Banana Pudding Trifle

Hi! I'm sharing an amazing potluck dessert over at Reality Daydream! This banana pudding is a version of that amazing southern dessert we all love and super quick to put together! Go get the recipe! 

Traditional Scottish Trifle

Have you ever had a Scottish trifle? Well, it's more well known as an English trifle but the trifle was invented by the Scottish and I'm half Scottish so, ours is a Scottish trifle. It's a dessert that we have at every family get together. My Auntie Cheryl makes a delicious trifle. I'm not sure what her recipe is but mine is just as amazing! 

It's pound cake, strawberries, and mandarin oranges in strawberry jell-o. Then it has a thick layer of homemade custard topped with bananas and whipped cream. Its amazing!  All the flavors and textures eaten together make the perfect mouthful. Its perfect!

Traditional Scottish Trifle

Jell-O
2 cups cubed Pound Cake
1 large box Strawberry Jell-O
1 small can Mandarin Oranges
1 1/2 cups Strawberries, hulled and diced

Custard
4 cups Heavy Cream
8 Egg Yolks
2 whole Eggs
1/4 cup Granulated Sugar
1 Teaspoon Pure Vanilla Extract

2 Bananas, sliced

Whipped Cream
1 1/2 cups Heavy Cream
1/3 cup Powdered Sugar
1 teaspoon Pure Vanilla Extract

Make the jell-o using the quick set method adding in the oranges and strawberries. Pour into the trifle bowl before it sets too much. Refrigerate 2 hours.

In a large heavy bottomed pan pour in the heavy cream and heat over medium low stirring constantly.

In a separate bowl whisk together the egg yolks, eggs, and sugar. Just before the cream starts to boil take the pan off of the heat. Pour half of it into the egg mixture whisking constantly. Pour back into the pan and return and heat over medium low. Cook for 10 to 15 minutes, until thickened and coats the back of a wooden spoon. Put plastic wrap on the surface and refrigerate while you make your whipped cream.

Whip the heavy cream until it starts to thicken and add the powdered sugar and vanilla. Continue to whip until stiff peaks form.

When the custard is cool pour it on top of the jell-o in the trifle bowl. Top with the sliced bananas then the heavy cream. Refrigerate until you're ready to serve.

Custard Recipe: Nigella Lawson

Streusel Banana Bread

This banana bread is so soft and has an awesome sweet crunch. It has a touch of cinnamon in the bread that ties it into the streusel topping. If you're in the mood for coffee cake but have extra bananas lying around then this is the bread you should make!

Streusel Banana Bread
Recipe Source: Little Bits Of

1 Egg
1 cup Granulated Sugar
1/2 cup Butter, room temp
1 teaspoon Pure Vanilla Extract
1/2 cup Buttermilk
2 Bananas, ripe and mashed
2 cups All-Purpose Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Cinnamon

Streusel Topping
1/2 cup Powdered Sugar
1/2 cup All-Purpose Flour
4 Tablespoons Butter, melted
1/2 teaspoon Cinnamon
Pinch of Salt

1. Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.

2. In the bowl of a stand mixer, combine the sugar, egg, and vanilla and beat until well combined. Add in the butter and beat until smooth. Add in the bananas and buttermilk and beat until combined.

3. In a medium bowl combine the flour, salt, baking soda, baking powder, and cinnamon and whisk. Slowly add the flour mixture into the the wet ingredients and mix until well combined. Pour into your prepared pan.

4. For the crumb topping...Combine all of the ingredients. Crumble over the batter in the pan. Bake for 45 minutes or until a toothpick comes out clean.

Chocolate Chip Banana Cake

A while ago I posted this recipe for Banana Cake. It is basically banana bread in a cake pan instead of a bread pan, with frosting. Delicious, but its dense. So when I found this recipe and the first thing she says is 'this is not banana bread with frosting', I had to make it. 

Turns out its a light, airy cake with a yummy banana flavor and not to mention it has chocolate chips and a sweet cream cheese frosting. If you have ripe bananas sitting around, forget the banana bread and make this!

