Banana Pudding Trifle

This banana pudding trifle is the perfect cold dessert to make any hot day a little better. You’ve got layers of irresistible vanilla pudding, mixed with sweetened condensed milk and fresh bananas. Paired with freshly whipped cream and soft biscuits, it gives you the perfect pudding texture.

The beautifully fragrant vanilla and sweet bananas make it impossible to resist this dessert. Once you experience this banana pudding trifle, you’ll soon know why it’s so popular.

Magnolia Bakery

I’m not one to crave banana desserts, but that all changed when Magnolia Bakery in New York began trending on social media. They’re known for their banana pudding, and soon, it was all I could think about. I don’t see myself travelling to the States, so there was only one thing I could do – recreate their recipe!

Magnolia Bakery graciously shared their banana pudding recipe in their cookbook. It’s sweet and simple, which is probably why so many people love its taste. This recipe is inspired by theirs, which is why it features sweetened condensed milk and contains no eggs or cream cheese.

What Can I Use Instead of Nilla Wafers for Banana Pudding?

The biscuit of choice for banana pudding is Nilla Wafers. However, if you’re like me and live in the UK, these aren’t easily accessible. First, let’s talk about the texture of Nilla Wafers. I asked about the texture of these biscuits on TikTok, and these were the answers:

Crumbly. Very easy for my fork to pass through but holds up well at around 3-5mm thick. Bakes very quickly.

Crumbly. It’s a crisper kinda crunchy cookie.

It’s quite a dry cookie, very crunchy at first but then softens up as you chew.

This was very insightful and gave me some ideas on what could be used instead of Nilla Wafers. Although nothing can truly substitute them, here are some great options you can explore.

Cici Bebe Biscuits

When visiting your local international food shop, you might come across this biscuit. It’s enjoyed by both young and old, sometimes eaten in a bowl with milk, like cereal. The texture and ingredients of this substitute seem to most closely match Nilla Wafers.

Biszkopty

In terms of appearance, this biscuit looks the closest to Nilla Wafers. You can find them in your local Eastern European shop. The texture is more cakey in the middle, which sounds like a plus to me. This awesome find was by Fatima, you can check her out on @foodxaffair.

Sponge Fingers

When thinking of a dry biscuit, sponge fingers are the first to come to mind. Their plain flavour complements the vanilla and bananas. With their dry texture, they readily absorb the vanilla pudding, making them ideal for desserts with diverse textures like trifles. Since, this recipe is a banana pudding trifle, sponge fingers are a perfect fit. Plus, they’re affordable and available in many countries, including the UK.

How To Stop Bananas From Going Brown?

Here are three simple ways to stop your bananas from turning brown:

1. Choose the right bananas: You want to pick bananas that are barely ripe. They may not be as sweet, but they’re less likely to brown quickly.
2. Avoid exposure to air: Don’t peel the bananas too far in advance. Let them sit out for a long time, will cause them to turn brown. Instead, wait until you’re ready to use them before cutting them up. I’ve noticed that when bananas are mixed into the vanilla pudding, they don’t brown as fast. That’s why it’s an added step in this recipe.
3. Timing: Don’t prepare this dessert too far in advance, such as the night before. Try to make the banana pudding trifles about 2-4 hours before serving. If left for longer than 8 hours, you may notice the bananas starting to brown. This is also why I chop up the sponge fingers, as it ensures they soak up the pudding within 2-4 hours.

Banana Pudding Trifle

Layers of irresistible vanilla pudding, mixed with sweetened condensed milk and fresh bananas. Paired with freshly whipped cream and soft biscuits, giving you the perfect pudding texture.

Prep Time 30 minutes mins

Chill Time 4 hours hrs

Course Dessert

Servings 4 cups

Ingredients

  

• 300 g milk
• 30 g bird's custard powder
• 300 g sweetened condensed milk
• 600 ml double cream
• 1 tbsp powdered sugar optional
• 1 tsp vanilla extract
• 2 bananas
• 250 g sponge fingers

Instructions

 

• Add the milk and custard powder to a pot and bring to a simmer, stirring continuously until thickened. Mix in the condensed milk, then place the mixture in the fridge to cool completely.
• Chop the sponge fingers into bite-sized pieces.
• In a bowl, add the double cream, powdered sugar, and vanilla extract. Whip until medium peaks form.
• Once the vanilla pudding has completely cooled, chop the bananas into bite-sized pieces and stir them into the vanilla pudding.
• To assemble the banana pudding trifle, put a layer of sponge fingers in your serving glass, followed by a layer of vanilla pudding, and then a layer of whipped cream. Repeat the layers until you reach the top of the serving glass.
• Let the dessert chill in the fridge for 2-4 hours before serving, enjoy!

Notes

• I’ve added more than the recommended amount of instant custard powder to the milk. If you’re using another brand of instant custard powder, you can do the same. This is because the sweetened condensed milk will thin out the custard slightly.
• The sweetened condensed milk will sweeten this dessert, so you don’t need to add a tablespoon of powdered sugar to the whipped cream. Please, feel free to skip this ingredient, to adjust the sweetness to your liking.