Easy Brown Butter Biscoff Banana Pudding Recipe

This is, without a doubt, the best homemade banana pudding recipe you will ever make.

I know, I know. That’s a mighty bold claim for a dessert that every Southern grandma has her own prized version of. I grew up on the classic, the one with the instant vanilla pudding, Cool Whip, and a bowl full of happy memories. It’s a classic for a reason, and I will never turn down a scoop.

But a few years ago, I was at a little bistro in Charleston for a girls’ weekend. They had a “deconstructed” banana pudding on the menu, and one of the elements was a brown butter crumble. That nutty, toasty aroma of the brown butter stuck with me. The gears in my head started turning right there at the table. What if the custard itself had that incredible depth? What if the whole dessert was built around that richer, more complex flavor?

When I got home, I went to work. I swapped the plain melted butter in my go-to custard recipe for brown butter. The difference was immediate and astounding. To complement that nutty flavor, I thought about cookies with a bit of spice. I grabbed a package of Biscoff cookies, crushed them up, and layered them in. That little hint of cinnamon and caramel was the perfect partner to the bananas and the toasty custard. It was the twist I never knew my beloved banana pudding needed, and now, it’s the only way I make it.

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Why This Banana Pudding Recipe Works

Banana pudding is one of those quintessential Southern desserts that feels like a warm hug in a bowl. Its history is rooted in comfort, a simple yet perfect combination of creamy pudding, sweet bananas, and soft vanilla wafers. It’s a staple at church potlucks, family reunions, and Sunday dinners across the South. The traditional recipe is beloved because of its simplicity and nostalgic appeal. It’s delicious, easy to assemble, and pleases just about everyone.

So, why mess with a good thing? Because we can make it even better.

This banana pudding recipe takes that classic foundation and elevates it with three simple but game changing enhancements. First, the brown butter custard. By browning the butter before making the custard, we introduce a deep, nutty, and almost caramel like flavor that beautifully complements the sweetness of the bananas. It transforms the pudding from simply sweet to something rich and complex.

Second, the addition of crushed Biscoff cookies. While Nilla Wafers are non negotiable for that classic soft texture, a layer of crushed Biscoff cookies adds a delightful textural contrast and a warm, cinnamon spice note. Their signature caramelized flavor is a perfect match for the brown butter and bananas.

Finally, the stabilized mascarpone whipped topping. Instead of a simple whipped cream or a tub of whipped topping, we use a combination of heavy cream and mascarpone cheese. The mascarpone adds a slight, pleasant tang and incredible stability. This topping holds its shape beautifully for days, so your pudding looks just as good on day three as it did on day one.

Ingredients for Banana Pudding

The magic of this banana pudding lies in using quality ingredients and a few special additions that make all the difference. While the list might look a little longer than the back of a pudding box, each component plays a crucial role in creating that unforgettable flavor and texture. Let’s break down what you’ll need.

Our key ingredient for that signature twist is, of course, the Biscoff cookies. Their caramelized, slightly spiced flavor is what sets this recipe apart. You’ll be crushing them to create a distinct layer of texture and taste that perfectly complements the creamy custard.

For the custard, using whole milk is essential for a rich, creamy consistency. Skim or low fat milk will result in a thinner, less satisfying pudding. And please, use pure vanilla extract, not the imitation kind. The flavor is so much cleaner and more pronounced. If you choose to add the dark rum or bourbon, it will add a wonderful warmth that deepens the other flavors.

When it comes to the topping, make sure your heavy whipping cream and mascarpone cheese are very cold. This is the secret to getting a whipped topping that whips up tall and holds its beautiful peaks without weeping.