 

Chocolate Chip Banana Cake
Recipe Source: BakersRoyale.com

2 1/2 cups All-Purpose Flour
1 teaspoon Baking Soda
1/8 teaspoon Salt
1/2 cup Unsalted Butter
1 cup Granulated Sugar
3/4 cup Brown Sugar, packed
2 Eggs
1 1/2 cups, about 3, Ripe Bananas, mashed
2/3 cup Buttermilk
1 1/2 cup Mini Chocolate Chips

1. Preheat oven to 350 degrees. Grease and flour 2 - 8 inch round cake pans. In a medium bowl combine flour, baking soda, salt and whisk. Set aside.
 

2. In the bowl of a stand mixer combine the butter and sugars and beat until light and fluffy. Turn mixer to low and add the eggs in one at time and beat until just combined. Add the bananas and mix until just combined.

3. Add flour mixture and the buttermilk to the mixture. With a wooden spoon stir in the mini chocolate chips. Pour batter evenly into the prepared pans.
 

4. Bake for about 40 minutes or until a toothpick inserted in the middle comes out clean. Remove cakes from the oven and cool completely on a wire rack.

Frost with your favorite cream cheese frosting. I used this one.

Strawberry Shortcake Trifle

My husbands favorite dessert is strawberry shortcake so I decided to change it up a bit by turning it into a trifle and adding bananas and vanilla pudding. It was sweet and creamy and the bananas compliment the strawberries so well. It turned out fantastic and I will be making it again soon.

Strawberry Shortcake Trifle

Recipe Source: AllRecipes.com

1 large pkg Vanilla pudding

3 cups cold Milk

1 - 9inch Angel Food Cake, cubed

4 Bananas, sliced

3 cups sliced Strawberries, about 24oz

1 - 8oz pkg Cool Whip

1. Prepare the vanilla pudding according to the package directions. Gently fold the cool whip into the pudding. 

2. In a trifle bowl place half of the cubed angel food cake, half of the pudding/cool whip mixture, half of the sliced bananas, and half of the sliced strawberries. Repeat but leave a little of the pudding mixture to top the trifle. Refrigerate and serve cold.

Banoffee Pie

Ripe bananas equals a crazy search for something delicious to do with them that doesn't involve bread. And I found it! This pie was simple, creamy, and delicious. I had no idea that toffee could be so easy to make and the combination of the toffee with the bananas was so good. Next time you have ripe bananas this is the recipe you should make.

Banoffee Pie

Recipe Source: CinnamonSpiceandEverythingNice.com

Crust
9oz Graham Crackers, crushed
8 Tablespoons Butter, melted

Toffee sauce
1/2 cup Dark Brown Sugar, packed
1 - 14oz can Sweetened Condensed Milk
8 Tablespoons Butter

Filling
1 1/2 cups Heavy Cream
2 Tablespoons Powdered Sugar
5 medium Bananas, ripe

Crust

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Combine the graham crackers with the butter. Press the crumb mixture over the bottom and 1 1/2 inches up the sides of the pan. Bake for 8 minutes.

Toffee Sauce

1. Combine the sugar and 3 tablespoons of water in a medium saucepan over medium low heat, stir until sugar dissolves. Heat until the sugar boils, do not stir, for 5 minutes. Whisk in the condensed milk and butter, continue whisking for five minutes or until the sauce thickens slightly.

2. Remove from the heat and spread 1 cup of the sauce over the prepared crust, including the sides, refrigerate for a half hour or until the caramel is firm. Keep the remaining caramel sauce at room temperature.

Filling

1. Using an electric mixer, beat the cream until thick and very soft peaks form. Thinly slice bananas into discs and gently fold into the whipped cream. Spoon into the pie crust. Refrigerate for 1/2 hour.

2. Rewarm the remaining toffee sauce gently over low heat, cool to lukewarm and drizzle or spread over top of pie. (Add a tablespoon of milk if sauce seems to thick). Refrigerate another 1/2 hour before serving. Best if eaten within 24 hours.

