Banana Bread Trifle
Layers of store-bought or leftover banana bread, vanilla pudding, fresh bananas, and whipped cream make this show-stopping trifle a crowd pleaser. Plan ahead: refrigerate at least 2 hours before serving for best texture.
Ingredients
- 1 loaf banana bread loaf (store-bought or homemade), cubed
- 2 boxes instant vanilla pudding mix (3.4 oz box)
- 3 cups whole milk, cold
- 4 ripe bananas, sliced
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp pure vanilla extract
- 1/2 cup caramel sauce (store-bought)
- 1/2 cup walnuts, toasted, chopped
Instructions
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1
Whisk together 2 boxes instant vanilla pudding mix (3.4 oz box) and 3 cups cold whole milk in a large bowl for 2 minutes until thickened. Refrigerate for 5 minutes.
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2
In a separate bowl, beat 2 cups heavy whipping cream with 1/4 cup powdered sugar and 1 tsp pure vanilla extract until stiff peaks form.
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3
Fold half of the whipped cream into the pudding mixture to make a lightened cream filling.
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4
In a large trifle bowl or deep glass dish, arrange a third of the 1 loaf cubed banana bread loaf (store-bought or homemade) in an even layer.
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5
Spoon half of the pudding cream over the banana bread layer. Arrange half of the 4 sliced ripe bananas on top. Drizzle with half of the 1/2 cup caramel sauce (store-bought).
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6
Add another third of the 1 loaf cubed banana bread loaf (store-bought or homemade). Top with the remaining pudding cream, the remaining sliced ripe bananas, and the remaining caramel sauce (store-bought).
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7
Finish with the remaining banana bread loaf (store-bought or homemade) cubes. Spread the reserved whipped cream over the top.
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8
Scatter 1/2 cup toasted, chopped walnuts over the whipped cream. Cover and refrigerate at least 2 hours before serving.