Tropical Fusion: Banana Pudding Recipe with Biscoff Cookies

Try this unique dessert: Banana Pudding with Biscoff Cookies. It merges a buttery pound cake base with Biscoff’s spiced caramel taste. The cake soaks in Biscoff cookie butter and is crowned with Biscoff cookie bits. A Biscoff glaze drizzle adds a buttery, spiced twist. This blend of sweet and savory makes the cake a showstopper at events. Follow our detailed guide to create Biscoff-infused milk, the cake mix, vanilla syrup, and the glaze.

Table of Contents

How to Make Biscoff-Infused Milk and Cake Batter

Let’s start our Banana Pudding Recipe with two key parts: Biscoff-Infused Milk and Cake Batter.

Creating the Biscoff-Infused Milk

You will need a few ingredients for Biscoff-Infused Milk:

375 g whole milk
4 tbsp Biscoff Cookie Butter
1/2 vanilla bean
1/8 tsp kosher salt

Mix the milk, cookie butter, vanilla bean, and salt in a saucepan. Warm it gently until the cookie butter melts. Then, cool it in the fridge until it’s ready to use.

Making the Cake Batter

Now let’s prepare the cake batter. You’ll need these ingredients:

384 g all-purpose flour
1/4 tsp baking soda
1 tsp kosher salt
114 g unsalted butter
114 g Biscoff cookie butter
2 tbsp vegetable oil
500 g granulated sugar
1/2 vanilla bean
6 eggs
250 g buttermilk or Biscoff-infused milk

First, combine the flour, baking soda, and salt in one bowl.

In a big bowl, blend the butters and oil until smooth. Stir in the sugar and vanilla until fluffy.

Add eggs one by one, mixing each fully in. Then slowly mix in the milk. After that, fold in the flour mix.

Your Biscoff-Infused Milk and Cake Batter are ready. Soon, we’ll finish our Banana Pudding with a special twist.

Other Irresistible Pudding Recipes to Try

Craving more tasty pudding recipes? We’ve got amazing options to sweeten your day and wow your friends.

The Eggless Nutella Biscuit Pudding is a delight for chocolate and biscuit fans. It’s a gooey mix of creamy Nutella and crunchy biscuits.

The Mango Sago Pudding brings a tropical twist. Juicy mangoes and sago pearls mix for a refreshing treat.

Try the Eggless Banoffee Pudding if you love toffee. It blends smooth caramel, bananas, and whipped cream into a dreamy dessert.

Tiramisu fans will enjoy the Tiramisu Chia Pudding. It’s a healthy take on the classic with coffee-soaked chia seeds and mascarpone cream.

The Biscoff Pudding is perfect for spice lovers. Creamy pudding with spiced Biscoff cookies will make you want more.

Peanut butter enthusiasts should dive into the Molten Peanut Butter Pudding. It’s a rich, gooey treat that’s irresistible.

The Berry Chia Pudding is packed with fruity fun. Bright berries and chia seeds mix to create a guilt-free snack.

The Coconut Pudding will whisk you away to the tropics. Its creamy coconut flavor is truly enchanting.

With these exciting pudding recipes, there’s plenty to explore. From banana delights to fruity flavors, there’s a dessert for everyone. Time to get cooking and enjoy these sweet treats!

FAQ

Can I substitute the Biscoff cookies with another type of cookie?

You can try other cookies, but the taste will change. Biscoff’s special spiced caramel flavour makes this recipe unique.

Can I use almond or soy milk instead of whole milk for the Biscoff-infused milk?

Definitely! If you prefer almond or soy milk over whole milk, go ahead. Just note that the milk’s flavour and texture may slightly change. It’ll still be tasty in the recipe.

How long does the banana pudding cake need to cool before serving?

Let the cake cool completely before serving. This usually takes about 1-2 hours. Cooling it allows the flavours to mix well and the texture to set.

Can I make the Biscoff pudding in advance?

Certainly! Make the Biscoff pudding ahead of time. Cover and keep it in the fridge for up to 2 days. You can either serve it at room temperature or warm it up slightly for a delicious treat.

Can I freeze the banana pudding?

Freezing the banana pudding is fine. Use plastic wrap or an airtight container to wrap it up. It keeps for up to 3 months. Thaw in the fridge overnight before you plan to serve it.

Can I use gluten-free flour for the cake batter?

Gluten-free flour works well as a substitute in this cake. Just make sure the gluten-free blend is good for baking. Use the same amount as the recipe suggests.

Are there any vegan or dairy-free alternatives for this dessert?

To make this dessert vegan or dairy-free, use plant-based substitutes. Choose from dairy-free butter options like margarine or coconut oil. Almond or coconut milk are great milk substitutes. For eggs, use a vegan egg replacer, mashed banana, or applesauce.

Author

Tessa Leaven

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Tropical Fusion: Banana Pudding Recipe with Biscoff Cookies