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Banana Cream Parfaits


Bob Ross was quoted in saying “…just ‘smoosh’ it in there. It’s not a real word, but people seem to know what it means.”  Oh Bob Fro Ross.  I miss him as much as I miss Mr. Rogers.  I bring ole’ Bob into it again because it’s very true.  What does ‘squish’ mean for that matter?  (btw, it’s an actual word).   But somehow, even if it sounds like a made up word, when I tell you that this particular dessert is one comprised of many ‘squished’ layers of decadence, it’s anticipation, not confusion that is the appropriate response.  My friends call me Squish and I find it endearing and not only so, it’s a regular verb in my vocabulary that just comes in handy.  A trifle, a tiramisu, a layer cake, and even this parfait are all familiar with the term ‘squish.’  So, watch Squish squish a variety of cool creams and crumbly buttery cookies with ooey, gooey caramel to see for yourself how ‘squishing’ can be fun and delicious.

Banana Cream Parfaits
Prep time

Cook time

Total time



  • Vanilla wafers
  • Fresh banana slices
For the Cream:
  • 1 c heavy cream
  • 1 c whole milk
  • {or 2 c half/half}
  • ⅔ sugar
  • 2 egg yolks
  • 2 tb cornstarch
  • 1 scraped vanilla bean/1 ts extract
  • pinch of salt
For the Caramel:
  • ¼ c sugar
  • ½ c brown sugar
  • ¼ c butter
  • ¼ c heavy cream
  • 1 ts Vanilla Extract
For the Whipped Cream
  • 1-2 c heavy cream
  • Powdered sugar
  • Vanilla extract

  1. Set aside your cookies and bananas.
  2. In a sauce pan, begin by heating up your milk and cream. Scrape in your vanilla bean. Don’t scald your milk/cream, you just want to gently heat it through.
  3. Sprinkle in your sugar and cornstarch.
  4. Dunk in your yolks. Whisk vigorously as to not scramble your yolks.
  5. Cook this mixture for about 1 minute. Whisk constantly! Turn off the heat and tip in your extract (if choosing to use it and not the beans). Add a pinch of salt.
  6. Finally, push your cream mixture through a fine mesh sieve and place cling wrap directly on top of your cream (as to not develop a “lip”). Refrigerate for at least an hour before using.
  7. In a separate sauce pan, set your heat on low and tumble everything for the caramel sauce in it. Remember to use low heat and gradually obtain a 234 temperature with a candy thermometer. Set aside.
  8. For the whipped cream, use a whisk attachment and beat your heavy whipping cream and add as much powdered sugar as you’d like. The amount *really* depends on how sweet you personally like it. Tip in your vanilla extract and either dollop on with a spoon or gather into a pastry bag with a closed star tip for “ribbons.”
  9. To assemble, layer cookies with caramel, cream, and whipped cream in any order. Garnish with crushed vanilla wafers if you’d like.

Evoking all that’s meant to be cool and summery,


Your Squish-loving Squishy Monster

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