Banana Muffin Trifles

These tropical trifles are easy desserts to make. No time to bake? Use banana muffins from the bakery and purchased pudding.

Prep Time:
30 mins
Chill Time:
60 mins
Bake Time:
18 mins
Total Time:
108 mins


  • 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

  • cup chopped pecans

  • 2 cup all-purpose flour

  • ½ cup granulated sugar

  • 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

  • cup milk


  1. Preheat oven to 375 degrees F. Grease 12 2-1/2-inch muffin cups; set aside.

  2. 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.

  3. In large bowl stir together remaining dry ingredients. Cut in 1/2 cup butter until mixture resembles crumbs.

  4. In a bowl whisk together bananas, egg, and milk. Add banana mixture to flour mixture. Stir until moistened.

  5. 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 .


  1. 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.


  1. 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.


  1. Pour pudding in bowl. Cover pudding surface with plastic wrap. Chill for about 1 hour or until cooled.


  1. 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.


  1. 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.

Nutrition Facts (per serving)

434 Calories
19g Fat
60g Carbs
8g Protein
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.

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