Easy Banana Bread Trifle

You know those moments when you’re craving something familiar but want to try something new? That’s exactly how I stumbled upon this banana bread trifle recipe. I’ve always loved traditional banana bread – it’s been my go-to for using up those overripe bananas sitting on the counter. But sometimes you want to shake things up a bit.

This dessert takes everything we love about classic banana bread and turns it into something that feels special enough for company, but still has that cozy, homemade feeling. I like making the components ahead of time when I’m already in the kitchen, then assembling it when I’m ready to serve. No stress, no fuss.

Whether you’re looking for a way to use up leftover banana bread or just want to try a new twist on an old favorite, this trifle fits the bill. And honestly? It’s become one of those desserts my family asks for by name now.

What Kind of Bananas Should I Use?

For a trifle, you’ll want to use bananas that are fully ripe – those with plenty of brown spots on the peel are perfect since they’re at their sweetest. Regular Cavendish bananas (the most common type found in grocery stores) work great here, though you could also use Apple bananas or Williams bananas if you can find them. Just make sure to avoid green or barely yellow bananas, as they’ll be too starchy and won’t give you that rich, sweet banana flavor that makes this dessert special. When slicing your bananas, try to cut them at a slight angle – about 1/4 inch thick – so they look nice against the glass of your trifle bowl and hold their shape well.

Options for Substitutions

Need to switch things up with this trifle? Here are some helpful substitutions you can try:

• Heavy cream: You can use whipping cream instead of heavy cream. For a lighter option, try coconut cream (the thick part from a can of coconut milk) – just make sure it’s well chilled before whipping.
• Banana bread: Store-bought banana bread works perfectly fine here. You could also use pound cake or even chocolate cake for a different spin. Just make sure whatever you use isn’t too fresh – day-old bread holds up better in trifles.
• Salted caramel sauce: Store-bought caramel sauce is totally fine! You can also swap it for chocolate sauce, butterscotch sauce, or even dulce de leche. Just warm it slightly to make it easier to pour.
• Crème anglaise: If you can’t find or make crème anglaise, you can use vanilla pudding or custard instead. Even softened vanilla ice cream works in a pinch!
• Bananas: While fresh bananas really make this dish special, you could use other fruits like strawberries or peaches. Just keep in mind this will change the overall flavor profile of your trifle.

Watch Out for These Mistakes While Making

The success of a trifle largely depends on proper layering, so avoid rushing through this step – take time to create distinct, even layers and make sure the banana bread pieces reach all the way to the edges of your serving dish for that perfect visual appeal.

Temperature control is crucial – your crème anglaise should be completely cooled before assembly, and the caramel sauce should be warm enough to pour but not hot enough to melt the cream layers or make the banana bread mushy.

A common mistake is using overripe bananas that turn brown quickly – instead, choose bananas that are ripe but still firm, and if needed, toss them in a little lemon juice to prevent browning during assembly.

For the best texture and flavor development, let your trifle chill in the refrigerator for at least 4 hours before serving, but avoid making it more than 24 hours in advance as the banana bread can become too soggy and the bananas may discolor.

What to Serve With Banana Bread Trifle?

This rich and creamy banana bread trifle is pretty much a complete dessert on its own, but there are some nice ways to round out your dessert spread! A scoop of vanilla ice cream on the side adds an extra cool and creamy element that pairs perfectly with the warm caramel sauce. I like to serve this trifle with hot coffee or tea to balance out the sweetness – a dark roast coffee or Earl Grey tea works especially well. For a special touch, you could also put out some extra warm caramel sauce and chopped nuts so people can add their own toppings.

Storage Instructions

Keep Fresh: This banana bread trifle is best enjoyed within 24 hours of assembly. Keep it covered in the refrigerator to maintain its layers and prevent the cream from absorbing any fridge odors. The banana slices might brown a bit over time, but the caramel sauce helps slow this process down.

Make Ahead: You can prep most components up to 2 days in advance – make the crème anglaise, whip the cream, and cube the banana bread. Store each component separately in the fridge. When you’re ready to serve, just slice the bananas fresh and layer everything together. This makes entertaining so much easier!

Leftovers: If you have any leftovers, they’ll keep in the fridge for up to 2 days, though the texture will soften over time. The layers might mix a bit, but it’ll still taste good! Just know that this dessert isn’t suitable for freezing since the cream and fresh bananas won’t hold up well.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	180-200 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3600
• Protein: 20-25 g
• Fat: 200-220 g
• Carbohydrates: 400-420 g

Ingredients

• 16 fl oz crème anglaise
• 10 oz warm salted caramel sauce (I use Ghirardelli Premium Sauce, for pouring)
• 2 ripe bananas (sliced into 1/4-inch rounds)
• 10 oz banana bread (cut into small cubes)
• 12 fl oz heavy cream

Step 1: Prepare the Serving Setup

Place six clear glass serving cups or bowls on a serving tray.

This setup will help make the presentation elegant and allows easy serving and storage.

Step 2: Whip the Cream

In a mixing bowl, whip the heavy cream to soft peaks.

This whipped cream will be used to add a creamy layer to the trifles and should be prepared just before assembling the dessert.

Step 3: First Layer of the Trifle

Begin assembling the trifles by dividing half of the banana bread (8oz/225g) among the six serving bowls, creating the first layer.

Next, pour half of the caramel sauce (5oz/142g) over the banana bread in each cup.

Drizzle half of the crème anglaise (8floz/225ml) over the caramel sauce.

Add half of the sliced bananas as the next layer.

Finally, dollop half of the whipped cream over the bananas in each cup.

Step 4: Repeat Layering

Repeat the layering process using the remaining ingredients.

Start with the remaining banana bread, then proceed with the remaining caramel sauce, crème anglaise, sliced bananas, and end with a dollop of the remaining whipped cream.

This creates a delicious multi-layered dessert that is pleasing to both the eyes and the palate.

Step 5: Chill and Serve

Refrigerate the assembled trifles for at least 3 hours.

This chilling period allows the ingredients to settle and meld together, enhancing the flavors and textures.

The dessert is best enjoyed the day it is made, but it can be stored in the refrigerator for up to one day if needed.

Serve chilled and enjoy!