Banoffee Trifle
Layers of sponge, caramel, sliced banana and custard under a cloud of cream, all the best bits of banoffee pie in a bowl.
Made with Victoria sponge base and Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min plus chilling
- LevelEasy
- Costabout £1.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge and egg custard first (see the base recipes). Toss the sliced bananas in the lemon juice so they stay pale.
- 2
Loosen the dulce de leche with the milk until it is easy to spoon. Cut the sponge into 2 cm cubes.
- 3
Put half the sponge in the base of a 2 litre glass bowl. Dot over half the dulce de leche, then half the bananas, then half the custard.
- 4
Repeat the layers with the remaining sponge, dulce de leche, bananas and custard. Chill for 1 hour.
60 min - 5
Whip the cream to soft peaks and spoon it on top. Scatter over the grated chocolate and a few extra banana slices dipped in lemon juice.
Tips
- Warm the jar of dulce de leche in a bowl of hot water for 5 minutes so it is easy to loosen and spread.
- Check the label of the dulce de leche and chocolate if you need it to be nut free.
- Add the banana topping just before serving, as banana browns even when coated in lemon.
Storing and freezing
Keeps in the fridge for up to 24 hours. Banana darkens and softens after that, so it is best made the same day or the day before.
Questions
Can I use shop bought caramel?
Yes. Thick caramel sauce or tinned caramel works. Loosen it with a spoonful of milk if it is very stiff so it spreads without tearing the sponge.
Can I make it ahead?
Yes, up to the cream layer, about 6 hours ahead. Add the fresh banana and whipped cream shortly before serving so the topping looks bright and fluffy.
Can I add biscuit crumbs?
Yes. A layer of crushed digestive biscuits gives a nice banoffee pie crunch. Add them just before serving, as they go soft in the damp trifle.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
