Café Banana

July 23, 2012

Café Banana

This is a rich, creamy, sweet and totally fantabulous dessert that you’ll find yourself making over and over again. It couldn’t be simpler to assemble, takes no cooking, and you better make more than you think you’ll need, because everyone’s gonna ask for more!

This recipe makes 4 servings

Café Banana Ingredients:
4 ripe bananas
Espresso coffee or your favorite flavored coffee, brewed strong  
4 tablespoons brown sugar (or less, to taste)
1-1/2 cup whole milk yogurt
2 tablespoons pure vanilla extract
2 tablespoons, about, of coffee liqueur, optional
2 tablespoons roasted chopped hazelnuts or almonds

Chill four parfait glasses or 4 glass bowls in the freezer.
Brew a pot of coffee and set aside.
Set out three small mixing bowls.
On a piece of waxed paper, chop the nuts and set aside.
Peel and slice one banana and set aside in one bowl.
Peel and slice the three remaining bananas in the second bowl, then mash them with a fork.
Add four tablespoons of the brewed coffee then measure and add one tablespoon of the liqueur to the mashed bananas, and mix thoroughly.
In the third bowl, stir the vanilla and sugar into the yogurt.
Do not over stir or it will become too runny.
Bring out the 4 parfait glasses from the freezer.
Line up the three bowls of ingredients.
Into each serving dish, first add a heaping tablespoon of the mashed banana mixture, then add the yogurt, then add a few slices of banana; repeat with mashed banana, yogurt and sliced bananas, then garnish with the chopped nuts.
Use the remaining tablespoon of liqueur to add a dash to top off the dish.
Pour the coffee into waiting cups, and serve along with the dessert.

NOTE: For thicker yogurt, drain it first.
Here’s how: Place the yogurt into a piece of cheesecloth and place that in a colander. Place the colander over a bowl, and allow the yogurt to drain and thicken, about two hours in the refrigerator. The longer it drains, the thicker the yogurt will become.