DEAN'S ROASTED BANANA TRIFLE
6 ripe unpeeled medium Fair Trade bananas (2 pounds +)
2 cups reduced fat (2%) milk
2/3 cup Fair Trade sugar, divided
2 T. cornstarch
¼ tsp. salt
2 large eggs (use local free range if available
1 T. butter
2 tsp. Fair Trade vanilla extract
2 (8 oz.) containers frozen whipped topping, thawed and divided
1 box (11 oz.) vanilla wafers, divided
Place two bananas on a jellyroll pan and bake at 350*F for 40 minutes. When cool, peel and mash. Set aside.
In a small saucepan, begin heating milk with 1/3 c. sugar over medium heat – do not boil.
Combine 1/3 c. sugar with cornstarch, salt and eggs in a bowl. Mix until smooth.
Once the milk is steaming, mix a few spoonfuls into the egg mixture. Then combine egg mixture into the pan of remaining milk. Cook 3 minutes – until thick and bubbling. Add butter, mashed bananas and vanilla.
Cool custard over a dish of ice for 15 minutes. Adjust color with yellow food coloring if you choose. Mix with 8 oz. of whipped topping.
Arrange wafers to cover bottom of trifle bowl (or other glass bowl with a flat bottom and straight sides). Cover with layers of custard, banana slices and whipped topping. Repeat all three layers. Decorate the top according to personal preference with additional banana slices, crushed wafers, chopped or sliced nuts .
Recipe is from Pastor Dean Wolf who produced this “standout” dessert for MAFTTI’s “Bananamania” event in October 2012.
BANANA APPLE CHOCOLATE CRUMBLE
2 large Fair Trade bananas, peeled and sliced
2 medium baking apples, peeled and cut into chunks (suggest locally grown organic)
1 T. rum
Juice of ½ lemon
1 T. Fair Trade Powdered sugar
2 T's grated Fair Trade dark chocolate
1 2/3 c. flour
5 oz. (1/2 c. + 1 T.) cold butter, cut in cubes
2 oz. ground hazelnuts
¼ c. Fair Trade brown sugar
Preheat oven to 425* F.
In a bowl mix the rum, lemon juice and 1 T. powdered sugar, then add the bananas and apples. Stir fruit to coat, then pack tightly into the bottom of an oven-proof baking dish. Sprinkle with the grated chocolate and set aside.
Crumble topping: Place the flour in a food processor, activate the blade and add the butter one cube at a time. Toss the mixture in a bowl and fold in the hazelnuts and sugar. Spoon the mixture onto the fruit, covering the entire surface neatly and lightly pressing the mixture onto the fruit.
Bake the crumble in a 425*F oven for 15-20 minutes. Juices should bubble around the edges and topping should be golden brown. Serve warm with ice cream or heavy pouring cream.