushed for the middle layer, and a few broken into pieces for the top.

More Biscoff Recipes

If you love cookie butter desserts, try my no-bake Biscoff tiramisu or my Biscoff blondies.

And for cookie butter in your coffee, my homemade cookie butter syrup is what I use in my cookie butter latte.

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