There are several things in this world that I am simply incapable of resisting. Fluffy kittens, formulaic Regency romances, striped socks, flippy dresses, and buttery croissants.
Oh, and this Coffee Toffee Sauce that I made on the weekend.
Like any torrid love affair, it was love at first sight. It’s like the deepest, darkest, roastiest caramel sauce you will ever taste, and it will ruin you for all other ice cream toppings. (OK, maybe all ice cream toppings except for hot fudge sauce… I still love you, hot fudge, even if it doesn’t seem that way right now.)
If I wasn’t worried about getting a raging case of scurvy with a side of gout, I’d probably eat it for breakfast, lunch, and dinner.
So I’m justifying it by spooning it between layers of tangy yogurt and sweet ripe bananas and crunchy granola in these equally irresistible Banoffee Yogurt Parfaits. It’s like having banoffee pie, only in a slightly more socially acceptable format format for breakfast.
These let me pretend I’m eating a healthy, nutritious breakfast, even though I’m sure there’s probably a study out there that proves that caramel sauce actually has negative nutritional value.
I don’t care, though, because it means my beloved Coffee Toffee Sauce and I get to spend some quality time together each morning.
I know it’s a slippery slope that will surely end with me standing in front of the fridge eating it out of the jar with a spoon, but I really trying to be strong. At least until lunchtime… after that, all bets are off.
(Oh, and why did I make this lethally addictive condiment that will surely doom my thighs to eternal chubbiness? Why, to celebrate the bloggy birthday for two of my favourite gals, of course! Kim of Cravings of a Lunatic and Liz of That Skinny Chick Can Bake both have anniversaries this month.)
- 1 cup sugar
- ¼ cup unsalted butter, cut into small cubes
- ½ cup heavy cream
- 1 tsp espresso powder
- Pinch salt
- ½ tsp vanilla extract
- 2 cups plain Greek yogurt
- 2 ripe bananas, sliced
- 1 cup granola (preferably homemade)
- In a large heavy-bottomed saucepan set over medium heat, heat the sugar until it starts to melt, stirring with a heat-proof spatula. As soon as the sugar is mostly melted, stop whisking and continue cooking, swirling the pan occasionally, until the sugar is a golden amber-brown colour, swirling the pan occasionally. (I repeat. Do not stir! I've made this mistake, and it's not pretty.)
- As soon as the sugar reaches 350F, immediately remove from heat and whisk in the butter until completely melted, then add the cream, espresso powder, vanilla and salt. (The caramel will bubble up something fierce when the cream goes in and might even seize up a little, but just keep stirring and it'll smooth right out again.)
- Let the caramel cool off until it's just warm to the touch, then pour into a tightly sealed glass container. Store in the refrigerator until ready to use, or for up to 3 weeks (assuming it lasts that long, that is.)
- To make each parfait, spoon ¼ cup yogurt into the bottom of a mason jar or pretty glass dish. Top with a generous spoonful of caramel, a few slices of banana, and 2 tbsp granola, then repeat the layers a second time with ¼ cup yogurt, a spoonful of caramel, some banana and another 2 tbsp granola.
- You should have just enough to make a total of 4 parfaits. Serve immediately, with a few more slices of banana on top, if desired.