Biscoff Banana Pudding (Vegan)
This recipe gives classic banana pudding a fun Biscoff twist. It features all the things we love about banana pudding – vanilla wafers, pudding and of course bananas and infuses it with warm and cozy seasonal flavors. The cookie layer combines homemade cinnamon vanilla wafers with a sprinkle of crushed Biscoff cookies, while the pudding is a homemade Biscoff pudding, created by adding Biscoff Cookie Butter to a simple vanilla pudding. Finish it with the classic banana slices and a thick layer of whipped cream, this dessert is classic, cozy and perfect for the holidays. Don’t be intimidated by the homemade elements—they’re easy to make ahead—and the whole dessert is dairy- and egg-free, making it a perfect addition to any festive gathering.
What you will need:
I made homemade Biscoff pudding and cinnamon vanilla wafers for this dessert, and you can find the recipes for both on the website. The Biscoff pudding is a basic vanilla pudding with the addition of Biscoff Cookie Butter. The cinnamon vanilla wafers are classic vanilla wafers with a boost of ground cinnamon. Instructions for making them are included in the recipe card, though regular vanilla wafers work just fine too. All the other ingredients are easily found at your local grocery store.
Ingredients:
- 4 large bananas
- 1 recipe of cinnamon vanilla wafers – see recipe on the website
- 1 1/2 recipes of Biscoff pudding – see recipe on the website
- Biscoff Cookies
- plant based heavy cream – I used Country Crock Dairy Free Heavy Whipping Cream
- cream of tartar
- vanilla extract
- powdered sugar
How to:
First things first, make the cinnamon vanilla wafers and the Biscoff pudding. You can find both recipes on the website. For the cinnamon vanilla wafers, follow the vanilla wafer recipe but add 1/2 teaspoon of ground cinnamon to the dry ingredients (instructions are also in the recipe card). You can prepare the pudding and wafers a day or two in advance, then assemble the dessert when you are ready.
Let’s prepare the whipped cream. In the bowl of a stand mixer, add the heavy cream, cream of tartar, and vanilla extract. With a balloon whisk attachment, whip on high until soft peaks are achieved. Once you have soft peaks (this will take 2 to 3 minutes), add the powdered sugar. Continue whipping on high for another minute.
Lastly, peel and thinly slice the three large bananas and toss them in a little lemon juice to keep them from browning.
With all the components ready, it’s time to assemble the dessert. Using a 9x9x2 square pan, line the bottom with 22 to 25 cinnamon vanilla wafers. Crush 3 Biscoff cookies and sprinkle them over the wafers. Divide the 3 cups of pudding into 2 servings of 1 1/2 cups. Take one of the 1 1/2 cups servings and add about 1/4 cup of whipped cream and stir to combine. Spread the pudding over the wafer layer, then arrange half of the sliced bananas on top. Repeat the layers once more. Add another 22 to 25 cookies over the banana layer, crush 3 more Biscoff cookies and sprinkle them on top. Take the other 1 1/2 cups of pudding and add about 1/4 cup of whipped cream to it, stirring to combine. Spread the pudding evenly over the cookies, covering them completely, then finish with the remaining sliced bananas on top.
Dollop the rest of the whipped cream over the top of the last layer of banana slices. Crush a couple of cinnamon vanilla wafers and Biscoff cookies and sprinkle them over the top of the whipped cream. Cover the banana pudding and place it in the refrigerator for about 4 hours to set. I left mine in the refrigerator overnight. Store the banana pudding in the refrigerator for up to 3 days.
Alright, let’s get started. Please make and enjoy!
Biscoff Banana Pudding (Vegan)
Ingredients
- 1 recipe cinnamon vanilla wafers (makes roughly 55 cookies) – follow the vanilla wafer recipe on the website and add ½ tsp of ground cinnamon to the dry ingredients * Save 2 to crush and sprinkle over the whip cream layer
- 6 Biscoff cookies – crushed + 1 extra cookie to crush and sprinkle over the whip cream layer
- 1½ recipes Biscoff pudding – please see recipe on the website – you will need 3 cups of pudding
- 4 large bananas – thinly sliced
- lemon juice
- 1¼ cup plant based heavy cream – cold
- ½ tsp cream of tartar
- ½ tbsp vanilla extract
- 6 tbsp powdered sugar
Instructions
- The cinnamon vanilla wafers and the Biscoff pudding can both be prepared a day or two in advance. If you prepare them the same day, make sure the wafers and the pudding are room temperature before assembling the dessert.*I made cinnamon vanilla wafers for this recipe by adding ½ tsp of ground cinnamon to my vanilla wafer recipe. One full recipe is needed to have enough wafers for this recipe.
- Peel and slice the bananas and toss them in a little lemon juice – use just enough to make sure all of the bananas are coated (helps keep them from browning).
- To make the whipped cream; in the bowl of a stand mixer add the heavy cream, cream of tartar and vanilla extract. With a balloon whisk attachment, whip the ingredients on high until soft peaks are achieved. This will take about 3 minutes. Once soft peaks are achieved, add the powdered sugar and continue whipping on high for another minute.
- I used a 9x9x2 square pan for this recipe.Start by lining the bottom of the pan with the cinnamon vanilla wafers. I used 22 to 25 cookies. Take 3 Biscoff cookies, crush them and sprinkle them over the wafer layer.
- Take 1½ cups of pudding and add about 1/4 cup of whipped cream to it, stirring to combine. Add the pudding to the top of the cookie layer. Make sure to spread it out evenly and completely cover the cookie layer. Place a layer of sliced bananas over the top of the pudding layer.
- Repeat all 3 layers one more time – Place 22 to 25 cookies over the banana layer and crush 3 Biscoff cookies and sprinkle them over the wafer layer.
- Take the other 1½ cups of pudding and add about 1/4 cup of the whipped cream to it, stirring to combine. Add the pudding to the top of the cookie layer. Make sure to spread it out evenly and completely cover the cookie layer. Place the rest of the sliced bananas over the top of the pudding layer.
- Dollop the rest of the whipped cream over the top of the dessert and sprinkle the top of the whipped cream with the reserved crushed wafers and Biscoff cookies.
- Cover and place the dessert in the refrigerator for at least 4 hours to set. You can make the dessert the day before and leave it to set in the refrigerator overnight.The banana pudding will remain fresh in the refrigerator for 3 days.