I shared this at
Sweets for a Saturday

Banana Cake

I am several bananas that looked too ripe to eat and I didn't just want to make bread. So while I was on facebook one day I noticed a friend of mine had had the same question and someone had responded with a link to think recipe and I couldn't resist. It is a dense cake and the frosting adds some sweet tangy-ness.

Banana Cake

Recipe Source: BakeOrBreak.com

2 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
4 Tablespoons Unsalted Butter, at room temperature
2 Tablespoons Vegetable Oil
3/4 cup Granulated Sugar
2 Large Eggs, at room temperature
1 Large Egg White, at room temperature
1 teaspoon Pure Vanilla Extract
4 large Ripe Bananas
1/4 cup Milk

1. Preheat oven to 375 degrees. Grease an 8-inch square pan. In a medium bowl whisk together flour, baking powder, and salt. Set aside.

2. Using an electric mixer, beat butter, oil, and sugar. Beat in eggs and egg white, 1 at a time, mixing well after each addition. Mix in vanilla.

3. In a small bowl, mash bananas with milk and set aside. Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Mix in remaining dry ingredients. Pour cake batter into prepared baking pan.

4. Bake for 40-45 minutes. Cool cake in pan on a wire rack.

Frosting

4 oz Cream Cheese, at room temperature
1/2 teaspoon Pure Vanilla Extract
1 1/2 cups Powdered Sugar
2 Tablespoons toasted nuts

Using an electric mixer on medium speed, beat cream cheese and vanilla. Reduce speed and gradually add powdered sugar. Spread frosting on cake. Sprinkle with nuts.

Banana Cream Pie

Its almost thanksgiving and I need to find pies to make. I do have more pumpkin recipes to share with you, but I feel like if I make too many pumpkin recipes in a row then I will never want to look at a pumpkin again. So my first pie of the season is banana cream... Creamy deliciousness.

Banana Cream Pie

Recipe Source: Jennifer Belliston

Filling

Baked Pie Crust

2 Eggs

1/2 cup Sugar

2 Tablespoon Cornstarch

2 Tablespoon Flour

1/2 teaspoon Salt

1 teaspoon Vanilla

2 cups Milk

5 Bananas

Topping

1/2 cup Whipping Cream

2 Tbsp Powdered Sugar

1/4 teaspoon Vanilla

Graham Cracker Crumbs

1. In a medium bowl beat eggs. Add sugar, cornstarch, flour and salt into the beaten eggs. Mix together. 

2. In a medium saucepan put milk and just before it stars to boil remove from heat and whisk in the egg mixture. Place pan back on a med-low heat and whisk constantly until thickened. Once thickened place through a mesh colander to remove any small pieces of scrambled egg that may have formed.

3. Place saran wrap directly onto the pudding to avoid a film from forming and place in the fridge for several hours until cold. 

4. Once your pudding is cold, add in the vanilla. Slice 5 bananas and mix into the pudding. 

5. Pour into a baked pie crust. Whip cream with powdered sugar and vanilla and cover pie. Sprinkle graham cracker crumbs. Refrigerate until ready to serve.

I shared this at 

Sweets This Week
Sweets for a Saturday
Sweet Indulgences Sunday
 

Banana Split Cream Pie

I am so excited to share this pie! This is the pie I tried to make at Easter that I told you about and it didnt turn out. In fact it was a big soupy mess. I made it again for Memorial Day and not only was it a huge success in the fact that it turned out but everybody loved it! So I would totally recommend you make this and I changed the recipe cook time to reflect the change I made so it worked.

