Banana Bonanza

This year for my Thanksgiving recipe, I wanted to share a quick and delicious banana pudding. If you’ve never had a southern banana pudding, it is creamy and studded with chunks of ripe bananas and vanilla wafer cookies. Now, if you’ve ever been to a Melting Pot restaurant and had their bananas foster dessert fondue, you know just how delicious it is. I decided to combine that idea with banana pudding. It has creamy white chocolate pudding, caramelized bananas and spiced Biscoff cookies. It can be made ahead and stored in the fridge, which makes it great for dessert. 

Ingredients:

1 (6oz) box of instant white chocolate pudding mix

4-5 bananas, cut into slices

¼ c. butter

½ c. dark brown sugar

½ tsp. cinnamon

¼ tsp. rum extract

½ tsp. vanilla extract

1 pinch of salt

1 package of Biscoff Cookies

Directions:

1. Prepare pudding according to package directions. 

2. In a large sauté pan, melt butter and brown sugar stirring until sugar melts. Bring to a boil. Boil for 3 minutes. 

3. Stir in cinnamon, extracts and salt. Then stir in half of the banana slices. Cook for one minute. Remove from heat.

4. Next, add the other half of the banana slices, and set aside.

5. Grease a 9x13-inch pan or individual jars.  

6. First add a single layer of Biscoff cookies. If preparing in individual jars, break the cookies into pieces.

7. Add about a 1/3 of the pudding mixture, then add 1/3 of the banana mixture. 

8. Repeat 2 more times. Cover with plastic wrap and refrigerate for 4 to 6 hours. After 24 hours the cookies will be very soft and lose their texture.