Banana Cream Parfait Cups

Banana Cream Parfait Cups layer vanilla custard, tangy yogurt, ripe banana, and graham crumbs in individual glasses.

Recipe at a glance

• Yield: 6 cups
• Equipment: saucepan, whisk, six 8-ounce glasses
• Timing: 25 minutes prep, 2 hours chill
• Cooking setting: medium heat

Ingredients

• 2 cups milk
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 2 egg yolks
• 1 teaspoon vanilla
• pinch of salt
• 2 ripe bananas
• 3/4 cup graham-cracker crumbs
• 1 cup plain Greek yogurt

Method

1. Whisk sugar, cornstarch, salt, yolks, and 1/2 cup milk until smooth. Heat remaining milk until steaming, then whisk it gradually into the yolks.
2. Return all liquid to the saucepan. Cook over medium heat, whisking constantly, until thick bubbles break the surface; continue 1 minute. Remove from heat and add vanilla.
3. Press film onto the custard surface and cool. Fold cooled custard with yogurt. Layer crumbs, banana slices, and cream in six glasses.
4. Cover and chill 2 hours. Add the final banana garnish just before serving to prevent browning.

Ingredient and technique notes

Tempering protects the yolks from scrambling, and the full minute of bubbling activates the cornstarch. Bananas darken and soften after assembly, so these cups are best the day they are layered. For advance preparation, chill custard separately and cut bananas shortly before serving. Toasted crumbs add useful contrast.

Custard cues

The milk should steam but not boil before tempering. Add it to the yolks in a thin stream while whisking so their temperature rises gradually. Back in the pan, the custard is ready when broad bubbles rise through the center and the whisk leaves a brief track. If small egg flecks appear, strain it immediately. A thin chilled custard likely never reached a full bubble.

Keeping clean layers

Cool custard completely before adding yogurt; warm custard loosens it and encourages whey separation. Choose yellow bananas with only a few freckles, which are sweet but still firm enough to slice. Place banana between cream layers to reduce air exposure. Reserve top slices until service. Spoon crumbs around the glass edge so their line remains visible.

Changes and storage

Vanilla wafers can replace graham crumbs, and toasted coconut makes a crisp garnish. For a chocolate version, whisk two tablespoons cocoa with the sugar and cornstarch. Assemble no more than 6 hours ahead for the clearest banana color and crumb texture. Refrigerate covered and eat within 2 days. These egg-and-dairy parfaits should not remain at room temperature longer than 2 hours.

For tidy glasses, transfer the cooled cream to a zip-top bag and snip one corner. Pipe against the glass first, then fill the center, which keeps banana slices upright and visible. Use glasses with wide openings so a spoon can reach every layer. If the bananas are very sweet, a teaspoon of lemon zest in the cream adds brightness without introducing enough juice to thin the custard.