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Cinnamon banana trifle pots recipe

5 ratings

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

Ingredients

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
1205kj
289kcal 14%
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

Method

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.
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.
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.

See more Banana recipes