Biscoff Croissants with Caramelised Bananas
Soft, flaky croissants filled with a luscious Biscoff whipped cream, topped with golden caramelised bananas, crushed Biscoff cookies, and an irresistible drizzle of melted Biscoff spread. Dessert or decadent breakfast? You decide.
- May 29, 2025
- 2
- 20 min
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Ingredients
- -2 croissants
- -160g heavy cream (approx. ⅔ cup or ⅔ of 240ml)
- -40g powdered sugar (approx. 3⅓ tablespoons)
- -87g Biscoff spread (just under ⅓ cup)
- Topping:
- -extra Biscoff spread for drizzle
- -2-3 Biscoff cookies, crushed
- -powdered sugar for dusting
- -2 extra Biscoff cookies
- Caramelised Bananas:
- -1 banana
- -10g butter
- -20g honey or maple syrup
Directions
- Step 1
- Caramelised Bananas: chop the banana and set aside. In a pan heat up the butter and honey on medium heat until the mixture melts and you see it slowly bubbling, add the bananas and fry each side for 1-2mins.
- Step 2
- In a bowl add the heavy cream, powdered sugar and Biscoff spread. Whip until you get stiff peaks.
- Step 3
- Crush some Biscoff biscuits and heat the extra pistachio spread in the microwave for about 20-30sec to make it more soft and spreadable and set aside
- Step 4
- Cut the croissants in half
- Step 5
- Using a piping bag or spoon fill the croissants with the Biscoff cream filling.
- Step 6
- Add caramelised bananas and some Biscoff spread on top of the cream.
- Step 7
- Close the croissant and sprinkle the crushed Lotus Biscoff biscuits over the cream. Dust croissants with some powdered sugar, add a dollop of the Biscoff cream on top of the croissants and stick a Biscoff biscuits on top of it. Drizzle the remaining of the Biscoff spread on top of the croissants and enjoy can you make the same for this recipe