Peanut Butter Banoffee Parfaits

Have you guys ever had banoffee pie before?! It’s an insane combo of toffee, whipped cream, and bananas (traditionally on a crust of crushed biscuits but I subbed graham crackers). If you haven’t experienced it, I highly recommend you run, not walk, it to your nearest English pub or restaurant for a slice. This version is so easy to throw together, incorporates peanut butter (which is my favorite food group) and honestly is one of the best desserts I’ve ever made.

Here’s what you’ll need:

For the crust

  • 1 pack graham crackers (give or take), crushed

  • 4 Tbsp butter, melted

  • 1 Tbsp coconut sugar

  • Dash of cinnamon

For the peanut butter toffee filling

  • ½ cup brown or coconut sugar

  • ¼ cup butter

  • ¼ cup peanut butter (natural, unsweetened)

  • 1 can coconut milk* (fridge overnight, water skimmed off)

  • 1 Tbsp cornstarch

  • Dash vanilla

  • Dash salt

For the topping

  • 1 can coconut milk (fridge overnight, water skimmed off)

  • ¼ cup powdered sugar

  • 1 tsp vanilla bean paste

For assembly

  • 2 ripe bananas, sliced

  • Extra crushed graham crackers for topping

banoffee.jpg

Here’s how to make them:

In the bottom of oven-safe glass jars, press down graham cracker mixture evenly into four containers. Bake for at 375 F for 10-15 minutes until slightly browned and set. Meanwhile, prepare the peanut butter filling over a stovetop. Place a small pot over medium heat and pour in the sugar and butter. Bring mixture to a boil for 5 minutes, take off heat and add in peanut butter, milk, cornstarch, vanilla, and salt - mixture will thicken as it cools. Set aside and let cool.

To make the whipped topping, simply combine the three ingredients in a small bowl and whisk or use hand mixer until stiff peaks form.

To assemble the parfaits, place a generous helping of whipped cream in the bottom. Line the glass containers with banana slices and spoon peanut butter toffee into the center and sides to hold the banana. Top with whipped cream, a few banana slices, and more graham cracker crumbs! Enjoy. Can be made a few hours ahead and put in the fridge until time to serve.

Note: *Do not use the full can of coconut milk - putting it in the fridge helps the thick milk separate from the “water.” Use the leftover coconut water in a smoothie or oatmeal and just use the thick top part for this!



Annie Muske