Dreamy Chocolate Banana Cake Trifle

This Dreamy Chocolate Banana Cake Trifle is incredible. I’m not into the traditional trifle where the sponge soaks up the fruit juices, I don’t like the texture of wet cake. That might be an unpopular opinion but it is what it is. So I created my own version that has a really airy tender banana cake, a lux chocolate custard, maple flavored whipped cream & fresh banana slices.

It’s been so popular at my place it’s been requested for Christmas day, so I will just add it to the list of the many things that I want/need to cook. Thankfully this trifle can be made the day before and the banana sheet cake only takes 15 minutes in a fan bake oven! Thank god!

I wasn’t totally convinced the flavors would be punchy enough because it’s banana & chocolate but I was completely wrong. Especially if you put it in the fridge, the flavors really develop and amalgamate together. It kind of reminds me of the puddings you can get from Magnolia Bakery in New York.

I really hope you enjoy this dessert, it’s fun, easy and so scrummy.

Tips for Making the Best Banana Trifle:

• Refrigerating it really takes it over the edge, so don’t skip that step.

• The layers do not need to be perfect! When you scoop this trifle out the layers will not be obvious.

• The chocolate custard when layered will basically just look like a sauce drizzled over, there is not enough custard to make thick layers and you wouldn’t want to anyway. It would become soupy.

• Adding the powdered sugar to the cream before whipping stabilizes the cream. Add it in!

Enjoy this treat! Paige x

Chocolate Banana Cake Trifle

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Yield: 10

Author: Paige

Prep time: 45 MinCook time: 40 MinInactive time: 4 HourTotal time: 5 H & 25 M

There's nothing quite like a trifle during the holidays! Whip up my delicious twist on a classic using chocolate and banana flavors!

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Ingredients

Banana Sheet Cake

• 3/4 cup butter, softened
• 3/4 cup soft brown sugar, firmly packed
• 1 teaspoon vanilla essence
• 1 egg, room temperature
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt
• 1 cup mashed banana
• 1/2 cup milk

Chocolate Custard

• 4 egg yolks
• 1/4 cup white sugar
• 2 tablespoons cornflour
• 2 tablespoons cocoa powder
• 2 cups full fat milk
• 1/2 cup cream

Trifle

• 3 cups cream
• 6 teaspoons maple syrup
• 6 tablespoons powdered sugar
• 2 tablespoon milk chocolate drops
• 2 - 3 large bananas sliced evenly

Instructions

Banana Sheet Cake

1. Preheat oven to 350 F fan bake. Line an 18-inch x 11-inch x 1-inch stainless steel baking pan with parchment paper. Make sure it goes up the sides.
2. Using a stand mixer for baking or by hand using a bowl and whisk, cream butter and sugar for 1 minute or until pale and fluffy.
3. Stir in vanilla essence and egg until fully combined. The mixture will split which is normal.
4. Add flour, baking powder, baking soda, cinnamon, nutmeg, & salt and mix until just combined.
5. Pour in mashed banana and milk. Mix until just combined. It will be a thick consistency.
6. Put cake batter in the baking pan. Use a spatula to spread the batter out evenly. It’s okay if it does not fill the pan. Place in the oven for approximately 12 - 18 minutes or until golden (times vary by oven).
7. Remove from oven and set aside to cool.

Chocolate Custard

1. In a medium size bowl cream together egg yolks and sugar with a whisk. Once thick and creamy, add in the corn flour and cocoa powder. Continue creaming until completely combined. Set aside.
2. Pour milk and cream into a medium size pot. Place on a medium heat, stirring continuously until nearly boiling. Take it off the heat.
3. Using a ladle, spoon the hot milk into the egg-sugar mixture, whisking between every spoonful.
4. Once combined pour the custard into the pot used for heating the milk. Place on a medium heat and stir continuously until thickened.
5. Remove pot from heat, pour the chocolate custard into a clean bowl, cover, and set aside too cool.

Chocolate Banana Cake Trifle

1. In a large bowl pour in cream, maple syrup, and powdered sugar.
2. Whip till you have formed stiff peaks using your stand mixer or a hand beater. Set aside 1 cup of the whipped cream in a covered bowl in the fridge.
3. Slice banana cake into roughly 1.5 x 2.5-inch squares. Set aside.
4. In a large trifle bowl arrange banana cake in a single layer, then spoon a little of the chocolate custard over the top & between the pieces (it does not need to be fully covered).
5. Top with banana slices and dollop whipped cream, spreading it out with the back of a spoon but don’t press too hard, as you want the light fluffiness.
6. Repeat with the rest of the banana cake, chocolate custard, banana slices, & cream.
7. Place trifle in fridge for a minimum of 4 hours or overnight.
8. Serve with the remaining whipped cream on top and sprinkle with chocolate drops.
9. Enjoy! x

Nutrition Facts

Calories

727

Fat

50 g

Sat. Fat

31 g

Carbs

66 g

Fiber

3 g

Net carbs

63 g

Sugar

42 g

Protein

9 g

Sodium

328 mg

Cholesterol

232 mg

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