Easy Banana Trifle with Caramel and Chocolate

This Banana Trifle is a simple and indulgent layered dessert made with banana cream, dulce de leche (or caramel), and chocolate. It’s the perfect treat for when you want something sweet and easy to prepare. Served in individual glasses or a large dish, this trifle is great for family gatherings, dinner parties, or a quick dessert.

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About this easy glass dessert

This layered dessert is an absolute crowd-pleaser, period. Bananas, dulce de leche, and chocolate are a perfect match, like this glass cup dessert recipe for an easy chocolate mango mousse.

Banana split glass dessert starts with a layer of an amazing cream of roasted bananas, then the gooey dulce de leche, and ends with dark grated chocolate. It’s a naturally gluten-free and make-ahead dessert. You can make the banana cream in advance and finish the dessert at the last minute before serving it.

Ingredients

• Bananas: Overripe bananas are best.
• Cream: heavy cream.
• Sugar: white granulated sugar.
• Lemon: drops of fresh lemon juice.
• Dulce de leche or caramel: you can replace dulce de leche for caramel.
• Grated chocolate: dark or semi-sweet grated chocolate to end the dessert.

How to make this easy layered dessert

Place the bananas with the peel on a baking sheet and cook in a medium oven until they are black and soft. Let cool.

Remove the roasted bananas, peel and mash them with a fork, and add a few drops of lemon juice. Reserve.

In a medium bowl, beat the cream and sugar until medium peaks, a little more, when the whisk is separated from the cream, it falls slowly and allows the formation of soft peaks (not hard or firm). It should not be very thick, because when incorporated into the banana puree, the cream will curdle.

Mix the cream with the banana puree.

Dessert assembly:

Place 2 tablespoons of dulce de leche or caramel in the base of the glass. Fill with the banana cream and finish with grated chocolate.

Storing

You can make the banana cream ahead of time, store it covered in the fridge, and assemble the dessert when you are ready to serve it.

Keep leftovers covered with plastic wrap in the fridge for up to 3 days.

Variations and serving suggestions

• Dulce de leche: replace dulce de leche with caramel.
• Dried fruits: you can add some toasted chopped walnuts or almonds.
• Cookies: Add a layer of crushed gluten-free cookies in the base or between the cream and the caramel.
• Frozen Banana Trifle Cups: Assemble in cups, glasses, and freeze for a firmer, ice-cream-like version.
• Dish: you can serve it in glass cups, jars, or in a trifle glass bowl.

For more gluten-free, easy desserts

• Lemon Posset (with shortbread cookie)
• Easy peach, yogurt, and almonds trifle (glass dessert)
• Brigadeiros
• Rice pudding (easy and creamy)

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