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!
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Servings: 8
Equipment
- Kitchenaid Mixer with whisk attachment
- plastic wrap
- 9 inch pie pan or any serving pan
Ingredients
Homemade Vanilla Pudding
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 3 egg yolks
- 4 tbsp cornstarch 28g
- 2 tbsp sugar 25g
- ⅛ tsp fine sea salt
- ½ tsp vanilla extract or vanilla bean paste
- 1 cup heavy whipping cream
Banana Pudding Layers
- homemade vanilla pudding
- 4-6 bananas plus extra for decorating
- 12 pieces Lotus Biscoff plus extra for decorating
- fall leaf shaped cookies optional
Instructions
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.
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