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Rum and Caramel Banana Cream Trifle

April 7, 2011 By Naomi Robinson | Bakers Royale 26 Comments

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. To make the caramel sauce: 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. Cool completely before adding to buttercream.
  2. To make the buttercream: 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 the cooled 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.

Filed Under: Party Food, Sweet, Trifles

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Comments

  1. Paula says

    April 8, 2011 at 10:37 am

    looks so delicious with such yummy ingredients!

  2. Brooke (Baking with Basil) says

    April 8, 2011 at 12:41 pm

    LOL – I’ve had many of those loving glares my way as well with my friends! I’ll take one of these trifles please! They look great!

  3. Linn says

    April 8, 2011 at 2:07 pm

    Yummy! That looks amazing!

  4. Lora says

    April 8, 2011 at 10:27 am

    Wow. Love the flavors in this trifle from the banana cream pie filling to the salted caramel buttercream. Yum!

  5. Rosie @ Sweetapolita says

    April 8, 2011 at 6:46 pm

    Gorgeous! Your photos are always perfect, Naomi. Love it!

  6. Amber | Bluebonnets & Brownies says

    April 8, 2011 at 11:11 pm

    Mmm, I love rum in desserts! Beautiful photo, Naomi.

  7. DessertForTwo says

    April 9, 2011 at 12:13 am

    Only you could take banana cream pie filling and kick it up a notch!

    Everytime I see ‘chocolate pouring sauce’ on your site, I drool. Is that TMI?

  8. Sylvie @ Gourmande in the Kitchen says

    April 9, 2011 at 12:17 am

    Oh watch out! She’s on her alcohol in desserts kick again, lol. Mmm, I love a multilayer dessert too.

  9. Jessica @ How Sweet says

    April 9, 2011 at 1:43 am

    Pretty sure that has all of my favorite flavors too. Love that!

  10. Amanda says

    April 9, 2011 at 2:02 am

    I’m just a huge fan of ANYTHING you make. 🙂

  11. Courtney says

    April 9, 2011 at 2:17 am

    What an amazing photo! This sounds so good, heavenly! 🙂

  12. Nancy @SensitivePantry says

    April 9, 2011 at 11:47 am

    Love the combination — rum and caramel. Yum! Oh, and did I see chocolate in there, too? Double Yum!

  13. Xiaolu @ 6 Bittersweets says

    April 10, 2011 at 4:50 am

    Mmm rum and caramel are a great combination and I like the banana to make me feel like it’s slightly healthier ;p. But seriously, this looks like one amazing treat.

  14. Brian @ A Thought For Food says

    April 9, 2011 at 10:45 pm

    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.

  15. Shirley@kokken69 says

    April 10, 2011 at 11:21 pm

    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!

  16. Brenda @ a farmgirl's dabbles says

    April 11, 2011 at 2:05 am

    I love bananas and salted caramel together – this sounds amazing. I would love to dazzle some guests with this dessert!

  17. Cookin' Canuck says

    April 11, 2011 at 4:00 am

    My goodness – what a gorgeous dessert. I love trifles, but always forget about them when thinking of a dessert to make for a special occasion.

  18. Morgan says

    April 11, 2011 at 4:23 am

    This looks so amazing I am drooling just a bit!

  19. Jun says

    April 11, 2011 at 4:49 am

    Looking at the photos makes me dream about the tastes! It sounds so rich!

  20. Aimee @ Simple Bites says

    April 11, 2011 at 3:26 pm

    Amazing, Naomi! Friends just brought us some rum back from Cuba and I think this recipe is calling my name.

  21. Shaina says

    April 11, 2011 at 4:49 pm

    So cute and sinfully delicious looking, Naomi! Rum and banana are great flavors together.

  22. Tracy says

    April 11, 2011 at 7:08 pm

    Holy cow. Caramel and banana? And RUM? Excuse me while I head off to the grocery store to gather the ingredients! 🙂

  23. Tickled Red says

    April 12, 2011 at 4:56 am

    I wont lie, bananas are not my friend but my surfer would totally loves this and your photos make me wish that I did like bananas 🙂

  24. Jen @ My Kitchen Addiction says

    April 13, 2011 at 6:29 pm

    Oh my… Rum and caramel? YES, please!

  25. Jean says

    April 19, 2011 at 2:33 am

    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!

  26. Christie says

    August 19, 2020 at 11:12 am

    The recipe says to add caramel sauce to the salted caramel buttercream frosting but it doesn’t list it in the ingredients and doesn’t say how much to add. Can you help me with this?

    Thanks,
    cp

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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