Made of luscious layers of creamy vegan banana pudding, crunchy cookie crumbles, and fresh banana slices, this homemade Banana Parfait is an easy, no-bake treat that is bursting with sweetness and freshness in each spoonful!
2tablespoonof lemon extractor juice of 1 small lemon
1tablespoonvanilla extract
¼cupof granulated sugar
4 to 5piecesFat Badger Cookiesyour choice on flavor, crushed
Vegan whipped creamfor garnish (optional)
Instructions
Add the tofu and 2 bananas to the bowl of a food processor or high-powered blender, and process until creamy.
Add the potato starch, lemon, vanilla, and sugar, and process for another minute.
In each of the jars, pack a layer of crumbled Fat Badger cookies about ½-inch thick, topped with 1-inch of banana pudding, followed by a thin layer of banana slices and ½-inch of crumbled cookies, topped with another layer of banana pudding, and garnished with extra banana slices and vegan whipped cream, if using.
Notes
If your pudding is not thick enough to your liking, you can add more bananas or potato starch until you get the consistency you are after.
Slice the bananas once you are ready to use them; otherwise, they will turn into a brownish color. You can also use frozen banana slices.
You can also use regular tall glasses to make this recipe if you do not have mason jars. If you plan to serve them as party desserts, you can use short, stubby glasses instead.
Any leftover banana pudding can be used with your morning oats or poured over a vegan pie crust and frozen to make a banana pudding pie!
If you like a parfait for breakfast, try my Yogurt Parfait made of fresh berries, granola, and plant-based yogurt.