Rum and Caramel Banana Cream Trifle

Rum and Caramel Banana Cream Trifle ~ Rum, banana cream filling, toasted pecans and coconut, salted caramel buttercream, chocolate sauce-are you feeling fat and happy yet? Well, I certainly was after this concoction that pretty much combines some of my favorite flavors.

Rum and Caramel Banana Cream Trifle

Rum and Caramel Banana Cream Trifle

I’m a huge fan of easy desserts that require little work and lots of stacked flavors that can be composed as high as my serving vessel will allow me.

Did that just make me sound like a total lazy over indulger or what?  Well-depending on whom you talk to, I might be. But before you judge me at least try this Rum and Caramel Banana Cream Trifle.

After that, if we need to,  we can discuss how we’ll work out until our muscles burn hotter than a blue flame and how we’ll help one another monitor our fat and sweet intake, that is—until the next recipe. This is a common conversation that occurs between my friends and me, usually with accusatory glares shot at me with every word spoken. Oh, but they love me, like I love them, and somehow those glares kind of melt way with every sweet bite of sugar.

When it comes to desserts, l will tell you what I tell them, “Eat, enjoy and be happy because the sweet things in life shouldn’t be measured by guilt or calories!”

A few notes:

  • Trifles are highly adaptable, I used some store bought pound cake, but you can just as easily use a cake of any sort—cube it or slice it, it’s up how you want to layer your trifle.
  • The banana cream can be made 1 day in advance, any earlier and it starts to darken like bananas do when they age.
  • I like banana cream pie with coconut and pecans, but you can certainly omit those two ingredients if they do no suit your taste.
  • For a lighter version, replace the Swiss meringue buttercream for whipped cream.
  • And of course for a non-alcoholic version you can completely omit the rum.

Rum and Caramel Banana Cream Trifle

Ingredients:

Cake:

  • 1 pound cake (store bought or homemade)
  • ½ cup dark Rum

Banana Cream Pie Filling:

  • 1 ½ bananas, 1/2 banana for divided use
  • 1 cup milk
  • 1 cup heavy cream
  • ¼ cup corn starch
  • ½ cup sugar, plus 2 tablespoon sugar
  • 1 tablespoon vanilla
  • ¼ kosher salt

Coconuts, toasted:

  • 1  cup of sweetened coconut

Pecans, toasted:

  • 1/2  cup of pecans

Chocolate Pouring Sauce:
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Salted Caramel Buttercream Frosting:

  • ½ cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons butter
  • 6 tablespoons of heavy cream
  • ½ teaspoons of kosher salt
  • 1 cup of unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • 11/2 cup powdered sugar

Banana Cream Pie Filling:

1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5-7 minutes. Remove from heat and let cool slightly.

Coconuts, toasted:

  1. Spread coconut on top of foil and bake at 350 degrees F for 5-7 minutes or until shreds start to turn light brown.

Pecans, toasted:

  1. Spread pecans on top of foil and bake at 350 degrees F for 5-7 minutes or until shreds start to turn light brown.

Chocolate Pouring Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Salted Caramel Buttercream Frosting:

  1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes add butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.
  2. Place butter and vanilla in a bowl and beat on high until butter is pale and fluffy, about 3-4 minutes. Turn mixer speed down to medium and add powdered sugar ½ cup at a time. Beat until combined. 3. Add in caramel sauce and beat until combined.

Assembly:

Stamp out a piece pound cake according to the size of serving cup, making sure that each piece is ¼ inch in thickness. Brush tops and bottoms of cakes with rum. Place a slice cake at the bottom of each glass. Pipe a layer of banana cream pie filling. Add a layer of sprinkled toasted coconut and pecan mixture. Add a layer of salted caramel butterceam. Add a layer of chocolate sauce and repeat layers. Top with salted caramel Buttercream, grated chocolate and a thin slice of banana.

Comments

  1. says

    I definitely don’t judge you for wanting to make easy recipes. Complicated certainly doesn’t mean that something is good… I know that from experience.

    And when you’re working with such wonderful ingredients… rum, cream, caramel (I’m starting to drool… I can only imagine that this is a hugely successful dessert.

    Reply

  2. Shirley@kokken69 says

    Hello, Naomi, I am so glad to have found your lovely blog. This is going to my next perfect treat for my Dulce de Leche!

    Reply

  3. says

    This is the best dessert I’ve seen in a while and you know why? You’ve managed to include ALL my latest obsessions: Banana cream, caramel and an alcohol component. Wow–love, love love!

    Reply

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