• For the Brown Butter Custard:
  • 6 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 2 1/2 cups whole milk
  • 4 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon dark rum or bourbon (optional)
• For the Assembly:
  • 1 (11-ounce) box Nilla Wafers
  • 1/2 (8.8-ounce) package Biscoff cookies, roughly crushed
  • 4-5 ripe but firm bananas, sliced 1/4-inch thick
• For the Stabilized Whipped Topping:
  • 1 1/2 cups cold heavy whipping cream
  • 1/2 cup cold mascarpone cheese
  • 1/3 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Step-by-Step Instructions For Making Banana Pudding

Making this banana pudding from scratch is a rewarding process, and I promise it’s easier than it looks. We’ll break it down into three main parts: making the custard, preparing the topping, and assembling the final masterpiece. Just follow along, and you’ll have a dessert that will have everyone asking for the recipe.

Make the Brown Butter Custard

This is where the magic begins. Browning the butter is a simple step that adds incredible flavor. In a medium saucepan, melt your butter over medium heat. Don’t walk away. Swirl the pan as it melts, foams, and then starts to turn golden brown. You’ll see little brown specks form at the bottom and smell a wonderful, nutty aroma. That’s your cue. Whisk in the flour, sugar, and salt to form a paste, or a roux. Then, slowly, and I mean slowly, stream in the milk while whisking like mad. This prevents lumps. Keep whisking as the mixture thickens. To temper the egg yolks, pour about a cup of the hot milk mixture into your bowl of yolks while whisking them constantly. Then, pour it all back into the saucepan and cook for just a couple more minutes until it’s nice and thick. Strain it through a fine mesh sieve for a guaranteed silky texture, then cover with plastic wrap pressed directly on the surface and chill completely.

Make the Topping

Once your custard is fully chilled, it’s time for the topping. Using a stand mixer or a hand mixer, beat the very cold heavy cream, powdered sugar, and vanilla until soft peaks form. This means when you lift the beater, a peak forms but the tip flops over. Now, add the cold mascarpone cheese. Continue beating just until you have stiff, glossy peaks. Be careful here, you can overmix it and it will become grainy. The goal is a smooth, thick, and luscious topping that holds its shape.

Assemble the Pudding

Now for the fun part. In a large trifle dish or glass bowl, spread a thin layer of your chilled custard. This gives the first layer of cookies something to stick to. Add a layer of Nilla Wafers, then a layer of sliced bananas. Spread a third of the remaining custard over the top. Now, sprinkle all of your crushed Biscoff cookies in an even layer. This is our special surprise layer. Top the Biscoff with more bananas, another third of the custard, a final layer of Nilla Wafers and bananas, and the last of the custard. Finally, dollop the mascarpone whipped topping all over the top and make some pretty swirls with a spatula. The hardest part is next, you have to let it chill for at least four hours, but overnight is truly best. This allows the cookies to soften and all those amazing flavors to meld together into perfect banana pudding harmony.

How To Serve Banana Pudding

Serving this banana pudding is almost as joyful as eating it. Because it’s a layered dessert, presenting it in a way that shows off all your hard work is part of the fun. The most classic and impressive way is in a glass trifle bowl. The clear sides showcase the beautiful layers of custard, cookies, and bananas, making it a stunning centerpiece for any dessert table.

If you don’t have a trifle bowl, a large glass bowl or even a deep, square glass baking dish works just as well. The key is being able to see those lovely layers.

For smaller gatherings, individual servings are always a charming option. You can assemble the pudding in a variety of clear containers.

• Small Glass Jars: Mason jars or small canning jars are perfect for a rustic, casual feel. They are also easy to transport for picnics or potlucks.
• Wine or Coupe Glasses: For a more elegant and sophisticated presentation, assembling the pudding in individual stemmed glasses makes it feel extra special.
• Small Glass Bowls: Simple, small clear bowls are always a great choice, letting the dessert speak for itself.

Right before serving, you can add a little garnish for that final touch. A sprinkle of extra Biscoff cookie crumbs, a whole Nilla Wafer perched on top, or a few fresh banana slices look beautiful. If using fresh banana slices for garnish, be sure to add them at the very last second, as they will start to brown quickly once exposed to the air. Scoop it out with a large spoon and serve it generously. Be prepared for silence, followed by a lot of compliments.

