This Banoffee Trifle could well be the ultimate trifle! Moist banana cake doused in toffee vodka, luxuriously layered with caramel sauce and fresh banana, generously topped with smooth vanilla custard and lightly whipped cream, all finished with a sprinkling of crushed dark chocolate curls and crunchy baked biscuit crumbs. Tempted?
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DON’T LOSE THIS RECIPE! PIN IT FOR LATER…
Banoffee Trifle… Delicious moist banana cake, drizzled with toffee vodka, luxuriously layered with dulce de leche caramel sauce and fresh banana, generously topped with sumptuously smooth vanilla custard and lightly whipped cream and finished with a sprinkling of crushed dark chocolate curls and crunchy baked biscuit crumbs. Tempted? You’ll find the recipe at the bottom of the page…
Banoffee Trifle makes the best party trifle
With Christmas fast approaching, desserts are on! This could be the only party trifle you need to wow your guests… because everyone loves banoffee right? Well, maybe not everyone, but I’ve met very few who would turn down the glorious banana-toffee combo. This means that it’s a pretty safe pudding bet, whether you are hosting a dinner party, looking for something spectacular to finish a family meal or looking for a sharable centrepiece at a party. Don’t just think Christmas… This banoffee trifle recipe would go down a storm at Thanksgiving and Easter, birthdays and graduations… or just because…
It’s quick and easy to make too, as long as you have some banana cake to hand. If you choose to make it yourself, the cake is pretty much the only thing you actually need to spend time on, although you may choose to buy one instead. Either way, make (or buy) the cake ahead of time, and the rest will take half-an-hour… tops. Party trifle in 30 minutes? That’s not bad for a show-stopper!
Make your Trifle a Gluten Free Trifle
Being a gluten free blog, the featured trifle is (of course) a gluten free trifle. Fret not! You can be sure that at Gluten Free Alchemist, we have an amazing gluten free recipe for the Best Gluten Free Banana Bread (cake), which not only uses up your ‘over-ripe’ bananas, but is perfectly moist and fruity for banoffee trifle. Which is a good thing, because it remains a bit of a struggle finding a grab and buy gluten free banana cake in the supermarkets. Of course, you may be lucky!
For those of you who don’t have to worry about avoiding gluten though… make or buy… the choice is yours. Whether home-baked or not, it will still make incredible banana trifle… and you won’t have to miss out just because you can eat gluten.
The Origins of the famous banana-toffee marriage did not start with banoffee Trifle…
If you are anything like me, you like to know who was responsible for bringing your favourite foodie pairings into the world…. think gin and tonic; toffee-apple; peanut butter-jelly; rum and coke; mint-choc chip; ham and pineapple; chilli and chocolate; Bakewell almond and cherry…. the list goes on. So who invented the famous ban-offee combo?
Well… like so many of our favourite twinnings, Banoffee (originally spelled Banoffi) was apparently the result of a happy accident back in 1971, conjured by a couple of British guys – Nigel MacKenzie (who owned The Hungry Monk Restaurant in Easy Sussex) and his chef Ian Dowding. It appears they were trying to tweak an unreliable American recipe for something called ‘Blums Coffee-Toffee Pie‘ (which seems to bear no resemblance to banoffee) and stumbled across the heaven-matched duo. Although the Hungry Monk is sadly now closed, you can check out the story on Ian Dowding’s website.
Before long, banoffee was triumphing as the key flavour in a decadent cream-topped tart (you can find the original Banoffee Pie recipe here), which soon became world-famous and was even being served at Buckingham Palace and Number 10!
The Banoffee Revolution – from pie to Party Trifle
These days, banoffee is a favourite flavour choice for a whole variety of desserts and bakes. It stole the nation’s heart, emigrated round the world and is much-loved by young and old alike. From pies to cakes, muffins, cookies, pavlovas, ice cream sundaes and (of course) this luscious Banoffee Trifle recipe, banana and toffee has a place in our hearts and on our lips.
On Gluten Free Alchemist alone, there are a whole bunch of unique Banoffee recipes. If you too love the pairing, why not make these too? We have Banoffee Cheesecake; Banoffee Layer Cake; Banoffee Cupcakes; and mini Banoffee loaf cakes to choose from.
