Banana Vanilla Pudding with Hazelnut and Biscuit Crumble

From one mom to another—and to all the incredible women who give love and care in so many ways—Happy Mother’s Day.

This little dessert was my gift to myself today. Creamy, comforting, and naturally sweet, it feels like a hug in dessert form.

It’s a no-bake pudding made with ripe bananas, a hint of vanilla, and a silky milk base—poured into little cups and topped with a biscuit crumble. The texture contrast makes it even more special. And the best part? It’s made in one pot, requires no oven, and chills beautifully in the fridge until you’re ready to treat yourself.

Whether you’re sharing it with loved ones or enjoying it solo during a quiet moment, this pudding brings warmth and joy in every spoonful.

Creamy banana vanilla pudding served in a glass cup, topped with crumbled biscuits and chopped hazelnuts

Ingredients

For the banana vanilla pudding

• 1 liter whole milk

• 4 tablespoons cornstarch

• 4 tablespoons sugar

• 1 teaspoon vanilla extract (or 1 packet of vanilin)

• 1 tablespoon butter

• 2 ripe bananas, mashed until completely smooth

For the topping

• Petit Beurre biscuits or similar tea biscuits, crumbled (optional)

• Chopped hazelnuts (optional)

• Banana slices or a drizzle of honey (optional)

Instructions

Make the pudding: In a saucepan, whisk together the milk, cornstarch, and sugar. Stir in the mashed bananas and cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and blend with a hand blender until silky smooth. Stir in the butter and vanilla.

Pour and cool: Pour the hot pudding into serving cups. Let them cool at room temperature, then chill in the fridge for at least 2 hours, or until fully set.

Top and serve: Once chilled, add your favorite toppings—crumbled biscuits, chopped hazelnuts, banana slices, or a drizzle of honey. Serve and enjoy!