Trifle is an all time favourite of mine, but the version I used to love had sponge cake on the bottom with sherry poured on top and whipped cream. Now I can't tolerate any of those ingredients so I wanted to create my own that I could enjoy and not get sick. I had half a loaf of banana bread that i had made the day before and thought how perfect this would be to place on the bottom of my trifle like the original recipe. It was unbelievably good. I hope you enjoy it to.
For the Banana bread
4 eggs
1 tsp vanilla extract
1 tbsp of honey
1/2 cup of coconut sugar
3 ripe bananas
1 tbsp of coconut cream
1 tsp of cinnamon
1 1/4 cup of almond flour
3 tbsp of coconut flour
1/3 cup of palm shortening melted
1/2 tsp of baking soda
Preheat oven to 350'. Line a loaf pan with a piece of parchment paper. Add the eggs to the stand up mixer and mix well. Add the vanilla and coconut sugar. Add the melted palm shortening. Mix well. Mash the bananas and coconut cream in a separate bowl and then add it to the mixer. Mix well again. Add the flours, cinnamon and baking soda and combine well. Pour the mixture into the prepared loaf pan and place in the oven for 55 minutes. Let it cool and then use a spatula to loosen the sides and then you can flip the loaf out of the pan. I place a plate on top and then flip it upside down.
For the trifle
1/2 a loaf of banana bread
2 cups of raspberries frozen or fresh ( I used frozen)
1 1/2 cups of blueberries
custard ( recipe below)
1 cup of strawberries blended 1/2 cup of strawberries halved for topping
1 can of coconut cream
Custard
5 egg yolks
2 tbsp of honey
1 tbsp coconut milk
1 tsp vanilla extract
2 tsp of lemon juice
1/2 tsp of coconut flour for thickening
Cut the banana bread into chunks and place at the bottom of a glass bowl or trifle dish. To make the custard add the yolks to a saucepan and add the honey. mix well. Add the vanilla, coconut milk and lemon juice and mix. Heat on medium heat so that the mixture can thicken. Sprinkle the coconut flour on top of the mixture and whisk at the same time. Heat until the mixture is thick, but do not boil. Pour the custard over the banana bread pieces and then add the raspberries and then blueberries. Whip the coconut cream in a stand up mixer and spread on top of the fruit. Top the cream off with sliced strawberries for decor. Place in the fridge so the custard and coconut cream can set. Serve chilled.
For the Banana bread
4 eggs
1 tsp vanilla extract
1 tbsp of honey
1/2 cup of coconut sugar
3 ripe bananas
1 tbsp of coconut cream
1 tsp of cinnamon
1 1/4 cup of almond flour
3 tbsp of coconut flour
1/3 cup of palm shortening melted
1/2 tsp of baking soda
Preheat oven to 350'. Line a loaf pan with a piece of parchment paper. Add the eggs to the stand up mixer and mix well. Add the vanilla and coconut sugar. Add the melted palm shortening. Mix well. Mash the bananas and coconut cream in a separate bowl and then add it to the mixer. Mix well again. Add the flours, cinnamon and baking soda and combine well. Pour the mixture into the prepared loaf pan and place in the oven for 55 minutes. Let it cool and then use a spatula to loosen the sides and then you can flip the loaf out of the pan. I place a plate on top and then flip it upside down.
For the trifle
1/2 a loaf of banana bread
2 cups of raspberries frozen or fresh ( I used frozen)
1 1/2 cups of blueberries
custard ( recipe below)
1 cup of strawberries blended 1/2 cup of strawberries halved for topping
1 can of coconut cream
Custard
5 egg yolks
2 tbsp of honey
1 tbsp coconut milk
1 tsp vanilla extract
2 tsp of lemon juice
1/2 tsp of coconut flour for thickening
Cut the banana bread into chunks and place at the bottom of a glass bowl or trifle dish. To make the custard add the yolks to a saucepan and add the honey. mix well. Add the vanilla, coconut milk and lemon juice and mix. Heat on medium heat so that the mixture can thicken. Sprinkle the coconut flour on top of the mixture and whisk at the same time. Heat until the mixture is thick, but do not boil. Pour the custard over the banana bread pieces and then add the raspberries and then blueberries. Whip the coconut cream in a stand up mixer and spread on top of the fruit. Top the cream off with sliced strawberries for decor. Place in the fridge so the custard and coconut cream can set. Serve chilled.