This is one of the yummiest no bake desserts I’ve ever made, a biscoff banana pudding that’s made WITHOUT instant pudding mix, and with just a few handful of ingredients and a few minutes of effort. I’m pretty sure if you try this, it’ll become one of your favorite banana dessert recipes!
This Biscoff banana pudding was one of the recipes I developed for my annual Ramadan digital cookbook, and it easily became one of my favorite desserts from that year. I love any no bake Biscoff dessert, like this incredibly easy and delicious icebox cake.
I’ve previously always avoided Magnolia bakery copy cat banana pudding recipes because they always called for instant vanilla pudding mix, which isn’t something easily found in the Middle East. When I did some research, I found this simple banana pudding recipe made without pudding mix on Simply Recipes, and it was the perfect recipe to adapt!
Jump to:
- What’s so good about biscoff banana pudding?
- Ingredients you need:
- How to make biscoff banana pudding:
- How to whip cream:
- How to serve:
- Storing Leftovers:
- Recipe variations:
- Expert tips and tricks:
- Make your Biscoff Banana Pudding look really pretty
- Recipe FAQs:
- If you liked this recipe, you might like:
- Biscoff Banana Pudding
What’s so good about biscoff banana pudding?
- It’s so easy to make. It’s basically 7 simple ingredients, and literally about 10 minutes of effort.
- You don’t need instant pudding mix- which is great if you live in a part of the world where it isn’t easily accessible (like me!). Rather, you make a homemade pudding with just 4 ingredients (condensed milk, heavy cream, vanilla extract and lemon juice)
- It’s a showstopper! A trifle dish filled with layers of biscoff cookie butter, bananas, and a fluffy vanilla pudding. The perfect no bake dessert.
- The caramelized flavor of Biscoff naturally really compliments the flavor of bananas so well- this is way better than the traditional banana pudding!
- No bake, no cook desserts are perfect for the summer. Cold layers of deliciousness.
Ingredients you need:
- Heavy cream: also known as whipping cream (in the Middle East), you want to make sure this is cold so it whips up better.
- Sweetened condensed milk: If you don’t want this too sweet, you can reduce the amount to 1/2-3/4 can, but I like to use the whole can.
- Lemon juice: this isn’t for flavor- rather, it’s to thicken the cream so you basically get the effect of using pudding mix.
- Vanilla extract: gives great flavor to the pudding
- Biscuits: I use a mix of Lotus Biscoff biscuits, as well as Marie tea biscuits. Use any biscuits you like, you can use all Biscoff cookies, or graham crackers, Nilla wafers, Digestive biscuits.
- Bananas: Make sure they are ripe enough so that they are sweet, but not so overly ripe that they get mushy in the pudding. You definitely want them firm enough to slice evenly.
- Biscoff Spread: for drizzling through the layers of the pudding. Go for the creamy version, and microwave briefly to make it easier to drizzle.
See recipe card for quantities.
How to make biscoff banana pudding:
- Step 1: Add lemon juice to condensed milk in a bowl
- Step 2: Add vanilla extract
- Step 3: Whisk until thickened
- Step 4: Add cold heavy cream and vanilla to another bowl
- Step 5: Beat until stiff peaks form
- Step 6: Add the whipped cream into the condensed milk mixture
- Step 7: Fold gently until combined
- Step 8: Put a very thin layer of this pudding in the base of serving dish
- Step 9: Top with a layer of biscuits
- Step 10: Top with sliced bananas
- Step 11: Add 1/3 of the pudding mixture
- Step 12: Drizzle some Biscoff spread on top
- Step 13: Top with another layer of biscuits and bananas, then repeat the whole process one more time.
- Step 14: Add the final layer of pudding on top and chill.
Hint: If you need to, break up the biscuits so they fit around the edges of whatever serving dish you are using.
How to whip cream:
I highly recommend your heavy cream (whipping cream) be very cold before whipping, and make sure you are using a clean whisk attachment and bowl. If you can, stick your bowl in the freezer for 15-20 minutes before adding the cream, the colder everything is, the faster it’ll whip.
How to serve:
Make sure you chill this for minimum two hours, and preferably overnight to get the perfect banana pudding texture, where the biscuits become a little cakey.
- Extra Biscoff spread -If you like a really decadent biscoff banana pudding, serve with some extra biscoff spread on the side that you’ve microwaved to get it to be runny and easily pourable.
- With a tall glass of milk – I can think of no better companion for this delicious banana pudding!
- Individual Banana Puddings – Although it’ll take you some more time to assemble, this would make for adorable mini desserts, much like my individual banoffee cups.
