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Banoffee Parfait

Saura Kline
Banana Toffee and Whipped Cream Parfait!
Servings 4



  • 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


  • 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.