If you’re looking for a delightful dessert that’s easy to make and sure to impress, these Banana Caramel Cream Pie Trifles are perfect. Whether you serve them in individual glasses or as one large trifle, they’re guaranteed to be a hit at any gathering.
Persons
4
Prep Time
35 minutes
Wait Time
2 hours
Total Time
35 minutes
Ingredients
- 1 ¾ cups heavy whipping cream
- ¼ cup organic raw sugar, maple syrup, or honey (to taste)
- 1 tsp vanilla extract (optional, to taste)
- 1 drop nutmeg essential oil (to taste; see NOTE for toothpick method)
- 1 ¼ cups crumbled biscuits (of choice) or plain granola
- 3 - 4 medium ripe bananas (not overripe so they hold their shape)
- 1 tbsp lemon juice (for the bananas)
- Chocolate shavings (optional, for serving)
- Coconut Caramel Sauce
- ½ cup butter or coconut oil
- 1 cup coconut sugar
- ¼ cup cream or coconut cream
- 1 tsp vanilla extract
- Pinch of salt (add more for a salted caramel flavour, but not too much)
Instructions
- 1. Whipped Cream: In a medium-large bowl, make the whipped cream by combining the cream, sugar, vanilla, and nutmeg oil (using the toothpick method; see NOTE). Whip with an electric mixer until the cream thickens and makes soft peaks when you lift with a spoon. Refrigerate until ready to assemble the trifles.
- 2. Crumbled Biscuits: Process the biscuits/cookies in a food processor or high-speed blender, or chop them by hand to get crumbled pieces, not completely powdered. If using granola, use it as is.
- 3. Assembling the Trifles: Cut the bananas into round slices and brush with lemon juice. Set aside. Place a layer of crumbled biscuit evenly over the bottom of each glass, followed by a layer of banana slices. Drizzle caramel sauce over the bananas, then add a layer of whipped cream. Continue layering until the glasses are approximately ¾ full. Finish with whipped cream, drizzle caramel sauce around the top, and sprinkle shaved chocolate on top, if using. Chill for at least an hour before serving.
- Coconut Caramel Sauce
- 1. Preparation: Prep all the ingredients so they are ready to use before you start the sauce.
- 2. Making the Sauce: Place the butter in a medium saucepan over medium-high heat and start to melt it. Whisk in the coconut sugar until melted and starting to bubble. Be careful not to burn. Carefully add the cream or coconut cream, vanilla, and salt, and continue whisking until combined and the sauce thickens a little. This should take a few minutes.
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