Banoffee Trifle

Banoffee with a festive trifle twist


  • 400g Madeira Cake, cut into cubes
  • 4 tbsp Rum or whiskey (optional)
  • 5-6 ripe bananas, peeled, cuts into chunks and frozen
  • 500 ml of Avonmore Luxury Fresh Custard (Alternatively you can use Avonmore Fresh Cream for standard banoffee)
  • 250g of cream cheese
  • 1 tin of Carnation Caramel (alternatively you can use condensed milk and boil for 2.5-3 hours, ensuring it is simmering in water the whole time)
  • 200g dark chocolate, grated, plus extra for topping

For the topping:

  • 1 tub of Avonmore Freshly Whipped Cream
  • Digestives, crushed


1 Add a layer of the cake to the bottom of a large, clear trifle dish. Scatter over some of the rum or whiskey (if using), then add a layer of bananas.

2 Beat the custard, cream cheese and half of the caramel sauce together in a bowl until thickened. Spread a layer over the bananas.

3 Add a drizzle of the caramel sauce and some grated chocolate.

4 Repeat these layers until you reach the top of the dish, then cover with whipped cream.

5 Cover loosely with cling film and refrigerate for at least 30 minutes. Finish with some crushed Digestive biscuits and extra grated chocolate just before serving.

For a more traditional Banoffee: 

You can replace the Custard with Avonmore Fresh Cream whisked in step 2.




3.00 avg. rating (61% score) - 7 votes

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