Cinnamon banana trifle pots recipe
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
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
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1205kJ 289.0kcal
- Fat
- 19g
- Saturates
- 11g
- Salt
- 0.2g
- Sugars
- 17g
of the Reference intake
Carbohydrate 26.0gProtein 2.7gFibre 1.7g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
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
