Biscoff Banana Pudding

As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.

• Milk – Use any dairy or non-dairy milk you prefer. I’d recommend 2% milk or oat milk for a thicker pudding. Use it cold, straight from the fridge. For a lighter pudding consistency, you can also use cold water.
• Condensed milk – This adds a caramelized and milky flavour while also adding sweetness and thickness to the pudding. A full can may be on the sweeter side for some people depending on your preference so you can adjust as needed if you don’t mind having some condensed milk left over.
• Vanilla pudding mix – I used Jello vanilla pudding mix for this banana pudding. Yes, Jello! You can use any powdered instant vanilla pudding mix. It’s way easier than making pudding or custard from scratch and works well if you just want a quick and easy dessert.
• Whipping cream – You can use whipping cream or heavy cream for a more rich texture.
• Biscoff cookies – Use Lotus biscoff cookies or similar spiced cookies from other brands. Biscoff cookies have a unique spiced and caramelized flavour that takes classic banana pudding to the next level.
• Bananas – Use ripe but not overripe bananas (like you would for banana bread). Bananas that still have a bit of green on them are perfect for banana pudding because they won’t turn mushy and brown as fast especially if you want to keep the banana pudding for a few days.

Storage

This biscoff banana pudding can be stored in an airtight container or covered with plastic wrap in the fridge for up to 3 days. It’s best to enjoy banana pudding within 1-2 days of making it as the bananas will turn brown the longer it is stored.

Freezing

Leftovers can be frozen in an airtight container for up to 1 month.

Thaw in the fridge overnight before eating or thaw at room temperature for 15-30 minutes and enjoy it half-frozen. This is my preferred way to eat it! It tastes like banana ice cream.

Tips for success

• Slice the bananas right before using them. From the moment bananas are sliced and exposed to air, they slowly begin to turn brown.
• Whip cream to firm peaks. Your whisk should leave trails in the whipped cream and it should be very fluffy, airy, and stiff. This prevents the banana pudding from becoming runny.
• Chill the biscoff banana pudding for a few hours before serving. Banana pudding thickens when left to set in the fridge and the biscoff cookies become soft and cake-like as they absorb the moisture from the pudding. You can dig in right away if you prefer crunchy cookies and a looser pudding but I personally love the texture the next day.