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.
Preheat an oven to 175°C.
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.
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.
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.
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 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