The recipe is from Modern Comfort Food, page 208.
A number of weeks ago I purchased a quart of heavy cream for a recipe that I wanted to make. However, plans changed and it didn’t happen. Soon, I realized that the expiration date on the cream was nearing and I didn’t want to throw it out. So, I started searching for recipes that would use a decent amount of the cream. Enter Ina Garten’s Banana Rum Trifle.
This is Ina’s take on banana pudding and let me tell you, it’s one of the best desserts I’ve had in a while! I will say, I did omit the rum from the recipe. I also chose not to “decorate it” with the whipped cream. However, this wonderfully light and sweet dessert can easily serve a crowd. In fact, I can see it going over very well at a summer picnic or holiday.
You begin by making a plain pudding….at that moment it is unflavored, just quite sweet. Once that chills for a while, you whip 3 cups of cream with vanilla and vanilla bean seeds. Then you add in the pudding and whip some more. Then the building phase begins.
The layers of cream and Nabisco wafers and bananas blend so well together and make this dessert taste like it came from heaven. A tip: follow the recipe and actually WAIT the time stated in the recipe before digging in. I know it will be hard, but it will be worth it!
The only downside to this dessert? It’s addicting! Be prepared to go for a jog afterward…for like an hour.
This one is going on the Favorites list!
6 thoughts on “Barefoot Contessa Recipe #34: Banana Rum Trifle”
i made the milk mixture and let it rest for an hour in the fridge,….whipped the 3 cups of HWC until soft peaks,…added the vanilla bean, vanilla extract, and milk mixture,…as I started to whip for 3 minutes like the recipe called for,…it “broke” or something and now looks like soup, reduced in volumn. I stopped and now not sure if I should start over or what….a Lot of time and money ,…and don’t have time to start over. Not sure what happened,…any advice? Thanks
It’s possible that your milk mixture (pudding) was not cooked long enough to become thick enough to hold its shape. It happens sometimes. Even to me. Read my post about the chocolate tart (I think it’s the second recipe I made of Ina’s). To help save time, take a page out of the Magnolia Bakery cookbook and use store bought instant pudding.
I made her pumpkin layer dessert and it did not set either after I added the whipped cream, soupy too