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This recipe was adapted from Southern Living Magazine. I eliminated the burbon brushed vanilla wafers, added banana extract and also added thinly sliced pound cake.


  • 1 1/3 Cups Sugar
  • 3/4 Cup all-purpose flour
  • 1/2 tsp. Salt
  • 4 cups whole milk
  • 8 extra large or jumbo egg yolks
  • 1 tbsp. Pure vanilla extract
  • 1 tsp. Banana extract
  • 6 8 ripe bananas, sliced
  • 2 cups whipping cream
  • 4 tbsp. Powdered sugar
  • Cocoa powder for dusting
  • Thinly sliced pound cake (optional)


  • Combine first 3 ingredients in a large heavy saucepan; whisk in milk. Bring to a boil over medium heat, whisking constantly. Bring to a boil over medium heat, whisking constantly. Remove from heat.
  • Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to the remaining hot mixture, stirring constantly. Cook stirring constantly, 1 minute. Stir in extracts.
  • Layer one-third of wafers in bottom of a 4 quart baking dish or similar trifle compote as shown above. Top with one-third of banana. Spoon one-third of custard over banana, layering optionally with thinly sliced pound cake until fully layered.
  • Beat whipping cream with electric mixer until stiff and fluffy. Gradually add powdered sugar, beating just until blended. Spread whipped cream over trifle, or pipe with a decorating back for a special effect. Litely dust whipped cream with cocoa powder.

Categories: Dessert  Pudding 
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