Banana and Caramel Trifle

  • Preparation 40 MIN
    Cooking 15 MIN
    Cooling 3 H
  • Makes 8 to 10 servings


Banana Pastry Cream

Caramel Sauce



Banana Pastry Cream

  1. In a food processor, purée the banana with the lemon juice and vanilla until smooth. Set aside.
  2. In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs and combine with a whisk until smooth. Stir in the milk and puréed banana.
  3. Bring to a boil, stirring and scraping the bottom of the pan. Simmer for about 5 seconds. Strain into a bowl and cover with plastic wrap directly on the pastry cream. Let cool and refrigerate for about 3 hours or until completely chilled.

Caramel Sauce

  1. In a saucepan, bring the water and sugar to a boil. Cook without stirring until the mixture turns an amber colour. Remove from the heat and gradually add the cream. Beware of splattering. Add the butter and bring to a boil, stirring until the sauce is smooth. Transfer to a bowl. Let cool. Cover and let cool to room temperature for about 3 hours.


  1. In a bowl, whip the cream and sugar until semi firm peaks form.
  2. In a 3 litres (12 cups) serving glass bowl, scatter a third of the cake cubes. Top with a quarter of the caramel sauce. Cover with a third of the pastry cream. Repeat two more times. Refrigerate until serving time. Garnish with the whipped cream and banana slices and drizzle with the remaining caramel.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/10 of the recipe

With 1/2 of the white cake recipe

Content % Daily Value
Calories 429  
Total Fat 19.7 g  
Saturated Fat 8 g  
Sodium (salt) 126 mg  
Carbohydrates 57 g  
Fibre 1 g  
Protein 7 g