Banana Bread and Miso Butterscotch Trifle For 2

 

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I appreciate the casualness of a trifle. It is created by simply stacking 3, 4, or maybe even 5 elements in a glass bowl a few times over to create a pretty and tasty final product. Traditionally a British dessert, the internet is full of versions that transcend the normal custard/sponge cake/fruit/jam combination. You have lots of room for improvisation with a trifle- it allows you to have a certain freedom that isn’t always available when making more specific desserts. (As long as you have properly cooked your cake/bread, puddings/custards, and various other pieces in the first place, layer away however your heart desires). This is also THE dessert to make when you thought you were baking a cake for a dinner party but the cake fell or you don’t have time to frost and decorate the final product. Nothing makes for a better use of an ugly cake.

Enough about using cake as a base, as my version calls for quick bread instead. After making 2 loaves of banana bread the other day, I decided to use part of a loaf for my own individual-sized trifles. I also had a strong urge to bake with miso, mainly because I had purchased a rather large bag of shiro miso the other week. So this trifle is both banana-and-umami heavy, perhaps not for everyone but try it if it sounds like your sort of thing.

Banana and Miso Butterscotch Trifle for 2 

Note: this trifle does not contain a pudding or custard, making it slightly drier than other versions. (It shouldn’t be an issue with the whipped cream and butterscotch, though.) If you’d like to add a pudding layer, I say go for it!  

1/3 loaf banana bread, cooled to room temperature and cut into 1 1/2 inch slices (*recipe below)

8 teaspoons of Miso Butterscotch Topping (I used the recipe from Christina Tosi in Lucky Peach)

Homemade Whipped Cream (I like mind unsweetened, but feel free to add a bit of sweetener if you’d like)

1 banana, thinly sliced

2 tablespoons toasted walnuts, coarsely chopped

Preparation:

Start with 2 wide rimmed glasses (I used rocks glasses from my bar set). Cube the slices of banana bread. Take enough bread cubes to cover the bottom of one glass.

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Top this banana bread layer with a heaping teaspoon of miso butterscotch. Add a few slices of banana to rest above the butterscotch layer. Next add a heaping tablespoon of whipped cream and spread evenly over the bananas.

Start this process all over again with a layer of banana bread cubes, a teaspoon of miso butterscotch, banana slices, and a tablespoon of whipped cream. Repeat with one more layer if you have enough room. Finish off the trifle with a tablespoon of toasted chopped walnuts.

Repeat the same steps with the other glass. Refrigerate until ready to serve.

*Banana Bread (adapted from Epicurious) 

1 2/3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed ripe banana

3 tablespoons yogurt or sour cream

1 teaspoon vanilla extract

8 tablespoons unsalted butter, room temperature (plus additional butter for greasing the pan)

1/2 cup dark brown sugar

1 large egg, room temperature

1/4 cup shiro miso

Preparation:

Preheat the over to 350 degrees. Butter a 9×5 inch loaf pan.

In a large bowl, mix together the flour, baking powder, baking soda, and salt.

In a medium bowl, combine the mashed banana, yogurt, miso, and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium until light and fluffy, about 3 minutes. Add the egg and beat until fully incorporated, 1 minute.  Add the banana mixture and beat for 30 seconds. Add the flour mixture in 2 batches and stir on low until just mixed together.

Bake for about 50 minutes.

 

 

 

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