Happy New Year!!
I found this recipe while looking through my mother’s Southern Living magazine, last month. The recipe immediately made me drool! It is decadent and rich and full of banana and caramel flavors. I am sure you will have the same reaction. Enjoy
Caramel Drop – Banana Bread Trifle Dessert
- 1 cup sugar
- 2/3 cup all-purpose flour
- 1/2 tsp salt
- 5 cups milk
- 5 egg yolks
- 1 Tbsp. vanilla extract
- 1 Tbsp butter
- 1 (1-lb) banana bread loaf without nuts (about 8×4 inches) -(HERE is my favorite banana bread recipe.)
- 2 large ripe bananas, sliced
- 1 (13.4 oz) can dulce de leche
- 1 (8oz) container frozen whipped topping, thawed
- 1 cup chopped pecans, toasted
- Prepare Custard: Combine first 3 ingredients in a heavy saucepan; whisk in milk. Cook over medium heat, stirring constantly, until thickened and bubbly (about 12 minutes).
- Whisk egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add yolk mixture to remaining hot mixture, stirring constantly. Cook over medium heat, stirring gently, 3 minutes. Remove from heat; add vanilla and butter, stirring until butter melts. Cool to room temperature. Cover and chill up to a day ahead. (Custard will be thick.)
- Prepare Trifle Dessert: Chop banana bread loaf into 3/4 inch pieces to yield about 5 cups. Place banana bread pieces in a 13×9 inch baking dish or similar size heavy0duty plastic container. Spoon and spread Custard over banana bread; top with banana slices. Top dessert with small dollops of dulce de leche. Top with whipped topping, spread to edges; sprinkle with pecans. Cover and chill 1 to 24 hours.
Original recipe taken from 2011 Christmas with Southern Living cookbook.