Mini Banoffee Trifles

Mini Banoffee Trifles are the ONLY dessert that our whole family agrees on as being complete perfection. Easy, quick, delicious and SO very cute.


  • 8 Hobnob biscuits (or similar sweet, oaty biscuits)
  • 4 medium sized bananas
  • the juice of 1 lemon, in a shallow dish (I think the bottom of the juicer is perfect)
  • 397g (14oz) tin of condensed milk turned into caramel (you can find the instructions for how to do this here)
  • 300ml (approx ½ pint) double cream
  • a handful of toasted, flaked almonds

8 small glasses (mine are 120ml (½ cup) capacity)


  1. Break half a biscuit into the bottom of each glass.
  2. Now slice up the bananas into chunky pieces and dip each one into the lemon juice. Add a layer of bananas to each glass, on top of the biscuits. Each layer will be about a quarter of a banana.
  3. Open the tin of caramel and give it a good stir - right down to the bottom. Now drizzle some caramel over the bananas in each glass. Remember not to use more than half of the tin at this stage.
  4. Gently whip the cream, so that it is floppy rather than stiff. Spoon a little cream onto the top of the caramel in each glass.
  5. Now repeat from stage 1 again ending with cream on the top.
  6. Sprinkle each glass with a few toasted, flaked almonds just before serving.

Keywords: prepare ahead, entertaining, quick