Place 6 clear glass serving cups or bowls on a serving tray.

Whip the heavy cream to soft peaks.

Divide half of the banana bread (8oz/225g) among the six serving bowls.

Pour half of the caramel sauce (5oz/142g) among the six bowls, on top of the banana bread.

Drizzle half of the crème anglaise (8floz/225ml) on top of the caramel among the six bowls.

Place half of the sliced bananas among the six bowls.

Dollop half of the whipped cream over the bananas.

Repeat the layering with the remaining ingredients, starting with the remaining banana bread and ending with the whipped cream.

Refrigerate the trifles for at least 3 hour to allow the ingredients to settle and meld a bit before serving.

This is best the day it is made, but can be stored in the refrigerator for up to one day.