Butterscotch-Banana Trifle

• Produce

  • 6 Bananas (about 2 lbs., medium ripe

• Refrigerated

  • 6 Egg yolks, large

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 3/4 cup Brown sugar, packed dark
  • 1 tsp Kosher salt
  • 2 tsp Vanilla extract, pure
  • 2 cup Whipped cream, sweetened

• Bread & Baked Goods

  • 3/4 cut into cubes 1 (1-lb. loaf pound cake

• Dairy

  • 5 tbsp Butter, unsalted
  • 1 1/2 cup Half and half
  • 1 1/2 cup Whole milk

• Desserts

  • 1 Banana chips and broken toffee candy

Found on countryliving.com

Ingredients

• 1 1/2 c. whole milk
• 1/3 c. all-purpose flour, spooned and leveled
• 6 large egg yolks
• 5 tbsp. unsalted butter
• 3/4 c. packed dark brown sugar
• 1 tsp. Kosher salt
• 1 1/2 c. half-and-half
• 2 tsp. pure vanilla extract
• 6 medium ripe bananas (about 2 lbs.)
• 1 tbsp. fresh lemon juice
• 1 (1-lb.) loaf pound cake, cut into 3/4 cubes
• 2 c. Sweetened whipped cream
• Banana chips and broken toffee candy, for garnish

Directions

• Fill a large bowl with ice, top with a medium bowl and a fine-mesh sieve. Whisk together milk, flour, and egg yolks in a separate bowl until smooth.Melt butter in a medium saucepan over medium heat. Stir in sugar and salt and cook, whisking constantly, until sugar is foamy and melted, 2 to 4 minutes. Remove from heat and let cool 2 minutes. Whisk in half-and-half and milk mixture. Return pot to medium-low heat and cook, whisking constantly, until pudding thickens, 6 to 8 minutes. Remove from heat; stir in vanilla. Strain into prepared bowl.Let pudding stand, stirring occasionally, until chilled, 20 to 30 minutes. Peel bananas, and cut into 1/4-thick slices; toss with lemon juice.Place one-third of cake and bananas in a trifle bowl; top with 2/3 cup pudding. Repeat two more times. Top with sweetened whipped cream. Cover and chill, at least 4 hours and up to 24 hours.Serve garnished with toffee candy and banana chips.