This trifle recipe is light and delicious, perfect for picnics or outdoor events. Assemble them, screw on the lids, and toss them in a cooler—you’ll be the most popular kid in town when you present your guests with these lovely, light, and refreshing treats. This recipe utilizes a creamy vanilla custard, cubed moist and tender banana cake, and whatever berries you please.
INGREDIENTS
1-1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup neutral-tasting oil
1/2 cup packed brown sugar
1 cup mashed banana (about 2 bananas)
1/3 cup non-dairy milk of choice
1 recipe Creamy Custard (page 30)
2 cups assorted berries, large ones halved
Makes 6 trifles
DIRECTIONS
Preheat the oven to 350°F. Lightly grease an 8 × 8-inch square pan.
In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the oil and sugar until creamy. Add bananas and milk and mix. Add the dry ingredients to the wet ingredients and whisk until just combined.
Spread into the prepared pan and bake for 32 to 38 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for 30 minutes. Run a knife around the edge to loosen the bread, and turn out of the pan to let finish cooling on a rack. Once cooled, cut into 3/4-inch cubes.
While the bread is baking, make the custard and allow it to cool. Using 6 half-pint canning jars, layer the banana cake, custard, and berries, starting with one layer of cake cubes, then custard, then berries, and repeat.
Refrigerate until ready to serve.