Okay, so let me set the scene: rainy afternoon, kids are (very) grumpy from being stuck inside, and I needed something sweet to quiet the mutiny. That’s pretty much how my love affair with this Biscoff Banana Pudding with Caramel began. Honestly, I wasn’t even sure it would work the first time—I mean, Biscoff with banana and caramel? Sounds a bit like too much, but trust me, it’s more like, "why haven’t I always done this?" My friend Sally swears it tastes like the fancy pudding you get at those cute little cafés, minus the intimidation factor (and random jazz music in the background, ha).
Why I Come Back To This Recipe (More Than I’d Like to Admit)
I make this when I really want to impress people but don’t have hours to fuss over giant cakes or, you know, be a Michelin chef for the day. My family goes crazy for this because it’s kind of like banana pudding, but also very much not—you get that rich toasty biscuit hit from the Biscoffs (sometimes called speculoos, but Biscoff is just catchier, right?). My son once tried to sneak the whole tray into his room, which, honestly, was a little flattering and a little infuriating. On days when things go sideways, I just layer it up and hope for the best. Nine times out of ten, it doesn’t even make it past breakfast the next day (no judgment if you have it for breakfast, by the way—I sometimes have!)
What You’ll Need (But Don’t Stress the Details)
- 250g Biscoff cookies (or honestly, any spiced biscuit—my grandmother always insisted on Lotus, but whatever is handy works fine)
- 3-4 ripe bananas, sliced (I sometimes use slightly overripe ones, adds more character... or so I tell myself)
- 400ml cold heavy cream (double cream if you’re in the UK, or even canned coconut cream if you want to go dairy-free; Trader Joe’s sometimes has a good one)
- 300ml whole milk (I swap in oat milk if it’s what I have—no real difference for most folks!)
- 1 x 397g can sweetened condensed milk
- 1 packet vanilla instant pudding mix (approx. 100g, or the closest you can find—honestly, I’ve winged it with custard powder, too, just reduce milk a little)
- Generous splash of vanilla extract (optional, but I like the depth)
- About ¾ cup thick caramel sauce, store bought or homemade (I’m not above using store stuff—this one from Sally’s Baking Addiction works if you want to get fancy)
- A pinch of sea salt (it really does something magical)
How I Put It Together (With A Few Sidetracks)
- Make the creamy part: In a big bowl, whisk together the milk and pudding mix until it thickens. (This is where I always get a bit skeptical—it looks lumpy, don’t fret, it sorts itself out soon.) Now add in sweetened condensed milk and vanilla and keep whisking. Fold in the heavy cream, which you’ve whipped separately to soft peaks—it’s not the time to skimp on the creaminess.
- Layer like a pro (or don’t): Grab a glass dish (a trifle bowl if you’re feeling fancy, or really any deep-ish baking dish will do). Start with a layer of Biscoff cookies at the bottom. Don’t worry if they crack. It all melds together in the end (and the messy ones taste best, if you ask me). Spoon on a layer of that dreamy pudding mix. Layer with banana slices on top (sometimes I go overboard, just cover it up). Drizzle with caramel, not too thick, you don’t want to drown the whole shebang—unless you do, then hey, you do you!
- Repeat: Carry on with more cookies, pudding, banana, and caramel until you run out or your dish is full or you’re just too impatient. Top with a final shower of crumbled Biscoffs and a last drizzle of caramel. Sprinkle the sea salt too—trust me, don’t skip that part.
- Chill, then chill (literally and figuratively): Cover and stick it in the fridge for at least 4 hours. Overnight is even better if you can wait (but who am I kidding, I rarely do).
Some Notes That Saved My Bacon
- I once used all cream instead of milk—too dense, almost like eating sweet plaster. Stick with the real ratios above.
- If your bananas are a little mushy, that’s okay—actually, it makes it more pudding-like, which is kind of the point.
- The caramel will firm up in the fridge, so don’t go wild with it unless you like to wrestle your pudding at serving time.
