Banana Parfait

The Back Story


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


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.


Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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