Banana Split Trifle
Banana Split Trifle on the left, Mixed Berry Trifle on the right
There are several meanings for the word “trifle”. A thing of little importance or value. To treat someone or something without seriousness or respect. Or my personal favorite – a layered dessert of English origin. The usual ingredients being a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element, custard, and whipped cream layered in that order in a glass dish.
However, I do things a little differently when I make trifles. (Of course, I do!)
I use cream cheese pound cake rather than sponge cake for both this trifle and for my Mixed Berry Trifle. And I use pudding rather than custard if I use it at all. (My Mixed Berry Trifle doesn’t call for any pudding or custard.) For my Fudgy Brownie, Chocolate Mousse, and Raspberry Trifle, I use brownies instead of sponge cake and chocolate mousse instead of custard. So, like I said, I change things up a bit when I make trifles. But the basic idea is still the same. And since I’m sure you were wondering what the difference is between custard, pudding, and mousse – allow me to elucidate.
Most custard and pudding recipes contain eggs. After that, the main difference is that pudding uses starch for thickening, while in most instances, custard is thickened just by the eggs themselves. And the texture of custard tends to be firmer than pudding. But both pudding and custard get their thick consistency from being cooked. Mousse, on the other hand, never experiences any heat. Also, with mousse, the incorporation of air into the mixture leads to its fluffier consistency. Final analysis – both pudding and custard are semisolid and denser, while mousse offers a lighter, airier texture. But enough about puddings etc. and back to this recipe.
When I was a child, my grandmother used to make a banana cream pie which included chunks of chocolate and sliced almonds on top. She called it a banana split pie. I loved that pie. So, when I was deciding what to serve for a recent get-together, I decided to try my hand at making a banana split trifle. And the recipe below is what I came up with.
And since you might be wondering why I didn’t just make banana pudding, the answer is simple. Banana trifle is like banana pudding on steroids. Need I say more?
A huge consideration when planning a dinner party is time. Especially the couple of hours or so before guests are due to arrive. So, if I can do most of the prep work ahead of time, my anxiety level actually stays in the “safe” zone rather than spiking off the chart. So, one of the best things about serving trifle is that this delicious dessert must be made ahead. So, if I am hosting a large number of people, trifle is the perfect dessert. I can make the pound cake ahead and freeze it. I can also make the pudding ahead and let it sit in the fridge. Then two days before I plan to serve the trifle, I put the whole thing together, place it in the fridge, and walk away. I usually add a bit more whipped cream and decoration to the top of the trifle the same day I plan to serve it, but even that is an option.
So, yes it takes time to make a trifle. But it’s all done ahead so that I can concentrate on the other elements of the feast that require last-minute attention.
And I don’t plate trifle. I let my guests serve themselves. Fun for them, and less work for me. Because by dessert time, I’m usually wiped out. 20 years ago, I would have still had energy to burn. These days, after a gathering at our home and all the guests have taken their leave, I’m lucky to get my shoes off before I’m sound asleep!
But I still love every minute of being a hostess. And the main reason is that Mr. C. is like my silent entertaining partner. He does all the behind-the-scenes work. He does most of the grocery shopping. He brings dishes, pans, silverware, special equipment, etc. up from our downstairs storage room. He then sets up the tables and the bar and quietly does a hundred little things that make my part easier. And after everyone has left, he turns into the clean-up king. I am truly a very lucky lady. I only hope you are as lucky.
So, as always, from my kitchen to yours – peace and love to all.
For the French Vanilla Pudding:
3 c. whole milk, divided
3 T. cornstarch
pinch of salt
¾ c. granulated sugar
3 lg. egg yolks
1 T. unsalted butter
1 tsp. vanilla bean paste or pure vanilla extract
In a small bowl, whisk together ¼ cup of the milk with the cornstarch. Set aside.
In a medium saucepan, whisk together the remaining milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.
While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly stream 1½ cups of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened.
Remove from the heat and whisk in the butter and vanilla. Allow it to cool completely. Then transfer the cooled pudding into a small bowl. Top with plastic wrap touching the top of the pudding to prevent a skin from forming and allow to chill for several hours before putting the trifle together.
For the Pound Cake:
½ c. unsalted butter, room temperature
4-oz. (½ pkg.) cream cheese, room temperature
1½ c. granulated sugar
½ tsp. salt
3 lg. eggs, room temperature
2 tsp. vanilla
1½ c. unbleached all-purpose flour
Cream the butter and cream cheese together in a large mixing bowl. Add the sugar and salt and whip until mixture is light and fluffy, about 5 minutes. Add eggs one at a time. Beat in vanilla. Add flour at low speed until well incorporated, but do not overbeat. Transfer batter to a buttered 9-inch baking pan.
Place pan in cold oven. Set temperature to 200-degrees; bake for 20 minutes. Increase temperature to 250-degrees; bake 20 minutes. Increase to 275; bake for 10 minutes. Increase temperature to 300 degrees and bake for 25 to 30-minutes or until a toothpick inserted near the middle of the cake comes out clean.
Remove from oven and cool on a rack before cutting into small chunks just before assembling the trifle. (Can be made ahead and frozen until needed.)
For the Whipped Cream:
1 c. heavy whipping cream
1 T. powdered sugar
¼ tsp. vanilla bean paste or vanilla extract
Whip the cream to stiff peaks. Add the powdered sugar and vanilla bean paste. Whip some more until well blended.
For the “banana split layers” and topping garnish:
5 bananas, cut into small chunks
¾ c. milk, semi-sweet, or dark chocolate chips, chopped
½ c. sliced almond
½ c. heavy cream
2 tsp. powdered sugar
3-5 maraschino cherries (I use Bada Bing cherries)
When ready to assemble, spread just about ½-¾ cup of the pudding in the bottom of the container. Then place ⅓rd of the cake chunks over the pudding in the bottom of a trifle bowl (straight sided glass bowl). (Actually, any glass bowl will work, but for the best presentation, a straight sided bowl is best.)
Spoon ⅓rd of the remaining pudding over the cake cubes. Place ⅓rd of the banana chunks on the pudding. Sprinkle ⅓rd of the chocolate chunks over the banana chunks and spread ⅓rd of the whipped cream over the chocolate chunks.
Add another ⅓rd of the cake, pressing down lightly to remove any air pockets in the layers below. Then repeat as directed above. Always press down a bit on the cake chunks as you assemble the dessert. After adding the last layer of whipped cream, smooth the surface with an offset spatula.
Cover with plastic wrap and refrigerate for at least 24 hours and up to two days.
Remove from refrigerator about an hour before serving. Garnish with additional whipped cream, sliced almonds, and 3 or 5 maraschino cherries.