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    Home » DESSERTS & BAKING » DESSERTS

    Frozen Banana Parfait With Pecan Praline

    Published: November 28, 2020 · Updated: August 24, 2022 by Ieva · This post may contain affiliate links · 12 Comments

    Jump to Recipe

    A dessert that won’t leave anyone indifferent! With great flavour and texture combinations, this Pecan Praline & Banana Parfait recipe is sure to impress your guests over the festive period! Perfect when you have some ripe bananas to use! Moreover, you can make this up to two weeks in advance, so you have it ready when you are short on time!

    Take Me To:
    • What is Parfait?
    • Why You Will Love This Recipe?
    • Equipment Needed
    • Method
      • Step 1: Make Pecan Praline
      • Step 2: Make Banana Parfait
        • Can You Eat Raw Egg Whites?
      • Step 3: Serving Frozen Banana Parfait
    • Other French Dessert Recipes
    • Recipe Card

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    What is Parfait?

    Parfait is a cold, creamy dessert that originates in France. Typically made with heavy cream, eggs and some type of fruit, traditional French parfait is served frozen, however, these days the word parfait can refer to chilled desserts, sometimes layered with fruit.

    We made a traditional Frozen French Parfait flavoured with banana and pecan praline! It is just like luxurious ice cream!

    Why You Will Love This Recipe?

    According to Seb, this is the best dessert I made all year. What a compliment! He’d had this for three days in a row and was asking for more.

    • Another recipe to use up ripe bananas. I think ripe bananas are too often used for banana bread. As nice as it can be, there are so many other ways to use up bananas.
    • This Frozen Parfait has amazing flavours, and a variety of textures and almost feels a bit like ‘fine-dining’.
    • This Pecan Praline Parfait uses very simple ingredients and is great for making ahead of time.
    • Pecans go so well with bananas.
    Banana Parfait served with a sprinkle of pecan praline and caramelised bananas.

    Equipment Needed

    To make this frozen parfait, you will need small ramekins to set parfait in, as well as a blender/smoothie maker or a food processor to crush your praline. Here’s what I use:

    • LOVECASA 12-Piece 3.5″ (9cm) Ceramic Ramekins. I use these for desserts, dips and baked-egg recipes too.
    • NutriNinja Blender is great for smoothies but is also powerful enough to crush ice cubes and nuts. We use an older version of this one.

    Method

    Step 1: Make Pecan Praline

    Start by putting caster sugar and 3 teaspoon of water in a heavy-based pan. Simmer on low heat until all the sugar has dissolved. You shouldn’t stir at this stage, or your sugar will crystalise around the edges of the pan.

    When the mixture is completely clear, increase the heat and bubble until your caramel turns a nice medium brown. I always remove it just before it turns the colour that I am looking for. It will continue cooking, be it for a very short period, and it takes seconds for a lovely caramel to go bitter if overcooked. Promptly remove the caramel from the heat and stir in your pecan nuts.

    Caramel turning brown in a small copper pan.
    Pecans added to the caramel.

    Lightly brush a non-stick baking tray with some odourless oil. Then tip the pecan caramel onto it and spread out into a thin layer. The secret to success in this step is working quickly. Have your greased tray ready before you start. If you linger just for a few seconds, the caramel will harden and be difficult to spread out. Leave the caramel to cool down completely.

    Pecan Praline for Banana Parfait on a baking tray solidifying.

    When cold, hard and brittle, break up your praline into large chunks. Then tip them into the food processor or blender and pulse a few times to crush them into coarse crumbs. And here you have it – lovely pecan praline!

    Solid pecan caramel shard held by a hand.
    pieces of pecan praline in a powerful smoothie maker cup.
    pecan praline blitzed into crumbs in a smoothie maker cup.

    Step 2: Make Banana Parfait

    I like getting all my individual ramekins lined and ready. To make it easier to remove the parfaits from the moulds, I line them with cling film. I then cut circles of baking parchment and line the bottom of each ramekin (see photo below). This ensures that the top of the parfaits have smooth flat surfaces when you remove them from the ramekins and unpeel the parchment.

