For this year’s anniversary, I decided to recreate a memory from one of our earliest post-wedding vacations: a quick weekend trip to New Orleans. On our trip, we reserved a breakfast at Brennan’s for their famous Bananas Foster and this weekend I put together a Bananas Foster Trifle as a little throwback.
Ingredients:
- 1 Sara Lee pound cake, cubed*
- 1 container of cool whip*
- 1 package of instant vanilla pudding (prepared according to package directions)*
- 8 tablespoons butter
- 1⅓ cups of brown sugar (I used dark for a richer color)
- 8-9 bananas sliced diagonally
*This is how I personally prepared my trifle, which is a small sized dish. If you have a large trifle dish, I would double the 3 items I have marked.
Bananas Foster:
- Melt butter in a skillet over medium heat.
- Whisk in brown sugar until the mixture becomes smooth.
- Slice 8-9 bananas diagonally and gently introduce them to the skillet, stirring to coat them in the sauce.
- Transfer to a plate and allow some time to cool.
Tip: Use firm bananas. I used both ripe and firm since that’s what we had on hand, but it is easier to cut and handle the fruit when it is firm.
Assembly:
- Cut the Sara Lee pound cakes into squares and add your first layer.
- Add a layer of the prepared vanilla pudding.
- Follow this with a generous dollop of cool whip.
- Gently introduce the cooled Bananas Foster as third layer.
- Repeat this layering process.
Optional Ice Cream Layer:
Elevate this trifle by incorporating a layer of ice cream.
- Save a portion of the bananas foster.
- Introduce a final layer of vanilla ice cream.
- Just before serving, pour the reserved Bananas Foster over the ice cream.
Check out how I prepared my trifle:
Let me know how you prepared your Bananas Foster Trifle!