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Snack recipe · from the recipe book

Banana Peanut Butter Parfait with Cinnamon Walnuts

Creamy peanut butter–banana soy yogurt-style cream layered with sliced banana, juicy raspberries and crunchy cinnamon-dusted walnuts.

Banana Peanut Butter Parfait with Cinnamon Walnuts

Ingredients

  • 12½ oz350 gFirm tofupatted dry
  • 3 medium360 gBanana
  • 3 tbsp48 gPeanut butter, no salt added
  • ⅓ cup (80 ml)80 gSoy milk, original
  • 1½ tbsp30 gMaple syrup
  • 1 tsp4 gVanilla extract
  • 1⅔ cups200 gRaspberries
  • ½ cup chopped60 gWalnutsroughly chopped
  • ¾ tsp2 gGround cinnamon
  • 2 tsp10 gLemon juice
  • ⅛ tsp0.5 gSalt

Steps

  1. Prepare the banana first: break one third of the banana into a blender, then slice the remaining two thirds into thin rounds, put the rounds in a bowl and toss them with the lemon juice so they stay bright.
  2. Make the cream: add the tofu, peanut butter, soy milk, half the maple syrup, the vanilla and the salt to the blender with the banana pieces, and blend until completely smooth, scraping down the sides once.
  3. Make the crunch: in a small bowl, toss the walnuts with the cinnamon and the remaining half of the maple syrup until coated.
  4. Divide the cream into eight equal portions, and divide the banana rounds and the raspberries in half each for two fruit layers.
  5. Build each of four glasses: spoon in one portion of the cream, then one eighth of the banana rounds and one eighth of the raspberries.
  6. Repeat in each glass with a second portion of cream, then the rest of the banana rounds and raspberries, so all the cream and fruit is used.
  7. Top each parfait with one quarter of the cinnamon walnuts and serve right away.

Contains: Tree nuts, Peanuts, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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