Banana bread trifle

Ingredients for 4 servings:

• 6 bananas
• 1 egg(s)
• 75 g sugar
• 2 packets of vanilla sugar
• ½ pack of baking powder
• 300 g flour
• 100 g walnuts, chopped
• 4 tbsp sunflower oil
• 250 g mascarpone
• 250 g reduced-fat cream
• 100 ml espresso
• 4 tbsp Amaretto
• 2 tbsp sugar
• 40 ml milk
• some cocoa powder, for dusting

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

reminiscent of tiramisu; espresso and amaretto can be replaced with chocolate sauce

Preheat the oven to 180°C fan/gas mark 3 and grease a loaf pan. Mash four ripe bananas with a fork and mix with 75g of sugar, half a sachet of baking powder, one sachet of vanilla sugar, and four tablespoons of sunflower oil. Sift the flour and gradually add it to the banana mixture. Blend with a mixer until a smooth batter is formed. Fold in 50g of chopped walnuts. Pour the batter into the baking pan and bake on the middle rack of the oven for about 40 minutes, until the surface is nicely browned. After baking, let it cool, remove from the pan, and cut a little more than half of the banana bread into cubes of any size. Prepare 100ml of espresso, let it cool, and mix with two tablespoons of Amaretto. For the cream, whip the cream until stiff and set aside. Beat the mascarpone with about 40ml of milk, depending on its consistency, until smooth, sweeten with two tablespoons of sugar, and add two tablespoons of Amaretto. Fold in the cream. Slice the remaining two bananas into thin slices. Brush the banana bread cubes with the espresso-amaretto mixture. Layer the banana bread, cream, banana slices, and the remaining 50g of chopped walnuts alternately in four dessert glasses. Finally, dust with cocoa powder just before serving. If you don’t like coffee or amaretto, you can substitute these ingredients with a chocolate sauce.