Southern-Style Banana Pudding Parfaits

  • ¼ cup cornstarch
  • 2 cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 4 tablespoons + 2 teaspoons pure maple syrup
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon sea salt
  • 1¾ teaspoons pure vanilla extract
  • ¾ cup rolled oats
  • ¼ teaspoon ground cinnamon
  • ½ cup raw cashews, soaked overnight
  • 3 large or 4 small bananas, sliced into ¼-inch-thick rounds

  1. For pudding, place cornstarch in a medium saucepan. Gradually whisk in milk until smooth. Whisk in 3 tablespoons of the maple syrup, the nutmeg, and salt. Bring just to boiling over medium, whisking constantly. Cook and whisk 2 to 3 minutes more or until mixture is thickened and no foam remains on the surface. Stir in 1 teaspoon of the vanilla. Transfer to a bowl to cool.
  2. While pudding cools, preheat oven to 350°F. Line a small baking sheet with parchment paper. In a small bowl stir together oats, 1 tablespoon of the maple syrup, ½ teaspoon of the vanilla, and the cinnamon. Spread mixture in a ½-inch-thick layer on the prepared baking sheet. Bake 15 to 18 minutes or until oats are golden brown, stirring once.
  3. For cashew cream topping, drain cashews. In a blender combine cashews and the remaining 2 teaspoons maple syrup and ¼ teaspoon vanilla. Add ¼ cup water. Cover and blend until smooth and creamy. Place in an airtight container; chill.
  4. To assemble parfaits, spoon 2 Tbsp. pudding in each of four parfait glasses. Top with one-third of the banana slices and one-third of the oat mixture. Repeat with another layer of pudding, one-third of the banana slices. and one-third of the oat mixture. Layer with the remaining banana slices and pudding. Cover and chill parfaits 1 to 8 hours.
  5. Just before serving, if desired, top with additional banana slices and the remaining oat mixture. Top each with 1 tablespoon cashew cream and additional cinnamon.
Made on