I took a break from everything … work, writing and all by putting together dessert. Yes, there’s nothing like sweets to calm me down. This is a wonderful and easy way to make the middle of the week easier to manage. Make the week fun with a tempting treat. This can be a good reward for the kids who finished their homework, got good grades, scored well at the games or even just for the family to chill and indulge with.
Fortunately for me, the new Sprinkles cookbook by Jackie Alpers came in the mail, sent by friends at Quirk Books. What a delightful cookbook it turned out to be and gave so many ideas for playing with sprinkles. I never knew that sprinkles could go beyond livening up breakfast sweets, cookies, cakes, pies and snacks. The cookbook has a ‘sprinkles vocabulary’, a great guide to the wide variety available. There are decorating ideas, recipes and even ‘do it yourself’ sprinkles for the adventurous.
The delectable Banana Bread Bundt Cake I just made was a good base for this beautiful Banana Split Trifle Cake. I sliced some and piled them up. After slicing the cake, the fruits and making a batch of Sprinkles Whipped Cream I put together individual ‘Banana Split Trifle Cakes’, one for each member of the family. The personalized dessert portions were convenient and allowed everyone to eat as they went along – whether as a meal ender, a brunch dessert, afternoon or even midnight snack. The banana flavored cake layers were a perfect match to the fresh banana slices, luscious strawberries, whipped cream and tiny crunchy sprinkles in between.
Sprinkle happiness and delight over, under and between layers. It will surely cheer up everyone’s day!
Banana Split Trifle Cake with Sprinkles
- 2 cups chilled heavy cream must be very cold (for Sprinkles Whipped Cream)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup confectioners' sugar
- 1 to 2 Tablespoons colored sprinkles to taste (for Sprinkles Whipped Cream), add more for garnish
- 8 to 10 slices Banana Bread Bundt Cake recipe from a past blog post; or use store-bought yellow cake
- 5 to 6 whole fresh ripe bananas peeled and sliced
- 1 cup fresh strawberries sliced in halves, stems removed
- 2 1/2 cups Sprinkles whipped cream add more for garnish if needed Sprinkles Whipped Cream
- To make Sprinkles Whipped Cream: Combine in a large mixing bowl the heavy cream, vanilla, confectioners’ sugar. Refrigerate at least 30 minutes till ready to use. Then using an electric mixer with the whisk attachment, whip the cream mixture on high for 3 minutes till soft peaks form. Slowly fold in sprinkles with a spatula. Refrigerate up to 3 hours till ready to use.
- To prepare the dessert: Slice the banana bread bundt cake in 3-inch thin slices to fit individual custard cups. Have at least 8 slices ready. (Recipe of the banana bread bundt cake is in a previous blog post).
- Slice the bananas into ½ inch rounds. Do this step last just before assembly, to avoid bananas darkening before even using.
- To assemble trifle cake: In each custard cup layer the cake in this manner – place one cake slice at the bottom. Place 2 banana slices, 2 strawberry slices. Spread some Sprinkles Whipped Cream, a few tablespoons. Pile another cake slice, fruits, whipped cream. Garnish sides with extra banana and fruit slices. Add more sprinkles on top and sides.
- Recipe notes: The original recipe assembled a whole large trifle cake and used a boxed yellow cake mix. I preferred to bake my own cake from scratch and used individual custard cups for each family member.
- Sprinkles: Recipes and Ideas for Rainbowlicious Desserts by Jackie Alpers (144 pages, paperback) is available where most books are sold or at QuirkBooks.com.
- Disclosure: I was not compensated to review this book but I will gladly recommend this to anyone who wants to add happiness and fun to cakes, pies, cookies or sweets.
Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your site without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]