Storing Leftovers:
Leftover Biscoff banana pudding is still absolutely delicious for 3-4 days tightly covered with plastic wrap in the fridge. The banana slices may turn a little brown, but it won’t be too significant and it won’t impact the taste.
You can’t freeze the banana pudding, because it’ll impact the texture.
Recipe variations:
- You can omit the Biscoff spread drizzle between layers, but it packs in so much flavor!
- For a really cool hybrid banana pudding, drizzle some melted peanut butter in the layers along with the Biscoff spread.
- Use any biscuits you have on hand or a mix of any biscuits
- You can make a salted caramel banana pudding by drizzling salted caramel sauce in between the layers instead of Biscoff spread.
Expert tips and tricks:
- Make sure you whip the heavy cream into stiff peaks, so that the pudding layer really maintains it’s thickness.
- Chill for the minimum 2 hours, but if you can chill longer or overnight that’ll be even better. The flavors will meld together and the texture of the Biscoff biscuits will turn really nice and cake like.
- Use ripe bananas but not over ripe bananas, so that the banana slices hold their shape in the pudding.
- Briefly microwave the Biscoff spread to get it runny enough to drizzle easily over the different pudding layers.
Make your Biscoff Banana Pudding look really pretty
Make sure you layer the different components of the pudding all the way to the edges, so that you can clearly see the different layers. Use a clear serving dish so you get really beautiful visual impact!
Recipe FAQs:
Honestly, I don’t even worry about it. They barely show among all the layers! But, if you are worried, you can place the banana slices on a plate, and squeeze some lemon juice on top, lightly tossing to fully coat.
Yup! It doesn’t even need it- you can easily replicate it with the handful of ingredients in this recipe, and I think it makes it even tastier!
It’s the original cookie butter spread that sparked a whole food trend! Use any cookie butter of your choice.
Definitely! I’d recommend making it the night before serving.
If you liked this recipe, you might like:
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Biscoff Banana Pudding
Ingredients
- 2 cups heavy cream (whipping cream), divided 500 ml total
- 1 can sweetened condensed milk 400g
- 4 tablespoon lemon juice
- 2 teaspoon vanilla extract, divided
- 3 ripe bananas, peeled and sliced
- 1/2 pack Lotus Biscoff Biscuits (or full pack if not using any other biscuits)
- 1/2 pack other biscuits of choice like Marie Biscuits, Digestive biscuits, or Nilla wafers
Instructions
- Whisk together 1 cup of heavy cream with the condensed milk until smooth. Add the lemon juice and 1 teaspoon of vanilla extract. Whisk until thickened, which will happen relatively fast. The lemon juice is used to thicken the condensed milk, shouldn't give any lemony flavor.
- Using an electric hand mixer or stand mixer fitted with a whisk attachment, beat the remaining 1 cup of heavy cream with the remaining teaspoon of vanilla extract until stiff peaks form.
- Fold the whipped cream into the condensed milk mixture gently until combined.
- Assemble the pudding by putting one thin layer of pudding in the base of a serving dish, then cover with a layer Biscoff biscuits and the other biscuits you are using (I used Marie tea biscuits). Top with 1/3 of the banana slices, then 1/3 of the pudding.
- Melt the Biscoff spread gently in the microwave for 15-20 seconds, then drizzle a Biscoff swirl over the pudding. Top with another layer of biscuits, followed by another layer of bananas and another 1/3 of the pudding.
- Drizzle more Biscoff spread on top, then do a final layer of biscuits, then bananas, then the remainder of the pudding. Drizzle a final layer of Biscoff spread on top, and refrigerate for at least 2 hours.
Video
Notes
- Whip the cream to stiff peaks so the pudding layer holds its shape well.
Fold whipped cream gently into the condensed milk base to keep the mixture fluffy.
Chill the assembled pudding for at least 2 hours, or overnight for best flavor and texture.
Use clear serving dishes for the most visual impact
- Lemon juice is essential for thickening the condensed milk—it won’t make the pudding taste lemony. Optional: Lightly toss banana slices with lemon juice to reduce browning if you plan to store leftovers.
- Use ripe but firm bananas so the slices hold their shape and don’t turn mushy.
Biscoff biscuits can be swapped with graham crackers, Digestive biscuits, Nilla wafers, or Marie biscuits - Use all Biscoff biscuits if preferred, or a mix for added texture.
- Store covered in the fridge for up to 3–4 days.
- This is a great make-ahead dessert: prepare it the night before for best results.
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