Recipe: Banoffee Trifle

BANOFFEE TRIFLE

Banoffee pie is a relatively recent addition to the list of British desserts, whilst trifle has been around for ages. For this one we merge the two... as if the Portmanteau of Banoffee (banana and toffee) wasn't enough... we squeeze in the elements of a trifle too.

Ingredients

  • 2 eggs
  • 60 ml spiced rum
  • 300 g self-raising flour
  • 398 g caramel
  • 2 fresh bananas (to serve)
  • 350 ml water
  • 500 ml pre-made custard
  • 60 g caster sugar (bread)
  • 4 sheets gelatin
  • 1 pinch salt
  • 5 squares dark chocolate
  • 100 g caster sugar (jelly)
  • 1 tbsp icing sugar
  • 2 ripe bananas (bread)
  • 1 pinch baking powder
  • 400 ml double cream
  • 1 handful toasted almond flakes
  • 60 g butter
preheat the oven

Step 1

Preheat The Oven

Preheat an oven to 175°C.

make the banana bread

Step 2

Make The Banana Bread

Beat the butter and sugar together in a bowl. Mash the bananas with the back of a fork. Mix the eggs and banana mush into the butter and sugar mixture. Fold in the flour, salt and baking powder. Transfer the mixture to a lined loaf tin and bake for 50 minutes.

make the jelly

Step 3

Make The Jelly

Heat the water and sugar for the jelly in a pan to dissolve the sugar. Soak the gelatin leaves in cold water for a few minutes. Whisk the soaked gelatin into the hot sugar syrup to dissolve, then remove from heat and stir in the rum. Leave to cool.

set jelly over the bread

Step 4

Set Jelly Over The Bread

Slice the cooled banana bread into pieces and arrange in the bottom of a large glass bowl. Scatter over a few slices of banana and pour over the jelly to submerge. Chill in the fridge to set the jelly for at least an hour.

add custard & cream

Step 5

Add Custard & Cream

Whisk together the custard and half of the caramel, then pour over the set jelly. Spoon on a little pure caramel on top of the custard and swirl it in. Whip the cream and icing sugar to stiff peaks and pipe onto the top of the custard.

decorate & serve

Step 6

Decorate & Serve

Decorate the trifle by scattering the toasted nuts, sliced fresh banana and coarsely chopped chocolate. Serve immediately, or leave the fresh banana off of the trifle for now and chill for up to 2 days before serving. Serves 8

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