Silky vanilla spiced rum pastry cream is layered with cinnamon pecan wafer cookies, freshly whipped cream and banana slices for the ultimate from scratch banana cream parfaits. Best of all, these individual banana cream parfaits are ready quickly and easily for a treat that can feed a crowd or just dessert for two! Additionally, these are a fantastic make ahead treat for brunch and holidays.
In a medium saucepan, whisk together the milk, sugar, eggs, cornstarch, and salt over medium low heat.
Whisk it frequently for 6-8 minutes, until thickened. It will bubble and be smooth and thick.
Remove from heat and whisk in butter until smooth. Then add extract and rum. *If you have any lumps, then use a mesh sieve for the next step.
Then pour into a bowl. Cover with plastic wrap, pushing wrap against the surface to prevent a film from forming. Chill for an hour.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Cream butter with sugars for 5 minutes on medium speed.
Then add egg and vanilla and beat an additional 2 minutes.
Combine the remaining dry ingredients. Then gradually add this to the batter while beating on low speed.
Use a small cookie scoop to make cookie dough balls. Put on parchment, about 3 inches apart. I do 6 cookies per sheet.
Bake 8-9 minutes, until the outer edges are golden brown. Then remove and cool before layering in parfaits.
Whip the heavy cream until stiff. Then take half and fold into pastry cream.
Slice up bananas.
Layer the parfaits like this: Pastry cream layer followed by banana slices. Then add cookies and layer of remaining whipped cream. Repeat. Finish by putting a couple banana slices and cookie crumbs on top of last whipped cream layer.