Banana Biscuit Pudding

Banana Biscuit Pudding | Creamy, Easy & Delicious

Banana Biscuit Pudding is an easy no-bake dessert made with layers of biscuits, fresh bananas, smooth vanilla custard, and whipped cream. It is creamy, comforting, and perfect for family gatherings, celebrations, or a simple homemade treat.

Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 3–4 hours
Total Time: Approximately 4 hours 30 minutes
Servings: 6–8

Ingredients

For the Pudding Layers

  • 250 g plain tea biscuits, digestive biscuits, or Marie biscuits

  • 3–4 ripe but firm bananas

  • 100 ml fresh milk, for dipping the biscuits

  • ½ teaspoon vanilla extract, optional

  • 1 tablespoon lemon juice, optional

For the Vanilla Custard

  • 500 ml fresh milk

  • 3 egg yolks

  • 80 g sugar

  • 35 g cornflour

  • 1 teaspoon vanilla extract

  • 20 g unsalted butter

  • A small pinch of salt

For the Cream Topping

  • 200 ml cold whipping cream

  • 2 tablespoons icing sugar

  • ½ teaspoon vanilla extract

For Decoration

  • Crushed biscuits

  • Banana slices

  • Chocolate shavings, optional

  • Caramel sauce, optional

  • Chopped roasted nuts, optional

Instructions

Prepare the Vanilla Custard

  1. Heat the milk.
    Pour the fresh milk into a saucepan. Heat it over medium-low heat until warm and steaming, but do not allow it to boil.

  2. Mix the egg yolks.
    Add the egg yolks, sugar, cornflour, and salt to a mixing bowl. Whisk until smooth and pale.

  3. Temper the eggs.
    Slowly pour approximately half of the warm milk into the egg mixture while whisking continuously.

  4. Cook the custard.
    Pour the mixture back into the saucepan. Cook over low heat, stirring continuously, until the custard becomes thick and smooth.

  5. Add the butter and vanilla.
    Remove the saucepan from the heat. Stir in the butter and vanilla extract until fully combined.

  6. Cool the custard.
    Transfer the custard to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature.

Prepare the Cream Topping

  1. Pour the cold whipping cream into a chilled mixing bowl.

  2. Add the icing sugar and vanilla extract.

  3. Whip until soft-to-medium peaks form.

  4. Refrigerate until needed.

Prepare the Bananas and Biscuits

  1. Slice the bananas.
    Peel the bananas and cut them into thin, even slices.

  2. Prevent browning.
    Lightly brush or toss the banana slices with lemon juice, if using. Do not add too much, as it may make the pudding taste sour.

  3. Prepare the dipping milk.
    Mix the fresh milk with the vanilla extract in a shallow bowl.

  4. Dip the biscuits.
    Quickly dip each biscuit into the milk. Do not soak them for too long, or they may become too soft and break apart.

Assemble the Pudding

  1. Create the first biscuit layer.
    Arrange a single layer of dipped biscuits in the bottom of a serving dish or dessert container.

  2. Add the custard.
    Spread a layer of cooled vanilla custard evenly over the biscuits.

  3. Add the bananas.
    Arrange a layer of sliced bananas over the custard.

  4. Repeat the layers.
    Continue layering dipped biscuits, custard, and bananas until all the ingredients are used.

  5. Add the cream topping.
    Spread the whipped cream evenly over the final layer.

  6. Decorate.
    Sprinkle crushed biscuits, chocolate shavings, chopped nuts, or caramel sauce over the top.

  7. Chill the pudding.
    Cover and refrigerate for at least 3–4 hours. For the best texture, chill it overnight.

  8. Serve.
    Add fresh banana slices immediately before serving. Spoon or slice the pudding into individual portions and serve chilled.

Quick Egg-Free Custard Option

Replace the homemade custard with:

  • 500 ml fresh milk

  • 50 g instant vanilla custard powder

  • 60–80 g sugar

Mix the custard powder with a small amount of cold milk until smooth. Heat the remaining milk and sugar, then add the custard mixture. Cook while stirring until thick.

Kift’s Tips

  • Use ripe but firm bananas so they hold their shape between the layers.

  • Avoid using overripe bananas because they may become mushy.

  • Cool the custard completely before assembling the pudding.

  • Dip the biscuits quickly so they soften without falling apart.

  • Do not add fresh banana slices to the top until shortly before serving, as they may turn brown.

  • Chill the pudding overnight for softer biscuits and a richer flavour.

  • Add a thin layer of caramel sauce for a banoffee style variation.

  • Chocolate biscuits can be used for a chocolate banana version.

  • Add toasted coconut or chopped nuts for extra texture.

  • Individual servings can be assembled in small glasses or dessert cups.

Storage Instructions

Store Banana Biscuit Pudding in a covered container in the refrigerator for up to 2 days.

Keep it chilled because it contains custard, whipped cream, and fresh bananas.

The bananas may darken slightly during storage, but the pudding will still be safe to eat when properly refrigerated.

Freezing is not recommended because the custard, cream, and bananas may separate or become watery after thawing.

Watch the Recipe Video

See how Kift makes this creamy and delicious Banana Biscuit Pudding step by step:

YouTube:https://www.youtube.com/shorts/mLzCuXPPkHQ

Cook With Kift — Bringing delicious homemade flavours to your kitchen.

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