How To Store & Reuse Banana Pudding Leftovers

If you find yourself with leftovers of this glorious banana pudding, which is a rare occasion in my house, storing it properly is key to keeping it delicious. The good news is that this dessert is almost better on the second day, as the flavors have had even more time to mingle and deepen.

The best way to store banana pudding is to cover the dish tightly with plastic wrap or a fitted lid. Make sure the wrap is pressed against any exposed surface of the whipped topping to minimize air contact. Store it in the coldest part of your refrigerator.

• Refrigeration: Properly stored, your banana pudding will last for up to 3 days in the refrigerator.
• Texture Changes: Be aware that the texture will continue to change over time. The Nilla Wafers and Biscoff cookies will become progressively softer, eventually melting completely into the custard. While some people love this ultra soft texture, it’s best enjoyed within the first 48 hours for the ideal balance of creamy and soft.
• A Note on Freezing: I strongly advise against freezing banana pudding. The custard can separate and become watery upon thawing, and the bananas will turn unpleasantly mushy and dark. It’s a dessert best enjoyed fresh.

When you’re ready for another serving, simply scoop it out of the dish and enjoy it cold. There’s no need to bring it to room temperature. The flavors are bright and refreshing straight from the fridge. Honestly, there isn’t much to “reuse” with this dessert. It’s meant to be enjoyed as is, scoop by delicious scoop, until the bowl is empty.

Substitutions & Variations For Banana Pudding

While I believe this recipe is pretty close to perfect as is, one of the best things about cooking is making a recipe your own. There are plenty of ways to put your own spin on this banana pudding, whether you need to swap an ingredient or just feel like getting creative in the kitchen.

Feel free to experiment with the components to suit your taste or what you have on hand. Just remember that changing key ingredients will alter the final taste and texture, but that can lead to a wonderful new discovery.

Here are a few ideas to get you started:

• Cookie Swaps: The cookies are an easy place to play. Instead of Nilla Wafers, you could use shortbread cookies or Pepperidge Farm Chessmen cookies for a buttery alternative. If you can’t find Biscoff, crushed gingersnaps would provide a lovely spicy kick, or you could use speculoos cookie butter swirled into the custard.
• Flavoring the Custard: Add a pinch of cinnamon or nutmeg to the dry ingredients for the custard to enhance the warm spice notes. You could also swap the vanilla extract for almond extract for a different flavor profile, or use a combination of both.
• A Tangier Topping: If you don’t have mascarpone, you can substitute it with an equal amount of very cold, full fat block style cream cheese. This will give the topping a tangier flavor, reminiscent of a cheesecake, which is also delicious with the sweet bananas.
• Spirited Variations: The optional rum or bourbon adds a lovely warmth, but you could easily swap it for brandy, amaretto for a nutty twist, or even a banana liqueur to really amplify the banana flavor. Of course, you can omit it entirely for an alcohol free version.

5 FAQs About Banana Pudding

Here are some straightforward answers to the most common questions I receive about this banana pudding recipe.

Why did my banana pudding turn out watery?

A watery banana pudding is a common and very sad problem, but it’s usually preventable. The most likely culprit is the custard. If the custard wasn’t cooked long enough or didn’t thicken properly on the stove, it will not set up firmly in the refrigerator. Make sure you cook it until it’s thick enough to coat the back of a spoon and leave a clear trail when you run your finger through it. Rushing this step will result in a soupy pudding.

Another factor could be the bananas themselves. If you use overly ripe, mushy bananas, they will release a lot of excess moisture as they sit, which can thin out the custard. Aim for bananas that are ripe and sweet, but still firm to the touch. Finally, not letting the pudding chill for long enough can also be an issue. The chilling process is crucial for the custard to fully set and for the cookies to absorb some of the moisture. Be patient and give it at least 4 hours, but 8 is even better.

How do I keep the bananas from turning brown in my banana pudding?

