Banoffee Yogurt Parfaits
Prep time
Cook time
Total time
Layers of tangy yogurt, gooey coffee-toffee sauce, ripe bananas and crunchy granola - all the goodness of a banoffee pie in a breakfast-friendly format.
Recipe type: Breakfast
Serves: 4
Coffee-Toffee Sauce:
  • 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
Banoffee Parfaits:
  • 2 cups plain Greek yogurt
  • 2 ripe bananas, sliced
  • 1 cup granola (preferably homemade)
Make the Coffee-Toffee Sauce:
  1. 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.)
  2. 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.)
  3. 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.)
Assemble the Parfaits:
  1. 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.
  2. 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.
If you prefer your parfaits on the sweeter side or are looking for something distinctly desserty, use vanilla yogurt instead of plain. (Me, I like it tangy.)
Recipe by Crumb: A Food Blog at