Banana Rum Trifle


Recipe excerpted from Modern Comfort Food by Ina Garten. This banana dessert from the Barefoot Contessa herself gets bigger flavor than most thanks to the addition of vanilla bean and rum.

Banana Rum Trifle
Photo: Carson Downing
Hands On Time:
35 mins
Total Time:
2 hrs 35 mins


  • 1 ½ cup whole milk

  • 3 tablespoon cornstarch

  • ¼ cup sugar

  • 1 14 ounce can sweetened condensed milk

  • 3 cup heavy cream

  • 1 teaspoon pure vanilla extract

  • Seeds from 1 split vanilla bean

  • 3 tablespoon dark rum

  • 1 1 pound box ginger snaps (such as Nabisco)

  • 6 large bananas, sliced 1/2 inch thick

Sweetened Whipped Cream

  • 1 cup cold heavy cream

  • 1 tablespoon sugar

  • 1 teaspoon pure vanilla extract


  1. Place the milk, cornstarch, and sugar in a small saucepan and bring to a boil over medium, stirring constantly and scraping the bottom of the pan with a wooden spoon. Cook until mixture thickens, about 9 minutes, stirring constantly. Cook and stir 1 more minute. Whisk in the condensed milk and transfer to a bowl. Cover with plastic wrap and refrigerate for one hour or up to 24 hours.

  2. Pour the heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on low until the cream thickens, then beat on high until it forms soft peaks. Add the milk mixture, vanilla extract, the vanilla seeds, and rum. Whisk on medium about 3 minutes or until mixture forms soft peaks.

  3. In a 3 1/2-quart glass bowl with straight sides or a trifle dish, place one full layer of cookies, breaking them to fit and making sure they touch the sides of the bowl. (Do not overlap cookies.) Add one layer of banana slices, then one-fourth of the cream mixture. Continue layering cookies, bananas, and cream until you have four layers of each, ending with cream and swirling the top. (Save the remaining cookies for decorating.) Chill 1 hour, cover with plastic wrap, and refrigerate overnight .

  4. Top with Sweetened Whipped Cream and reserved cookies (crumble if desired). Serve cold. Serves 10.

Sweetened Whipped Cream

  1. Pour 1 cup cold heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Add 1 tablespoon sugar and 1 teaspoon pure vanilla extract and beat on high until the cream forms soft peaks. Makes 2 cups.

Nutrition Facts (per serving)

779 Calories
44g Fat
88g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 779
% Daily Value *
Total Fat 44g 56%
Saturated Fat 25g 125%
Cholesterol 125mg 42%
Sodium 401mg 17%
Total Carbohydrate 88g 32%
Total Sugars 59g
Protein 9g
Vitamin C 7.8mg 39%
Calcium 221mg 17%
Iron 0.4mg 2%
Potassium 728mg 15%
Fatty acids, total trans 1g
Folate, total 24.2mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles