I stumbled into this bold little mash-up of Biscoff and banana on a weeknight when my son refused the last bunch of overripe bananas sitting on the counter.
You know how it goes – kids change their minds faster than we ripen fruit. But you and I? We know a good banana recipe when we see one.
This Biscoff Banana Pudding hits that sweet spot where comfort meets curiosity, and honestly, it tastes like you’ve hacked dessert without even trying.
Why I Like This Biscoff Banana Pudding
When I first mixed Biscoff spread into mashed overripe bananas, I felt like I’d broken some unspoken kitchen rule, but trust me – it works.
The warm caramel notes from the Biscoff cookie butter blend right into the natural sweetness of the banana pudding mixture, almost like they’ve been waiting to meet.
You’ll taste this little fusion right away, and it hits differently because the bananas aren’t just ripe, they’re deeply sweetened overripe bananas, the kind that give real flavor instead of just sugar.
Ingredients Needed To Make Biscoff Banana Pudding
- 4 large overripe bananas, mashed until very smooth (the sweeter, the better).
- 1 (3.4 oz) box instant vanilla pudding mix (or homemade banana custard if you prefer).
- 2 cups cold milk (use whole milk for creamier banana pudding base).
- 1/2 cup Biscoff spread (cookie butter).
- 1 cup heavy cream (for whipped topping).
- 2–3 tablespoons powdered sugar (optional, for the whipped cream).
- 1 teaspoon vanilla extract.
- 1 sleeve Lotus Biscoff cookies, crushed (reserve some whole crumbs for garnish).
- Pinch of salt (brings out the banana and Biscoff cookie notes).
- Optional: cinnamon or sea salt flakes for finishing.
Instructions To Make Biscoff Banana Pudding
1. Prep: Chill the milk and heavy cream. Mash the overripe bananas in a bowl until mostly smooth with a few small chunks for texture.
2. Make the pudding base: In a medium bowl, whisk the instant vanilla pudding mix with the cold milk until it thickens (about 1–2 minutes). Let it rest 2 minutes so it sets. This is your banana pudding base.
3. Fold banana + Biscoff: Stir the mashed overripe bananas into the pudding. Add the Biscoff spread and a pinch of salt. Mix until uniform. Taste and adjust – if you want more cookie flavor, add another tablespoon of Biscoff.
4. Whip the cream: In a chilled bowl, pour the heavy cream, vanilla, and powdered sugar. Whip to soft peaks. Fold in 1 tablespoon Biscoff spread for a spiced, cookie-forward finish. This becomes your whipped topping.
5. Crush cookies: Lightly crush the Lotus Biscoff cookies. Don’t pulverize them; aim for mix of crumbs and small chunks so you keep crunch. (Pro tip: freeze cookies 10 minutes first — they hold texture better.)
6. Layering – round one: In a trifle dish or individual cups, add a thin bed of Biscoff cookie crumbs. Spoon 1/3 of the banana pudding mixture over the crumbs and spread gently.
7. Layering – round two: Add another layer of cookie crumbs, then another 1/3 of pudding. Repeat one more time so you have three pudding layers and two cookie layers (or divide as your dish allows).
8. Top it: Finish with a generous layer of the Biscoff-folded whipped cream. Smooth with the back of a spoon or leave rustic peaks – both look good.
9. Garnish: Sprinkle reserved Biscoff cookie crumbs, shave a little extra Biscoff spread on top, or dust with cinnamon. A tiny flake of sea salt cuts the sweetness if you like contrast.
10. Chill: Refrigerate for at least 1 hour. Chilling lets the banana custard set and the flavors marry. For best texture, 3 to 4 hours or overnight is perfect.
11. Serve: Scoop or spoon into bowls. Expect a soft, creamy center with cookie crunch. The Biscoff Banana Pudding tastes even better the next day.
Storage Tips
Cover and store in the fridge up to 3 days. If cookies soften too much for your taste, keep a small jar of extra crumbs on the side to re-crunch before serving.
Final Thoughts
What I’ve learned making this Biscoff Banana Pudding over and over is that desserts like this quietly teach you something about rhythm – not kitchen rhythm, but life rhythm.
As dads, we’re always juggling: work, kids, pets, responsibilities, and that constant hum of “Did I forget something?” Recipes like this become a small reminder that slowing down for ten minutes can still produce something comforting and real.
You don’t need perfect timing or spotless counters. You just need ingredients that show up honestly, like overripe bananas that look past their prime but end up delivering the best flavor in the bowl.
