When I lived in Boston, a Magnolia Bakery branch opened right by my apartment. As a lover of baked goods, and a follower of hype, I was of course so excited to try it! What I didn’t understand was why everyone was obsessed with their banana pudding. I’ve never been a huge banana fan and I’ve had banana flavored pudding before and it all just tastes so fake. So I figured this would be the same right? WRONG!

I finally bout a carton and oh my goodness was it incredibly good. I was shocked I liked it so much. The good people of Magnolia have made this recipe readily available to fans for them to make at home – so sharing that wasn’t exactly original. But, after making my dairy-free/vegan caramel, I got to thinking – how about a vegan version?! With some caramel thrown in for fun.

That caramel idea got the ball rolling and I ended up throwing caution to the wind and subbing Biscoff cookies (they are labeled as vegan on the packaging) for Nilla wafers. All together I was amazed at how close this pudding tasted to the real thing! Honestly, even better in my opinion given my love of Biscoff and caramel.

I like to serve in either a big tray by scooping out into bowls or plates OR, if you’re feeling fancy, you can layer into individual glasses (I like using stemless wine glasses or wide mouth mason jars) and serve each pudding individually.

Vegan Biscoff Banana Caramel Pudding

Banana pudding is a classic fan favorite made even more popular by the famous Magnolia Bakery. In this recipe we add some caramel, remove the dairy, and sub Biscoff for Nilla wafers to give a twist to the old classic.
Course Dessert, Snack
Servings 15

Ingredients
  

  • 4 large just barely ripe bananas
  • 1 can coconut or oat condensed milk
  • 1 1/2 cups coconut or almond milk
  • 1 box vanilla instant pudding mix Jell-O instant vanilla pudding is certified vegan
  • 3 cups silk heavy whipping cream
  • 1 package Biscoff cookies these are also vegan!
  • 1 cup vegan caramel
  • 2 tbsp granulated sugar

Instructions
 

To Make the Bananas

  • You want to prepare the bananas and the pudding first so both have ample time to cool before you assemble the full dessert
  • Cut bananas into one inch circles and begin heating in a sauce pot over medium heat, pour the caramel sauce over top and toss to coat
  • Cook until banana slices start to slightly soften and caramelize – you do not want the bananas to be too soft so they still maintain their shape when layering
  • Transfer cooked bananas into a bowl and allow them to cool in the fridge as you prepare the other ingredients

To Make the Pudding

  • In a large mixing glass, combine your choice of alternative condensed milk and alternative milk until smooth and combined
  • Pour into a medium bowl and add pudding mixture – whisking for several minutes until smooth and combined
  • Cover and let set up in the fridge for at least 4 hours – you want this to be pretty stiff

To Make the Whipped Cream

  • Chill a glass or stainless steel bowl in the freezer for about 10 minutes
  • Pour cold whipping cream into bowl along with sugar and beat with a handheld mixer until stiff peaks form
  • Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain

To Assemble

  • To assemble you can either use individual glasses (I like stemless wine glasses) or a large trifle dish – no matter which size container you use, the layering order and process will be the same
  • For large trifle: snap Biscoff cookies in half and layer 1/3 of them in the bottom of trifle dish, then 1/3 of bananas, then 1/3 of pudding mixture. Repeat the process until all ingredients are used up. Use a drizzle of caramel and/or crushed cookies on the top for decoration
  • Allow this to chill in the fridge, tightly covered, for as little as 4 hours but no more than 12 – this is a great dessert to prepare the night before an event
Keyword Banana Pudding, Caramel, Cookie Butter, Easy Desserts, Vegan Desserts