Frozen banana & praline parfait

Frozen banana & praline parfait

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(7 ratings)

Prep: 40 mins Plus freezing

More effort

Serves 8
This freeze-ahead dinner party dessert has real wow-factor, so all that's left for you to do on the night is present it in stunning style

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal442
  • fat28g
  • saturates12g
  • carbs47g
  • sugars46g
  • fibre1g
  • protein4g
  • salt0.07g
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    For the praline

    • 200g caster sugar
    • 100g whole blanched hazelnuts



      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

    • sunflower oil, for greasing
      Sunflower oil

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    For the parfait

    • 2 ripe bananas (the skin should be very spotty, but not bruised or black)



      Probably the best known, most popular tropical fruit, their name probably derives from the…

    • 2 tsp lemon juice
    • 300ml double cream
    • 2 egg whites
    • 100g caster sugar

    To serve

    • 4 ripe but firm bananas



      Probably the best known, most popular tropical fruit, their name probably derives from the…

    • 100g caster sugar


    1. To make the praline, put the sugar into a heavy-based pan with 3 tbsp water. Place over a low heat until the sugar has dissolved and is clear. Don't stir, or it will crystallise. Increase the heat and bubble to a dark caramel (see video technique), about 5 mins. Remove from the heat, stir through the nuts, then tip onto a lightly greased non-stick baking tray. Spread to level and leave to cool. Be careful as the tray will get very hot.

    2. When the praline is cold and brittle, break it into pieces. Then, using the end of a rolling pin, smash it up until fairly well crushed. If this is proving hard work, tip into a food processor and pulse until it’s the texture of coarse breadcrumbs.

    3. Line a 1.2-litre loaf tin with a strip of baking parchment (this size tin gives a neat shape, but you can set the parfait in any shaped tin, or individual pudding basins or ramekins). In a bowl, mash the bananas with half the lemon juice until you have a rough purée, then set aside.

    4. Put the cream into a bowl and whip until it holds its shape but is still a little soft. In another very clean bowl and using a very clean electric whisk, beat the egg whites with a squeeze more lemon juice until stiff. Slowly add the sugar until you have a stiff, shiny meringue.

    5. Gently fold the whipped cream and meringue together, then add the banana and most of the praline, leaving about 4 tbsp to serve. Spoon into the loaf tin, smooth the top and freeze until firm, preferably overnight.

    6. To serve, remove the parfait from the freezer 10 mins before serving and leave in the fridge to soften slightly. Meanwhile, slice the bananas on a slant, allowing 3 slices for each serving. Lay the slices on a baking tray set on a wooden board and scatter heavily with the sugar. Use a blowtorch to caramelise the banana, then set aside. Be very careful as the tray will be extremely hot. If you don't have a blowtorch, place the slices into a hot, dry frying pan and sear the sugar-coated sides until caramelised. Lift and flip them over to a tray.

    7. To plate up, sprinkle a neat line of praline just off-centre on each plate. Arrange the slices of caramelised banana at opposing angles. Unmould the parfait, then use a warmed knife to neaten the sides and cut into finger-thick slices. Lay the slice on the opposite side of the plate to the banana and serve straight away.

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    Comments, questions and tips

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    24th Mar, 2013
    Very impressive, easy to make. Dinner party guests adored this. Fab that it can be made ahead. Made the caramel on banana slices a couple of hours prior to guests arriving. Not a good idea :( caramel melted back into a liquid, so had to re-make!
    23rd Jan, 2013
    What a wonderful recipe! I enjoyed making it although I did have to make two attempts at making the praline. My guests were very impressed and liked the presentation as well as the flavour. I like the fact that it can be made in advance too so you only have to prepare the bananas after your main course. Will be making this again.
    28th Dec, 2012
    crowd pleasing with an wow factor although a bit overly sweet for my liking. will do it again though!
    23rd Sep, 2012
    Absolutely fantastic & so easy. A great make ahead dessert that everyone thoroughly enjoyed. Will always have one in the freezer!!
    29th May, 2012
    Angela, You can find the video in the 'cookery videos' under the 'How to Cook' tab with the name "How to make caramel".
    20th Dec, 2011
    28th Oct, 2011
    where do I find the video
    18th May, 2011
    I have never attempted anything like this before - im more of a baker, but it was amazing!! Really simple to make - even the praline which i was worried about! But i nearly bounced my food processor off the worktop trying to break it up - definitely needed doing with a rolling pin first. My fiancee was very impressed with his birthday dinner and asked when i would be entering Masterchef haha!!
    22nd Apr, 2011
    This was quite easy to make and was delicious. I served it as part of a trio of desserts (the others being the Millionnaires Chocolate Tart and Lemon Panna Cotta). This is an excellent dinner party recipe because it is quite easy to make and you only have to remove it from the fridge 10 minutes before you want to eat it. I made the praline as directed and then once it was cool I blitzed it in my food processor. I froze the parfait in a loaf tin with a loaf tin liner in and it worked very well as you could lift out the parfait quite easily in order to cut it. I will definately make this again. My guests loved it.
    17th Mar, 2011
    actually quite easy to make for such a "fancy" dessert. Aboslutely gorgeous, my husband didn't believe I'd make this myself :) I used walnuts as I had no hazelnuts and it was yummy.


    Perri Craske
    4th Feb, 2015
    And one more question from me. It said "beat the egg whites with a squeeze more lemon juice until stiff. Slowly add the sugar until you have a stiff, shiny meringue", I just need to put the meringue to freeze overnight, is it safe to eat this? because the egg whites does seem had to be cooked.
    goodfoodteam's picture
    5th Feb, 2015
    Hi Perri, glad you're thinking of giving this recipe a whirl. For this dessert the eggs used are raw so make sure you choose eggs which have a stamp to indicate the hens have been vaccinated there's a bit more detail about this on our egg glossary page hope this is useful. Do get in touch if you need any more advice and let us know how it turns out. 
    Perri Craske
    3rd Feb, 2015
    Where can I find the video technique?
    goodfoodteam's picture
    3rd Feb, 2015
    Hi Perri Craske, thanks for getting in touch. Please follow this link for a technique video on how to make caramel hope this helps. Let us know how you get on. 
    Perri Craske
    4th Feb, 2015
    Thank you for your replying. That video really helps me a lot and I think I am ready for this.
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