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Try SavoraHummingbird Trifle
This dessert turns the classic Southern hummingbird cake into an easy trifle, featuring toasted banana bread, a rich cream cheese mixture, fresh pineapple, and toasted pecans.
Recipe adapted from: southernliving.com
Ingredients
- 1-lb. loaves banana bread, cut into 1-in. cubes (about 10 cups)2
- unsalted butter, melted1/4 cup
- tsp. ground cinnamon1 1/2
- 8-oz. pkg. cream cheese, at room temperature2
- granulated sugar1 cup
- heavy whipping cream2 cups
- tsp. vanilla extract2
- tsp. kosher salt1/2
- diced fresh pineapple2 3/4 cups
- coarsely chopped pecans, toasted1/4 cup
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Learn MoreMethod
Preheat oven to 350°F. Toss banana bread, butter, and cinnamon on a large rimmed baking sheet until evenly coated; spread into an even layer.
Bake in preheated oven until banana bread is dry and lightly toasted, about 15 minutes, stirring once halfway through bake time. Let cool on baking sheet until room temperature, about 10 minutes.
Meanwhile, beat cream cheese and sugar in a large bowl with an electric mixer on medium-high speed until smooth and creamy, 1 to 2 minutes.
Gradually add heavy cream, vanilla, and salt, beating until stiff peaks form, about 2 minutes, scraping down sides of bowl as needed.
Place 1/3 of the banana bread (about 3 1/3 cups) in the bottom of a 3-quart trifle dish; top with 1 1/2 cups of the cream cheese mixture, smoothing into an even layer.
Top with 1 1/4 cups of the pineapple, then repeat the banana bread, cream cheese, and pineapple layers once more.
Top the second pineapple layer with the remaining banana bread (about 3 1/3 cups), and spread the remaining cream cheese mixture (about 2 cups) over the top.
Sprinkle with toasted pecans and the remaining 1/4 cup pineapple.
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