Banoffee trifles recipe

By Lucy Williams

  1. Serves 6
  2. Ready in 20 minutes
  3. Rating

It only takes a little creativity to make this professional-looking dessert. As it uses a ready-made banana loaf, it's ready in double quick time

tried and tested
Banoffee trifles


  1. 1 425g ready made banana loaf
  2. 200ml dark spiced rum
  3. 6 tbsp dulce de leche (thick caramel sauce)
  4. 3 ripe bananas
  5. knob of butter
  6. sprinkling light muscovado sugar
  7. 6 tbsp double cream
  8. a little grated dark chocolate
  9. a few toasted chopped hazelnuts


  1. 1. Slice a 425g banana loaf into 6 pieces, then ?soak in 200ml dark spiced rum (such as Captain Morgan). Cut each slice into thirds and divide among 6 glass tumblers. Add a generous spoonful of dulce de leche (thick caramel sauce) to each.
  2. 2. Peel 3 ripe bananas. Slice them lengthways, then in half. Heat a knob of butter in a frying pan over a high heat. Sprinkle the 12 banana pieces with light muscovado sugar and fry, turning, until ?lightly caramelised.
  3. 3. Top the trifles with the caramelised banana pieces and finish with a spoonful of lightly whipped double cream, a little grated dark chocolate and a few toasted chopped hazelnuts.

Nutritional info

(11.1g saturated), 4.9g protein, 53.7g carbs (42.7g sugars), 0.5g salt, 2.8g fibre


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