Bananaroon cups recipe

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serves: 6 - 8
Cost: not
Prep: 10 min
Cooking: 1 hr
including setting time
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  • 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.

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    (78 ratings)
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