    Ramekins lined with clingfilm and a circle of baking parchment at the bottom for Banana Parfait.

    To make the Banana Parfait, we need ripe bananas. Ripe enough so they are sweet and soft and have black spots all over their skins. But not mushy, bruised or brown inside. Whilst they taste good in the desert, brown bananas will affect the colour of the parfait and may make them look unappetising.

    In a large bowl, thoroughly mash the banana. Then mix in a teaspoon of lemon juice and set aside.

    In another bowl, whip double cream. In yet another bowl, using an electric whisk, beat the egg whites with a teaspoon of lemon juice to soft peaks. Then start adding sugar, teaspoon by teaspoon, and carry on whisking until you have a stiff and shiny meringue.

    Fold the meringue into your whipped cream carefully. Then fold in the mashed banana and almost all of the praline (reserve about 4 teaspoons for decoration). Then spoon your parfait into ramekins, cover and freeze until they’re firm. It takes about 6 hours, in my experience, but I like to leave them overnight to really make sure. It is generally recommended that you don’t keep cream and egg whites in the freezer for longer than 2 weeks.

    Folding banana and pecan praline into parfait mixture.

    Can You Eat Raw Egg Whites?

    Whilst in this day and age (in the UK), it is considered perfectly safe to eat raw eggs, make sure you use fresh high-quality eggs in this recipe or opt for pasteurised liquid egg whites from a carton.

    Step 3: Serving Frozen Banana Parfait

    When you’re ready to serve, caramelise bananas. Slice them into thick rounds or on the diagonal and sprinkle with sugar. Then dry fry on medium heat until lovely and brown, but not too mushy.

    Caramelised banana slices on a black slate.

    Take the Parfaits out of the freezer and warm them between your hands. Alternatively, leave them on the counter for 3-5 minutes before attempting to remove them from the ramekins. Run the knife around them if they don’t come out when you pull on the overhanging clingfilm. Finally, peel the parchment off of the top.

    Serve with caramelised bananas and a sprinkle of the reserved praline for extra crunch!

    Banana Parfait served with a sprinkle of pecan praline and caramelised bananas.

    Other French Dessert Recipes

    • French Fruit Tart (Tarte Aux Fruits)
    • French Crème Brûlée With Orange Blossom
    • Lavender-Scented French Chocolate Souffle

    For other dessert and sweet baking ideas, click here.

    Recipe Card

    Banana Parfait

    Pecan Praline & Banana Parfait

    A dessert that won't leave anyone indifferent! With great flavour and texture combinations, this Pecan Praline & Banana Parfait is sure to impress your guests over the festive period! Perfect when you have some ripe bananas to use! Moreover, you can make this up to two weeks in advance, so you have it ready when you are short on time!
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Freezing time 12 hrs
    Total Time 12 hrs 30 mins
    Course Dessert
    Cuisine French
    Servings 4 portions
    Calories 442 kcal

    Equipment

    • 4 180ml Ramekins
    • Electric Handheld Whisk
    • food processor/ blender/ smoothie maker

    Ingredients
     
     

    For Pecan Praline:

    • 100 g caster sugar + 3 teaspoon of water
    • 50 g pecan nuts

    For Banana Parfait:

    • 1 ripe banana
    • 2 teaspoon lemon juice
    • 150 ml double cream
    • 1 large egg white
    • 50 g caster sugar

    To Serve:

    • 2 small ripe bananas

    Instructions
     

    Make the Praline:

    • Heat caster sugar and 3 teaspoon of water in a small saucepan on low heat until sugar dissolves. Then increase the heat and cook to a medium brown caramel.
    • Promptly remove from the heat and stir in the pecan nuts. Pour the mixture onto a greased non-stick baking tray and spread into a single layer. Work quickly before the caramel has time to harden. Leave to cool completely.
    • When pecan caramel is cold and brittle, break it into chunks. Tip them into a food processor or a powerful smoothie maker and pulse a few times to crush the caramel into coarse crumbs.

