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Cinnamon banana trifle pots recipe

Cinnamon banana trifle pots recipe

1 rating

These banana trifle pots have big banoffee vibes. Top crumbled biscuits with whipped cream, caramel sauce, and sliced banana. They’re ready in just 20 minutes – perfect for when you’re craving something sweet. See method

  • Serves 6
  • Takes 20 mins
  • 289 calories / serving
  • Vegetarian


  • 3 large bananas
  • 1 tbsp butter
  • ¼ tsp ground cinnamon
  • 6 digestive biscuits
  • 200ml whipping cream
  • 9 tsp Tesco Finest salted caramel sauce
  • 10g dark chocolate, grated

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    11g 56%
  • Sugars

    17g 19%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 26g Protein 2.7g Fibre 1.7g


  1. Peel 3 large bananas and slice into 1.5cm rounds. Melt 1 tbsp butter in a nonstick frying pan over a medium heat. Stir in ¼ tsp ground cinnamon, add the banana slices, then fry on one side for 3-4 mins until caramelised but not burnt Flip, then fry for another 3-4 mins.
  2. Crush 6 digestive biscuits and divide half the crumbs between small glasses. Whip 200ml whipping cream to soft peaks and divide half between the glasses. Top each with 1 tsp Tesco Finest salted caramel sauce, then add most of the bananas. Repeat the layers, finishing with a drizzle of ½ tsp salted caramel sauce.
  3. Top with the remaining bananas. Scatter with 10g grated dark chocolate to serve. The pots will keep for up to 2 days in the fridge.

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