Description

A decadent and layered Chocolate Peanut Butter Banana Trifle featuring rich chocolate cake, creamy peanut butter banana pudding, and fluffy coconut whipped cream. This dessert combines luscious flavors and textures, perfect for gatherings or a special treat.

Ingredients

Scale

Chocolate Cake

½ batch Duncan Hines-Style Chocolate Cake (without ganache)

Peanut Butter Banana Pudding

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

Coconut Whipped Cream

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

Additional Toppings

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

Instructions

Prepare the Chocolate Cake: Follow the recipe for Duncan Hines-Style Chocolate Cake, excluding the ganache topping. Once baked, allow the cake to cool completely and then slice it into small squares for layering.
Make the Peanut Butter Banana Pudding: In a blender or food processor, combine 1 cup smooth peanut butter, 1 ripe banana, ⅓ cup maple syrup, and a dash of salt. Blend until smooth and creamy. Adjust sweetness as desired. Set aside.
Prepare the Coconut Whipped Cream: Carefully scoop out the solid white cream from the chilled can of full-fat coconut milk, avoiding the liquid. Place the solids into a mixing bowl and whip with a mixer until fluffy. Add 2 tablespoons maple syrup and 1 teaspoon vanilla extract, then mix until incorporated. Set aside.
Assemble the Trifle: In your serving jars or bowls, layer chocolate cake pieces, then a layer of peanut butter banana pudding, followed by sliced bananas or chosen fruit add-ins. Repeat these layers until all ingredients are used. Finish each trifle with a generous topping of the coconut whipped cream.
Add Final Touches: Sprinkle optional toppings such as cacao nibs, chocolate chips, cinnamon, or cacao powder atop the whipped cream for added texture and flavor.
Serve or Store: Serve the trifles immediately or keep refrigerated until ready to enjoy. This will help maintain the freshness and texture of layers.

Notes

For the chocolate cake, you can use any rich chocolate cake recipe if Duncan Hines-Style is unavailable.
You may substitute the banana with persimmon or jam depending on your taste and seasonal availability.
The coconut milk must be full-fat and chilled overnight to ensure it whips properly into a thick cream.
Adjust the sweetness in the pudding and whipped cream to your preference by altering the amount of maple syrup used.
This trifle is best consumed within 2-3 days if refrigerated.
Optional toppings can be customized to add crunch or extra chocolate flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Whipping, Assembling
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1 cup)
Calories: 420
Sugar: 32g
Sodium: 210mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 8g
Cholesterol: 0mg

Keywords: chocolate peanut butter banana trifle, layered dessert, chocolate cake dessert, peanut butter pudding, coconut whipped cream, easy trifle recipe, vegetarian dessert