BANANA MACAROON TRIFLE
A chewy homemade macaroon mixture takes the place traditionally held by cake in this trifle from Barbara Keith. "sometimes I serve the sweet treat in individual cups," shares the Faucett, Missouri reader. No time to bake? Use store-bought macaroons instead.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, oats and baking powder; add to creamed mixture alternately with milk, beating well after each addition (mixture will appear curdled). Stir in coconut., Spread in a well-greased 13-in. x 9-in. baking pan. Bake at 325° for 25-30 minutes or until edges are golden brown. Cool completely; crumble. Set aside 1/4 cup for topping., Just before serving, toss bananas with pineapple juice. In a 2-1/2-qt. serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs.
Nutrition Facts : Calories 300 calories, Fat 12g fat (10g saturated fat), Cholesterol 28mg cholesterol, Sodium 97mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 2g fiber), Protein 2g protein.
BANANA MACAROON TRIFLE DESSERT
Very sweet and chewy. I got this recipe from the recent March/April 2002 "Taste of Home Quick Cooking" magazine. I made it for Easter dessert. I did double the batch and it filled my trifle bowl to the top.
Provided by TheDancingCook
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- *Ifyou have no time to bake macaroon mixture, use store bought macaroons instead and crush.
- For macaroon mixture, beat butter and sugar in a mixing bowl until well blended.
- Add egg, mix well.
- Combine the coconut, oats, flour and baking powder in another bowl.
- Combine milk and vanilla in another bowl.
- Now, alternate combining the coconut mix and milk/vanilla mixes with the sugar mix.
- (The mixture will appear curdled) Spread into a well greased 13x9 dish.
- Bake at 325 for 25 to 30 minutes or until edges are golden brown.
- Cool completely and crumble.
- Set aside 1/4 cup for topping.
- Just before serving toss bananas with pineapple juice.
- In a 2 1/2 quart bowl, layer 1/3 macaroon crumbs, whipped topping and bananas.
- Repeat layers twice.
- Sprinkle with reserved crumbs.
- Refrigerate or serve immediately.
CARAMEL BANANA BREAD TRIFLE
Provided by Sandra Lee
Categories dessert
Time 1h30m
Yield 20 to 25 servings
Number Of Ingredients 10
Steps:
- Make the pudding according to package instructions. Stir in 3 tablespoons of the whiskey.
- Whip the heavy cream to soft peaks, adding the powdered sugar a little at a time. Stir in the vanilla. Whisk the mascarpone to make it light and fluffy. Fold it into the whipped cream. Fold in the remaining 1 tablespoon whiskey.
- In a trifle dish or punch bowl, place a single layer of banana bread cubes and zucchini bread cubes into the bottom of the bowl. Drizzle over some of the whiskey to moisten the bread. Spread half the pie squares over the top. Evenly spread half the pudding on top, and then a layer of half the whipped cream. Top with half the caramel sauce. Repeat with the remaining ingredients, topping the whole thing with the chopped pecans. Cover and refrigerate for at least an hour before serving.
BANANA SPLIT TRIFLE RECIPE - (4.3/5)
Provided by Lsweetnell
Number Of Ingredients 9
Steps:
- Prepare the cake and make sure it's completely cooled before assembling the dessert. Cut the cake into bite-sized pieces. Prepare the pudding mix. In a trifle dish (or large salad bowl) preferably a clear bowl cause it looks so pretty. Break up the bite-size pieces, using half the cake for the first layer. Top the cake pieces with half of the pudding, half of the bananas, half of the strawberries, half of the pineapple, half of the Cool Whip, half the Maraschino cherries, half of the chocolate syrup and half of the nuts. Repeat all these steps with the remaining ingredients in the same order. Chill until ready to serve. *Hint: Don't allow the pudding to set completely before assembling because you want it to work it's way in between the cake pieces before it firmly sets.
BANANA MACAROON TRIFLE
A chewy homemade macaroon mixture takes the place traditionally held by cake in this trifle from Barbara Keith. 'sometimes I serve the sweet treat in individual cups,' shares the Faucett, Missouri reader. No time to bake? Use store-bought macaroons instead.
Provided by Allrecipes Member
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- For macaroon mixture, beat butter and sugar in a mixing bowl until well blended. Add egg; mix well. Combine coconut, oats, flour and baking powder. Combine milk and vanilla; add to the sugar mixture alternately with coconut mixture alternately with coconut mixture (mixture will appear curdled).
- Spread in a well-greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 25-30 minutes or until edges are golden brown. Cool completely; crumble. Set aside 1/4 cup for topping.
