What do you get when you combine….banana pancakes, pure maple syrup, fresh bananas and whipped cream …..?
The most unbelievable, sweet breakfast treat, called pancake trifle!
Add this Banana Pancake Trifle to your brunch menu…you will have happy eaters:)
I love serving brunch since you can add some dessert type elements to the dishes, and not feel as though it’s a “bad thing”.
The best part about a trifle is that it needs to be made the day ahead….no last minute messes. Let me warn you though….the kid are going to beg to eat it right away!
You will find printable instructions here Banana Pancake Trifle
You will need:
16-18 small to medium size pancakes ( you can follow this recipe for delicious home-made pancakes that happen to be gluten-free)… or use your own favorite buttermilk pancake mix.
http://www.foodandwine.com/recipes/gluten-free-banana-coconut-pancakes
4 cups of heavy cream
1/2 cup of confectioners sugar
1 cup of pure maple syrup
3 bananas; sliced into rounds
You will also need a clear glass trifle bowl.
(Approx size 8 1/2 inches in diameter by 4 1/2 inches deep)
Start by preparing the pancakes and letting them cool.
While the pancakes are cooling, you will place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Gradually bring the speed to medium high as you beat the heavy cream for about three minutes. When the cream has started to thicken you will add half cup of confectioners sugar and continue beating for another two minutes. Set the whipped cream aside.
To assemble the trifle, start by spreading one-quarter of the whipped cream on the bottom of the glass bowl. Drizzle four tablespoons of pure maple syrup over the cream. Place six pancakes on top of the mixture and the slices of one banana on top of that. Drizzle with four tablespoons of maple syrup.
Repeat this step, adding whipped cream, pancakes, bananas and maple syrup, two more times. ( You will end up with a total of three layers.) Top with the remaining whipped cream, cover with plastic wrap and refrigerate over night.
Scroll through the photo gallery for step by step instructions:
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- Prepare your pancakes and let them cool. You will need a clear glass dessert bowl. The one I used was eight and a half inches in diameter and four and a half inches deep.
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- While the pancakes are cooling you can whip the heavy cream in the bowl of your electric mixer , fitted with the whisk attachment.
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- Once the cream has started to thicken…about 3 minutes, you can add 1/2 cup of confectioners sugar.
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- Continue whipping until thickened, but don’t over mix! This is what you should see after a total of five minutes or so.
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- Have all of your ingredients ready to go!
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- Slice up the bananas
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- Start by placing a quarter of the whipped cream on the bottom of the bowl. Use an offset spatula to spread it along the bottom in an even layer.
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- Next you will drizzle four tablespoons of pure maple syrup over the whipped cream.
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- Yummy already!
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- Place six pancakes on top….
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- Cover the pancakes with slices from one banana and drizzle with four tablespoons of maple syrup.
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- Spread another layer of whipped cream…
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- Cover that with another layer of pancakes, banana slices and four more tablespoons of maple syrup.
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- Finish off the top layer with whipped cream, the last of the pancakes, banana slices and maple syrup…Top with the remaining whipped cream . Cover with plastic wrap and refrigerate over night!
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- This is going to be a sweet addition to your brunch!!
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- Be prepared for rave reviews:)
Chowfancy 
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