Banana Pudding Trifle

servings: 10-12

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  • 2 tbsp banana liqueur
  • 2 loaves Central Market Banana Nut Pound Cake
  • 2 tbsp butter
  • 2 cup raspberries
  • 6-8 bananas, sliced
  • 1/4 cup raspberry jam
  • 1/2 tsp salt
  • 1/2 cup flour
  • 2 cups sugar
  • 4 tsp vanilla extract
  • 4 cups milk
  • 6 egg yolks


Combine the sugar, flour and salt in a small bowl and mix well. Beat the egg yolks in a heavy saucepan. Cook over medium heat, adding the flour mixture alternately with the milk and vanilla and stirring constantly. Bring to a gentle boil. Boil until the mixture begins to thicken, stirring constantly. Remove from the heat.

Cut the pound cake into 1/3-inch-thick slices. Sprinkle each slice with the liqueur and spread with the jam. Place 2 slices of pound cake together with the jam in the middle. Cut into strips. Repeat with the remaining pound cake slices.

Layer the pound cake, banana slices, raspberries and custard in a trifle bowl. Garnish with raspberries and bananas.

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