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
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In a large skillet over medium heat on the stovetop, add the coconut oil and the bananas in a single layer.
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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.
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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.
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Sprinkle with ground cinnamon and serve immediately. The bananas will keep in the fridge in a sealed container for up to 2 days.