Brown Sugar Banana Parfaits With Maple Glazed Pecans Recipes

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BROWN SUGAR BANANA PARFAITS WITH MAPLE-GLAZED PECANS



Brown Sugar Banana Parfaits With Maple-Glazed Pecans image

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.

Provided by Alison Roman

Yield Makes 6 servings

Number Of Ingredients 9

1 cup pecan halves
1/4 cup pure maple syrup
Pinch of kosher salt
3/4 cup rye whiskey
1/2 cup (packed) light brown sugar
3 tablespoons sugar
3 tablespoons unsalted butter
6 bananas, peeled, cut on a diagonal into 1/4" slices
1 pint vanilla ice cream

Steps:

  • Preheat oven to 350°F. Toss pecans, maple syrup, and salt on a parchment paper-lined rimmed baking sheet; spread out in a single layer. Bake until maple syrup is caramelized and pecans are toasted, 10-15 minutes. Let cool completely on baking sheet. Coarsely chop nuts; set aside.
  • Meanwhile, bring whiskey, both sugars, and butter to a boil in a large skillet (do not move pan or mixture may ignite). Turn off heat; stir mixture to dissolve sugar completely.
  • Return to medium heat and simmer until sauce is thickened and glossy, about 2 minutes. Add bananas and cook, swirling skillet occasionally, until bananas are just softened, about 2 minutes. Remove from heat and let mixture cool completely in skillet.
  • Layer bananas and sauce, pecans, and ice cream in small mason jars or glasses. DO AHEAD: Parfaits can be made 8 hours ahead. Cover and freeze. Let stand at room temperature for 10 minutes to soften slightly before serving.

BANANA PUDDING PARFAITS



Banana Pudding Parfaits image

With fresh bananas, vanilla wafers and a snappy pudding mix, these creamy after-dinner sweets are shared by Margaret Wagner Allen of Abingdon, Virginia. TIP: You can also substitute your favorite fresh berries or other flavors of sugar-free instant pudding mix.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

3-1/3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
2/3 cup fat-free sour cream
1/4 teaspoon vanilla extract
1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided
32 reduced-fat vanilla wafers
3 medium ripe bananas, cut into 1/4-inch slices

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Whisk in sour cream and vanilla. Fold in three-fourths of the whipped topping. , Set aside eight vanilla wafers. Place one wafer into each of eight parfait glasses; top with a third of the banana slices and pudding mixture. Repeat layers twice. Top with remaining whipped topping. Refrigerate for at least 1 hour. Garnish with reserved vanilla wafers.

Nutrition Facts : Calories 231 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 433mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.

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  • Preheat oven to 350°. Toss pecans, maple syrup, and salt on a parchment paper–lined rimmed baking sheet; spread out in a single layer. Bake until maple syrup is caramelized and pecans are toasted, 10–15 minutes. Let cool completely on baking sheet. Coarsely chop nuts; set aside.
  • Meanwhile, bring whiskey, both sugars, and butter to a boil in a large skillet (do not move pan or mixture may ignite). Turn off heat; stir mixture to dissolve sugar completely.
  • Return to medium heat and simmer until sauce is thickened and glossy, about 2 minutes. Add bananas and cook, swirling skillet occasionally, until bananas are just softened, about 2 minutes. Remove from heat and let mixture cool completely in skillet.

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