Biscoff Banana Pudding

5 from 1 vote

Skip the boxed mix - this from-scratch Biscoff Banana Pudding is silky, rich, no-bake, and layered with real custard, fresh whipped cream, and cookie butter. It’s better than any banana pudding I’ve ever had.

Prep Time30

Chill4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: biscoff banana pudding, no bake dessert

Servings: servings

Author: Elena Davis

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

US Customary - Metric

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