It’s already February, and the new year feeling has settled into routine. This month I’m focusing on desserts, and the first theme for the week is parfaits. For this round I chose a dessert that starts with the letter P — Parfait. There are two well-known interpretations of parfait: the French-style frozen custard, where egg yolks and sugar are cooked over a double boiler and then mixed with cream or yogurt and frozen; and the American-style parfait, which is a layered treat of yogurt, granola and fruit that often doubles as a breakfast or snack. I decided to make the American-style parfait, layering sweetened yogurt with crunchy granola crumbs and caramelized bananas.
The classic American parfait often features colorful berries like raspberries, strawberries or blueberries, but I used bananas because I had them on hand and they caramelize beautifully. Last month I made a no-bake granola bar that turned out very crunchy; instead of baking granola from scratch, I crumbled a slice of that granola bar to add texture and contrast to the creamy yogurt. The granola adds both flavor and a satisfying crunch against the soft, sweet bananas and smooth yogurt.
I prepared the thick yogurt, or hung curd, the night before so assembly on the serving day was fast and simple. The yogurt is sweetened lightly with brown sugar and whipped until it becomes light and airy; this makes for a pleasant mouthfeel and balances the caramelized bananas. To make the bananas, slice them and gently roast in a little ghee until golden on both sides. The warm, slightly caramelized banana slices pair nicely with the cool yogurt and crunchy granola crumbs. For a finishing touch I toasted a few sliced almonds to scatter over the top for additional crunch and a nutty aroma.
This recipe makes one serving, but it scales easily. Layer the components in a clear glass to show off the attractive stripes of yogurt, granola and banana — parfaits are as pleasing to the eye as they are to the palate. Serve immediately after assembling so the granola keeps its crunch and the bananas remain warm and flavorful.
Makes one serving
Ingredients:
- Thick yogurt / hung curd – 1 cup
- Brown sugar – 2 tablespoons
- Granola bar – 1 slice, crumbled into small pieces
- Banana – 1 medium, sliced
- Ghee – 1 teaspoon
- Almonds – a few, toasted for topping
Procedure:
- Prepare the yogurt: mix the brown sugar into the thick yogurt and whisk until the mixture is light and slightly fluffy. Taste and adjust sweetness if needed.
- Crumble the granola bar into small crumbs. You want pieces that will provide a crunchy contrast but still layer neatly.
- Slice the banana and heat ghee in a skillet. Roast the banana slices on medium heat until they are golden on both sides and slightly caramelized. Turn carefully so they keep their shape.
- To assemble, spoon one-third of the sweetened yogurt into a serving glass.
- Add about one-third of the granola crumbs and a few caramelized banana slices.
- Repeat the layers two more times, finishing with a layer of yogurt and a scattering of granola crumbs and toasted almonds on top.
- Serve immediately so the granola stays crisp and the bananas remain warm and aromatic.
Caramelized Banana Parfait Recipe
Desserts
American-style
1 Serving
Ingredients
- Thick Yogurt / Hung Curd – 1 cup
- Brown Sugar – 2 tbs
- Granola Bar – 1 slice, crumbled
- Banana – 1 medium
- Ghee – 1 tsp
- Almonds – for topping, toasted
Instructions
- Mix the brown sugar into the yogurt until light and fluffy.
- Crumble the granola bar into small crumbs.
- Slice the banana and roast the slices in ghee until golden on both sides.
- Place one-third of the yogurt in a serving glass.
- Top with one-third of the granola crumbs and a few banana slices.
- Repeat two more layers and finish with toasted almonds on top.
- Serve immediately for best texture and flavor.
If you like variation ideas: swap the banana for berries when they’re in season, use honey instead of brown sugar for a floral sweetness, or substitute toasted walnuts for almonds. Parfaits are very adaptable — adjust the layers, sweetness and crunch to suit your taste.