Chocolate Banana Cream Parfaits

Y'all, I'm in here in the kitchen with Sabrina Soto

She's sharing some of her heritage and some of her favorite family recipes with me

And now for Sabrina, I want to make you a chocolate banana parfait

So we are going to make the cake part of the parfait

Good. So if you'll start measuring up the dry ingredients, Sabrina, I need two cups of all-purpose flour

a fourth of a cup of unsweetened cocoa, a half a teaspoon of bacon powder

a half a teaspoon of bacon soda, and a half a teaspoon of salt

Okay, I'll take care of that. And while she's doing that, I'm going to come down here and mix together our wet ingredients

And I'm going to start with three sticks of butter. Starting off great, Sabrina

I have such a sweet tooth, so this I'm excited. Oh, do you? It's really, it's gotten to be a problem

So I'm going to blend my three sticks with two cups of sugar

And I'm going to add five eggs. So I'm going to cream this

All right, now I'm going to add these eggs. and first I'm going to break them in here one at a time, Sabrina

because I just want to make sure that each egg is good. I know I always get the shells Don want to ruin the whole batch So you never been to Cuba I have never been to Cuba but my husband is dying to go You should go I actually went straight from Miami

Is it easy to get in? It's some paperwork that you have to do

But now there were many, many Americans that came straight from Miami in the same flight with me

that are going humanitarian visas. You take this over, and then I'm just going to scrape around so we can get all that mixed up

And if you would just beat that until it's creamy, I'm going to come down here and I'm going to add one and a half cups of buttermilk

All right, there's our buttermilk. And we're going to need one and a third cup of a chocolate sauce

I will drink that. Whatever's left in that bottle, I'll drink straight from there

Here, let's just have a little taste. Mmm. That's heaven on earth

Delicious. So, I will do the adding. If you'll do the beating, you always want to start with your dry ingredients and end with your dry ingredients

It makes for a creamier base. Okay. So there you go. Well, while you were in Cuba, I bet you took a lot of pictures, didn't you

I do, I have some, but you'll have to forgive me, because most of them, I have a mojito

in my hand. Oh, really? I think that where the eight pounds came from I gonna add our chocolate syrup make this really really chocolatey It gonna make two cakes y

One for me. So we're gonna use one for the parfait, and then we can put the other one in the freezer

and have parfaits next week. Alright. Or next month. Or I'll just take it home

Or you can take, yes, I can pack it up for you and you can go home and you can make parfaits

parfaits for your family. All right, you would just spray those real, real good

and divide up our batter between the two loaf pans. We're going to

get those in the oven. We're going to bake them at 350 for

an hour and five minutes. And while you're getting that done, I'm going to make the custard

part of our parfaits. Do you need some help with anything? I don't think

So, I mean, I'm going to make a mess, but. Now, I'm using an instant vanilla pudding

I'm using two of those, like, small packages of vanilla pudding. And I'm going to need three and a half cups of milk

It tastes good and it's not even cooked yet. If you want to get those in the oven, and I'm just going to cream an eight-ounce package of cream cheese with that vanilla pudding

So this is gonna be the custard part. And I tell you what I'm gonna do

just to keep you and I as clean as I can get us If you would just help me kind of position that That nice Yes over this bowl

I don't mind getting dirty. I've got three and a half cups of milk

This I'm excited about. If you would, pumpkin, slice us some banana

You got it. And we had two loaf pans of our chocolate cake

Look at this. How pretty is that? Delicious. All right, now I'm just going to cut this in cubes, y'all

And I'm going to stack this really any way I want to. I think I'm going to start with a drop of custard

And then we're going to come in here with a little layer of whipped cream

A couple of bananas. I'm thinking I want this in my mouth right now

I'm thinking I want it in my mouth, too. And, y'all, this sits

It just gets a little bit more gooder. Is that a word, more gooder

It is now. Why don't you get down there? Okay, parfait time

Look at that cute little thing, y'all. And you just fix these up ahead of time

That's a perfect bite. Yes. Put the lid on them and put them in the refrigerator

and after you're done eating, if you've got to run, you can throw it in your purse

Toad it with you to the grocery store. Eat it while you're buying groceries. Listen, the day I have a parfait in my purse

I'm going to need an intervention. I'm there