In a medium saute pan, combine 6 tablespoons brown sugar, 2 tablespoons rye whiskey, 1 tablespoon unsalted butter and a pinch of salt. Over low heat, cook to melt sugar, using a heatproof rubber spatula to stir constantly. Continue simmering the mixture until it is thick and syrupy.
Peel 2 large bananas and cut each into quarters; then, cut each quarter lengthwise for a total of 16 pieces. Add the bananas to the pan (from the 1st step) and cook until just soft.
Remove pan from heat and allow the mixture to cool to room temperature completely.
Once the mixture has cooled completely and you’re ready to serve the parfaits, divide 6 ounces of yogurt evenly between 4 ramekins. Top the yogurt with 2 banana pieces per ramekin.
Spoon the remaining yogurt over the bananas, then add 2 more banana pieces to each ramekin as well as some of the pan syrup. Serve immediately.