Bananaroon cups recipe

Click to rate
(78 ratings)
Sending your rating


6 - 8




10 min


1 hr
including setting time

Using macaroons instead of cake gives this trifle an especially pleasing texture and taste. Use small custard cups or glasses


  • 1 packet banana flavoured blancmange50g (2oz) caster sugar
  • 200ml (8fl oz) milk
  • 248ml (1/2 pint) whipping cream
  • 100g (0.4pt) dark chocolate
  • 40ml (8tsp) milk
  • 2 medium bananas
  • 1.25ml (1/4tsp) vanilla essence
  • 100g (3.5) almond macaroons, roughly crushed
  • 6-8 Flakes
  • Make in 6-8 trifle style glasses (depending on size) or a 850ml (11/2 pint) trifle dish


  • Make up the blancmange as instructed on the packet, using the sugar and reduced quantity of milk as given in the recipe.

  • Beat until smooth and then slowly beat in the cream. Keep covered while cooling.

  • When cold, whisk thoroughly until thick; divide into two. Melt the chocolate then cool slightly.

  • Slice one banana and fold into half the custard with the vanilla essence; add the chocolate to the remaining custard with the milk.

  • Divide the creamy banana mixture between the dishes or place in the base of a larger bowl. Sprinkle over nearly all the crushed macaroons. Reserve some slices of banana for the decoration, divide the remainder between the glasses then top with the chocolate mixture.

  • Decorate with a Flake in each glass or round the edge of the larger bowl, a sprinkling of macaroon and banana slices. Serve cold.

Click to rate
(78 ratings)
Sending your rating

Latest Recipes