Banana Pudding Biscuit Bake

This Banana Pudding Biscuit Bake turns refrigerated biscuits into a warm, buttery base for cool vanilla pudding, fresh bananas, and crunchy vanilla wafers. It has the nostalgic flavor of classic banana pudding with a soft, pull-apart biscuit layer underneath.

The biscuit base is baked first and cooled before the pudding is added. This keeps the biscuits golden instead of soggy and gives the dessert distinct layers of buttery pastry, creamy pudding, ripe banana, and crisp cookie crumbs.

Ingredients Overview

The biscuit layer starts with refrigerated biscuit dough for a dependable shortcut. Melted butter and brown sugar coat the pieces, while vanilla and a small amount of cinnamon add warm bakery flavor.

Use a banana that is ripe but still firm inside the baked layer. Very soft bananas release more moisture and can make the center of the biscuits gummy

Tips for the Best Banana Pudding Biscuit Bake

Use a Metal Baking Pan When Possible

A light-colored metal pan helps the biscuit pieces cook evenly and develop golden edges. A glass or ceramic pan can work, but the bake may need several additional minutes.

Cut the Biscuits Into Small, Even Pieces

Smaller pieces leave more space for heat to circulate through the center of the pan. Large chunks can brown on top while remaining doughy underneath.

Do Not Tightly Pack the Dough

Arrange the coated biscuit pieces in a loose, even layer. Pressing them firmly into the pan makes it harder for the center pieces to bake through.

Check the Middle, Not Only the Edges

The outside pieces usually brown first. Lift or separate one of the center pieces before removing the pan from the oven. It should look fluffy and baked inside without a glossy line of raw dough.

Add the Final Banana Just Before Serving

Fresh banana slices begin to darken after they are cut. Adding them at serving time gives the dessert its freshest appearance and texture.

Keep Some Vanilla Wafers Separate

Cookies placed on the pudding during refrigeration will gradually soften. For a noticeable crunch, reserve the final cookie crumbs until you are ready to serve the dessert.

Easy Swaps and Serving Ideas

Banana cream pudding: Replace the vanilla pudding with instant banana cream pudding for a stronger banana flavor.

Homemade whipped cream: Fold stabilized whipped cream into the pudding instead of using whipped topping. Regular unstabilized cream may soften more quickly during storage.

Caramel banana version: Drizzle a small amount of caramel sauce over each serving rather than mixing it into the pudding.

Strawberry-banana version: Add sliced strawberries to individual servings. Avoid layering juicy berries over the entire pan if the dessert will be stored overnight.

Individual servings: Spoon the baked biscuit pieces into dessert cups and layer them with pudding, banana slices, and vanilla wafer crumbs

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Banana Pudding Biscuit Bake

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Fluffy biscuit pieces bake in a creamy banana-vanilla custard with sliced bananas and crushed vanilla wafers. Serve this warm dessert with whipped topping for an easy banana pudding-inspired treat. Course: Dessert, Breakfast Cuisine: American Keyword: banana pudding biscuit bake, banana biscuit bake, banana pudding dessert Difficulty: Easy Servings: 8 Prep Time: 15 minutes Cook Time: 35 minutes Resting Time: 10 minutes Total Time: 1 hour

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Cooling and assembly time 10 minutes mins

Total Time 1 hour hr

Servings: 36

Course: Dessert

Cuisine: American

Calories: 74

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• Biscuit Bake
• 1 can refrigerated flaky biscuits 16.3 ounces
• 2 medium ripe but firm bananas sliced
• 1 cup vanilla wafer cookies divided
• 2 tablespoons unsalted butter melted
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• Banana Pudding Custard
• 1 pudding mix 3.4 ounces
• 4 ounces cream cheese softened
• 2 large eggs
• 1 1/4 cups whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Topping
• 1 cup whipped topping
• banana slices optional
• vanilla wafers optional

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Equipment

• 9 x 13-inch baking dish
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula

Method

 

1. Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish.
2. Separate the biscuits and cut each biscuit into four pieces.
3. Place the biscuit pieces in a large bowl. Add the melted butter, sugar, and cinnamon, then toss until evenly coated.
4. Arrange half of the biscuit pieces in the prepared baking dish. Layer the sliced bananas and 3/4 cup of the crushed vanilla wafers over the biscuits. Add the remaining biscuit pieces.
5. In a medium bowl, beat the softened cream cheese until smooth. Add the banana cream pudding mix and eggs, then whisk until combined.
6. Gradually whisk in the milk, vanilla extract, and salt. Continue whisking until the mixture is mostly smooth.
7. Pour the pudding mixture evenly over the biscuit pieces. Gently press the biscuits into the custard so that each piece is lightly coated.
8. Sprinkle the remaining 1/4 cup crushed vanilla wafers over the top.
9. Bake for 32 to 38 minutes, or until the biscuits are golden brown and the center is set. A knife inserted near the center should come out without wet custard.
10. Let the bake rest for 10 minutes before serving.
11. Spoon into bowls and top with whipped topping, additional banana slices, and crushed vanilla wafers as desired.

Notes

Use bananas that are ripe but still firm. Very soft bananas can make the center watery.
If the top browns too quickly, loosely cover the dish with aluminum foil during the final 10 minutes.
Check the center carefully before removing the bake from the oven. Biscuit pieces in the middle should be fully cooked and no longer doughy.
Add fresh banana slices immediately before serving to prevent browning.
Refrigerate leftovers in an airtight container for up to three days.
Reheat individual portions in the microwave until hot. The internal temperature should reach 165°F.

Serving Suggestion: Serve warm for a soft, bread-pudding-like texture or chill the baked dessert for a firmer banana pudding texture.

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Allergy notice: Always check ingredient labels and avoid substitutions that may introduce allergens. This recipe has not been verified as allergen-free.

Storage and Reheating

Cover the assembled dessert tightly and refrigerate it promptly. It is at its best within 2 days, while the biscuits still have some structure and the bananas taste fresh. Properly refrigerated leftovers may be kept for up to 3 days.

The vanilla wafers will soften during storage, and exposed banana slices may darken. Add fresh cookie crumbs and newly sliced banana to individual portions when serving leftovers.

Freezing the fully assembled dessert is not recommended. The pudding can release moisture after thawing, the bananas can become watery, and the biscuit base may lose its texture.

This dessert is intended to be served chilled. Reheating an assembled portion is not recommended because the pudding and whipped topping can separate.

Food Safety Note

Because this dessert contains milk, cream cheese, whipped topping, and cut fruit, do not leave it at room temperature for more than 2 hours. Return unused portions to a refrigerator set at 40°F or below. At outdoor gatherings above 90°F, refrigerate the dessert within 1 hour.

Common Mistakes

Adding Pudding to Warm Biscuits

Warm biscuits loosen the pudding and can melt the whipped topping. Let the pan cool completely before assembling the dessert.

Using Very Soft Banana in the Biscuit Layer

An overripe banana releases more liquid as it bakes. Use a ripe but firm banana and cut it into small pieces.

Packing the Biscuits Too Tightly

The biscuit pieces need a little room for heat to circulate. A tightly compressed layer can remain doughy in the center.

Judging Doneness by the Top Alone

A golden surface does not guarantee that the center is baked. Check a piece from the middle before removing the pan from the oven.

Using the Standard Amount of Pudding Milk

This dessert needs a thick pudding layer that stays in place when sliced. Follow the reduced milk measurement in the recipe card rather than the standard directions printed on

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