The Dish with Anita: Bananas Foster trifle - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Bananas Foster trifle

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SAN DIEGO, Calif. (CBS 8) - This recipe combines two really popular desserts: Bananas Foster and that old standby, moist delicious pound cake! This is one of my more involved desserts but you can save time by using some premade store-bought ingredients.

Entenmann's loaf pound cake works great if you don't have time to bake, and while I prefer the cooked custard filling, you can use Jell-O brand instant banana pudding with good results. Also, if you are making this for someone who is sensitive to dairy you can use soy milk; I made the custard portion of this recipe with soy milk and you could not tell the difference. You can also use Cool Whip non-dairy topping in place of the whipped cream with great results.

No matter how you decide to make it, I hope you and your guests enjoy it as much as I do. Bon appetite!

Custard filling ingredients:

1/2 cup sugar

2/3 cup all-purpose flour

Dash salt

6 eggs, separated

4 cups plain soy milk*

1 teaspoon vanilla extract

1 tbsp Banana Liqueur*

1 loaf pound cake cut into 1 inch cubes*

Banana's foster filling (see recipe for Banana's Foster below)

Instructions:

Combine 1/2 cup sugar, flour and salt in top of double boiler. Blend in egg yolks, liqueur and milk. Cook, uncovered, over boiling water (make sure bottom of bowl is not in contact with the water), stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

Spread small amount of custard in bottom of trifle bowl; cover with a layer of pound cake cubes followed by a layer of bananas foster mixture continue to layer pound cake, bananas and custard until bowl is almost full ending with custard. Leave about an inch of space for the whipped cream topping.

Cover with plastic wrap and chill for 1 hour. Top with sweetened whipped cream just before presenting and serving.

Cooking Tip:

*Freeze egg whites for future use.

 

Bananas Foster ingredients:

1/2 cup (1 stick) butter, divided

2 cups brown sugar, divided

1 teaspoon cinnamon, divided

2 small pinches of fresh ground nutmeg (optional)

1/2 cup banana liqueur, divided*

6 to 8 firm but ripe bananas sliced diagonally, divided

1/2 cup Meyer's dark rum, divided

Instructions:

You will be making the bananas in two separate batches for this recipe to make sure you have enough for each layer of the trifle.

Combine half of the following ingredients: butter, sugar, cinnamon and one pinch nutmeg in a flambé pan or skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot. Next, very carefully tip the pan slightly to ignite the rum. When the flames subside, remove the pan from the heat and begin assembling the trifle.

Cooking Tips:

*Use 11/2 tbsp banana extract in place of the 1/2 cup of liqueur and 1 1/2 tbsp rum extract in place of the dark rum. While there is a small amount of alcohol in the extract, it will dissipate during cooking.

* If using instant banana pudding mix, make according to directions. There is no need to add the Banana Liqueur.

Whipped topping ingredients:

2 cups ice cold heavy whipping cream

1/4 tsp cream of tarter

1/4 cup sugar (more or less depending on your taste)

Instructions:

Pour cold whipping cream into a cold mixing bowl add cream of tartar beat and slowly add sugar, beat until whip cream forms soft peaks that hold their shape.

Cooking Tips:

*For best results, place metal mixing bowl, beaters and heavy cream in freezer for 20 to 30 minutes before beating.

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