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    Home » Simple Vegan Recipes » Desserts

    Vegan Biscoff Banana Pudding

    Published: May 12, 2023 · Modified: Dec 6, 2023 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Video Print
    serving dish of vegan vanilla pudding on a blue table with bananas in the background
    serving dish of vegan vanilla pudding on a blue table with bananas in the background, text overlay
    overhead image of the vegan banana pudding, so you can see the crunchy topping
    image collage showing how to layer the vegan banana pudding in the serving bowl

    Creamy vegan banana pudding packed with crunchy-sweet Biscoff cookies and sweet banana slices in an easy-to-make vanilla pudding base. It's truly the best banana pudding EVER!

    serving dish of vegan vanilla pudding on a blue table with bananas in the background
    Jump to:
    • Ingredients and substitutions
    • How to make vegan banana pudding
    • Helpful tips
    • Storage directions
    • Frequently asked questions
    • More ways to use bananas
    • 📖 Recipe

    You are going to be addicted to this flavorful, creamy, crunchy vegan banana pudding, y'all. It's a star at potlucks, picnics, and parties!

    Banana pudding is a classic Southern dessert, and this version is my own take on the recipe. Traditional banana pudding uses vanilla wafers as the cookie, but this version replaces those with sweet-spiced Biscoff cookies for an extra layer of flavor that is just incredible.

    If you love Biscoff cookies, this is the vegan banana pudding for you! Also don't miss my recipe for Biscoff baked oats. It's such a decadent yet easy-to-make breakfast for Biscoff cookie lovers!

    oat milk, cornstarch, vanilla, sugar, cookies, and bananas arranged on a blue table with a whisk

    Ingredients and substitutions

    • cornstarch - This is your thickener. You can use potato starch instead, but you do need a starch to make this classic Southern-style pudding.
    • sugar - You can sweeten to taste using your favorite powdered sweetener instead, if you prefer. Some plant-based milks are very sweet. If your milk is on the sweet side, you may want to reduce the sugar by a teaspoon or up to a tablespoon.
    • salt - A teeny bit of salt really brings out the flavor!
    • oat milk - You can also use other thick, vegan milk, like soy or almond milk. You will have better results if your plant-based milk contains some kind of thickener. It teams up with the cornstarch to make this pudding set up more quickly!
    • vanilla extract - Gives the pudding base a great flavor.
    • Biscoff cookies - You can use vegan vanilla wafers instead for a more classic vegan banana pudding. The cinnamon-y Biscoff cookies make this recipe really special, though!
    • bananas - You can use more banana, if you like here! I'm just adding it to the layers, but you can stir more sliced banana into the pudding itself, too, if you like.

    How to make vegan banana pudding

    In a small saucepan, whisk together the sugar, cornstarch, and salt. Slowly pour in the oat milk, whisking to completely dissolve the cornstarch.

    Turn the stove on low, and cook, whisking almost constantly, for around 10 minutes. Your pudding is done when it reaches that nice, thick pudding consistency. Do keep in mind that it will firm up when you chill it, but it should still be pretty thick at this point.

    Remove the pan from the heat, and whisk in the vanilla extract. Set the pudding aside to chill for at least 15 minutes.

    image collage showing the dry ingredients in the cold pan, adding the oat milk, the pudding when it's thickened, and adding the vanilla to the pudding mixture

    Break three to four of your Biscoff cookies in half, and arrange the cookie halves to cover the bottom of a one-quart glass bowl. Arrange full-sized cookies sitting up around the sides, pretty side facing out, so you'll be able to see them through the glass. Spoon half of the pudding on top.

    Now, arrange half the banana slices on top of that.

    Layer more cookie halves on top of the banana slices (from approx. three to four more cookies), then spoon on the rest of the pudding.

    image collage showing how to layer the vegan banana pudding in the serving bowl

    Top with the rest of the banana slices and two crumbled cookies.

    Place the bowl into the refrigerator, and chill for at least an hour before serving.

    Helpful tips

    • How long the pudding takes to thicken depends on the milk you use and your stove. It will thicken a lot faster on a gas range, because the pan will heat up much faster.
    • Your pudding has thickened when the whisk leaves a trail in the mixture that holds for at least a few seconds before filling in. It will thicken more as it cools.
    overhead image of the vegan banana pudding, so you can see the crunchy topping

    Storage directions

    I like to use my one quart lidded Pyrex bowl to make this, because then I can assemble, serve, and store the pudding all in the same container.

    To serve, use a large spoon to scoop up a generous amount of pudding into a small bowl or cup. You can top with vegan whipped cream, if you want to!

    Your finished pudding will keep for three to five days in the refrigerator.

    Frequently asked questions

    Are Biscoff cookies really vegan?

    They sure are! What a world we live in!

    Can you make this gluten-free?

    You can! Use gluten-free vegan vanilla wafers for the cookies for a gluten-free version.