Ah, the age old question of the browning banana. Bananas oxidize, or turn brown, when they are exposed to air. The key to preventing this in your banana pudding is to limit that air exposure as much as possible. I recommend slicing your bananas right before you are ready to assemble each layer. Don’t slice them all at once and let them sit on the cutting board.

During assembly, make sure each layer of bananas is completely covered by the custard. The custard acts as a barrier, protecting the fruit from the air. While some people suggest tossing banana slices in a little bit of lemon juice, I tend to avoid this for banana pudding as the citrus flavor can be a bit jarring and doesn’t quite meld with the creamy, sweet profile of the dessert. If you ensure they are well covered, they should stay fresh and appealingly pale for a couple of days.

Can I make this banana pudding ahead of time?

Absolutely! In fact, this banana pudding is designed to be made ahead of time. It actually needs a significant chilling period for the flavors to meld together and for the cookies to soften to that perfect, cake-like consistency. I would say making it ahead is not just possible, it’s required for the best results.

For optimal flavor and texture, I recommend assembling the pudding at least 8 hours before you plan to serve it. Making it the night before is the ideal scenario. This gives everything enough time to settle, chill, and become one cohesive, delicious dessert. You can make it up to 24 hours in advance. Any longer than that and the bananas may start to weep and the cookies can become too mushy for some people’s liking.

What makes this banana pudding recipe different from the classic?

This recipe holds onto the heart and soul of classic banana pudding but elevates it with a few key, sophisticated twists. The first and most significant difference is the brown butter custard. A traditional recipe uses a standard vanilla custard or even instant pudding. By taking the extra five minutes to brown the butter, we infuse the entire custard base with a nutty, toasty, caramelized flavor that is incredibly complex and delicious.

The second major difference is the inclusion of a layer of crushed Biscoff cookies. While we still use the essential Nilla Wafers, adding that layer of spiced, crunchy Biscoff cookies provides a wonderful textural contrast and a warm cinnamon and caramel note that pairs beautifully with the brown butter. Lastly, our stabilized mascarpone whipped topping is a big step up from Cool Whip or simple whipped cream. The mascarpone adds a slight tang and makes the topping incredibly rich and stable, so it holds its shape for days without deflating or becoming watery.

Can I use Cool Whip instead of homemade whipped topping for this banana pudding?

In a pinch, you certainly can use a store bought whipped topping like Cool Whip. It’s the traditional choice for many quick and easy banana pudding recipes for a reason, it’s convenient. However, I highly encourage you to try the homemade mascarpone topping. The flavor and texture are worlds apart.

The homemade version is richer, creamier, and has a much more authentic dairy flavor without any of the artificial aftertaste that some people notice in frozen toppings. The mascarpone not only adds a wonderful, subtle tang that cuts through the sweetness of the pudding, but it also acts as a stabilizer. This means your topping will be thicker, hold its beautiful swirls, and will not get watery or deflate, even after a couple of days in the fridge. It takes just a few extra minutes to whip up and it truly takes the entire dessert to the next level.

Try These Recipes Next

Once you’ve mastered this banana pudding and have all your friends and family begging for more, I hope you’ll feel inspired to try some of my other favorite recipes here on the site. Cooking for the people you love is one of life’s greatest pleasures, and I’ve got plenty of ideas to keep your kitchen busy and your table full.

Whether you’re planning a big holiday meal, looking for weeknight dinner inspiration, or just need some fresh ideas for breakfast, I’ve got you covered. Here are a few places to start:

• Crowd Pleasing Holiday Dishes: If you loved making a show stopping dessert like this pudding, check out my collection of Thanksgiving dinner ideas. You’ll find everything you need to build the perfect holiday menu.
• Simple & Delicious Weeknight Dinners: Life gets busy, but that doesn’t mean you can’t have a delicious home cooked meal. This huge list of easy dinner ideas is my go to for busy weeknights.
• Effortless Breakfast & Brunch Recipes: Start your day off right with something special. From quick weekday options to lazy weekend brunch creations, you’ll find plenty of inspiration here.