I do not recall the last time I had a banana cream pie. It was, however, a very long time ago. I remember liking it, but there was always a very prominent taste of banana, naturally. For some though, that is not enticing. I came up with these banana Irish cream parfaits to use a familiar combination of bananas and cream, but with a twist.

The cream is a mix of pureed bananas, whipped cream, and Bailey’s Irish Cream Liqueur. The whiskey and flavorful notes of chocolate and vanilla really break up the potent flavor of banana. The texture is light and refreshing, just like a thicker whipped cream. Then layered beneath are chopped pecans, sliced bananas, and raspberries. The raspberries add a bit of tartness so that it is not too sweet, while the pecans add a nice bit of crunch.

This is a very easy recipe to make and it is perfect for a light, no-bake dessert for a summer day. The most time consuming part is just the wait period of two hours for the banana cream part to chill. One batch makes about 4 parfaits, but this recipe also doubles well to serve 8. If you have celiac disease and are unsure about consuming Bailey’s Irish Liqueur, you can simply substitute it with maple syrup instead.

Ingredients You will Need

heavy whipping cream, regular or vegan
4 ripe bananas
raspberries
Bailey’s Irish Cream Liqueur
pecans
vanilla extract
cacao or cocoa powder, optional

Besides the option of substituting maple syrup for the liqueur, a dairy-free option is to use Bailey’s Almande Almondmilk Liqueur. I used Bailey’s Deliciously Light Liqueur since it has 40 percent less sugar. Silk Dairy Free Heavy Whipping Cream is my favorite dairy-free choice.

How to Make Banana Irish Cream Parfaits

To begin, add two bananas to a medium sized mixing bowl or the bowl of a stand mixer. First, use a fork to mash the bananas. Then use the mixer / blender on low speed to puree the bananas. Next, stir in vanilla extract and set the bowl aside.

Now for the whipped cream. In another medium sized bowl, pour in the heavy whipping cream and Irish liqueur. Beat on medium / high speed with a mixer until the cream is firm with stiff peaks, as pictured.

Next, use a rubber spatula / scraper to gently fold the whipped cream into the banana puree.

Cover and chill in the refrigerator for a minimum of two hours.

Now for the fun part! Take 4 parfait glasses or 4 short water glasses and add in about 1/4 cup of chopped pecans in each glass. Slice the remaining bananas and layer 1/2 of each banana on top of the pecans. Then sprinkle the top with fresh raspberries. Finally, top each glass with the banana whipped cream. If there is any leftover cream, you can make another parfait with it or just enjoy it on top of some fruit.

For serving, you can dust each of the tops with a little cacao / cocoa powder and add a raspberry on top.

Storage Notes and Tips

The parfaits are best when made fresh, so assemble them right before eating
Otherwise, store the banana whipped cream in the refrigerator for 2-3 days
These parfaits can also be made with chopped walnuts instead of pecans. Other berries besides raspberries can also be used.
For a completely dairy-free version, use Bailey’s Almande Almondmilk Liqueur
For an alcohol-free version, simply substitute the liqueur with 1-2 tablespoons of maple syrup and omit the vanilla extract