Banana pudding trifles
- Helena Busiakiewicz
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Serves 4
More effort
Prep: 40 mins
Cook: 30 mins
plus at least 2 hrs infusing and chilling
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Finish off a dinner party with these banana trifles made with banana loaf cake, hazelnuts and banana crème patisserie – they're sure to wow guests
Vegetarian
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Ingredients
Nutrition
-
500ml double cream
-
3 tbsp icing sugar
-
1 tsp vanilla bean paste
-
250g banana loaf cake
(ours was from M&S), sliced into 3cm cubes
-
4 tbsp spiced rum
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3 bananas
peeled and sliced on the diagonal
-
60g blanched hazelnuts
toasted and roughly chopped
For the banana crème patisserie
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3 bananas
(250g), peeled and sliced
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30g light brown soft sugar
plus 3 tbsp
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150ml whole milk
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200ml double cream
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4 egg yolks
(freeze the whites to use in another recipe)
-
30g caster sugar
-
1 tsp vanilla extract
-
1½ tbsp cornflour
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Nutrition: Per serving
- kcal1618
- fat118g
- saturates62g
- carbs116g
- sugars92g
- fibre2g
- protein14g
- salt0.5g
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Method
-
step 1
Start by making the banana crème pat. Put the sliced bananas in a large saucepan and scatter in the 3 tbsp brown sugar. Cook over a medium heat for 8-10 mins until the mixture is bubbling, the sugar has turned into a light golden caramel and the bananas have broken down into smaller pieces. Add the milk and cream. When the mixture just comes to a simmer, cover with a lid, remove from the heat and leave to infuse for at least 1 hr, or cool completely and chill overnight.
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step 2
Put a fine metal sieve over a large jug and sieve the banana mixture, catching the liquid in the jug. Use a spatula to press every bit of liquid out of the bananas that you can. Return the liquid to the saucepan over a low heat until just steaming. Rinse the sieve – you will need it later.
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step 3
Whisk the egg yolks, sugar, vanilla, cornflour and a pinch of salt together in a large heatproof bowl until pale and creamy. Slowly whisk in the warm banana-infused cream until smooth.
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step 4
Return the custard to the pan and put over a medium heat. Cook for 7-8 mins, whisking vigorously until bubbling and thickened. It will look lumpy – just continue to beat it until it is very thick and smooth. Sieve into a large, clean, heatproof bowl, then cover with baking parchment to prevent a skin forming. Leave to cool completely, then chill until fully cold.
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step 5
Beat the cold custard using a spatula to loosen. Gently whip 150ml of the double cream to soft peaks in a second bowl, then gently whisk it into the custard until the mixture holds soft peaks. Set aside.
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step 6
To assemble the trifles, whip the rest of the double cream with the icing sugar and vanilla until soft, billowy and just holding a peak. Divide the banana cake pieces between four 200ml individual trifle dishes, then pour 1 tbsp rum over each. Arrange the banana slices on top of the cake. Spoon over the custard, then the whipped cream, swirling it gently into a soft peak. Scatter over the hazelnuts. Chill for 1 hr, then serve. Best served the day it’s made, but will keep chilled for up to a day.
Recipe from Good Food magazine, Christmas 2026
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