A banoffee trifle is a modern twist on a British dessert. It is made from bananas, toffee, cream, and a pastry/biscuit base. A delicacy that dates back to the 90s making it an all-time favorite trifle. This banoffee trifle recipe is something that I need to have now and then. I believe you wouldn’t be anything different! The layered flavors of bananas, the biscuit crumb, and the mouthwatering cream are a combination hard to miss!
Banoffee Trifle
Ingredients
- 1 cup sugar
- 1 cup heavy cream
- 2 tbsp butter room temp.
- 1.5 cup heavy cream chilled for layering
- 1 tsp vanilla essence
- 6 bananas
- 20-25 biscuits of your choice
Instructions
For the Caramel Sauce:
- Add 1 cup sugar to a pan and let it melt on low flame
- As the sugar melts down, stir gently so that there aren't any lumps
- Add in 1 cup heavy cream and stir with a whisk
- Turn off the flame when caramel and heavy cream mix well together
- Add in the 2 tbsp butter and mix it well together
- Set it aside to cool down
For the Base:
- Take 20-25 biscuits of your choice and make their crumbs
- Take a bowl of your choice and set the biscuit crumbs with melted butter in it
- Cut 6 bananas and layer their slices in the bowl evenly
- Place in refrigerator for the biscuits to set
For the Cream:
- Add 1.5 cups chilled heavy cream in a preferably cold bowl and start to whip with a mixer
- Keep whipping until soft peaks start to form
- Add in some vanilla essence and keep mixing
For Layering:
- Pour the caramel sauce on top of the set biscuit and banana layer
- Now add in your whipped cream and layer it on top
- Add more biscuit crumbs on top
- Re-layer with caramel sauce and more whipped cream
- Top with caramel and design with a toothpick to make it more presentable
- Set in a refrigerator to chill and enjoy it whenever
Here’s another photograph to show you the layers of this scrumptious banoffee trifle. You can layer it in a deep glass or ceramic dish to add more layers and flavor.
Tips and Hacks:
Here are a few tips I personally follow when making this decadent Banoffee Trifle and you should too:
1. Try to make the caramel sauce 12-24 hours before you start preparing the dessert and let it chill in the refrigerator for a while.
2. Use deep dishes for trifles as these allow you to have more layers according to your preference.
3. Refrigerate for 30 mins to 2 hours after you set the base of crumbs.
4. Using a glass dish might help if you want to showcase the beautiful layers of your banoffee trifle.
Take my word for it and try this banoffee trifle today. You’re definitely thanking me later! I can’t help but imagine the taste of all layers of this banoffee trifle in my mouth as I am writing the recipe! Gotta go make myself another bowl of this delish! You do the same!