Copa Banana: Banana-Chocolate Trifle

9 months ago

banana chocolate trifle

You will love this swirling combination of banana and chocolate. Layered to the brim with fluffy whipped cream and luscious chocolate toppings, this glass of trifle will bring a heavenly taste in your mouth. Plus, it’s so easy to make, with quick-to-find ingredients that will tempt you into rushing into your kitchen to create your very own Banana-Chocolate Trifle that you can have any time of the day.


Banana-Chocolate Trifle

Makes 4-5 servings


1 loaf Butter cake or taisan

4 Ripe bananas

1 can Dulce de leche*

1 (250g) pack Heavy cream, chilled for 3 days

3-5 Tbsps Confectioners’ sugar, sifted to remove lumps

  • Chocolate syrup
  • Chocolate chips or shaved chocolate, for garnish

*Make dulce de leche: Prepare one can condensed milk by removing label. Wrap can in foil and submerge in boiling water for 3 hours, or 45 minutes in a pressure cooker. Let cool.

  1. Prepare six individual ceramic ramekin bowls (2 ounces each) or six martini glasses. Set aside.
  2. Cut the store-bought cake using the base of the ramekin bowl to appropriate the size. Each ramekin should have 2 slices of cake.
  3. Place the first slice of cake at the bottom of the ramekin bowl then drizzle with chocolate syrup. Slice one banana into thin rings and make it stand on the sides of the bowl and the top of the cake layer. Cover with a thin layer of dulce de leche until bananas are covered.
  4. Put the second slice of cake on top and repeat step 3. Repeat for the rest of the ramekin bowls or glasses.
  5. Using a hand mixer or a wire whisk, whip the chilled heavy cream and slowly add the confectioners’ sugar (3 Tbsps on the first whisk, or to taste) until gentle peaks form.
  6. Cover each ramekin bowl with dollops of whipped cream, then lightly drizzle with chocolate syrup and top with chocolate chips or chocolate shavings. Keep chilled in the refrigerator until ready to serve.


Recipe by Via Pelea

Photographed by Greg Mayo


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