Because bananas become mushy and undesirable once they’re peeled, wait and cut slices until just before serving. You’ll have plenty of time as you wait on the trifle to warm a bit after its stint in the freezer.
INGREDIENTS | SERVES 12
1 recipe Vanilla Bean Butter Cake batter
Powdered sugar, as needed
2 quarts Rich Vanilla Bean Ice Cream
1 cup Butterscotch Sauce 1 cup Strawberry Sauce Sweetened Whipped Cream for garnish 1 cup Hot Fudge Sauce Maraschino cherries, for garnish
3 bananas, sliced
Variations
If you aren’t a fan of butterscotch, no problem. Substitute Caramel Sauce or Blueberry Sauce or any topping you prefer.
DIRECTIONS:
1. Preheat the oven to 325°F.
2. Grease the bottom of a jellyroll pan, line with parchment paper, then grease and flour the parchment paper.
3. Pour cake batter evenly into the pan and bake only until lightly browned; do not overcook. While the cake bakes, prepare a long piece of aluminum foil, about 24 long. Sift powdered sugar over the entire sheet of foil.
4. As soon as cake is done, loosen sides of the cake, invert onto foil, and peel off parchment. Cut cake into squares and line the bottom of a trifle dish. Top with one-third of the ice cream and Butterscotch Sauce. Repeat layering of cake and ice cream, topping with
Strawberry Sauce. Add one last layer of cake and ice cream. Cover the trifle and freeze for 2 hours.
5. Ten minutes before serving, remove trifle from freezer. Pipe or spoon whipped cream to the top of the trifle, and drizzle with Hot Fudge Sauce. Garnish with cherries and slices of banana.
