Chocolate Peanut Butter Banana Trifle
Layers of gluten-free chocolate cake, peanut butter and bananas, are topped with vegan whip in this decadent trifle dessert.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4-6 servings
- Category: Pudding
- Cuisine: Dessert
Ingredients
Chocolate Cake:
- ½ a batch of this Duncan Hines-Style Chocolate Cake {without the ganache}
Peanut Butter Banana Pudding:
- 1 cup smooth peanut butter {organic if possible}
- 1 ripe banana {or a small ripe persimmon, or some jam, or just omit and add more sweetener}
- ⅓ cup maple syrup {or agave, etc.}
- dash of salt
Coconut Whipped Cream:
- 1 can refrigerated canned full-fat coconut milk {chilled overnight}
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
Topping & Layering:
- 2-3 ripe bananas, sliced {or alternatively use chopped persimmon or just some nuts or dried berries, or jam}
- Optional: cacao nibs, chocolate chips, cinnamon or extra cacao powder for sprinkling
Instructions
- Prepare cake as per directions here. Cool and slice into small squares. Set aside.
- Blend all peanut butter banana pudding ingredients together until smooth. Adjust sweetness to taste. Set aside.
- Scoop out the solid white part of the coconut milk from the chilled can {make sure not to add the water, but only the solids} into a mixing bowl. Whip with a mixer until fluffy, then add remaining ingredients and mix through. Set aside.
- Assemble the trifle by layering some chocolate cake bits, then top with a layer of pudding, then some sliced bananas, then repeat until you use up all the ingredients. Top each jar with whipped cream, then sprinkle with toppings of your choice and enjoy! Keep refrigerated if not consuming straight away.