- Just before serving, toss bananas with pineapple juice. In a 2-1/2-qt. serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 53.9 g, Cholesterol 31.5 mg, Fat 17.3 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 13.8 g, Sodium 130.9 mg, Sugar 43.4 g
DIRTY BANANA TRIFLE
What could be better than bananas, cookies and Kahlua? You can adjust this to suit your taste, depending on whether you like a stronger or weaker Kahlua flavor. -Laurie Handlin, Ocean View, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat 1 package cream cheese and 1 can condensed milk until blended. Beat in Kahlua, 1/2 cup milk and chocolate pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, then chocolate graham crackers. Set aside., In another large bowl, beat remaining cream cheese and condensed milk until blended. Beat in the remaining 2 cups milk and the banana pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, vanilla wafers and bananas., Spread chocolate pudding mixture in the bottom of a 6- or 7-qt. trifle bowl or glass bowl. Layer with 1-1/2 cups whipped topping and banana pudding mixture; top with remaining 1-1/2 cups whipped topping. Cover and refrigerate overnight., Garnish with additional wafers, crushed chocolate graham crackers and sliced bananas before serving.
Nutrition Facts : Calories 381 calories, Fat 16g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
INDIVIDUAL RASPBERRY AND BANANA TRIFLES
Steps:
- For sauce:
- Combine raspberries and their juices and sugar in blender. Puree until sugar dissolves. Strain sauce into bowl. Cover and refrigerate.
- For custard:
- Combine sugar and potato starch in heavy large saucepan; whisk to blend. Gradually add nondairy creamer, whisking until well blended. Whisk in egg yolks, lemon peel and lemon juice. Add margarine. Whisk over medium-high heat until custard is thick and smooth and just begins to bubble, about 9 minutes. Transfer to bowl. Refrigerate uncovered until cold, about 4 hours; then cover and keep chilled.
- For cake:
- Preheat oven to 350°F. Combine orange juice concentrate, lemon juice and both peels in small bowl; whisk to blend. Combine cake meal and potato starch in medium bowl; whisk to blend.
- Using handheld electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick about 1 minute. Beat in orange concentrate mixture, then dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add remaining 3/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture in 3 additions.
- Transfer batter to ungreased 10-inch-diameter angel food cake pan with 4-inch-high sides. Bake cake until golden brown and tester inserted near center comes out clean, about 40 minutes. Immediately invert center tube of cake pan onto narrow-neck bottle. Cool cake completely. (Sauce, custard and cake can be made 1 day ahead. Keep sauce and custard chilled. Cover cake in pan; store at room temperature.)
- Cut cake from pan. Cut cake into twelve 1-inch-thick slices (reserve remaining for another use.) Trim crusts. Cut each slice into 6 squares. Place 3 banana slices in each of twelve 1- to 1 1/4-cup stemmed glasses. Spoon 1 tablespoon sauce over. Top with 3 cake pieces, 2 tablespoons custard, 4 banana slices and 1 1/2 tablespoons sauce. Repeat layering with cake, custard, banana and sauce. Garnish with mint, lemon and additional banana slices, if desired. Chill up to 6 hours.
BANANA TRIFLE
Pound cake, whipped cream, banana pudding and vanilla wafers are layered to form this easy trifle that's sure to please.
Provided by CNM CATERING
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.
- Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 612.3 calories, Carbohydrate 60 g, Cholesterol 177.1 mg, Fat 39.5 g, Fiber 0.9 g, Protein 6.7 g, SaturatedFat 23.3 g, Sodium 463.6 mg, Sugar 37.1 g
BANANA TRIFLE
Very simple banana trifle that I've made several times now, my own recipe. No chocolate, no "extra" flavors (I mean you, toffee!). As given it doesn't make a huge amount, but it's very easy to scale it up for a crowd or down for a single serving. Best made the day before. The time given does not include time for the cake to bake. For the cake, feel free to use your favorite mix; it'll need about half, as written. The cake needs to be dry, to properly soak up the liquid. Either bake it and slice it the day before, or toast it (sliced) in the oven on low heat for about an hour. Or just use stale cake if you've got any lying around. You could probably make it with other fruit (raspberries? mangos?) but I haven't tried. If you want a slightly more complex tropical flavor, replace part of the yogurt with coconut milk/cream, or add toasted coconut with the cake.
Provided by Jaeger5432
Categories Dessert
Time P1DT12h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Slice the bananas and set them aside in a mixing bowl. Combine the butter and sugars in a measuring cup and heat in the microwave until soft.
- Beat the mixture until smooth, then heat 1-2 minutes more on high until it bubbles. (Longer will caramelize it, which can also be good.).
- Add the rum (watch for the alcohol to boil off) and mix thoroughly. Pour over the bananas and refrigerate until cool. (Overnight is good.).
- Bake the cake according to package directions. Pan doesn't matter.
- Slice the cake into 1" cubes. (This is easier to do if it's already slightly dry.).
- Mix the lemon juice into the yogurt, stirring thoroughly to get it nice and creamy.
- Cook the bananas in the microwave for a few minutes; they should be soft but not mushy. Pour off and reserve the cooking liquid.
- Assembly time! Layer cake, bananas, and yogurt into a nice glass casserole or bowl. I usually do 2 full sets of layers, with a third layer of cake on top. Pour the reserved cooking liquid on top and top with the remaining yogurt.
- If you've got an extra fresh banana lying around slice it and arrange it on top; sprinkle cinnamon or powdered nuts if you like. Serve chilled.
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