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Bananas Foster Parfaits

yield: 4 four-ounce ramekins


  • 6 tablespoons dark brown sugar, tightly packed
  • 2 tablespoons rye whiskey
  • 1 tablespoon unsalted butter
  • pinch of salt
  • 2 large bananas, ripe
  • 6 ounces (2 containers) Mediterranean vanilla yogurt (like Liberté’s Mediterranean French Vanilla yogurt)


  • 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.