This impressive and decadent layered dessert comes from Cassidee Dabney of The Barn at Blackberry Farm

Cassidee Dabney (The Barn at Blackberry Farm)
Recipe by Well Done


Read the full recipe after the video.

Recipe Summary test

45 mins
1 hr 30 mins
Serves 6 to 8


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Place overripe bananas on a baking sheet. Bake in preheated oven 10 minutes. Remove from oven, and cool 15 minutes. Peel bananas, reserving both flesh and peels separately.

  • Combine roasted banana peels and cream in a medium saucepan; bring to a simmer over medium. Remove from heat, and cool to room temperature, about 30 minutes. Pour cream mixture through a fine wire-mesh strainer into the bowl of an electric stand mixer; discard peels. Set mixing bowl in a larger bowl filled with ice water. Let stand, stirring occasionally, until cream is cold.

  • Remove bowl from ice bath, and return to stand mixer. Add vanilla bean paste to cream; beat at high speed until medium peaks form. Cover and chill until ready to serve.

  • Combine brown sugar and water in a large skillet over medium-high; bring to a simmer, and stir in butter. Add roasted banana flesh and rum; cook, stirring often, to cook off the alcohol, about 2 minutes. Remove from heat, and stir in lemon juice to taste. Transfer banana mixture to a blender, and blend until smooth. Cool completely.

  • Layer cake cubes, banana puree, sliced banana, whipped cream, and candied peanuts in individual trifle glasses.