Banoffee Parfait

I’ve had THE BEST past few days hanging out with my good friend from high school. She came to visit me from Los Angeles, and I was able to take off a few days of work to catch up, go shopping, watch movies, and eat allllllllll the food we could fit into a three-day period. It. Was. Awesome. A mini stay-cation, and some much-needed girl-time!

Raise your hand if you love banana desserts!!! This one is a good one folks. If you’ve ever heard of Banoffee Pie (banana & toffee), then you probably know that it is hands down one of the tastiest pies out there. Ok, well that’s my opinion at least… When I think about heaven, I imagine you can eat boat loads of this and not gain a single ounce of fat.

This is essentially a banoffee pie recipe reworked for serving in decorative glasses. I love using these stemless wine glasses best, it really shows off the beautiful layers. This dessert can be prepared and served in just a few short hours, but should be eaten sooner than later as the bananas will start to oxidize.

Combine melted sugar in with graham crumbs and mix until you get a wet sandy texture. Spoon graham crumbs into each glass and pat down lightly with the back of the spoon.

Banofee Parfait

Yield 4-5 servings

Crust

Butter, melted 5 oz.

Graham Crumb 8 oz.

Toffee Layer

Butter 3.5 oz.

Brown sugar 3.5 oz.

Sweetened Condensed Milk 1 can

Top layer

Bananas 2-4, sliced

Whipping cream 8 oz.

Sugar 2 oz.

White chocolate, chopped 4 T

Directions:

Combine melted sugar in with graham crumbs and mix until you get a wet sandy texture. Spoon graham crumbs into each glass and pat down lightly with the back of the spoon.

To make the toffee layer, heat butter and brown sugar in a large skillet (non-stick if you’ve got it). Once melted together, add sweetened condensed milk and stir frequently on a low-medium heat with a spatula until thick and darker in color. This will take you approx. 5-7 minutes.

Next, quickly pour toffee into a pouring vessel, and divide between each glass. Chill in the fridge for 30 minutes.

Slice bananas, then add to each glass.

In a mixing bowl fitted with a whisk attachment, whip cream to stiff peak and either spoon onto bananas or pipe onto bananas. I used a piping bag to make a cleaner appearance.

Garnish with chopped white chocolate, or pecans, or dark chocolate, or what ever you like!

Eat within two days or bananas will start to appear brown. Enjoy!

Saura Kline

Banana Toffee and Whipped Cream Parfait!

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Servings 4

Ingredients

Crust

5 oz butter, melted
8 oz graham crumbs

Toffee Layer

3.5 oz butter
3.5 oz brown sugar
1 can sweetened condensed milk

Top Layer

2-4 sliced bananas
8 oz cream
2 oz sugar
4 Tbsp. white chocolate, chopped

Instructions

Combine melted sugar in with graham crumbs and mix until you get a wet sandy texture. Spoon graham crumbs into each glass and pat down lightly with the back of the spoon.
To make the toffee layer, heat butter and brown sugar in a large skillet (non-stick if you’ve got it). Once melted together, add sweetened condensed milk and stir frequently on a low-medium heat with a spatula until thick and darker in color. This will take you approx. 5-7 minutes.
Next, quickly pour toffee into a pouring vessel, and divide between each glass. Chill in the fridge for 30 minutes.
Slice bananas, then add to each glass.
In a mixing bowl fitted with a whisk attachment, whip cream to stiff peak and either spoon onto bananas or pipe onto bananas. I used a piping bag to make a cleaner appearance.
Garnish with chopped white chocolate, or pecans, or dark chocolate, or what ever you like!
Eat within two days or bananas will start to appear brown.

Banoffee Parfait