Whisky “Banana Parfait” with Roasted Maple-Pecans

Whisky “Banana Parfait” with Roasted Maple-Pecans | 0 Comments
From Banana Parfait, Aired on Wed 2/3
Chef Jeff Henderson,

1.    Preheat oven to 350°F. Toss pecans, maple syrup and salt on a parchment paper-lined baking sheet. Bake until maple syrup is caramelized and pecans are toasted, 10-15 minutes. After pecans have cooled, rough chop and set aside.

2.    Bring whiskey, white and brown sugar, and butter to a boil in a large skillet. Turn off heat and stir mixture to dissolve sugar.

3.    Return to medium heat and simmer until sauce is thickened, about 2 minutes. Add bananas and stir occasionally until bananas have softened, about 2 minutes. Remove from heat and let bananas and sauce cool in skillet.

4.    Layer bananas and sauce, pecans, and yogurt in small mason jars. Serve immediately.  

Chef Tip:

Be careful not to move pan with whisky rye while cooking, pan may flame up.



  • 1 cup pecan halves
  • ¼ cup pure maple syrup
  • Pinch of kosher salt
  • ¾ cup rye whiskey
  • 3 tablespoons sugar
  • ½ cup packed light brown sugar
  • 3 tablespoons unsalted butter
  • 6 bananas, peeled and cut into chunks
  • ¼ cup nonfat Greek yogurt

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