Boozy Banana Bread Chocolate Whiskey Trifles

This post and these photos are by Gabriel Cabrera of West Elm

Hi, everyone! How are we doing? As many of us are staying home a lot more than usual, it’s a good time to get creative in the kitchen. And I think we could all use a nice dessert right now, right?

It seems like the whole Internet is making banana bread right now. Your friends, your coworkers, your mom – everyone! If you’re one of those people, here’s a great way to turn it into something brand new. I present to you: a delicious trifle made with banana bread, chocolate, and whiskey. Or, if baking’s not for you, this is a great time to support your favorite local bakery and have some good banana bread delivered or pick it up – safely, of course!

To turn this banana bread into something new and delicious, I wanted to make something you could do with mostly items that are all ready to go — except for a super easy chocolate mousse, which is actually fun to make — so you can assemble and eat! No need to keep you waiting on dessert while you’re binging your favorite shows or video conferencing with friends.

This trifle is a bit less intense than the original classic – it’s just a few layers, but just as decadent. I also added a nice boozy syrup with whiskey, to keep you warm and cozy, and finally the whole thing gets topped with bananas, cacao nibs, and nuts. You can make the cream in advance and keep it in the fridge for up to two days.

Enjoy and stay safe!

Banana Bread, Chocolate, and Whiskey Trifle

Makes 4

You’ll need:
– 1 loaf banana bread, cut in small cubes
– ½ cup sugar
– 1 cup water
– 1 shot whiskey

For the mousse:
– 1 cup heavy cream, divided
– ¾ cup dark chocolate chips
– 1 tsp vanilla extract
– 1 tsp instant coffee (optional)

For the whipped cream:
– 1 cup heavy cream
– ¼ cup icing sugar
– 1 tsp vanilla extract

Toppings:
– Fresh bananas, sliced
– Cacao nibs
– Walnuts (or any other nuts)

Instructions:
1. First, place the sugar and water in a small pan over medium heat. Simmer for about 5 minutes so the sugar dissolves completely. Remove from the stove, then add the shot of whiskey, stir and let it cool.
2. To make the mouse: heat up ½ cup of the cream and dissolve the chocolate into it. Add the vanilla and instant coffee and stir. Beat the other ½ cup of cream to soft peaks, then fold in the other chocolate mix until combined.
3. For the regular whipped cream: beat the 1 cup of cream with the sugar and vanilla to soft peaks
4. To serve: place a layer of the cubed banana bread, drizzle it with the whiskey syrup, add chocolate mousse, then add some of the whipped cream, some bananas, and repeat layers. Top with cocoa nibs, walnuts and more bananas.