Description
Delight in these easy-to-make Banoffee Pie Parfaits, a luscious no-bake British dessert featuring layers of crumbly graham cracker crust, creamy dulce de leche, ripe bananas, and fluffy whipped cream, finished with chocolate shavings or cocoa powder for an irresistible treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon brown sugar
Filling
- 1 (13.4-ounce) can dulce de leche
- 3 ripe bananas, sliced
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Dark chocolate shavings or cocoa powder
Instructions
- Prepare the crust mixture: In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir thoroughly until the mixture resembles wet sand and set aside.
- Whip the cream: In a separate bowl, whip the heavy cream together with the powdered sugar and vanilla extract until soft peaks form, creating a light and airy texture.
- Assemble the parfaits: Take small glasses or jars and layer 2 tablespoons of the graham cracker crumb mixture at the bottom. Spoon 1 to 2 tablespoons of dulce de leche over the crumbs, then add a layer of banana slices.
- Add whipped cream layer: Top the bananas with a dollop of the freshly whipped cream, then repeat the layers once more starting with the graham cracker crumbs, dulce de leche, bananas, and finishing again with whipped cream.
- Garnish and chill: Finish each parfait with a swirl of whipped cream on top and garnish with dark chocolate shavings or a dusting of cocoa powder. Refrigerate the parfaits for at least 30 minutes before serving to allow flavors to meld and chill properly.
Notes
- You can use store-bought whipped topping for convenience, but freshly whipped cream adds a richer flavor and better texture.
- For a crunchier variation, add chopped toffee bits to the graham cracker crumb layer.
- These parfaits can be assembled up to 4 hours ahead and kept refrigerated to save time before serving.
