Silky, thick Biscoff banana pudding from scratch! Let’s make Magnolia Bakery-inspired banana pudding with no Nilla Wafers or instant pudding mix. It’s just as easy, but it tastes so much better!
With the fall and winter holidays coming up, we’ve been hosting a lot more lately. After we served this at our last potluck, our friends raved about it and literally wiped the plate clean. Some even had seconds and thirds!
This recipe has been in the works for a while, but after 5 rounds of tests, we finally got the texture just right: thick and silky, and not too sweet, so you’ll always want a little more!
Keep reading to learn how to make our Biscoff banana pudding recipe!
Biscoff and bananas have always been a tried-and-true combo, but it’s the flavor and texture that make this Biscoff banana pudding special. Lotus Biscoff brings warm spices, adding comfort and fall coziness to every bite.
For this Magnolia banana pudding recipe from scratch, we use the bakery’s method of folding whipped cream into the pudding. The result is a cloud-like whipped custard that’s rich and light at the same time.
And like all of our dessert recipes, it’s not too sweet. We rely on the condensed milk and naturally sweet bananas.
What’s in Magnolia Bakery’s Banana Pudding?
Magnolia Bakery’s banana pudding recipe was officially released through Food Network. It contains sweetened condensed milk, ice water, Jell-O Brand instant vanilla pudding, heavy cream, Nilla Wafers, and bananas.
To make their pudding fluffy and cloud-like, they fold whipped cream into the pudding base.
We borrowed their whipped pudding method and applied it to our own from-scratch recipe.
Our From-Scratch Version vs. the Original
Here are some key differences between Magnolia Bakery’s banana pudding recipe and our from-scratch version:
Comparison
Magnolia Bakery
Our From-Scratch Recipe
Ingredients
6
10
Pudding base
Jell-O instant vanilla pudding mix
Homemade vanilla pudding
Cookies
Nilla Wafers
Lotus Biscoff
Cooking method
No cook
Stovetop
Flavor
Artificial flavors
Natural flavors
Result
Very sweet, artificial, one-dimensional flavor; gelatinous or springy texture
Not too sweet; warm notes of real vanilla and spice; silky and fluffy
As you can see, making banana pudding from scratch makes a huge difference.
If you think instant is the more convenient option, homemade banana pudding uses ingredients you likely already have in your kitchen. That saves you a grocery trip and makes a much better dessert.
So if you want a dessert that really wows, from scratch is very worth it!
Ingredients for Banana Pudding from Scratch
For the Homemade Vanilla Pudding
Sweetened condensed milk – The key ingredient for smooth banana pudding. It contains 60% less water than milk and has a creamy, thick texture.
Evaporated milk – Milk that’s been cooked down to remove water. Its subtle nutty, toasted taste adds flavor to the vanilla pudding.
Egg yolks – Add a custard-like richness to the vanilla pudding.
Cornstarch – Thickens the pudding when heated.
Sugar – Just a little, since the sweetened condensed milk and fresh bananas provide most of the sweetness.
Fine sea salt – A small pinch enhances the flavor!
Vanilla extract – We used homemade bourbon vanilla extract that my sister made for us. You can swap in vanilla bean paste at a 1:1 ratio to get those beautiful vanilla bean flecks.
Heavy whipping cream – Gives the pudding that amazing creamy, cloud-like texture.
For the Banana Pudding Layers
Homemade vanilla pudding
Ripe bananas
Lotus Biscoff cookies – These addicting cookies have delicious notes of caramel and cinnamon. Over time, they soften to a cake-like texture.
Fall leaf-shaped cookies – We found these in the seasonal section at Trader Joe’s. They’re so cute for decorating our banana pudding in the fall.
How to Make Magnolia-Style Biscoff Banana Pudding from Scratch
Make Homemade Vanilla Pudding
In a bowl, whisk together the egg yolks, cornstarch, sugar, and salt.
Add the condensed milk and evaporated milk.
Before cooking, place a mixing bowl and fine-mesh strainer next to your cooking station.
In a saucepan, slowly and gently heat the mixture to a boil, stirring so the bottom doesn’t burn. Cook for 10–15 seconds more, or until thickened. As it approaches a boil, you’ll feel the cornstarch begin to activate. It works fast, so keep a close eye on it and heat it slowly so you don’t overcook or overthicken it.
Remove the pudding from the heat and add the vanilla. Use a spatula to press it through the fine-mesh strainer.
Cover with plastic wrap pressed against the surface to prevent a skin from forming.
Cool on the counter for 1 hour, then refrigerate for 1 hour or until completely chilled.
Whip the Cream and Fold
Whip the heavy cream to stiff peaks.
Fold the whipped cream into the pudding, about 1/3 at a time. Fold until just incorporated. Don’t overmix.
Layer the Pudding
In a serving pan, layer the Biscoff cookies, sliced bananas, and vanilla pudding.
