Creamy Biscoff Banana Delight
A decadent dessert that combines the rich flavors of Biscoff cookies and ripe bananas with a velvety pudding, perfect for any occasion.
Ingredients
For the pudding
- 2 cups whole milk
- 1 cup heavy cream Can substitute with coconut cream for a dairy-free option.
- 1 cup granulated sugar
- 3 large egg yolks Can use flax eggs for a vegan option.
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 pinch salt
For the layers
- 24 pieces Biscoff cookies About 1 box.
- 4 ripe bananas, sliced
- as needed Whipped cream for topping Optional.
Instructions
Preparation
- Gather all ingredients and have them ready.
- Measure out the milk, heavy cream, sugar, egg yolks, cornstarch, salt, Biscoff cookies, and ripe bananas in advance.
Cooking the Pudding
- In a medium saucepan over medium heat, combine the milk, heavy cream, and sugar, whisking occasionally until hot.
- In a separate bowl, whisk the egg yolks thoroughly. Gradually pour half of the hot milk mixture into the egg yolks, whisking constantly.
- Pour the egg mixture back into the saucepan with the remaining hot milk and continue to cook, adding cornstarch and salt.
- Whisk until the pudding thickens and begins to bubble, then stir in the vanilla extract.
Cooling and Layering
- Allow the pudding mixture to cool slightly.
- In a 9x9-inch dish, layer Biscoff cookies at the bottom, followed by a layer of sliced bananas, then add a generous layer of pudding.
- Repeat layering with more cookies, bananas, and pudding, finishing with pudding on top.
Final Steps
- Cover the dish and refrigerate for at least three hours.
- Before serving, top with whipped cream and crushed Biscoff cookies.
Notes
For best results, prepare a day in advance. Store leftovers covered in the refrigerator, best enjoyed within 5 days.