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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 15 Josh and Danielle: Banana parfait with Maple Syrup Bacon

Watch Josh and Danielle on TV2's My Kitchen Rules

Prep: 35 mins

Cook: 15 mins (+ 1 hour cooling and 4 hours freezing)

Serves: 8



  • 100g hazelnuts, roasted, chopped
  • 2 tbs caster sugar, plus extra 120g
  • 25g butter
  • 2 tbs brown sugar
  • 2 large ripe bananas, thinly sliced
  • 2 tbs golden rum
  • 3 egg whites
  • 300ml thickened cream
  • 2 streaky bacon rashers
  • 1 tbs maple syrup



  1. Line a loaf tin with baking paper. Place hazelnuts and caster sugar in a frying pan over medium heat. Cook, stirring, for 4 minutes or until sugar melts and nuts caramelise. Spread nuts onto a baking paper-lined oven tray. Set aside for 1 hour to cool completely. Process in a food processor until fine crumbs form.
  2. Melt butter in a medium frying pan over medium heat. Add brown sugar and stir until melted. Add bananas and cook for 2 minutes. Stir in rum, then cook for a further 2 minutes. Process banana mixture in a food processor until a purée forms. Strain through a fine sieve into a bowl, pushing mixture through with the back of a spoon.
  3. Using an electric mixer, whisk egg whites to stiff peaks, then gradually add extra caster sugar and whisk until thick and glossy.
  4. Using an electric mixer, beat cream until soft peaks form. Fold cream into meringue in two batches. Fold in praline and banana mixture. Pour into prepared tin and freeze for 4 hours or overnight.
  5. Grill bacon for 3 minutes on one side, then turn, drizzle with syrup and grill for a further 1 minute or until crisp. Cool, then coarsely chop.
  6. Serve slices of parfait with maple syrup bacon.



  • Try making this parfait in small silicone moulds for individual serves.
  • This dish would be great served with some fresh banana and a sprig of mint for colour.
  • For a tropical version of this parfait, omit bacon and replace hazelnuts with macadamias. Serve with fresh pineapple.