Biscoff Banana Pudding with Caramel
Hey There! Let Me Tell You About My Biscoff Banana Pudding with Caramel
I’ve gotta confess: this Biscoff banana pudding with caramel is my not-so-secret weapon when family shows up hungry and unexpectedly (which, if you know my lot, is almost every Sunday after 4pm). First time I made it, I was trying to impress my sister-in-law (the one who claims she ‘doesn’t like pudding,’ imagine!) and, well, she polished off seconds before anybody else. So, I guess it did the trick. Somewhere along the line, it became one of those “remember when” sorts of desserts—the kind everyone expects for birthdays, or just rainy afternoons when we need a little pick-me-up.
Before I get too sidetracked, a quick aside: do you ever try to hide the fancy biscuits from the kids, but someone always finds them? That’s why there are sometimes fewer Biscoff cookies in the finished pudding than planned. Occupational hazard, right?
Why You’ll Love This Dessert (Or, Why My Family Does)
I make this when the mood’s right for something creamy, dreamy, and a bit indulgent. (Okay, also when I spot those bananas rapidly turning spotty on the counter—no judgment, yeah?) My family goes crazy for the combo: silky banana pudding, crunchy bits of those cinnamon-y Biscoffs, and, oh, that oozy caramel. It’s the sort of pudding that seems fancy, but really, it’s one of the lowest-effort things I’ve made that still gets standing ovations.
Also, I’ll be honest—I’ve had banana puddings curdle or go gluey, which is just plain deflating. But this one? Stays smooth (even if you get a bit distracted and leave the custard on too long, which I’ve definitely done once or five times).
Gather Your Ingredients (There’s Flex Here!)
- About 240g Biscoff cookies (though Grandma said to always use Lotus, any plain spiced cookie honestly works—they’re tasty with thin ginger snaps, too)
- 4 medium ripe bananas, sliced (sometimes I throw in a fifth if it’s looking a bit thin, or use plantains in an act of culinary rebellion)
- 1 can (400ml) sweetened condensed milk (I once swapped in coconut condensed milk, and nobody noticed!)
- 500ml whole milk (but semi-skimmed works, or a blend of almond milk if that’s your thing)
- 4 tablespoons cornstarch (or custard powder—either way, you want it to thicken up)
- 1 teaspoon vanilla extract (the real stuff is great, but I won’t tell if you use the cheapie)
- 300ml double cream (or as I call it, “a big splash and then a little more”)
- 1 jar (about 250g) caramel sauce (I sometimes make my own, but if you’re busy—store-bought’s grand; try this salted caramel recipe if you’ve got a moment!)
How To Make It (With a Few Wobbly Steps)
- Start with the pudding: In a bowl, mix the cornstarch (or custard powder) with a splash of milk to form a slurry. (It’ll look weird. Don’t panic, it’s meant to.)
- In a saucepan, combine the rest of your milk and the condensed milk. Warm over gentle heat till just steaming—don’t let it boil over. (Ask me how I know!)
- Pour the slurry into the saucepan, stirring constantly with a trusty whisk. Keep stirring till it thickens—maybe 5 mins if the stars align. If it looks lumpy, whisk a tad harder; lumps have happened to the best of us.
- Stir in your vanilla. Then take it off the heat. (This is where I usually sneak a spoonful, just to check… and then maybe another.)
- Layer time! Line the bottom of your trifle dish or any deep-ish bowl (used a roasting tin once—don’t judge) with Biscoff cookies. A solid layer, but broken pieces fill gaps quite nicely.
- Arrange a layer of sliced bananas over the biscuits. (Don’t be too precious.)
- Pour a third of the pudding over the bananas. Swirl a couple of spoonfuls of caramel over the top—maybe more, depending on your sweet tooth. Repeat everything—biscuits, bananas, pudding, caramel—until you run out or the dish is brimming.
- Finally, whip the double cream to soft peaks (use a hand whisk if you fancy a workout; electric beaters if you value your arm). Spread on top and drizzle with a last bit of caramel. Maybe give it a mini Biscoff crumble sprinkle for good measure.
- Chill for at least 3 hours. Overnight is better. (But who am I kidding, it rarely makes it that long here.)
