Banoffee trifles
  • Serves icon Serves 6
  • Time icon Ready in 20 min

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

Nutrition: per serving

Calories
595kcals
Fat
27.6g (11.1g saturated)
Protein
4.9g
Carbohydrates
53.7g (42.7g sugar)
Fibre
2.8g
Salt
0.5g
Calories
595kcals
Fat
27.6g (11.1g saturated)
Protein
4.9g
Carbohydrates
53.7g (42.7g sugar)
Fibre
2.8g
Salt
0.5g

Ingredients

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

Method

  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. 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. 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.

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