Honey Vanilla Greek Yogurt Parfait with Caramelized Banana

In a small bowl, mix 1 cup of Greek yogurt with 1 tablespoon of honey and 1/2 teaspoon of vanilla extract until well combined. Set aside in the refrigerator to chill.

In a dry skillet over medium heat, toast 2 tablespoons of sliced almonds and 1 tablespoon of chopped walnuts until fragrant and lightly golden, about 3-4 minutes, stirring frequently to prevent burning. Transfer to a plate to cool.

Slice the large banana in half lengthwise, then cut each half into 3 pieces.

In a medium skillet, melt 1 tablespoon of butter over medium heat.

Once the butter is melted and starting to bubble, add 1 tablespoon of brown sugar and stir until dissolved, about 1 minute.

Add the banana slices to the skillet, flat side down. Cook for 2-3 minutes without moving until they develop a golden caramelized surface.

Carefully flip the banana pieces and sprinkle with 1/4 teaspoon of cinnamon. Cook for another 1-2 minutes until caramelized on the second side.

Add 1/2 teaspoon of lemon juice to the pan and gently shake to incorporate with the caramel sauce. Remove from heat.

To assemble the parfait, place half of the vanilla-honey yogurt mixture at the bottom of a serving glass or bowl.

Add half of the granola (about 2-3 tablespoons) on top of the yogurt layer.

Arrange half of the caramelized banana slices over the granola.

Repeat with another layer of yogurt, granola, and the remaining caramelized banana slices.

Drizzle the remaining 1 tablespoon of honey over the top.

Sprinkle the toasted nuts over the parfait and finish with a tiny pinch of sea salt to enhance all flavors.

Serve immediately while the bananas are still warm, creating a delightful temperature contrast with the cold yogurt.