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Chocolate Peanut Butter Banana Trifle Recipe

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4.2 from 71 reviews

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

A luscious and indulgent Chocolate Peanut Butter Banana Trifle featuring layers of moist chocolate cake, creamy peanut butter banana pudding, whipped coconut cream, and fresh banana slices, all topped with optional cacao nibs or chocolate chips. This no-bake, easy-to-assemble dessert is perfect for chocolate and peanut butter lovers seeking a rich, yet dairy-free treat.

Ingredients

Chocolate Cake

  • ½ batch Duncan Hines-style chocolate cake (without ganache), cooled and sliced into small squares

Peanut Butter Banana Pudding

  • 1 cup smooth peanut butter (organic if possible)
  • 1 ripe banana (or small ripe persimmon, jam, or omit and add more sweetener)
  • ⅓ cup maple syrup (or agave syrup or similar sweetener)
  • Dash of salt

Whipped Coconut Cream

  • 1 can refrigerated full-fat coconut milk (chilled overnight)
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract

Additional Layers and Toppings

  • 2-3 ripe bananas, sliced (or chopped persimmon, nuts, dried berries, or jam as alternatives)
  • Optional toppings: cacao nibs, chocolate chips, cinnamon, or extra cacao powder for sprinkling

Instructions

  1. Prepare the Cake: Follow the Duncan Hines-style chocolate cake recipe instructions and omit the ganache. Once baked, allow the cake to cool completely, then cut it into small squares. Set aside for layering.
  2. Make the Peanut Butter Banana Pudding: In a blender or food processor, combine the smooth peanut butter, ripe banana (or alternative), maple syrup, and a dash of salt. Blend until the mixture is smooth and creamy. Taste and adjust the sweetness as needed. Set the pudding aside.
  3. Prepare the Whipped Coconut Cream: Open the chilled can of full-fat coconut milk carefully, scooping out only the solidified white cream part into a mixing bowl (avoid the liquid). Using an electric mixer, whip the coconut cream until fluffy. Then add the maple syrup and vanilla extract and blend until well combined. Set aside.
  4. Assemble the Trifle: In serving jars or a trifle bowl, layer a portion of chocolate cake pieces, then spread a layer of peanut butter banana pudding, followed by a layer of sliced bananas. Repeat these layers until all ingredients are used up, finishing with a layer of whipped coconut cream on top.
  5. Add Toppings and Serve: Sprinkle your choice of cacao nibs, chocolate chips, cinnamon, or extra cacao powder on the whipped cream topping. Serve immediately or refrigerate and enjoy chilled later.

Notes

  • For a different fruit flavor, substitute bananas with ripe persimmons, chopped nuts, dried berries, or jam.
  • Ensure the coconut milk is well chilled overnight to get a firm cream for whipping.
  • You can prepare the cake and pudding ahead of time and assemble just before serving.
  • Keep the assembled trifle refrigerated if not serving immediately to maintain freshness.
  • For a sweeter pudding, adjust the maple syrup quantity to taste.
  • Use organic peanut butter and maple syrup for a cleaner, more natural flavor.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes (for cake preparation)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-peanut-butter-banana-trifle-recipe/