I’ve Tried These Variations (Not All Winners!)
- Swapped in ginger snaps for Biscoff once—okay but lost the magic.
- Tried almond milk pudding and coconut cream for a dairy-free version. Worked really well, but keep an eye on the sweetness—sometimes it tips over into sugar rush territory.
- Experimented with strawberries instead of banana. Didn’t love it, but my cousin thought it was "brilliant," so your mileage may vary!
Equipment (In Case You Don’t Have It)
I use my stand mixer to whip cream just because it’s easy, but a hand mixer works (or good old elbow grease). If you don’t have a trifle bowl, anything deep-ish and clear(ish) will do. Heck, I once used Tupperware and it tasted the same. No judgment here—sometimes you just gotta use what you’ve got.
Storing Leftovers? (As If…)
Store in the fridge, covered, for up to 2 days. But I’ll be honest, in my house it barely lasts the afternoon—especially if my partner sniffs it out. If it gets a bit watery at the bottom, just give it a stir—it’s still delicious.
How We Serve It (And the Occasional Family Dispute)
My daughter likes her slice extra cold, with another drizzle of caramel on top. Sometimes I finish it off with toasted chopped pecans or a sprinkle of cinnamon—especially if I’m feeling show-off-y. And if it’s a crowd, I put out extra cookies on the side so folks can scoop up the drips or "accidentally" double dip, which always leads to a short debate about table manners.
A Few Things I’ve Learned (The Hard Way)
- I once rushed the chilling step—don’t. The pudding was runny (a real mess to serve), and the cookies stayed weirdly crunchy in places.
- Bananas: don’t slice them too early or they go brown. I always save this step for just before layering.
- Actually, I find that a little extra sea salt at the end makes everything pop—even if it sounds odd. Don’t skip it!
Biscoff Banana Pudding with Caramel: Real FAQ (from Friends Who Text for the Recipe!)
- Can I make it ahead? Oh, definitely. Honestly, I think this tastes better the next day once it’s all cozy together in the fridge. Just don’t leave it longer than two days; bananas go a bit suspect after that.
- Don’t have Biscoff cookies? Use digestives, speculoos, or gingersnaps if you have them. Or graham crackers—bit less spice, but it works!
- Can I make it vegan? You can. Swap the cream and milk for thick coconut milk/cream, and use a vegan pudding mix. Oatly’s cream isn’t bad. Just check the pudding mix for dairy. For caramel, this vegan caramel by Nora Cooks is pretty solid.
- How do I keep bananas from browning? Squeeze a bit of lemon juice on the slices before layering (but not too much, or it’ll taste a bit off—learned the hard way!).
- My pudding isn’t setting? Chill it more, or check the pudding mix expiration—I bought a dodgy batch once and wondered if it was me!
And if you need a little more pudding inspo, I’ve pinched plenty of ideas form Pinterest for riffing on this—so don’t be shy, make it your own!
Let me know if you get around to making it. Or, if you’re nearby, just swing by—there’s usually a bit left (for about five minutes, anyway).
Ingredients
- 2 cups cold whole milk
- 1 packet (3.4 oz) instant vanilla pudding mix
- 1 cup heavy cream
- ¼ cup powdered sugar
- 24 Lotus Biscoff cookies
- 3 ripe bananas, sliced
- ½ cup caramel sauce (homemade or store-bought)
- 1 teaspoon vanilla extract
Instructions
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1In a medium bowl, whisk together the cold milk and vanilla pudding mix for 2 minutes. Let it sit for 5 minutes until set.
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2In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
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3Gently fold the whipped cream into the prepared pudding to create a light mousse.
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4Arrange a layer of Biscoff cookies at the bottom of a serving dish. Top with a layer of banana slices and spread half of the pudding mixture over them.
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5Repeat the layers, finishing with pudding on top. Drizzle the caramel sauce generously over the top layer.
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6Chill in the refrigerator for at least 2 hours before serving for best texture and flavor.
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.
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