The Greatest Salted Buttermilk Biscoff Banana Pudding

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Search high, search low, search everywhere in the middle – and chances are you won’t find a tastier banana pudding anywhere. This is our Salted Buttermilk Biscoff Banana Pudding and it is SO DELICIOUS. Whew. It essentially has leveled up a dessert that I’ve always thought was way too sweet into a place that I want to go to all the time. The addition of tangy buttermilk and sour cream add depth of flavor to things, and the pinch of salt is just necessary okay? Plus, swapping out half of the vanilla wafers for beautifully spiced speculoos cookies (Biscoff) is just a solid move all around. Read on for more!

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Why we love this Biscoff Banana Pudding so much

Just to reiterate, and to wax on a little more about this Biscoff Banana Pudding, I will say once more that it is just tastier than your average bear. And by bear I mean banana pudding. Banana pudding has always eaten like a toddler’s snack to me (and I am Southern through and through, okay?) and this recipe is essentially my way of trying to change that (for myself). What resulted was something far more flavorful and definitely less sweet. Though it’s still pretty dang sweet I will say, just in a way that reads a little more interesting, you know what I mean?

I just love the combination of flavors here and I think you will, too.

Biscoff Banana Pudding FAQ’s

Is banana pudding Southern?

Yes, banana pudding is considered to be a traditional Southern dessert.

What are speculoos cookies?

Speculoos cookies are a type of spiced shortcrust biscuit that originated in Belgium. They are often flavored with cinnamon and other spices, and have a distinct crispy texture.

How long will banana pudding keep in the refrigerator

Banana pudding will keep (when covered) in the refrigerator for up to 3-4 days.

Can you freeze banana pudding?

Yes, you can freeze banana pudding. It will keep, when tightly covered, in the freezer for up to a month. For an even better result, you can create individual servings of banana pudding (in plastic cups, for example) and freeze those. This allows you to thaw individual servings as needed, rather than a whole batch. Just be sure to allow the frozen banana puddings to come back up to full room temperature before eating.

Ingredients for this Salted Buttermilk Biscoff Banana Pudding

Easy does it with this one, ya’ll. The ingredients list is the thing that makes it so good. We’ll use BOTh Nilla wafers here (because it’s classic) and spiced, crispy Biscoff cookies as well (because it’s delicious). Also we’re adding some slight tang to the pudding (which I’m not making from scratch – nope not today) thanks to the additions of both sour cream and buttermilk.

Also – there’s salt in this recipe. Always and forever.

INGREDIENTS

2 cups buttermilk
5-ounce package of instant vanilla pudding
Cool Whip
½ teaspoon salt
¼ cup sweetened condensed milk
½ cup sour cream
4 large ripe bananas, thinly sliced
One 8.78 ounce package of speculoos cookies (Biscoff)
One 11-ounce package Nilla wafers

How to make this amazing Biscoff Banana Pudding

Let’s be honest here. Banana pudding ain’t rocket science. We’re whipping together instant pudding and cool whip and then layering it in a huge bowl with cookies and bananas. So far as difficulty levels go, this one’s about as low as it gets. This is great! Plus, it’s a fantastic make-ahead dessert that pretty much everyone loves.

If, perchance, you find yourself in need of other quick-fix desserts, you may want to check out the likes of my Ultimate Southern Cinnamon Pecan Coffee Cake and my Vanilla Gooey Butter Cake. Both of these recipes utilize boxed cake mixes in the most wonderful ways. We save time with these, and what’s not to love about that?

Biscoff Banana Pudding DIRECTIONS

Using a mixer (or a whisk), beat together the buttermilk and pudding until thick and creamy. Fold in the Cool whip, salt, condensed milk, and sour cream. Stir together until well-mixed and smooth.
Place a layer of cookies (either Biscoff of the Nilla wafers) on the bottom of the dish, followed by some of the pudding mixture. Top with a layer of sliced bananas. Follow with another layer of cookies (use the other kind this time).
Repeat this layering, alternating between the two cookie types, until you’ve used up all of the bananas and have (mostly) filled your fish. This doesn’t have to be pretty or perfect – just layer and call it good. I like to end with a thick layer of pudding mix topped with lots of crushed Nilla Wafers and Biscoff, though. It looks extra fetching that way.