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
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.
DIRTY BANANA
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Put the peeled, frozen banana in a blender along with the rum and Tia Maria. Add the half-and-half and blend until smooth. Pour into a chilled wine glass, garnish with a dusting of allspice. Serve.
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.
BAILEYS BANANA TRIFLES
A quick and impressive make-ahead dessert with Baileys for grown-ups, or use extra toffee sauce for kids
Provided by Good Food team
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- Mix the cream with 1 tbsp Baileys, and set aside. Divide the brownie pieces between 6 glasses, then drizzle each with 1 tbsp Baileys. Top with the sliced bananas, custard and Baileys cream, dividing equally, then drizzle with toffee sauce and finish with grated chocolate. Can be made a few hours ahead.
Nutrition Facts : Calories 689 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium
BANANA SPLIT TRIFLE
A yummy sounding dessert, which I have not tried yet. Will wait for warmer weather. I got it from a military commissary calendar
Provided by SweetSueAl
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Whisk mild and pudding for 2 minutes in a large bowl. Stir in pineapple.
- Place half of the angel food cake in a large glass bowl, preferrably a trifle bowl.
- Spread 1/3 of the pudding mixture on top.
- Cover with strawberriesHeat fudge topping according to microwave directions on the jar, just until pourable.
- Pour half of the topping over previous layer.
- Layer remaining cake cubes on top of the hot fudge layer.
- Spread another 1/3 of the pudding mixture, top with sliced bananas; cover with remaining 1/3 of pudding mixture.
- Spread whipped topping over all.
- Drizzle with hot fudge topping and sprinkle with pecans.
- Chill until serving. Garnish with strawberries and bananas just before serving.
Nutrition Facts : Calories 482.8, Fat 13.4, SaturatedFat 6.6, Cholesterol 29.2, Sodium 696.7, Carbohydrate 83.9, Fiber 2.1, Sugar 50.4, Protein 8.9
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