Banana Trifle


by Heather Harris Brady

This is based on a dessert my Aunt Blanche used to make when she would visit my grandparents in the summer. It’s quick, easy and there’s not much time spent at the stove. I think she used a large box of vanilla pudding mix, but I make my own.

Banana Trifle, Serves 8

One box of vanilla wafer cookies
Two or three ripe large bananas

Vanilla Pudding
2-1/2 c. milk (or milk and a combination or cream or half & half)
1/2 c. granulated sugar
3 T. cornstarch
2 t. vanilla or one vanilla bean
3 eggs
2 T. butter

Note: Since we’ve done puddings many times I didn’t photograph the step by step for this part. If you’re new to the blog just search for any of the cream pie recipes.

Put the milk in a saucepan and add the vanilla bean if you’re using it. Beat the eggs in a separate bowl and set aside. Combine the sugar and cornstarch, whisk it into the milk. Stir constantly over medium heat until it starts to thicken. Add a cup of the thickened milk to the eggs, stir well and return the egg mixture to the saucepan. Cook for another two minutes, until thickened. Whisk in the vanilla (or remove the bean) and butter.

Put one layer of wafers down in an 8″ square pan. Add half of the hot pudding and top with a layer of sliced bananas.



Repeat, ending with a layer of wafers on top.


Cover with plastic wrap and chill for at least three hours, preferably overnight. Cut into squares and serve with a dollop of lightly whipped cream. If you have a pretty cut glass dish now is the time to use it, and serve right at the table.


One year ago: Cake Cookies


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