Rich, creamy banana layered over a tender, moist cake and finished with a silky pudding and whipped cream topping. Banana Buttermilk Trifles are a decadent, individual dessert served in a jar.
I was excited to receive Shaina Olmanson’s debut cookbook, Desserts In Jars: 50 Sweet Treats That Shine (The Harvard Common Press – June 2012). The concept of elegant, portioned desserts served in jars is perfect for busy families who still want beautiful treats.
I love making simple desserts that look special, and these jar desserts are an easy way to entertain or bring a thoughtful homemade gift. Olmanson’s recipes are creative, approachable, and beautifully presented — ideal for family gatherings and parties.
The book includes tempting recipes such as Orange-White Chocolate Cheesecakes with Cranberry Sauce, Lemon-Blueberry Bread Pudding, Peach Granita Bellinis, and Spiced Hot Chocolate Mix with Cinnamon Marshmallows. Each recipe is designed to shine when served in a jar, and the photography makes them irresistible.
To share the deliciousness, I’m featuring a recipe from the book here: Banana Buttermilk Trifles. They’re elegant, crowd-pleasing, and fun to serve in small jars.
Disclaimer: Harvard Common Press provided a copy of Desserts In Jars for review and one extra copy for a giveaway. All opinions are my own. Photographs and recipe content are © 2012 by Shaina Olmanson and used by permission of The Harvard Common Press.
Recipe for Banana Buttermilk Trifles
Banana Buttermilk Trifles – Desserts in Jars
Nicole Cook
Pin Recipe
Ingredients
For the cake
- 1 cup granulated sugar
- 8 tablespoons unsalted butter softened
- ¼ cup buttermilk
- 1 teaspoons vanilla extract
- 1 large egg
- 3 bananas overripe
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoons salt
For the pudding
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
- ⅛ teaspoons salt
- 1 vanilla bean pod scraped for the seeds
- 3 large egg yolks
- 2 cups whole milk
- 2 tablespoons unsalted butter at room temperature, cut into pieces
- 6 bananas
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
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Make the cake: Preheat the oven to 350°F. Line a 9 × 13-inch baking pan with parchment paper. Cream together the sugar and butter for 2 minutes. Add the buttermilk, vanilla, and egg and mix on low speed until blended. Mash the bananas slightly, add them to the bowl, and mix well on low speed.
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In a separate bowl, whisk together the flour, baking powder, and salt. Mix the dry ingredients into the wet ones just until incorporated. Spread the cake batter into an even layer in the prepared pan.
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Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
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Make the pudding: In a medium saucepan, whisk together the granulated sugar, cornstarch, salt, and vanilla bean seeds. Whisk in the egg yolks, then slowly pour in the milk while whisking. Cook over medium-low heat until the mixture thickens, about 10–15 minutes. Remove from heat and whisk in the butter piece by piece until incorporated. Press plastic wrap directly onto the surface of the pudding and refrigerate until cool, 1½ to 2 hours.
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Assemble the jars: Using the top of an 8-ounce jar as a guide, cut 10 circles from the cooled cake and fit one circle into the bottom of each 8-ounce jar. Slice ripe bananas ¼ inch thick and press slices against the sides of the jars in two layers. Pour pudding into the jars to cover the bananas and cake.
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Whip the cream: Beat the heavy cream with the powdered sugar until stiff peaks form. Spoon or pipe the whipped cream over each jar of pudding. Refrigerate until ready to serve.