The Ultimate Banana Caramel Biscuit Pudding: A No-Bake Masterpiece
By Jason Griffith
If there is one thing I’ve learned in my years of writing for Chefmaniac, it’s that you don’t always need an oven to create a show-stopping dessert. Sometimes, the best treats are the ones that come together with a bit of layering, a little patience in the fridge, and the perfect marriage of flavors. This Banana Caramel Biscuit Pudding is exactly that. It’s a sophisticated, creamy, and crunchy cousin to the classic southern pudding, and it has quickly become a household favorite.
Why I Love This Recipe
There is a specific magic that happens when buttery biscuit crumbs meet silky whipped cream and gooey caramel. While I absolutely adore this big family banana pudding, there are days when I crave the deep, amber sweetness of caramel and the structural crunch of a biscuit base.
This recipe is incredibly versatile. It’s elegant enough for a dinner party but easy enough that you can whip it up on a Tuesday night when you have a few overripe bananas sitting on the counter. Plus, since it’s a no-bake recipe, it’s a lifesaver during the summer months when you want to keep the kitchen cool—much like this easy ice cream sandwich cake.
Ingredients You’ll Need
To make this pudding, you’ll need a few pantry staples and some fresh produce. This recipe fits perfectly in an 8×8 inch glass dish.
The Base & Layers:
- Digestive Biscuits or Graham Crackers: 250 g (crushed into fine crumbs).
- Unsalted Butter: 120 g (melted).
- Ripe Bananas: 3–4 large ones, sliced into rounds.
The Cream Layer:
- Heavy Whipping Cream: 2 cups (must be very cold).
- Powdered Sugar: ½ cup.
- Vanilla Extract: 1 tsp.
- (Note: For a softer, more traditional texture, you can substitute this with 2 cups of prepared vanilla pudding.)
The Caramel & Toppings:
- Caramel Sauce: ¾ cup (store-bought is fine, but high-quality matters!).
- Garnish: Extra biscuit crumbs, banana slices, and a final caramel drizzle.
Swaps and Notes
- The Biscuits: If you can’t find Digestive biscuits, Graham crackers are the standard US substitute. For a chocolatey twist, try using crushed Oreo cookies.
- The Bananas: Ensure they are ripe but still firm. If they are too soft or brown, save them for this chocolate chip banana bread instead.
- Caramel: If you want a deeper, saltier profile, use a Salted Caramel sauce.
Step-by-Step Instructions
1. Prepare the Biscuit Base
Start by crushing your biscuits. You can use a food processor or go old-school with a freezer bag and a rolling pin. Mix the crumbs with the melted butter until it feels like wet sand. Press exactly half of this mixture firmly into the bottom of your glass dish. Pop it in the fridge for 10–15 minutes; this helps the base “set” so it doesn’t crumble when you spread the cream.
2. Whip the Cream
In a chilled bowl, beat your cold heavy whipping cream, powdered sugar, and vanilla. You’re looking for soft to medium peaks. Be careful not to over-beat, or you’ll end up with sweetened butter!
3. Assemble the First Layer
Take your chilled base out of the fridge. Spread half of your whipped cream (or vanilla pudding) over the biscuits. Top this with a generous layer of banana slices, then drizzle about half of your caramel sauce over the fruit. Sprinkle a handful of your remaining biscuit crumbs over the caramel.
4. Repeat the Magic
Repeat the process: add the rest of the cream, another layer of bananas, the remaining biscuit crumbs, and a final, beautiful drizzle of caramel.
5. The Chill Factor
This is the hardest part: waiting. Refrigerate the pudding for at least 4 hours. If you can let it sit overnight, the biscuits will soften slightly into a cake-like texture that is absolutely divine.
Tips for Success
- Cold Tools: Chill your mixing bowl and beaters for 10 minutes before whipping the cream. It makes the process much faster.
- Banana Browning: To keep your topping bananas from browning if you aren’t serving immediately, toss the slices in a tiny bit of lemon juice.
- Layering: If you want a more “rustic” look, you can serve these in individual mason jars!
Serving Suggestions and Pairings
This pudding is rich, so a little goes a long way. I love serving this alongside a hot cup of coffee or a cold glass of milk. If you are hosting a dessert bar, it pairs beautifully with other handheld treats like these caramel apple pie cookies or even some old-school no-bake cookies for variety.
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Fat: 28g
- Carbohydrates: 41g
- Protein: 3g
- Sugar: 24g (Note: Values are estimates based on standard ingredients.)
Storage and Leftover Tips
Keep your Banana Caramel Biscuit Pudding covered with plastic wrap or in an airtight container in the refrigerator. It stays fresh for up to 2 days. I don’t recommend freezing this dish, as the bananas will lose their texture and the cream may separate upon thawing.
More Recipes You Will Love
If you enjoyed this easy no-bake dessert, you have to try these other fan favorites:
Final Thoughts
This Banana Caramel Biscuit Pudding is the ultimate “cheat code” for a professional-tasting dessert without the stress of baking. Whether it’s for a birthday or a Sunday dinner, it always clears the tray.
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media. Don’t forget to follow Chefmaniac for more foolproof recipes and kitchen tips!
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