Banana Split Cream Pie

Recipe Source: melskitchencafe.com

Chocolate Crust:

3 cups Chocolate Teddy Grahams

3 Tablespoons Granulated Sugar

10 Tablespoons Butter, melted

Banana Cream Filling:

3 tablespoons Water

1 1/2 teaspoons Unflavored Gelatin

5 large Egg Yolks

2/3 cup Granulated Sugar

1/3 cup plus 1 Tablespoon Cornstarch

1/8 teaspoon Salt

2 3/4 cups Milk

2 Tablespoons Butter

1 teaspoon Vanilla

1/2 teaspoon rum extract

4 medium firm, ripe bananas

Strawberry-Raspberry Whipped Cream:

1/2 cup quartered fresh Strawberries, hulled

1/2 cup fresh Raspberries

1/4 cup Granulated Sugar

1 cup cold Heavy Whipping Cream

Preheat oven to 350 degrees, make sure oven rack is in the center of the oven. Lightly grease a 10-inch springform pan with at least 2-inch sides.

Crust:

Combine the Teddy Grahams, sugar and process in a blender or food processor until the crumbs are fine. Pour in the melted butter and process until the mixture is evenly coated with butter. Press the cookie mixture into the prepared pan evenly over the bottom and about 1 inch up the sides. Bake the crust for 10 minutes. Transfer to a wire rack and let cool completely.

Filling:

Pour the water into a small bowl and sprinkle gelatin over the water. Let it sit for 5 minutes to soften. Rest a fine mesh strainer over a large bowl and set aside. In a medium bowl, whisk the egg yolks until blended. In a medium saucepan, whisk together the sugar, cornstarch and salt. Gradually pour in the milk, whisking constantly. Place the pan over medium heat and cook, stirring slowly with a whisk until the mixture just begins to bubble and thicken, about 8 minutes. Continue to cook, slowly stirring, for about 1 more minute. Remove pan from heat.

Pour 1/3 of the hot mixture into the egg yolks, stir vigorously to combine. Pour the egg yolk mixture back into the saucepan, whisking quickly, and return it to medium-low heat. Cook, stirring constantly, until the mixture is thick and bubbly, about 3 to 3 1/2 minutes.

Remove from the heat and pour the custard through the mesh strainer. Stir in the butter, softened gelatin, vanilla and rum extract into the strained custard and stir until blended and the butter is melted. Immediately cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Poke a few vent holes in the plastic wrap with a sharp knife and set aside at room temperature until it cools to lukewarm about 10-15 minutes.

Slice 3 of the bananas into 1/4 inch slices, layer the slices on the crust, covering completely. Pour the warm custard over the banana slices, spreading to cover them evenly. Press a piece of plastic wrap directly on the surface of the filling and refrigerate the pie for 2-3 hours.

Topping:

About an hour before serving, combine the strawberries, raspberries and the sugar in a medium bowl and mash the mixture with a fork. Pour 1/2 cup of the cream on top. Whip ingredients using an electric mixer until the berries are mixed into the cream, about a minute. Add the remaining 1/2 cup cream and whip on medium speed until soft peaks form.

Peel the remaining banana and cut it into very thin slices, placing the slices over the chilled pie. Spread the berry whipped cream over the sliced bananas. Refrigerate until ready to serve.

I shared this at
Tea Party Tuesday
This Week's Cravings 
I'm Lovin' It Fridays 
Sweets This Week
Sweet Tooth Friday

Banana Bread

Do you have a recipe that your mom makes that you love and always want. For my husband this is that recipe. He likes to eat it with butter and cheese on it. I dont really understand it. Its really good on its own. It is light and airy, moist and delicious.

Banana Bread

Recipe Source: Sandy Bishop

1/2 cup Shortening

3/4 cup Mashed Bananas (2 med)

1 cup Sugar

2 Eggs

1 3/4 cups All-Purpose Flour, Sifted

3/4 teaspoon Baking Soda

1/2 tsp Salt

Preheat oven to 325 degrees. Spray a bread pan with cooking spray. Cream shortening and sugar. Add eggs and blend until fluffy, about 2 minutes. In a separate bowl sift remaining dry ingredients together several times. Add dry ingredients and bananas into the sugar/egg mixture while mixing. Bake 1 hour for one large loaf or 25 minutes for a small loaf.