Banoffee pie parfaits

A decadent no-bake dessert that’s super simple to make!

Have you heard of banoffee pie? It’s a delightfully decadent combination of fluffy whipped cream, bananas and creamy dulce de leche (thick, creamy caramel sauce) tucked into a graham cracker crust. It’s one of the few desserts I have to order every time I see it on a menu. This version is perfect for entertaining, especially in warm weather, as it’s a no-bake treat that’s so quick to pull together and takes just five ingredients. This parfait offers every ounce of the pie’s deliciousness, in an easy-to make freeform style that’s as pretty as it is scrumptious.

Ingredients

• 1 10 ounce (300 mL) can of dulce de leche caramel sauce*
• 1 cup (250 mL) graham cracker crumbs
• 1/4 cup (60 mL) melted butter
• 1 cup (250 mL) heavy (35%) cream or can of aerated real whipped cream
• 2 to 3 ripe bananas, sliced

*If you can’t find a can of dulce de leche caramel sauce, see instructions at the bottom of the recipe for cooking a can of sweetened condensed milk to make dulce de leche.

Method

• To assemble, use six clean 1 cup (250 mL) canning jars, large wine glasses or other clear glass serving dishes.
• Put the graham cracker crumbs in a small bowl and drizzle with the melted butter; stir to combine.
• Whip heavy cream until stiff peaks form. No need to add sugar as the dulce de leche is so sweet.
• Build the parfaits immediately before serving (otherwise they’ll start to deflate) by putting 2 tablespoons of the graham cracker mixture in the bottom of each serving dish, followed by a few slices of banana, a generous drizzle of dulce de leche (about a tablespoon) and a large spoonful or squirt of the whipped cream.
• Repeat with another 3 or 4 layers, depending upon the size of your serving dishes, finishing with a big dollop or squirt of whipped cream.
• To make dulce de leche yourself, preheat oven to 425F. Pour the can of sweetened condensed milk into a shallow glass or ceramic oven-safe dish. Cover the dish with aluminium foil and place it into a second, larger pan. Add hot water until it reaches halfway up the sides of the small dish. Bake for 60 – 75 minutes, adding additional water to maintain level throughout baking time, until the milk becomes browned and caramelized. Remove from oven and lift the small pan out of the larger one. Let cool to room temperature then whisk until smooth.
• Note that any leftover dulce de leche can be transferred to a clean jar, covered and refrigerated for up to two weeks.

Serves 6.