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Bananas Foster Trifle Is A Delicious Bowl Of Decadence

Delish logo Delish 5/8/2021 Laura Rege, Jackie Rothong
a close up of a plate covered with chocolate: This Bananas Foster Trifle is the decadent dessert we all need at our backyard BBQs. © Hearst Owned This Bananas Foster Trifle is the decadent dessert we all need at our backyard BBQs.

Layers of angel food cake, whipped cream, bananas, and caramel sauce make this decadent trifle the summer’s show stopper. Similar to a classic bananas foster, the bananas are caramelized in butter and Domino Dark Brown Sugar to add a deep, rich molasses flavor that perfectly balances the light, airy cake and cream. We predict it’ll have everyone scooping up seconds.

Made this? Let us know how it went in the comment section below!

Yields: 15 servings

Prep Time: 45 mins

Total Time: 1 hour 35 mins

Ingredients

For the Angel Cake
  • 1 c.

    cake flour, sifted

  • 1 1/2 c.

    Domino Golden Sugar, sifted and divided

  • 12

    large egg whites, room temperature

  • 2 tsp.

    cream of tartar

  • 2 tsp.

    pure vanilla extract

  • 1/2 tsp.

    salt

For the spiced rum simple syrupFor the caramelized bananas
  • 6

    large bananas, sliced in ¼” thick slices on a bias

  • 8 tbsp.

    unsalted butter, divided

  • 1/2 c.

    Domino Dark Brown Sugar

  • 2 oz.

    spiced rum

  • 1

    cinnamon stick

  • Pinch of salt

for the rum whipped cream
  • 3 c.

    heavy whipped cream, chilled

  • 1/4 c.

    Domino Golden Sugar

  • 1 tbsp.

    pure vanilla extract

  • 1/2 tsp.

    salt

  • 2 oz.

    spiced rum

Directions


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Make the cake
  1. Preheat oven to 325°. In a medium bowl, whisk together flour and ¾ cup sugar.
  2. In the bowl of a stand mixer, combine egg whites, cream of tartar, vanilla, and salt, and whisk until foamy, about 2 minutes. Slowly add in remaining ¾ cup of sugar and whisk until soft, shiny peaks form, about 5 to 6 minutes.
  3. In 4 additions, slowly fold in flour mixture to whipped egg whites. Continue gently until all flour mixture is incorporated. Pour batter into tube pan and bake until golden and a toothpick inserted into the middle comes out clean, about 35 minutes. Remove from oven, let cool for 5 minutes.
  4. While cake is still warm, poke cake all over with the handle of a wooden spoon. Pour spiced rum syrup over the cake and let sit while cake cools for 15 minutes. Use an offset spatula to release the cake from the sides of the pan. Invert cake onto wire rack and let cool until ready to use.
Make the Simple Syrup
  1. In a medium sauce pan, combine dark brown sugar, spiced rum, and cinnamon stick and bring to a boil. Lower to a simmer and cook until sugar has dissolved completely and has the consistency of syrup, about 5 minutes. Stir in salt, remove from heat, and discard cinnamon stick.
Make the caramelized Bananas
  1. In a large sauté pan over medium high heat, melt 6 tablespoons of butter. Add dark brown sugar and gently swirl the pan to combine.
  2. Once bubbling, about 2 minutes, add banana slices. Lower heat to medium and cook until banana begins to caramelize, about 2 to 3 minutes. Work in batches if needed. Carefully remove caramelized bananas to a sheet tray and continue until all bananas are caramelized.
  3. Once all bananas are removed from pan, carefully add in remaining 2 tablespoons of butter, swirl the pan, and add spiced rum, cinnamon stick, and pinch of salt. Continue to swirl the pan until the caramel sauce comes together, about 1 minute. Discard cinnamon stick before using. Hold over low heat if needed.
Make Rum Whipped Cream
  1. In the bowl of a stand mixer, whisk chilled heavy whipping cream on low for 5 minutes, until cream begins to slightly thicken. Slowly add sugar, vanilla, and salt. Increase the speed of mixer and whisk until stiff peaks form, about 2 minutes. Fold in 2 oz spiced rum. Set aside until ready to build.
Assemble the trifle
  1. When ready to build, cut angel food cake into 1” cubes. (This will give you 12 cups angel food cake.) In a 3-quart trifle dish, add 4 cups cubed angel food cake, 1/3 rum whipped cream, 12 pieces of caramelized bananas. Repeat 2 more times, ending with the most beautiful bananas placed on top.
  2. Drizzle with reserved caramel sauce and chill for up to 8 hours or serve immediately.
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