Banana Chocnut Trifle (from Yummy Magazine)

Thanks to Yummy Magazine, I was able to make my first dessert last Saturday!   And it was a success!

The recipe is called Banana Chocnut Trifle and it’s from the July 2011 issue of Yummy Magazine (bought on sale):

For this simple recipe, you will need:   4 bananas (cut into 1/4-inch thick slices),  8 large Chocnut (broken into pieces), 3 thick slices pound cake or any leftover cake you have (cut into 1/4-inch cubes), 1 cup whipped cream (we used Nestle cream instead of whipped cream), and 1/2 caramel sauce.

One blooper I made for this recipe:    I decided to make our own caramel sauce by setting into boil 1/3 cup water with 1/2 cup sugar.   I should have put in brown sugar instead of white sugar.   The sauce hardened just a few minutes after being cooled!   We weren’t able to use it, much more get the teaspoon that was stuck in the hardened sugar-water mixture.

Thankfully we have some vanilla ice cream here, which we used instead to add some creaminess and sweetness to our own version of this recipe.

You may choose to arrange the ingredients in a pretty little soup bowl, wine glass or any plain glass.   Start by placing whipped cream on the bottom, followed by the cake cubes, caramel sauce (obviously absent in our recipe), banana slices and Chocnut, until the glass or soup bowl is filled to the brim.  Garnish top with caramel sauce and whipped cream (we put spoonfuls of vanilla ice cream instead).   Chill until ready to serve.

Here’s our improvised Banana Chocnut Trifle – topped with vanilla ice cream:

Me thinks our version turned out better because my mom (who has a discriminating taste in food) loved it, and so did AJ who finished off my share!

Do try it and make it distinctly yours by adding or alternating some ingredients.   We’re thinking strawberry ice cream instead of vanilla next time, hehe!