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
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.
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
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.