Bananutella Trifle
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This trifle is rich in flavor but light in texture, combining tender banana bread with silky Nutella mouse and smooth whipped cream.
Ingredients
  • FOR THE BANANA CAKE:
  • 2 cups sifted cake flour
  • 
3/4 cup + 2 tbsp sugar
  • 1 tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • 2 large very, very ripe bananas
  • 
1/2 cup sour cream
  • 2 large eggs
  • 
1 ½ tsp vanilla
  • 10 tbsp unsalted butter (softened at room temperature)
  • FOR THE NUTELLA MOUSSE:
  • 1 ½ tbsp water
  • 1 tsp gelatin powder
  • 1 cup heavy cream
  • ½ cup Nutella
  • FOR THE WHIPPED CREAM:
  • 1 cup heavy cream
  • 1 tbsp sugar
  • ½ tsp vanilla
  • FOR GARNISH:
  • ½ bar dark chocolate
Instructions
  1. For the banana cake:
  2. Preheat the oven to 350°F. Grease a 9" round springform cake pan, cover the bottom in a round of parchment paper, then grease the top of the paper. In a large bowl, whisk together the cake flour, sugar, baking soda, baking powder, and salt; set aside. In a food processor, blend the bananas and sour cream until smooth. Add the eggs and vanilla and pulse briefly to combine.
  3. Add the butter and half of the banana and sour cream mixture to the bowl of dry ingredients. Beat on low speed until dry ingredients are moistened. Increase speed to medium and beat for about 1 ½ minutes more. Scrape down the sides. 
Add the remaining banana mixture in two additions, beating for 20-30 seconds after each addition, scraping down the sides of the bowl as necessary.
 Transfer batter into your prepared pan and level it out with a spatula.
  4. Bake for 35-45 minutes until a tester comes out clean. Let cool 10 minutes before removing cake from pan. Remove the outer rim of pan, then invert cake onto a wire rack and let it finish cooling completely.
  5. For the nutella mousse:
  6. Place water in a bowl and sprinkle the gelatin on top of it. Set aside and allow the gelatin to absorb the water. Meanwhile, whip the cream until it forms soft peaks. Gently fold in Nutella, just until blended. Add the gelatin mixture and stir well.
  7. For the whipped cream:
  8. In a large bowl, beat the cream until you nearly have stiff peaks. Add the sugar and vanilla and continue beating until peaks form.
  9. To assemble: Cut the room-temperature cake into 1-inch cubes. Place the cubes in individual serving glasses or one large trifle bowl. Top the cubes with a layer of mousse, then a generous dollop of whipped cream. You could repeat the layers a second time if desired. Refrigerate for at least 2 hours before serving. Garnish with a sprinkle of dark chocolate shavings.
Recipe by dramatic pancake at https://www.dramaticpancake.com/bananutella-trifle/