Recipes & Cooking Desserts & Baking Pudding, Custard & Mousse Banana Rum Trifle 5.0 (2) 1 Review Recipe excerpted from Modern Comfort Food by Ina Garten. This banana dessert from the Barefoot Contessa herself gets bigger flavor than most thanks to the addition of vanilla bean and rum. By Ina Garten Ina Garten Ina Garten is one of the leading experts in food and hosting and has been involved in the space for over two decades. Her work has been featured across most major publications, and recipes from her best-selling cookbooks have been featured on major television broadcasts such as NBC and ABC. Learn about BHG's Editorial Process Published on February 4, 2021 Rate PRINT Share Trending Videos Close this video player Photo: Carson Downing Hands On Time: 35 mins Total Time: 2 hrs 35 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 ½ cup whole milk 3 tablespoon cornstarch ¼ cup sugar 1 14 ounce can sweetened condensed milk 3 cup heavy cream 1 teaspoon pure vanilla extract Seeds from 1 split vanilla bean 3 tablespoon dark rum 1 1 pound box ginger snaps (such as Nabisco) 6 large bananas, sliced 1/2 inch thick Sweetened Whipped Cream 1 cup cold heavy cream 1 tablespoon sugar 1 teaspoon pure vanilla extract Directions Place the milk, cornstarch, and sugar in a small saucepan and bring to a boil over medium, stirring constantly and scraping the bottom of the pan with a wooden spoon. Cook until mixture thickens, about 9 minutes, stirring constantly. Cook and stir 1 more minute. Whisk in the condensed milk and transfer to a bowl. Cover with plastic wrap and refrigerate for one hour or up to 24 hours. Pour the heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on low until the cream thickens, then beat on high until it forms soft peaks. Add the milk mixture, vanilla extract, the vanilla seeds, and rum. Whisk on medium about 3 minutes or until mixture forms soft peaks. In a 3 1/2-quart glass bowl with straight sides or a trifle dish, place one full layer of cookies, breaking them to fit and making sure they touch the sides of the bowl. (Do not overlap cookies.) Add one layer of banana slices, then one-fourth of the cream mixture. Continue layering cookies, bananas, and cream until you have four layers of each, ending with cream and swirling the top. (Save the remaining cookies for decorating.) Chill 1 hour, cover with plastic wrap, and refrigerate overnight . Top with Sweetened Whipped Cream and reserved cookies (crumble if desired). Serve cold. Serves 10. Sweetened Whipped Cream Pour 1 cup cold heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Add 1 tablespoon sugar and 1 teaspoon pure vanilla extract and beat on high until the cream forms soft peaks. Makes 2 cups. Rate It Print Nutrition Facts (per serving) 779 Calories 44g Fat 88g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 779 % Daily Value * Total Fat 44g 56% Saturated Fat 25g 125% Cholesterol 125mg 42% Sodium 401mg 17% Total Carbohydrate 88g 32% Total Sugars 59g Protein 9g 18% Vitamin C 7.8mg 9% Calcium 221mg 17% Iron 0.4mg 2% Potassium 728mg 15% Fatty acids, total trans 1g Folate, total 24.2mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.