Biscoff Banana Pudding
This post may contain affiliate links. Please read our disclosure policy.
This from-scratch Biscoff Banana Pudding is silky, rich, no-bake, and layered with real custard, fresh whipped cream, and cookie butter. The creamy layers and cookie butter flavor make it unforgettable. Trust me, this is the best banana pudding recipe out there!
If you love bananas, check out my Chocolate Chip Banana Bread and Banana Oatmeal Cookies!
Quick Look: Biscoff Banana Pudding
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
- Servings: 10–12
- Dietary Info: Vegetarian
- Method: No-bake layered dessert
- Technique: Custard + folding egg whites + layering
- Flavor/Texture: Creamy, airy, rich, spiced-sweet, melt-in-your-mouth
Why You’ll Love This Family Favorite!
This custard is the same one we use for our family banana cream pie – it comes from my mother-in-law, who got it from her mother-in-law, and it never fails. It’s simple, classic, and so much better than anything from a box. You will NOT find condensed milk, cool whip, or a package of vanilla pudding mix here!
The first time I layered it with Biscoff and bananas, I knew it was something special. One bite and you’ll understand… this is not your average banana pudding. Prepare to be swooned!
If you love pudding, you should try my Steamed Carrot Pudding and Risalamande.
Made With Amore,
Table of Contents
Simple Ingredients
You’ll need a mix of fresh, creamy, and crunchy ingredients for the perfect texture and flavor.
- Biscoff Cookies: Add the signature caramelized crunch and warm spiced flavor.
- Biscoff Cookie Butter: Brings rich cookie butter flavor to every creamy layer.
- Fresh Bananas: Add natural sweetness and the classic banana pudding texture.
- Egg Yolks: Create a rich, silky homemade custard from scratch.
- Heavy Whipping Cream: Makes the dessert light, fluffy, and extra creamy.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Cookie Swap: Use vanilla wafers or gingersnaps instead of Biscoff cookies for a different flavor variation.
- Extra Richness: Add mascarpone to the whipped cream layer for an even creamier texture. Try my Authentic Tiramisu Recipe next!
- Sauce Option: Drizzle caramel sauce or Homemade Vanilla Sauce between the layers before serving.
- Bakery-Style Topping: Finish with crushed Biscoff cookies and melted cookie butter on top.
How to Make Biscoff Banana Pudding
The homemade custard takes it over the top – don’t skip it – I’ll walk you through the whole thing! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Whip Egg Whites: In a clean, dry bowl, beat egg whites until soft peaks form. Gradually add 3 tablespoons sugar and beat until stiff peaks (not dry). Set aside.
- Make the Custard: In a bowl, whisk together the remaining 3 tablespoons of sugar, flour, and salt. In a medium saucepan over medium heat, add milk. Immediately whisk in flour mixture. Cook, stirring constantly, until thickened, about 8–10 minutes (should coat the back of a spoon).
- Reduce heat to low. Slowly whisk in egg yolks and cook 2–3 minutes more until smooth and very thick.
- Remove from heat.
- Stir in butter and vanilla until fully incorporated.
- Fold Custard: Gently fold prepared egg whites into the warm custard until light and airy. Let sit briefly. Custard can be slightly warm when assembling.
- Layer banana slices on top of Biscoff cookies.
- Add a layer of custard and drizzle on the cookie butter. Repeat layers until all ingredients are used.
- Make Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Finish with a generous layer of whipped cream and a drizzle of Biscoff.
- Decorate with bananas and an extra cookie, if desired, just before serving. Cover and refrigerate at least 4 hours, or overnight, until set.
Biscoff Banana Pudding FAQs
Store covered in the fridge up to 3 days (do not freeze). Serve cold straight from the fridge for the best flavor.
Yes, but homemade custard gives the richest, most authentic flavor and texture.
Make sure they’re fully covered with custard and cream to limit air exposure.
Serving Suggestions
I love serving this biscoff banana pudding as a make-ahead dessert for gatherings, especially after a cozy meal like Chicken With Creamy Mushroom Sauce, Oven Roasted Turkey Tenderloin, or Fried Pork Chops. It also pairs beautifully with lighter mains such as Oven Baked Italian Sausage or Juicy Baked Chicken Breasts, since the creamy, cookie butter layers feel extra indulgent after a simple dinner.
My Pro Tips
Recipe Tips
- Use very ripe bananas for the best flavor and natural sweetness
- Stir custard constantly so it stays smooth and doesn’t scorch
- Don’t skip folding the egg whites – it makes the custard incredibly light
- Let it chill long enough so the cookies soften into that classic pudding texture
- Warm the Biscoff slightly so it drizzles easily between layers
More Banana Recipes You’ll Love
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Biscoff Banana Pudding
Ingredients
Custard
- 6 tablespoons sugar, divided (3 tbsp + 3 tbsp)
- 6 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 cups whole milk
- 2 large egg yolks, beaten
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon butter
Folded Egg Whites
- 2 large egg whites
- Remaining 3 tablespoons sugar
Whipped Cream
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar, adjust to taste
- 1 teaspoon vanilla extract
Layers
- 28 Biscoff cookies
- 4 large ripe bananas, sliced
- ½ cup Biscoff cookie butter, gently warmed
Instructions
- Whip Egg Whites: In a clean, dry bowl, beat egg whites until soft peaks form. Gradually add 3 tablespoons sugar and beat until stiff peaks (not dry). Set aside.
- Make the Custard: In a bowl, whisk together remaining 3 tablespoons sugar, flour, and salt. In a medium saucepan over medium heat, add milk. Immediately whisk in flour mixture. Cook, stirring constantly, until thickened, about 8–10 minutes (should coat the back of a spoon). Reduce heat to low. Slowly whisk in egg yolks and cook 2–3 minutes more until smooth and thick. Remove from heat. Stir in butter and vanilla until fully incorporated.
- Fold Custard: Gently fold prepared egg whites into the warm custard until light and airy. Let sit briefly. Custard can be slightly warm when assembling.
- Make Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble. Option 1: Individual Ramekins. Layer Biscoff cookies (break to fit), bananas, custard, whipped cream, and a drizzle of Biscoff. Repeat layers once more if space allows. Finish with whipped cream and cookie butter drizzle.
- Assemble. Option 2: Serving Dish (preferably square). Layer Biscoff cookies, bananas, custard, and Biscoff drizzle. Repeat layers until all ingredients are used. Finish with generous layer of whipped cream and a drizzle of Biscoff. Decorate with bananas and an extra cookie, if desired, just before serving.
- Chill: Cover and refrigerate at least 4 hours, or overnight, until set.
Notes
- Use very ripe bananas for the best flavor and natural sweetness
- Stir custard constantly so it stays smooth and doesn’t scorch
- Don’t skip folding the egg whites – it makes the custard incredibly light
- Let it chill long enough so the cookies soften into that classic pudding texture
- Warm the Biscoff slightly so it drizzles easily between layers
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Iโve made banana pudding before, but adding the biscoff cookies and cookie butter take it to a whole other level