Rich, Creamy and Delicious Banana floating on soft, moist cake & topped with a creamy decadent cream pudding sauce. Banana Buttermilk Trifles are heaven in a little glass jar.
When I received Shaina Olmanson’s debut cookbook, Desserts In Jars: 50 Sweet Treats That Shine (The Harvard Common Press – June 2012), I was ecstatic. I just knew this cookbook was designed for me and my family.
My kids know, I love to prepare simple desserts that look fancy and I’ve got a little love affair with jars going.
I’m always looking for new things to make and fun ways to serve them to my friends and family.
Olmanson has created wonderful recipes with cute and inventive ways to serve them. They are the perfect dessert portion and just beautifully presented.
As soon as I got my book I wanted to try them all.
Who wouldn’t want to, with delicious 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?
For anyone looking for inspiring dessert ideas and beautiful inventive ways to serve them, Shaina has provided an entire cookbook of great recipes to try.
You can watch the Dessert In Jars book trailer and check out Shaina’s fun food blog, Food For My Family, for more family friendly recipes.
Shaina Olmanson has given me an extra cookbook to give away to one lucky Daily Dish Recipes reader.
One winner will receive their own copy of her cookbook Desserts in Jars, 50 Sweet Treats That Shine (Harvard Common Press). You are sure to fall in love with the recipes and photography as soon as you open the book.
Here on my blog, I’m sharing with you a wonderful recipe from the book for Banana Buttermilk Trifles. They are gorgeous, taste amazing and are so much fun to serve up in little jars.
If you would like to purchase this book for yourself or to give as a gift this season, you can purchase Desserts in Jars here.
Disclaimer: Harvard Common Press gave me a copy of Desserts In Jars for review and one to give away.
All opinions are mine. Photographs and Recipe 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
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 you want the seeds, so scrape them out
- 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
- 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.
- 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 onto the baking pan in an even layer.
- Bake the cake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely.
- Make the pudding: Whisk together the granulated sugar, cornstarch, salt, and vanilla bean seeds in a medium saucepan. Whisk in the egg yolks until well combined. Slowly pour in the milk, whisking to incorporate it. Cook the mixture over medium-low heat until it thickens, about 10 to 15 minutes. Remove from the heat and whisk in the butter one piece at a time, making sure each piece is incorporated before adding the next. Cover the top of the pudding with plastic wrap and refrigerate until cool, 1½ to 2 hours.
- Using the top of an 8-ounce jar as a guide, cut 10 circles from the cake. Fit the circles into the bottoms of ten 8-ounce jars. Slice the ripe bananas ¼ inch thick and line the sides of the jars with the banana slices pressed up against the glass, two slices deep. Pour the pudding into the jars to cover the bananas.
- In a medium bowl, beat together the heavy cream and the confectioners’ sugar until stiff peaks form. Spoon the whipped cream over the pudding. Refrigerate until ready to serve.