Easy Banoffee Trifle
Vegan Biscoff Banoffee Trifle, a plant-based twist on the classic banana pudding dessert. This layered treat begins with my homemade banana bread (or store-bought), vegan whipped cream (with added coconut yoghurt or vegan cream cheese to cut the sweetness) and Biscoff biscuits that create texture. Between each layer is swirls of Biscoff spread that ties everything together.
Ingredients:
- Vegan whipping cream - I use flora or vegan life
- Vegan cream cheese or coconut yoghurt. I use bio Creamy or any coconut or natural yoghurt available. This helps cut the sweetness.
- Crunchy or smooth Biscoff spread will work for this recipe
- A lot of store bought banana breads are accidentally vegan so check the packet before purchasing. Or my recipe is amazing and simple. It can also be frozen and pulled out of the freezer at anytime to make these simple desserts. It is a very simple recipe that only calls for household ingredients - Page 258
Ingredients
Instructions
Purchase 250 g or 2 slices of vegan banana bread/loaf OR I use my recipe from my cookbook (The Vegan Home Baker - Page 258)
- Chop the banana bread into small cubes and add a 1/4 of it into each wine glass.
- Whip the vegan whipping cream, coconut yoghurt or vegan cream cheese and icing sugar together until it forms stiff peaks. Add 2 tbsp of whipped cream mixture on top of the banana bread.
Melt down the biscoff spread carefully on low heat in a saucepan and mix regular and drizzle a 1/4 of the mixture or 1 tbsp on top of the cream.(Try to get the biscoff spread to drizzle down the sides of the glass and cream).
- Repeat this process again once more.
- Crush the Biscoff biscuits on top and serve immediately or rest in the fridge until yo are ready to serve.
- These desserts are best enjoyed on the day they are made but they will last 1-2 days covered in the fridge.
banoffee, vegan dessert, banana bread, trifle, biscoff
