Banana pudding (sometimes banana cream pudding) is a dessert. It generally consists of layers of sweet vanilla-flavored custard, vanilla wafers (US), or ladyfingers (Italy). It can also include Plazma and Petit Beurre (Balkan and Europe), along with sliced fresh bananas placed in a dish. The dessert is served topped with whipped cream or meringue.

It is commonly linked to southern US cuisine but can also be found in European and Balkan areas.

The classic creamy layers of pudding, sweet banana slices, and crispy vanilla wafers create a nostalgic flavor. It is like a taste of childhood. 

But here is a divine twist. 

• Make vanilla pastry cream instead of the commonly used boxed pudding mix or custard, resulting in a silkier, richer filling.
• Adding chocolate to half vanilla pastry cream just makes a haven for chocolate lovers.
• Changing your vanilla wafers to Lotus Biscoff just adds extra flavor. 

So let’s summarize the layering and flavors of this Divine Twist:

First layer – Biscoff cookie -perfect blend of butter, caramel, and spices(cinnamon, nutmeg, ginger)

Second layer -vanilla pastry cream – silky, rich delicious,

Third layer -bananas – sweet, delicious, luscious silky, yummy

Fourth layer -Biscoff cookie again,

Fifth layer -bananas again,

Sixth layer -chocolate pastry cream (heaven)

Seventh layer- Whipped cream – light, sweet, creamy, and enhance any dessert.

And? A heavenly combination of chocolate, cream, bananas and cookies.

Quality of Ingredients

You probably understand the importance of using quality baking ingredients in your recipes. The better the ingredients you use, the more your goodies will be delicious. 

Use the original Lotus Biscoff cookies which will make a big difference in flavor.

Use Ripe Bananas that are healthy and fresh not old and ready for banana bread. Just remember that your bananas will stay in the pastry cream for at least 4-5 days. Mine can last only two days, too delicious to keep in the fridge. 😀 

Also, cooking your pastry cream instead of using it from the box will improve the quality of your dessert.

You will get the most delicious flavor of chocolate if you use quality chocolate. So, how do we know which chocolate is the best? 

First of all, the higher the cocoa content, the richer the chocolate flavor. 

Second, high-quality chocolate uses cocoa butter, not vegetable oils. 

Third, the best chocolate has a glossy appearance, snaps cleanly, and melts smoothly. 

And finally, the taste -chocolate should taste rich and pleasant.

Tips &Tricks

Making banana pudding is easy, yet, a few tips can guarantee it turns out perfect every time 

1. Use ripe bananas but not as overly ripe as you’d use for banana bread. 
2. To prevent the banana from turning brown, squeeze the juice from one lemon. Pour it all over sliced bananas to keep the perfect texture.
3. Making your pastry cream brings an extra level of quality. It allows better control over the sweetness of the final dessert.
4. Chill for best results – Chill the pudding for at least four hours or overnight. This chilling period allows the flavors to meld. It also gives the wafers a chance to fully soften.

Some parings to explore

Do not stay just on one flavor. This is an easy dessert a child can make, so use your imagination and play with flavors. Here are some of my favorites:

Sweet & Spicy– add a touch of Chili powder to the chocolate pastry cream.

Berries Twist – add strawberries with bananas, and bring a strawberry banana smoothie flavor.

Tropical Twist – instead of bananas use pineapple and make coconut pastry cream, one of my favorite flavors. 

How to Store Lotus Biscoff Banana Pudding 

Bananas, like any other fresh fruit, are highly perishable and need proper storage to prevent browning and spoilage. Also, pastry cream, which includes eggs and dairy products, is prone to bacterial growth and spoilage if not stored correctly.

Banana pudding is best to be consumed within 4 to 5 days of preparation. 

Banana pudding can be stored in the fridge for 4-5 days. The health rule is that any dessert made with fresh fruit can only last 4-5 days.

If you store the frozen banana pudding in an airtight container, it can last for 3 to 6 months. You can also use a freezer bag for storage.

Tips for storing:

• Store in airtight containers to prevent spoiling the pudding.
• Freeze individual portions for convenience.
• Thaw frozen pudding in the fridge.

Equipment 

8 by 10 – inch baking dish 

Servings

12 portions

Ingredients

250 g Biscoff cookies  plus some more for decoration

200 ml milk

4 medium sliced bananas 

1 lemon juice 

For the filling

1 L milk

120 g sugar

3 egg yolk (90 g)

2 eggs

80 g corn starch

120 g sugar

60 g butter

10 ml vanilla 

100 g chopped chocolate 

For the topping

250 ml whipped cream 

12 Biscoff cookies 

Prep all ingredients, including slicing bananas. To keep the bananas from turning brown, squeeze the juice from one lemon. Pour it over the sliced bananas to preserve the perfect texture. Next, make pastry cream and assemble banana pudding.

Making pastry cream 

In a saucepan, mix sugar and milk and bring to a boil. Beat egg yolks, whole eggs, cornstarch, and sugar until light and smooth. (The starch is mixed with the eggs and half the sugar to make a smooth paste.)  

Temper the egg mixture by slowly beating in the hot milk in a thin stream. ( tempering procedure gives better protection against lumping)

Return mixture to the heat and bring to a boil, stirring constantly. ( must be brought to a boil or the starch will not cook completely and the cream will have a raw starchy taste)

When the mixture comes to a boil and thickens, remove it from the heat. Stir in the butter and vanilla. Mix until the butter is melted and completely blended in. Divide the mixture into 2 bowls. In one bowl, add the chopped chocolate and mix until the chocolate melts. Do not cool the pastry cream; use it warm. Start right away with an assembly of banana pudding.

Assembly

• Line an 8 x 10-inch baking dish with one layer of Biscoff cookies. Top with half of the banana slices.
• Spread vanilla pastry cream on top of the bananas and add another layer of Biscoff cookies.
• Add one more layer of banana slices 
• Spread the chocolate pastry cream, cover with plastic wrap, and refrigerate to cool for about 1 hour.
• Meanwhile, mix whipped cream and melt chocolate to dip Biscoff cookies for decorations. 
• Once it is cooled, top it with whipped cream, cut it into portions, and decorate it with chocolate Biscoff cookies. 
• Cover and refrigerate for at least 4 hours or overnight.
• Serve and enjoy. 

NOTES 

Watch the Video: To better understand the recipe, I recommend watching the video recipe. It includes a step-by-step guide to help you succeed. 

Did you make this recipe? Please leave a comment and follow for more videos and recipes.

Bone Appetite!