    More ways to use bananas

    • jar of banana and peanut butter overnight oats with slices of banana and a peanut butter drizzle on top
      Peanut Butter Banana Overnight Oats
    • Fire up the blender to make these easy Not-Too-Sweet Banana Apple Muffins in about half an hour!
      Vegan banana apple muffins
    • close-up of sliced vegan pumpkin banana bread on a white plate, so you can see the texture
      Vegan pumpkin banana bread
    • banana turmeric smoothie in a glass garnished with a banana slice
      Banana Turmeric Smoothie

    📖 Recipe

    serving dish of vegan vanilla pudding on a blue table with bananas in the background

    Vegan Banana Pudding

    Creamy vegan banana pudding packed with crunchy Biscoff cookies and sweet banana slices in an easy-to-make vanilla pudding base. It's truly the best banana pudding EVER!
    Prevent your screen from going dark
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Southern, Vegan
    Keyword: biscoff pudding, vegan banana pudding
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Chilling time: 1 hour hour
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 6
    Author: Becky Striepe

    Ingredients

    • 6 tablespoons cornstarch - or potato starch (see note)
    • ¼ cup organic sugar - (see note)
    • ⅛ teaspoon salt
    • 3 cups oat milk - or your favorite vegan milk (see note)
    • 1 ½ teaspoon vanilla extract
    • 18-20 Biscoff cookies
    • 2 bananas - sliced

    Instructions

    • In a small saucepan, whisk together the sugar, cornstarch, and salt. Slowly pour in the oat milk, whisking to completely dissolve the cornstarch.
    • Turn the stove on low, and cook, whisking almost constantly, for around 10 minutes. Your pudding is done when it reaches that nice, thick pudding consistency. Do keep in mind that it will firm up when you chill it, but it should still be pretty thick at this point.
    • Remove the pan from the heat, and whisk in the vanilla extract. Set the pudding aside to chill for at least 15 minutes.
    • Break 3-4 of your cookies in half, and arrange the cookie halves to cover the bottom of a 1-quart glass bowl. Arrange full-sized cookies sitting up around the sides, pretty side facing out, so you'll be able to see them through the glass. Spoon half of the pudding on top. Arrange half the banana slices on top of that.
    • Layer more cookie halves on top of the banana slices (from approx. 3-4 more cookies), then spoon on the rest of the pudding. Top with the rest of the banana slices and 2 crumbled cookies.
    • Place the bowl into the refrigerator, and chill for at least an hour before serving.

    Equipment

    • whisk
    • 1-Quart Lidded Pyrex

    Video

    Notes

    Please be sure to whisk almost constantly as you cook the pudding. Whisking is what stands between you and lumpy pudding.
    You can use cornstarch or potato starch in this recipe. I have not tested it with any other thickeners.
    If your vegan milk is very sweet, you may want to back off on the sugar some. If you are using unsweetened milk, then you may need another tablespoon of sugar. It's fine to add sugar, to taste, during the cooking process.
    I do not recommend homemade plant milk for this recipe. Boxed plant milks contain thickeners that work in your favor in this recipe.
    If you're going to chill the pudding, let it cool on the counter for 10 minutes or so before transferring to your storage container. Hot-off-the-stove pudding could shatter your glass, and then you won't have pudding to eat!
    Leftovers will keep for 4-5 days in the refrigerator.

    Nutrition

    Nutrition Facts
    Vegan Banana Pudding
    Amount per Serving
    Calories
    252
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    0.3
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    223
    mg
    9
    %
    Potassium
     
    275
    mg
    8
    %
    Carbohydrates
     
    53
    g
    18
    %
    Fiber
     
    3
    g
    12
    %
    Sugar
     
    27
    g
    30
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    272
    IU
    5
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    191
    mg
    19
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Jamie Cascio

      November 13, 2023 at 9:01 pm

      5 stars
      So easy and DELICIOUS! Everyone devoured this. We’re making it again for No turkey day! <3

      Reply
      • Becky Striepe

        November 14, 2023 at 10:26 am

        Very cool! Thank you for letting me know, and have a great No Turkey Day!

        Reply
    2. Alexis S

      July 15, 2023 at 3:46 pm

      I was stirring this for an hour and it never thickened up :(

      Reply
      • Becky Striepe

        July 17, 2023 at 10:51 am

        Oh no! And you definitely followed the recipe as written?

        Reply
    3. America Maxwell

      October 09, 2021 at 5:08 pm

      Added whipped coconut to the cooled pudding to make the pudding a little lighter and it was wonderful, I did vanilla oat milk as my milk.

      Reply
      • Becky Striepe

        October 12, 2021 at 7:37 am

        Those sound like lovely variations, America!

        Reply
    4. Becky Striepe

      September 07, 2020 at 11:21 am

      So glad that you enjoyed it! Yes, the cookies soften with time, as they would with any banana pudding. I'm surprised that you had to cook it for so long! It should only take around 10 minutes to thicken. I wonder if it was the milk that you used, or possibly you were looking for a thicker texture on the stovetop than necessary? As I mention in the recipe, it thickens quite a bit during that one hour cooling time, so it doesn't have to get super duper thick on the stovetop. I'm happy to help you figure out what was going on there.

      Reply

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    About Me

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    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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