These super easy banana parfaits layer up deliciously caramelized bananas, coconut yogurt, and cinnamon. They’re perfect if you’re looking to serve up a healthier dessert option this holiday season. And they’re kid-approved, which is always a plus for parents who yearn for pleasing tiny palates post-dinner time.
Click the PLAY button below to hear me walk you through the steps of how to make these parfaits.
- Cook tender sliced bananas on the stovetop with coconut oil until they’re golden brown and very tender.
- Spoon the tender cooked bananas into serving glasses and layer it with coconut milk yogurt (our favorite brand is listed below).
Note: I highly suggest purchasing ripe bananas because they’ll have so much more flavor and they’ll be easier to cook on the stovetop. If the bananas you purchase are still green/hard they will be lacking the softness and flavor you need for this recipe, so have no fear…simply place the bananas in a brown paper bag for a day until they ripen.
We love Anita’s brand coconut yogurt; it is so incredibly flavorful and delicious. We highly recommend getting your hands on it at Whole Foods Market or your local health food store. It is WELL worth the price! Trust us on this. You’ll never go back to regular cow’s yogurt or other yogurts again.
Healthy banana parfaits are perfect for kids who love a sweet treat post-dinner. Serve them warm for a cozy treat as the weather gets colder this holiday season.
Dairy free parfaits are usually filled with cakey ingredients and inflammatory sugars but not this one, you can make these parfaits the night before serving and they’ll taste just as good.
These super easy banana parfaits layer up deliciously caramelized bananas, coconut yogurt, and cinnamon.
- 2 tsp organic coconut oil
- 3 large very ripe bananas, peeled and sliced into 1/2 inch slices
- 2 cups coconut milk yogurt
- 1 Tbsp pure maple syrup
- 2 tsp finely chopped fresh mint leaves, if desired
- 1/2 tsp ground cinnamon
In a large skillet over medium heat on the stovetop, add the coconut oil and the bananas in a single layer.
Cover and cook for 5 minutes or until the bananas are very tender and golden brown. Flip them with a spatula and cook for another 5 minutes or until the bananas are very tender and golden brown on both sides. Add more coconut oil, if needed. Remove from the heat and set aside.
Add half of the coconut milk yogurt to the bottom of 4 glasses or bowls. Then, divide the banana mixture amongst the glasses on top of the yogurt. Drizzle the pure maple syrup over the bananas in the glass. Add the fresh mint leaves, if desired. Then, use the remaining coconut milk yogurt on top of the bananas.
Sprinkle with ground cinnamon and serve immediately. The bananas will keep in the fridge in a sealed container for up to 2 days.