    To Make Banana Parfait:

    • Mash a ripe banana and mix in 1 teaspoon of lemon juice.
    • In a separate large mixing bowl, whisk double cream. In yet another bowl, using an electric whisk, beat egg whites to soft peaks, then whisking continuously, one teaspoon at a time, add caster sugar until you arrive at a stiff and shiny meringue.
    • Fold the meringue into whipped cream carefully. Then add the mashed banana and most of the praline. Reserve approx. 4 teaspoons of praline for decoration.
    • Once combined, spoon the parfait mixture into 4 clingfilm and parchment-lined ramekins (see tips for lining the ramekins in the text above). Cover and place in the freezer for at least 6 hours, but ideally overnight (store in the freezer for up to 2 weeks).

    To Serve:

    • When you're ready to serve, cut your bananas in thick slices or in half lengthways. Sprinkle with some sugar and place in a dry frying pan on medium-high heat to caramelise on both sides.
    • Take the parfait out of the freezer and warm the ramekins in your hands, or leave to sit at room temperature for 3-5 minutes. Carefully remove from the ramekins by pulling on overhanging clingfilm. Then peel the clingfilm and baking parchment off and serve with caramelised bananas and reserved praline.

    Nutrition

    Calories: 442kcalCarbohydrates: 61gProtein: 4gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 43mgSodium: 24mgPotassium: 419mgFiber: 4gSugar: 50gVitamin A: 618IUVitamin C: 9mgCalcium: 39mgIron: 1mg
    Keyword Banana Parfait, Pecan Praline, Praline and Banana Parfait, Praline Parfait, Ripe Banana Ideas, Ripe Banana Parfait, Ripe Banana Recipes
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Clare greber

      December 22, 2020 at 11:00 pm

      5 stars
      Made these for Christmas. They are sitting in freezer waiting for the final touches when we are ready eat them Feeling pretty smug to have prepped something ahead of time! Recipe was easy to follow and I reckon theyll look pretty special served up. Will let you know what they taste like. Cant wait! Thanks for another great recipe Ieva x

      Reply
      • Ieva

        December 23, 2020 at 7:13 pm

        I think Seb is a bit jealous… Can’t wait to hear what you thought of them!

        Reply
    2. Clare greber

      December 27, 2020 at 5:20 pm

      4 stars
      These were delicious! I loved the crunch and flavour of the pecan praline together with the warm caramalised bananas and rich creamy cold parfait. A winner!

      Reply
    3. Casey

      June 25, 2021 at 12:28 pm

      5 stars
      omg, this was DELISH!! The flavor combos were amazing and I love how you can make this in advance! Will be making again for sure!

      Reply
      • Ieva

        June 26, 2021 at 7:29 am

        Thanks, Casey! 🙂

        Reply
    4. Dana

      August 05, 2021 at 7:42 pm

      5 stars
      This is such a genius little dessert, and so easy! The flavors were amazing together, too. 10/10 do recommend. My whole family loved it.

      Reply
      • Ieva

        August 05, 2021 at 9:29 pm

        That’s brilliant, Dana! So glad you liked it!

        Reply
    5. Kate

      November 12, 2021 at 11:34 am

      5 stars
      Pecans and banana are such a great flavour combination…. this is easy to make and a dreamy dessert. Thank you!

      Reply
      • Ieva

        November 12, 2021 at 12:35 pm

        You are most welcome 🙂

        Reply
    6. Gloria

      August 17, 2022 at 5:44 pm

      5 stars
      What a cute little dessert. We still have one more bbq party for this year. I think these will be on the menu.

      Reply
      • Ieva

        August 17, 2022 at 8:01 pm

        It would be an honour for our recipe to be on your last BBQ party menu of the season 😀

        Reply
    7. Gina Abernathy

      August 25, 2022 at 12:08 pm

      5 stars
      An easy and fancy dessert. I love all desserts with pecans.

      Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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