Trifles are layered desserts that are easy to make, and with a trifle bowl, or the right container, are beautiful desserts that are sure to please and impress your guests. This trifle made with roasted bananas give the trifle “just enough” banana flavor. The roasting process also softens the bananas so that the banana pulp pours right out of the banana skin.
Makes 1 trifle
10 ripe bananas
2 large packages of vanilla pudding mix (6 ½ cup servings)
10 ounces chopped graham crackers
4 ounces English toffee bits (or Heath candy, chopped)
6 ounces vanilla wafers
Chocolate sundae sauce
1 trifle bowl
Place 6 bananas, skin on, on a baking pan and place in preheated oven at 350 degrees F. Roast bananas for approximately 25 minutes, or until bananas are very soft to the touch, and the skins are completely y black. Remove bananas and set aside. While bananas are roasting, prepare vanilla pudding according to manufacturer’s instructions. Break open the skin on the bananas and squeeze all of the banana pulp into the finished pudding mix. Please note that you may have to mash banana pulp a little with a fork. Once all of the banana pulp has been added to the pudding, mix well, and chill. To prepare trifle, pour ½ of the chopped graham crackers into the trifle bowl. Line the sides of the bowl with vanilla wafers. Slice 2 bananas, and layer on top of graham crackers, then sprinkle toffee bits over the bananas. Lightly cover toffee bits with caramel and chocolate sauces. Top mixture with ½ of the banana cream. Repeat the layering process until you have created your ultimate trifle. Allow trifle to sit for approximately 20 minutes before serving (may be refrigerated). Garnish with whipped cream just before serving. Enjoy!
Each week, this column focuses on fresh local seafood and beverage recipes from the famous restaurants, and the local legends that prepare these dishes throughout the Keys. If you have a local favorite recipe, or would like to see a recipe from a local restaurant included in this column, please write to the author at [email protected].