Recipes and Cooking Banana Muffin Trifles These tropical trifles are easy desserts to make. No time to bake? Use banana muffins from the bakery and purchased pudding. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2006 Print Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 60 mins Bake Time: 18 mins Total Time: 108 mins Servings: 12 Jump to Nutrition Facts Ingredients 6 tablespoon sugar ¼ cup cornstarch 1 ½ cup milk 6 egg yolks ¾ cup shredded coconut, toasted ½ teaspoon vanilla 8 Banana Crunch Muffins (below) ½ cup pineapple bits Toasted coconut ¼ cup all-purpose flour ¼ cup granulated sugar 2 tablespoon butter ⅓ cup chopped pecans 2 cup all-purpose flour ½ cup granulated sugar ⅓ cup packed brown sugar 1 ½ teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon salt ½ cup butter 2 bananas, mashed (1 cup) 1 egg, beaten ⅓ cup milk Directions Preheat oven to 375 degrees F. Grease 12 2-1/2-inch muffin cups; set aside. For topping, in bowl stir together 1/4 cup flour and 1/4 cup sugar. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In large bowl stir together remaining dry ingredients. Cut in 1/2 cup butter until mixture resembles crumbs. In a bowl whisk together bananas, egg, and milk. Add banana mixture to flour mixture. Stir until moistened. Spoon batter into cups until two-thirds full. Sprinkle topping. Bake 18 to 20 minutes or until pick inserted in center comes out clean. Cool in cups on rack 5 minutes. Remove; cool. Use in Banana Muffin Trifles. Makes 12 . PREPARE COCONUT PUDDING: In a medium saucepan combine sugar and corn starch. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more, whisking constantly. Remove from heat. WHISK AND POUR: In a bowl whisk 1 cup milk mixture into 6 egg yolks. Add egg mixture to milk mixture in pan. Bring just to gentle boiling; reduce heat. Cook and stir 2 minutes more, whisking constantly. Remove from heat. Stir in toasted coconut and vanilla. COVER PUDDING: Pour pudding in bowl. Cover pudding surface with plastic wrap. Chill for about 1 hour or until cooled. ASSEMBLE TRIFLES: Vertically slice each of the 8 Banana Muffins in three even pieces. Place 1 tablespoon pudding in each serving bowl. Arrange sliced muffins on pudding in each bowl. ADD PUDDING: Spoon 1 tablespoon pineapple bits, and 2 tablespoons pudding between each muffin slice. Serve immediately or cover and refrigerate up to 1 hour. Top with additional toasted coconut. Makes 8 servings. Print Nutrition Facts (per serving) 434 Calories 19g Fat 60g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 434 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 202mg 67% Sodium 316mg 14% Total Carbohydrate 60g 22% Total Sugars 36g Protein 8g Vitamin C 12.4mg 62% Calcium 111.1mg 9% Iron 2mg 11% Potassium 297mg 6% Folate, total 72.6mcg Vitamin B-12 0.6mcg Vitamin B-6 0.2mg *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.