Caramelized Banana Pudding Parfait

A luscious butterscotch-flavored pudding layered with caramelized bananas and a toasted oat crumble makes this a must-try dessert.
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A luscious butterscotch-flavored pudding layered with caramelized bananas and a toasted oat crumble makes this a must-try dessert.
Caramelized Banana Pudding Parfait

Caramelized Banana Pudding Parfait

  • Duration
  • Prep Time
  • 6Servings


  • 3/4 cup coconut sugar, divided

  • ¼ cup old-fashioned rolled oats    

  • 2 tbsp oat flour (TIP: You can purchase oat flour, but it’s easy to make your own: Simply grind rolled oats in a spice grinder until it reaches the consistency of flour.) 

  • 3 tbsp chilled organic unsalted butter, divided    

  • 3 tbsp potato starch 

  • ¼ tsp sea salt    

  • 2 cups whole milk, divided   

  • 1 tsp pure vanilla extract 

  • 2 bananas   


1. Preheat oven to 375°F. In a small bowl, combine 2 tbsp coconut sugar, oats and oat flour. Using a pastry blender or 2 knives, cut in 1 tbsp butter until a fine crumb is achieved. (Alternatively, rub mixture with your fingers to crush butter into flour mixture.) Spread mixture on a small parchment-lined baking sheet and bake until golden brown, 5 to 8 minutes. Let cool completely on sheet.

2. Meanwhile, in a medium saucepan, stir together ½ cup coconut sugar, potato starch and salt. Stir in 3 tbsp milk to form a smooth paste, stirring until no white streaks remain and sugar has dissolved. Whisk in remaining milk and set on medium heat. Cook, stirring with a wooden spoon, until mixture begins to thicken, 4 to 5 minutes, then whisk vigorously until large bubbles appear and break on the surface. Continue to cook 1 minute longer, whisking constantly. Remove from heat and stir in vanilla and 1 tbsp butter. Transfer to a bowl and place plastic wrap on the surface; place in fridge until set, 1 hour.

3. To serve, slice bananas thinly. In a medium skillet on medium, heat remaining 1 tbsp butter until melted and foamy, 1 minute. Add remaining 2 tbsp coconut sugar and stir until sugar is dissolved, 30 to 40 seconds. Add banana slices and cook, flipping once, until golden and covered in syrup, 1 minute. Remove from heat.

4. To assemble, divide half of pudding mixture between 6 bowls, top with half of bananas and half of crumble mixture, dividing evenly. Repeat to form a second layer. (MAKE AHEAD: Crumble mixture can be made 2 days ahead and stored in an airtight container. Pudding can be made up to 1 day ahead and refrigerated. Just before serving, prepare caramelized bananas then whisk pudding and assemble as directed.)

Nutrition Information

  • Serving Size: 1 parfait
  • Calories: 286
  • Carbohydrate Content: 52 g
  • Cholesterol Content: 23 mg
  • Fat Content: 9 g
  • Fiber Content: 1.5 g
  • Protein Content: 4 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 128 mg
  • Sugar Content: 39 g
  • Monounsaturated Fat Content: 2.5 g
  • Polyunsaturated Fat Content: 0.5 g