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Easy Banoffee Pie Recipe (Parfait in a Cup)

This Banoffee Pie Parfait Recipe combines the flavors of banoffee - a combination of banana, caramel, whipped cream and a buttery crust!
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Cook Time 1 hour
Total Time 1 hour
Course Dessert
Cuisine British
Servings 2 servings
Calories 412 kcal

Equipment

  • Stovetop Pan

Ingredients
  

For the Crust

  • 3 tbsp vegan graham cracker crumbs
  • 2 tsp vegan butter melted
  • scant 2 tsp coconut sugar

For the Caramel

  • 6 tbsp full-fat canned coconut milk
  • 2½ tbsp coconut sugar
  • Pinch vanilla extract
  • Pinch pink salt

For the Banana

  • ½ fresh banana sliced into medium-thick circles

For the Whipped Cream

  • vegan whipped cream eg. Gay Lea brand of coconut whip

Instructions
 

  • Mix together the crust ingredients in a small plate. Once it is all mixed together well, press it down into the bottom of a cup to form the crust.
  • Heat up the caramel ingredients in a stovetop pan over medium-high heat. Keep mixing every few seconds, and allow the mixture to boil. Once boiling, turn the heat to low.
  • Let it simmer on low. Keep stirring every minute. Once the caramel has been simmering for 25 minutes (you should notice that it thickens and the liquid reduces), turn off the heat and let it sit for another 15-20 minutes. It will thicken as it cools.
  • If you want a cold parfait, refrigerate the caramel for a few hours. It will get even thicker as it sits in the fridge too. Otherwise, you can use it right away. When you are ready to use, layer 3 tbsp of the caramel on top of the crust, and save a little extra for topping.
  • Layer the bananas on top of the caramel. Lastly, add the whipped cream on top. If serving later, add the whipped cream only when ready to serve.
  • Drizzle with the remaining caramel mixture. Serve right away.

Notes