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- 400 g ripe bananas (peeled weight)
- 3 Tbsp. golden rum
- 2 Tbsp. lemon juice
- 300 ml double cream
- 100 g icing sugar
- 500 g tub fresh vanilla custard
- 40 g dark chocolate, finely chopped
For the peanut honeycomb
- 50 g roasted salted peanuts
- 100 g caster sugar
- 3 Tbsp. golden syrup
- 1 1/2 tsp. bicarbonate of soda
For the chocolate sauce
- 1/2 Tbsp. coconut oil
- 40 g dark chocolate, chopped
- Step 1Line a 900g (2lb) loaf tin with two layers of clingfilm, leaving plenty overhanging the edges. Purée bananas with the rum and lemon juice until smooth.
- Step 2Using a handheld electric whisk, beat cream and icing sugar in a large bowl until cream holds firm peaks. Fold in custard, then the banana purée and chopped chocolate. Spoon into loaf tin. Fold over the overhanging clingfilm; freeze overnight.
- Step 3To make the honeycomb, line a small roasting tin with baking parchment and sprinkle in the nuts. Cook sugar and golden syrup in a medium pan over low heat, stirring, until sugar has dissolved. Turn up heat, bring to boil and bubble vigorously for exactly 1min. Remove from heat and whisk in soda (be careful, it will froth up vigorously). Pour over the peanuts and leave to cool and harden. Break into shards.
- Step 4Up to 1hr before you serve, make the chocolate sauce. Melt coconut oil and chocolate in a small pan over low heat, stirring. Pour into a jug and cool to room temperature.
- Step 5Remove parfait from freezer 10min before serving. Unmould on to a serving plate, peeling off clingfilm. Drizzle over sauce – it should set hard on contact – and top with the honeycomb. Serve.
Get ahead Prepare to end of step 3 up to a week ahead. Keep parfait in freezer. Store honeycomb in an airtight container in freezer (it can be served straight from the freezer). Complete recipe to serve.
GH Tip Make sure the chocolate sauce is completely cool before using, or it will melt the parfait.
Per serving:
- Calories: 362
- Protein: 4g
- Fat: 21g
- Sat fat: 12g
- Carbs: 38g
- Sugars: 35g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
