Banoffee Pie Parfaits Recipe

Name: Banoffee Pie Parfaits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Crust Layers; 20 digestive biscuits; 5 tablespoons 5 tablespoons butter or coconut oil, soft but not melted; Pinch sea salt; Toffee and Cream Layers; 2 14-ounce cans sweetened condensed milk; 2 tablespoons dark rum; 1 teaspoon vanilla extract; 3 bananas; 1 batch regular or coconut whipped cream (see instructions for recipe); 1 cup heavy whipping cream; 1/2 teaspoon vanilla extract; 1 tablespoon maple syrup (more or less to taste)

Servings: persons

Crust Layers
20 digestive biscuits
5 tablespoons 5 tablespoons butter or coconut oil, soft but not melted
Pinch sea salt
Toffee and Cream Layers
2 14-ounce cans sweetened condensed milk
2 tablespoons dark rum
1 teaspoon vanilla extract
3 bananas
1 batch regular or coconut whipped cream (see instructions for recipe)
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon maple syrup (more or less to taste)

1
Make the crust: Butter or oil any kind of pie pan and set aside. It 100% doesn't matter what you use here, as you will be destroying said crust upon its completion. Place biscuits and salt in a large food processor and pulse until you have fine, flour-like crumbs. Add the butter or coconut oil and pulse until combined. Press into prepared pan and freeze for 10 minutes. Preheat the oven to 325 degrees F, then bake crust for 8-10 minutes. Let cool completely.
2
Make the filling: Simmer the sweetened condensed milk in medium heavy bottomed saucepan over medium heat until very thick and golden brown, stirring VERY frequently (about 25 minutes.) Do NOT walk away, as there is a strong possibility the milk will begin to burn on the bottom of the pan. If this does begin to happen and the burnt bits are only brown, you're okay; you'll just want to pass the milk through a fine mesh sieve when it's done cooking. Remove from heat, transferring to a heatsafe glass bowl, and stir in the rum and vanilla extract. Let cool completely, then transfer to a jar.
3
Put it all together: locate four or five glass jars or parfait/sundae glasses. Whip cream, syrup, and vanilla together until peaks form. Remove crust from tart pan and crumble it up completely. Slice bananas thinly. Spoon a thick layer of crust crumbles into the jars, then a layer of toffee, then a layer of bananas. Repeat until you've filled the jars or used up all your ingredients. Dollop a final smear of whipped cream over the bananas, then top with a sprinkle of crust. Consume immediately if you so choose, but the flavors combine fantastically after sitting in the fridge for a few hours. Dessert will last for a few days in the fridge.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Crust Layers, 20 digestive biscuits, 5 tablespoons 5 tablespoons butter or coconut oil, soft but not melted, Pinch sea salt, and more.

Yes, Banoffee Pie Parfaits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banoffee Pie Parfaits

How did you like this recipe?

Frequently Asked Questions