Notes from my Multitude of Attempts
- If the custard gets too thick, just stir in a tiny splash more milk—it’ll sort itself out.
- Bananas getting too brown? Toss slices with a drip of lemon juice first, but honestly, sometimes I skip this.
- Leftover caramel? (Ha, as if.) But if you do, stir it into your morning coffee for a cheeky treat—learned that form a friend who doesn’t really bake.
Playing Around with Variations
I’ve swapped in strawberries for bananas (nice but really not the same sort of comfort food, if you ask me—my cousin Hattie loved it though). Chocolate caramel instead of plain works a treat. Once, in a moment of misguided ambition, I tried a peanut butter swirl. Didn’t blend well and tasted kind of odd, so maybe don’t repeat that one…
Do You Need Fancy Equipment?
Honestly, you just need a saucepan, a regular mixing bowl, and whatever you’ve got handy for layering—once used a tupperware box, and it worked just fine. Don’t have a hand whisk? A fork does the job in a pinch (it’s a bit of an arm workout, but hey, counts as exercise, right?). If you’re getting fancy, see some whipped cream tips here.
How Long Does It Keep? (Theoretically)
If you somehow don’t finish it in one go, it’s fine in the fridge for 2–3 days, covered. But, honestly, in my house, it never lasts more than a day. Sometimes not even to the next meal, to be honest.
Serving: Our Traditions (Take or Leave ’Em)
I like to scoop big, messy helpings into bowls (no point fussing with presentation—this pudding is all about layers!). Sometimes, Mam brings out some extra whipped cream, and if it’s a special day, someone always insists on an extra drizzle of caramel just to gild the lily. Try serving with coffee—the bitterness balances the sweet.
Pro Tips (Learned the Hard Way!)
- Don’t rush the chilling! I once tried to serve it after only an hour—pudding was warmish, cookies still too crisp. Not the experience I was after.
- Taste your pudding layer before it goes in. One time I forgot the vanilla and it tasted, well, like milk. Never again.
- If your cookies are super fresh (rare, but it happens), give them a quick soak in milk before layering—they’ll soften up nicely.
FAQ (Or, things people actually ask me when I bring this)
- Can I make this the night before?—Oh, absolutely! Actually, I think it tastes better the next day, if you can wait that long.
- Do I have to use Biscoff cookies?—Nope. Ginger snaps, digestives, or even shortbread if you’re in a bind; the flavor will change a bit, but it’ll still hit the spot.
- Is it super sweet?—Let’s be real: yes, but not sickly. You can cut down the caramel a smidge if you’re worried, or add a pinch of salt on top.
- Will it get soggy?—Eventually, yes, the cookies soften up (which I love). If you want more crunch, sprinkle a few on at the last minute.
- Can I make it dairy-free?—Yeah, probably! Coconut milk and Nuttelex instead of cream work okay, but the pudding sets a bit looser. Haven’t nailed vegan caramel yet, but this one comes close.
- What if I forgot to buy whipped cream?—You can skip it! Or go old-school and top with meringue. Once I had to use marshmallow fluff, and—well, that was a sugar bomb, but totally edible, honestly.
So that’s my slightly rambling, wholly reliable Biscoff banana pudding with caramel. If you have a go, let me know how yours went—or which biscuits go missing in your house. Happy pudding, friend!
Ingredients
- 2 cups cold milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups heavy whipped cream
- 1 tablespoon powdered sugar
- 24 Biscoff cookies
- 3 ripe bananas, sliced
- 1/2 cup caramel sauce (plus extra for drizzling)
- 1 teaspoon vanilla extract
Instructions
-
1In a large bowl, whisk together the cold milk and instant vanilla pudding mix for 2 minutes until thickened. Set aside to chill.
-
2In another bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
-
3Gently fold the whipped cream into the prepared pudding mixture until fully combined.
-
4Spread a layer of Biscoff cookies at the bottom of a 2-quart serving dish. Arrange half of the sliced bananas over the cookies.
-
5Pour half of the pudding mixture over the bananas, then drizzle with half of the caramel sauce. Repeat layering with remaining cookies, bananas, pudding, and caramel sauce.
-
6Cover and refrigerate for at least 2 hours. Drizzle with extra caramel sauce before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
