Ina Garten Banana Rum Trifle

Ina Garten’s Banana Rum Trifle is made with whole milk, cornstarch, sugar, sweetened condensed milk, heavy cream, vanilla extract, vanilla bean seeds, dark rum, ginger snaps, and bananas. This delicious Banana Rum Trifle recipe creates a tasty dessert that takes about 24 hours to prepare and can serve up to 12 people.

This Banana Rum Trifle Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 1½ cups whole milk
• 3 tablespoons cornstarch
• ¼ cup sugar
• 1 (14-ounce) can sweetened condensed milk
• 3 cups cold heavy cream
• 1 teaspoon pure vanilla extract
• Seeds from 1 split vanilla bean
• 3 tablespoons dark rum, such as Mount Gay
• 1 (1-pound) box Nabisco Ginger Snaps, divided
• 6 large bananas, sliced ½ inch thick
• Sweetened Whipped Cream, for decorating

How To Make Banana Rum Trifle:

1. Prepare the pudding mixture: Place the milk, cornstarch (cornflour), and sugar in a small saucepan over medium heat. Stir constantly until the mixture thickens, then cook for one more minute. Whisk in the sweetened condensed milk and transfer to a bowl. Cover with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
2. Whip the cream: In a mixing bowl, pour the cold heavy (double) cream. Using an electric mixer fitted with the whisk attachment, beat on low until thickened, then on high until soft peaks form. Add the chilled milk mixture, vanilla extract, vanilla seeds, and rum. Whisk on medium speed for about 3 minutes until soft peaks form again.
3. Assemble the trifle: In a 3½-quart (3.3-litre) glass bowl with straight sides, start with a layer of cookies (biscuits) at the bottom. Break them as needed to fill gaps and ensure they touch the sides of the bowl. Add a layer of banana slices, then a quarter of the cream mixture. Repeat layering cookies, bananas, and cream until four layers are formed, finishing with the cream layer on top.
4. Refrigerate and chill: Chill the trifle for one hour, cover with plastic wrap, and refrigerate overnight to allow the cookies (biscuits) to absorb the liquid and soften.
5. Decorate and serve: Before serving, decorate the top with Sweetened Whipped Cream and the remaining ginger snaps (or ginger biscuits). Serve cold and enjoy!

Recipe Tips:

• Chill the pudding fully: Make sure the pudding mixture is fully chilled before mixing with the whipped cream. This keeps the texture light and prevents the cream from collapsing.
• Layer cookies carefully: Press the ginger snap cookies against the sides of the bowl to help create clean layers and ensure the cookies soak up the cream evenly.
• Use ripe bananas: For the best flavor, use bananas that are fully ripe but not overly soft. They should be sweet and slightly firm.
• Refrigerate overnight: Don’t rush the process—chilling the trifle overnight helps the cookies soften properly and allows the flavors to blend beautifully.
• Whip cream to soft peaks: When whipping the cream, stop when you reach soft peaks. Overwhipping can make the cream too stiff, which will affect the texture of the trifle.

How To Store Leftovers?

• Refrigerate: Let the leftover Banana Rum Trifle sit until it reaches room temperature. Once cooled, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days.

Nutrition Facts

Serving Size: 1 of 10 servings

• Calories: 692
• Total Fat: 37.7 g
• Saturated Fat: 21.0 g
• Cholesterol: 95.6 mg
• Sodium: 253 mg
• Potassium: 561 mg
• Total Carbohydrate: 82.9 g
• Dietary Fiber: 1.8 g
• Sugars: 69.6 g
• Protein: 8.0 g

Try More Ina Garten Recipe:

• Ina Garten Banana Rum Trifle
• Ina Garten Salted Pistachio Meringues
• Ina Garten Applesauce Cake With Bourbon Raisins
• Ina Garten Bittersweet Chocolate Cake
• Ina Garten Black & White Cookies