If it’s gluten free trifle you’re after, we can help you there too… because trifle is a bit of a Gluten Free Alchemist speciality. Check out our photo Desserts & Trifles Index, or pick from the list below… we don’t just do banana trifle, but have all sorts of party trifles on offer :
- Ginger & Pear Trifle
- Black Forest Trifle
- Tiramisu Trifle
- Boozy Orange & Strawberry Trifle
- Raspberry-Lemon Drizzle Trifle
- Nutella Trifle
- Lemon & Berry Trifle
- Angel Trifle with Strawberries & Cointreau and even…
- Trifle Cupcakes
Or if you are looking for anything else, head over to our Recipe Index, for lots more gluten free foodie inspiration. All shared for FREE with my love
- Round baking tin (20 cm) or loaf tin
- Electric hand whisk
- Small saucepan
- Large serving dish (or individual dishes)
- 105 g plain gluten free flour blend without Xanthan gum (eg Gluten Free Alchemist Blend A – see NOTES)
- 50 g ground almonds (almond meal)
- ½ tsp xanthan gum
- ¾ tsp GF baking powder
- ½ tsp bicarbonate of soda
- ½ tsp fine sea salt
- 50 g unsalted butter room temperature
- 75 g caster sugar (I use golden caster sugar)
- 60 g light soft brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ bananas medium-sized
- 85 ml buttermilk
Crunchy Baked Biscuit Crumbs
- 100 g gluten free digestive biscuits
- 40 g unsalted butter cubed
All Other Ingredients
- 3 to 6 tbsp toffee vodka/liqueur (to taste) – optional
- 2 bananas medium to large size – sliced
- 250 g Dulce de Leche / Salted Caramel Sauce
- 500 g fresh custard (I used a basic supermarket chilled pot)
- 500 ml double cream lightly whipped to soft peaks
- 100 g dark chocolate curls/cigarillos/flakes broken or crushed into shards/flakes
- Preheat the oven to 180 C/350 F/Gas 4 and base-line 1x 1 pound loaf tin or 1x 8 inch (20 cm) round baking tin with baking paper.
- Weigh and mix together the flour, almonds, xanthan gum, baking powder, bicarbonate of soda and salt and set aside (I weigh mine into a large airtight container and shake vigorously).
- In a large bowl, cream the butter and sugars together, using an electric whisk until light and fluffy.
- In a small bowl, beat the eggs together with a fork and then add, a little at a time to the butter mixture, beating well after each addition.
- Add and beat in the vanilla extract.
- Mash the bananas in a separate bowl with a fork, before gently folding into the wet mixture.
- Using a large spoon or spatula, gently fold in the buttermilk alternately with the flour mix, about a third at a time, until all the ingredients are JUST combined. Do not over-mix.
- Spoon the cake batter into the baking tin and smooth the top before baking for approximately 30 minutes (until a skewer inserted into the centre comes out clean and the top is firm to the touch but springs back).
- Leave to cool in the tin for about 10 minutes before turning out onto a wire rack to cool completely.
Crunchy Baked Biscuit Crumbs
- Preheat the oven to 180 C/350 F/Gas 4 and line a small baking tray with non-stick baking paper.
- Place the biscuits in a strong plastic food bag, gently squeeze out the air and hold the top shut. Using a rolling pin, either bash or roll the biscuits to break them down into coarse crumbs. Set aside.
- Melt the butter, stirring in a small saucepan over a very gentle heat (or in a glass bowl in the microwave set at medium, on 30 second bursts, stirring well between each) until just melted.
- Mix the melted butter with the biscuit crumbs until evenly blended and then spread the mixture onto the lined baking tray.
- Place in the oven for 10 to 12 minutes, frequently turning the crumbs to enable them to crisp and ‘bake’ evenly.
- Remove from the oven and set aside to cool completely.
Putting it all Together : Assembling the Trifle
- Cut the banana cake into slices or chunky cubes and place a layer in the base of your large chosen serving dish (or individual dishes)
- Drizzle a little of the toffee vodka/liqueur over the sponge (if using).
- Top this with banana slices, a layer of caramel sauce and a sprinkling of dark chocolate shards.
- Repeat with further layer(s) of cake, toffee liqueur, banana slices, caramel and chocolate until either the ingredients have been used (keep a little chocolate for decoration) or you have filled your serving dish (leaving room for layers of custard and cream).
- Pour the fresh custard over the finished sponge-caramel layers and set aside to settle.
- In a large bowl, whisk the double cream to very soft peaks and then spoon carefully on top of the custard.
- Sprinkle the trifle top with the crunchy biscuit crumbs and the remaining chocolate shards and chill until ready to serve.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
This delicious Dessert has been shared with :
- Cook Blog Share with Lost in Food
- Baking Crumbs with Apply to Face Blog & Jo’s Kitchen Larder
- Fiesta Friday #298 with Angie
- What’s for Dinner #122 with The Lazy Gastronome
- Full Plate Thursday #454 with Mix Helen’s Country Cottage
Never heard of banoffee but definitely going to try this recipe. Quick question, is the custard poured over the top when it’s wet or set? Excuse my ignorance..lol- Cathleen
I think Banoffee Pie is a curious British thing.
