Well since a) it’s not really prime time for fruits at the mo, b) I’m in the UK, and c) I still had my mind on breakfast/dessert type situations, I thought breakfast-ising (new word, yes?) banoffee pie would be an excellent place to start, as it’s already a parfait wannabe. (just in case you don’t know what it is: Banoffee pie is a no-bake pie consisting of a crushed digestive biscuit and butter base, dulce de leche filling, sliced bananas and whipped cream top)
I didn’t think layering dulce de leche into this breakfast-dessert would be right, so I went with a quick, utterly addictive date caramel.
The whipped cream layer was easy enough to sub for a more breakfasty counterpart; changing it for yogurt and stirring in half a teaspoon of vanilla bean paste, for flavour and those gorgeous speckles.
Instead of the buttery biscuit base: I just made a mega easy, stove top granola sweetened with honey, and I threw in chopped almonds too, for extra crunch!
Off the charts, for something so simple. Decadent breakfast or lighter dessert? You decide!
-don’t be intimidated by the fact you need to make caramel or granola for this recipe. It literally takes about 30 minutes from start to finish to make and assemble the entire recipe and, once finished, the parfaits can be refrigerated until you want them.
– if you’re serving this later, toss the banana coins in some lemon juice so they won’t discolour.
– for a variation, replace the banana coins with ~3/4 cup of homemade or store bought applesauce, mixed with a little cinnamon for caramel apple pie parfaits
– for the granola, you can use 3 tbsp of any kind of nuts you want, or shredded coconut
– for the date caramel, the dates were pitted and chopped, then measured. I used 6 deglet dates (the smaller ones)
– the granola will stay crisp once layered for about 1/2 a day/overnight, but if you want it crunchy, it’s best to layer the parfait and serve it within a few hours.
- 1 large , , ripe banana
- 1 1/2 cups plain yogurt , (I used a mixture of half Greek and half regular yogurt)
- 1/2 tsp vanilla extract , (I used vanilla paste, for the speckled effect)
- 1 recipe of stove-top granola , (see recipe below) or 2/3 cup of granola of your choice
- 1 recipe of cooled date caramel , (see recipe below)
- Slice the banana into 1/4″ thick coins (see notes if serving later). In a small bowl, stir together the yogurt and vanilla extract/paste.
- In 3 small, clean glasses or jars, layer the ingredients like this: 2 tsp granola, a few banana coins, 1 tsp date caramel, 2 tbsp of Greek yogurt. Repeat. Do this for all the jars/glasses. To finish, top with any remaining granola, banana and caramel.
For the date caramel:
Put 1/3 cup of pitted, chopped dates (see notes), 1/3 cup of milk, 1/2 tsp of vanilla extract and a pinch of salt into a blender, blend together until smooth. Pour into a saucepan and heat whilst stirring over a low flame for 5-10 minutes, until thickened and reduced down to ~1/3 of a cup in volume. Set aside to cool.
For the stove-top granola:
Chop 3 tbsp of almonds (see notes) into small, rough chunks. Place with 1/2 cup of old-fashioned oats into a small frying pan, toast for 5 minutes over a medium heat. Then melt in 1 tsp of salted butter, and stir in 1 heaped tsp of honey just until evenly coated. Remove from the heat and set aside.