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Banoffi Trifle or Banoffee Trifle

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“Great find from BBC Good Food! We had just finished making these for a Saturday afternoon treat for the residents who were playing Bingo, when a group came by and unbeknownst to us, were looking to buy the Network of Hebrew Homes (our umbrella group - we are the only home that is Spanish speaking and non-Jewish). A lovely dessert for any special occasion or for a beautiful dessert to end a "holiday" meal.”

Ingredients Nutrition

  • 6 tablespoons tropical fruit juice (we used pineapple passion by Goya)
  • 4 tablespoons rum or 4 tablespoons brandy or 4 tablespoons Tia Maria
  • 3 firm bananas
  • 8 slices of store-bought poundcake (we used Sara Lee Pound Cake, thin slices) or 8 slices angel food cake (we used Sara Lee Pound Cake, thin slices) or 8 slices of entenmanns poundcake
  • 2 tablespoons of belgian chocolate syrup (we used Ghiardelli)
  • 6 tablespoons dulce de leche (Nestle's ready made)
  • 8 ounces mascarpone cheese
  • 8 12 ounces custard (Jello Instant Banana Cream was what we had on hand)
  • chocolate, for making shavings to garnish
  • chopped macadamia nuts, sprinkle over top


  1. In a large bowl, stir the tropical fruit juice with the rum or brandy.
  2. Slice the bananas into the fruit juice mixture and toss together.
  3. Sandwich the slices of cake with the chocolate sauce, dice it into squares and put in the bottom of 4 pretty glasses.
  4. Top with the bananas and rum mixture then add a heaped spoonful of dulce de leche to make another layer.
  5. Next, beat the mascarpone and custard together until smooth, then spoon on top of the mixture.
  6. Chill until ready to serve for up to 2 hours.
  7. Before serving, run a potato peeler down the flat back of the bar of chocolate to make shavings and scatter indulgently on top of the trifles with a sprinkling of macadamia nuts in between.
  8. Enjoy!

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