The speculoos banana pudding is a decadent dessert that brings together the rich and deep flavor of the cookies, the creamy and fruity refreshing taste of banana pudding and all the different types of sweetness of the whipped cream. The layers, taken together, offer a delectable textural variety, from the softness of the whipped cream to the thickness of the pudding as it coats the tongue and the crunch of the cookie crumbs. Each bite is luxurious, and balances sweetness and creaminess with the distinctive spices of the Speculoos and the mushiness of the bananas. Just follow this quick dessert recipe.
Ingredients:
- 4 bananas, sliced
- 1 box organic vanilla wafer cookies
- 1 package Speculoos cookies, semi-crushed
- 473 gm whipped cream, store-bought or homemade
For the cookie butter vanilla pudding:
- 3 boxes vanilla instant pudding mix
- 2 tbsps cookie butter, softened
- 1 can sweetened condensed milk
- 709 ml chilled filtered water (You can also substitute with milk)
- 1 tsp vanilla extract
- Pinch of ground cinnamon
- Pinch of sea salt
Toppings:
- Whipped cream
- Speculoos cookies, crushed
- Organic vanilla wafer cookies, crushed
- Caramel sauce, for drizzle
Directions:
- First, make the cookie butter vanilla pudding. For this, in a bowl, add the water or milk, vanilla pudding mixes, cookie butter, and sweetened condensed milk. Beat with a handheld mixer or a stand mixer with a paddle attachment. Beat until the mixture starts to thicken. It will start looking like a smooth pudding once it has been beaten enough. Then add the vanilla extract, cinnamon and salt and mix for another minute or so.
- Bring out a trifle bowl or whatever dish you're using to serve it in. Add a layer of vanilla wafer cookies and Speculoos cookies at the bottom. Then add a layer of sliced bananas. Next, add on a layer of the pudding mixture and use the back of a spoon to spread it out evenly. Then add a few dollops of whipped cream. Next, add the vanilla wafer again, and so on. Keep layering until all the ingredients have been used up.
- Garnish with crushed vanilla wafers, crushed Speculoos cookies and a drizzle of caramel sauce.
- Refrigerate for four to six hours or overnight if you have the time.
- Serve cold.
Notes, tips and tricks:
- Leftover pudding can be stored in the fridge for three days. If left longer, the cookies will have become too soggy and the pudding texture will change, making it less enjoyable to eat.
- If you want to make whipped cream at home instead of using store brought, simply whip heavy cream and sugar with a handheld mixer or a stand mixer with a paddle attachment. Keep beating till fluffy peaks form. Add a bit of vanilla essence and a pinch of sea salt and continue to beat it. Once it's fully fluffy, stop beating. Let it sit in the fridge for two hours so it can set a bit and become easier to use. Then use as topping, adding as much as desired.
- To make the caramel sauce on your own, add milk, sugar and butter in a pan and heat over medium heat. Keep stirring continuously or it will stick to the bottom and may burn. Once it achieves a deep gold color, turn off the heat and transfer to a bowl. If you leave it in the pan then it will continue cooking from the pan’s heat and might harden and burn. You have to be careful or it might crystalize, which you don't want either.
- You can garnish however you like. This is the place for you to get as creative as you can. Instead of, or in addition to, the caramel sauce, you can add chocolate sauce, a mixed fruit jam or any fruit compote of your choice. Or there’s marshmallows or jelly. You can add chopped nuts and sprinkle in cinnamon or cocoa powder. You can also stick in a chocolate stick to add more decor elements.
- Instead of serving the pudding in a large trifle bowl, if you're preparing for a dinner party or gathering, you can also serve it out in small glasses or individual serving dishes. Simply add each layer to the dishes and chill them individually before serving. Or you can display all the elements on the table and let people assemble it themselves, offering them a fun activity at the party.