I use custard which is thick but not set, but it must be cold. So it needs to be made thick… but not so thick that it can’t be poured gloopily. Or use a carton of custard (if you can find one which isn’t super-runny.. they do vary from brand to brand).
I hope that helps xx
Helen - Cooking with my kids says
Yum, this sounds perfect. I’ve only ever made traditional trifles (the way my Granny used to) but you’ve inspired me to do something more exciting like this.
Angie | Fiesta Friday says
Every time I see banoffee, I have to check it out. First of all, it’s a funny name, lol. For us Americans, anyway. Secondly, it really is just one of those glorious desserts you can’t help drooling over. But this?! Banoffee Trifle spiked with vodka?! I think it tops all other banoffee creations I’ve seen out there!
Thank you Angie. I have to agree. Banoffee is one of those flavour combos that is a seriously drool-worthy. Thank you so much for featuring my trifle on FF xx
Jenny Walters says
Toffee Vodka?????Oh my….what a showstopper of a pud.It sounds and looks incredible. I love that it is simple but super special. My favourite kind of cooking. Ideal for the coming festivities. I would have to stick a couple of sparklers in there! Thanks so much for sharing with #BakingCrumbs
Oh god yes! Toffee Vodka (Thunder specifically) is TO DIE FOR. If you’ve never had it, you have to get yourself a bottle! xxx
Jo Allison says
Banoffee Trifle – simply genius! Love all the beautiful layers and that toffee vodka! Soo intrigued! 🙂 Thanks for sharing this lovely dessert with #BakingCrumbs 🙂
Ps. Love the look of your new website too! Congrats! 🙂
Thanks Jo. On all counts! But yes… this trifle is SO simple and very very yummy x
Miz Helen says
Congratulations your post is featured on Full Plate Thursday this week! Thanks so much for sharing your talent with us and hope you will share with us again soon!
Thank You so much Helen. That’s wonderful news. I’m glad you liked it…. it’s one amazingly delicious dessert! and so easy too xx
Eb Gargano | Easy Peasy Foodie says
Looks amazing! And you know how much I love a dessert mashup 😀 And er… am I looking at your site on WordPress by any chance???? Congratulations – it looks FAB! Well done for managing the switch. Eb x
Me too Eb! There are some favourite and iconic combos that just have to be morphed!!!
And yes….. now on WP…. Still working on the behind the scenes technicalities and it feels like it’s been a long haul (through which I have learnt a lot), but I now have a reasonable start point for moving forward xx
johanna @ green gourmet giraffe says
Sounds wonderful – I love banoffee – though my love has different origins as we always had a caramel tart with cream and bananas as a kid – I wonder what the origins of it are because it was only as an adult I heard the term banoffee and I never see my family’s caramel tart anywhere – but am happy that there is a love of banoffee out there (like yours) which means I get to find caramel or toffee and banana paired so often! Website looks great!
Thanks Johanna. The origins are from a pub in East Sussex UK called The Hungry Monk in 1971 apparently (in its known ‘branding’) – links to articles in the post.
Like most great food though, I have no doubt that others created it before with absolutely no credit whatsoever. Unless you are in the right place/right circumstances or have enough people watching you, your discoveries get lost/missed/ignored and most usually stolen!!!! 🙄
Tempted? You bet. It looks glorious and sounds even better. Now where do I get my hands on toffee vodka???
Love the new website. I liked your old one, but this looks even better. Well done.
Thank you Choclette. It does feel like it’s been a lot of hard work (and a lot of new stuff which will take forever to get my head round)…
As for toffee vodka… if you can lay your hands on a bottle of Thunder, I thoroughly recommend it! I’ve been tippling on it for a few years now. Once tried, it is hard to look back….. amazing dribbled over vanilla ice cream!!!
I love banoffee, and I so rarely make trifle. Finding this recipe is the perfect excuse!
Always happy to provide an excuse to make as great dessert. Enjoy! x
Rebecca - Glutarama says
WOOHOOOOOOO – Love the recipe and love the website sweetie, I’ll just sit here and drool for a bit I think!
Thank you lovely. Still a few glitches to sort (mainly on mobile view) and no doubt it will morph over time, but I’m already feeling the benefits of it xx
And yes…. this is a totally to die for trifle!
Love the idea of a banoffee trifle – two of my favourite desserts in one!
Mine too! Banoffee lends itself particularly well to so many desserts, but trifle is extra special! x
Of Goats and Greens says
Great recipe, I will keep this one in mind when I’m serving my gluten-free friends! It looks quite yummers!
Thank you. It’s definitely one to woo GF friends! It will make them feel extra special xx
Jacqui Bellefontaine says
OMG this dessert looks amazing. I absolutely love trifle!
Ha ha! Thanks. You can’t beat a good trifle x