Banoffee Pie Trifles
User Reviews
5
Banoffee Pie Trifles
Description
This recipe assembles individual trifles by layering a crisp base made from graham cracker crumbs mixed with melted butter and sugar that are baked until golden and cooled. The crumbs offer a crunchy texture that grounds the dessert.
Ripe bananas sliced on top bring a fresh, fruity note that pairs well with the rich, sweet dulce de leche, which resembles caramel in flavor and consistency. The whipped cream on top provides a fluffy, creamy element, lightly sweetened with powdered sugar and flavored with vanilla. The careful balance of these layers results in a dessert with varied textures and flavors.
The assembled trifles make an elegant presentation with optional chocolate shavings adding a final decorative and flavorful touch. This dessert is best served after a meal or for gatherings where easy individual servings are preferred.
Ingredients
- 1½ cups graham cracker crumbs (about 10 full sheet graham crackers)
- 6 tablespoons butter melted, unsalted
- ¼ cup granulated sugar
- 2 banana
- 1 ¼ cup dulce de leche store bought
For the Whipped Cream
- 2 cups heavy cream or heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract pure
- chocolate optional, shavings
Instructions
- Preheat oven to 350°F.
- Using a food processor or blender, pulse the graham crackers to grind them up. Once the graham crackers are a fine consistency, mix the crumbs, melted butter, and granulated sugar together in a medium bowl until evenly combined. Transfer the mixture on a small baking sheet. Bake for 15-20 minutes. Remove from the oven and allow to cool for at least 15 minutes.
- Assemble the trifles by layering a spoonful of the graham cracker crumbs, a spoonful of dulce de leche, 5-6 slices of banana, and some whipped cream.
- Garnish with chocolate shavings before serving, if desired or some more crumbled graham crackers.
For the Whipped Cream
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
Notes
- Store-bought dulce de leche can be found near evaporated or condensed milk in most markets.
- Leftover dulce de leche can be repurposed in other desserts or dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 821 kcal
% Daily Value*
| Calories | 821kcal | 41% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 63g | 97% |
| Saturated Fat | 39g | 195% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 243mg | 10% |
| Potassium | 387mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 2312IU | 46% |
| Vitamin C | 6mg | 7% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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