This banana pudding trifle is the perfect cold dessert, to indulge on a hot summer’s day. I’m not one to crave banana desserts, but that all changed when Magnolia Bakery in New York began trending on social media. I saw their banana pudding, and soon, it was all I could think about. This easy no bake recipe is inspired by theirs, which is why it features sweetened condensed milk
You can find the ingredients below or PRINT RECIPE HERE: bakeryinlondon.com/banana-pudding-trifle/
The biscuit of choice for banana pudding is Nilla Wafers. However, if you’re like me and live in the UK, these aren’t easily accessible. I’ve included some options in my blog, linked above. For this recipe, I went with sponge fingers. If you're wondering - the answer is yes, it’s possible to make banana pudding with sponge fingers. Following the steps in this recipe, will ensure they soak up the vanilla pudding, so you get a melt in your mouth texture.
Ingredients:
300 g milk
30 g bird's custard powder
300 g sweetened condensed milk
600 ml double cream
1 tbsp powdered sugar (optional)
1 tsp vanilla extract
2 bananas
250 g sponge fingers
1. Add the milk and custard powder to a pot and bring to a simmer, stirring continuously until thickened. Mix in the condensed milk, then place the mixture in the fridge to cool completely.
2. Chop the sponge fingers into bite-sized pieces.
3. In a bowl, add the double cream, powdered sugar, and vanilla extract. Whip until medium peaks form.
4. Once the vanilla pudding has completely cooled, chop the bananas into bite-sized pieces and stir them into the vanilla pudding.
5. To assemble the banana pudding trifle, put a layer of sponge fingers in your serving glass, followed by a layer of vanilla pudding, and then a layer of whipped cream. Repeat the layers until you reach the top of the serving glass.
6. Let the dessert chill in the fridge for 2-4 hours before serving, enjoy!
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