Serve Immediately or Let It Set
If serving immediately, decorate the dessert with bananas (cut with bento cutters), Biscoff, and fall leaf cookies. The Biscoff layer will be a crisp contrast to the silky pudding.
If you want softer Biscoff, let the pudding set in the fridge for at least 2 hours before decorating and serving. The Biscoff layer will have a cake-like softness that goes so well with the pudding.
Tips for the Best Banana Pudding
If you have a kitchen scale, use it to measure the ingredients (especially cornstarch) for better success.
Cook the pudding slowly and gently. As you stir and it approaches a boil, you’ll feel the cornstarch begin to activate. From there, you only have a small window (10–15 seconds) to check that it’s thick enough and take it off the heat. You don’t want to overcook the egg pudding (speaking from experience)!
Fold in the whipped cream until just incorporated so you don’t overmix. It’s okay to leave a few white streaks.
When adding the pudding layer, fill in all the empty spaces around the bananas so they don’t touch the air. This creates a protective barrier and helps the banana pudding last longer.
Can You Make Banana Pudding Ahead?
Yes, you can absolutely make banana pudding ahead of time! Here’s the schedule we use:
Day 1: Cook the vanilla pudding and chill overnight.
Day 2: Whip the cream, fold, assemble the pudding, and chill for 2 hours to overnight.
Day 2 or 3: Decorate and serve.
The limiting factor, of course, is the banana, which browns when it touches the air. We recommend waiting to decorate with banana slices until just before serving. To keep the bananas inside fresh, fill in all the empty spaces around them with pudding.
Frequently Asked Questions
Do Biscoff cookies get soft in banana pudding?
Yes, Biscoff cookies in banana pudding soften after about 2–3 hours in the fridge. Serve it right away if you like crisp Biscoff cookies, or let it rest for a cake-like softness.
Can you freeze banana pudding?
Yes, you can freeze banana pudding, although freezing will change its texture. We recommend freezing only the pudding, or the pudding layered with Biscoff cookies, since they’ll turn into a no-churn ice cream-style dessert. Add fresh bananas when it’s time to serve. Freeze it in small ice cream cups for easy portioning!
Can you use Nilla Wafers instead of Biscoff?
Yes, you can use Nilla Wafers instead of Biscoff. The banana pudding will highlight vanilla rather than warm spice.
Why is my pudding runny?
Your pudding is likely runny because the cream wasn’t whipped to stiff peaks. To check, dip your whisk into the whipped cream, then turn it right side up and look at the tip of the cream. If the tip bends or softens, keep whipping. If it doesn’t move, you’ve reached stiff peaks!
Do you have to use ripe bananas?
Yes, ripe bananas are best for slicing and layering in the pudding. You could also try mashing overripe bananas and folding them directly into the pudding. We haven’t tried this ourselves, so if you do, please leave a comment and let us know how it went!
Final Thoughts
If you thought banana pudding couldn’t get any better, think again! Our Biscoff banana pudding from scratch is inspired by Magnolia Bakery, and it’s cloud-like and silky with a not-too-sweet flavor.
Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!
Biscoff Banana Pudding from Scratch (Magnolia-Style)
Silky, thick Biscoff banana pudding from scratch! Let’s make Magnolia Bakery-inspired banana pudding with no Nilla Wafers or instant pudding mix. It’s just as easy, but it tastes so much better!
Course Dessert
Cuisine American, Asian, Filipino
Keyword banana pudding from scratch, banana pudding from scratch with condensed milk, biscoff banana pudding, biscoff banana pudding magnolia, magnolia bakery banana pudding recipe, no bake dessert
In a bowl, whisk together the egg yolks, cornstarch, sugar, and salt.
Add the condensed milk and evaporated milk.
Before cooking, place a mixing bowl and fine-mesh strainer next to your cooking station.
In a saucepan, slowly and gently heat the mixture to a boil, stirring so the bottom doesn’t burn. Cook for 10–15 seconds more, or until thickened. As it approaches a boil, you’ll feel the cornstarch begin to activate. It works fast, so keep a close eye on it and heat it slowly so you don’t overcook or overthicken it.
Remove the pudding from the heat and add the vanilla. Use a spatula to press it through the fine-mesh strainer.
Cover with plastic wrap pressed against the surface to prevent a skin from forming.
Cool on the counter for 1 hour, then refrigerate for 1 hour or until completely chilled.
Whip the Cream and Fold
Whip the heavy cream to stiff peaks.
Fold the whipped cream into the pudding, about 1/3 at a time. Fold until just incorporated. Don’t overmix.
Layer the Pudding
In a serving pan, layer the Biscoff cookies, sliced bananas, and vanilla pudding.
Serve Immediately or Let It Set
If serving immediately, decorate the dessert with bananas (cut with bento cutters), Biscoff, and fall leaf cookies. The Biscoff layer will be a crisp contrast to the silky pudding.
If you want softer Biscoff, let the pudding set in the fridge for at least 2 hours before decorating and serving. The Biscoff layer will have a cake-like softness that goes so well with the pudding.
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Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. --Read more about me