Butterscotch Banana Parfait

Add this Butterscotch Banana Parfait to your "must make" list! It takes some work, but it's SO worth the effort! First, roast the sweet homemade granola, then blend up the creamy pudding, then simmer the delicious butterscotch banana topping. 

The recipe serves 8, is vegetarian and can easily be made vegan. 


1 cup rolled oats

¼ cup all-purpose flour

¼ teaspoon salt

2 tablespoons almond butter

2 tablespoons melted coconut oil

2 tablespoons maple syrup

½ teaspoon vanilla

1/3 cup mini vegan chocolate chips or cacao nibs


1 (1-ounce) package soft silken tofu

¾ cup almond butter

½ cup powdered sugar

¼ cup maple syrup

½ teaspoon vanilla

1/8 teaspoon salt


4 bananas, peeled and sliced

1 tablespoon lemon juice

½ cup sugar

2 tablespoons non-dairy milk

1 tablespoon vegan butter

1/8 teaspoon salt

½ teaspoon vanilla


1. For the granola, preheat oven to 350 degrees and line a baking sheet with parchment paper or Silpat. In a small bowl, mix oats, flour, and salt. In another small bowl, mix almond butter, coconut oil, maple syrup, and vanilla. Add wet ingredients to dry ingredients and stir until smooth.

2. Spread granola in a solid rectangle onto baking sheet so it bakes as one piece. Bake for 8 minutes, remove from oven, toss gently, then reform rectangle, Sprinkle with chocolate chips, and bake for another 8 minutes. Remove from oven and allow to cool completely before breaking into pieces.

3. For the almond butter pudding, into a blender, place all ingredients and blend until smooth. Refrigerate until ready to serve.

4. For the butterscotch bananas, in a small bowl, add bananas and lemon juice. Toss gently then set aside. In a small saucepan over medium heat, add sugar, milk, butter, and salt, and cook until sugar is dissolved and mixture is bubbly. Simmer for 5 minutes, stirring constantly. Remove from heat, stir in vanilla, add bananas, and toss gently.

5. To assemble, use Mason jars or dessert cups. Layer pudding, granola, and bananas. Repeat until jars are full and serve immediately.

Enjoy immensely!

Recipe courtesy of Vegnews magazine

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