Banana Panna Cotta With Florentine Cookies

Spread the love

The February’s Daring Bakers challenge was something I’d always wanted to try making.  This is specifically why I appreciate being in these  baking and cooking groups because it pushes me into attempting things I may have never gotten around to on my own. 

This challenge recipe was chosen by Mallory from A Sofa In The Kitchen (don’t you just love the name of that site?) and in Mallory’s words  “is silky, smooth and downright dreamy”.  Of course you can always adapt the chosen recipe and add your own twist and spins on the original so I chose do make mine into a Banana Panna Cotta just because I thought the flavor of banana would compliment the smoothness of the panna cotta and because it’s just a heck of a lot of fun to say. LOL

1 cup whole milk
1 packet unflavored powdered gelatin
3 cups whipping cream
1/3 cups honey
1 tablespoon granulated sugar
pinch of salt

-Pour the milk into a saucepan and sprinkle gelatin evenly and thinly over the milk. 
-Let stand for 5 minutes to soften the gelatin.
-Place the saucepan over medium heat and heat the mixture until it is hot but not boiling, about 5 minutes and whisk it occasionally.
-Add the cream, honey, sugar, and pinch of salt.  Make sure the mixture doesn’t boil and continue to heat and stir until the sugar and honey have all dissolved (5-7 minutes)
-Remove from heat and allow to sit for a few minutes to cool slightly. 
-Now your ready to add your garnish and pour this mixture into your glasses or ramekins.

My additions:
3 sliced and peeled bananas
4 tablespoons sliced and toasted almonds (Plus extra for garnish)
fresh grated nutmeg
2 cups graham cracker crumbs
3 tablespoons melted butter
4 teaspoons additional honey

-Mix the graham crackers with the melted butter.
-Spoon half of this mixture evenly in the bottom of  4 decorative glasses. (Reserve the other half for topping before service).
-Top the graham crackers with the toasted almonds, the banana slices and 1 teaspoon honey to each glass.
-Add some grated nutmeg into the cooled panna cotta mixture and stir to combine.
-Pour the panna cotta evenly and carefully into the prepared glasses and cool in the refrigerator at least 6 hours or overnight.

Before serving garnish the top of each with the additional graham cracker crumbs and toasted almonds.  Serve along with the following recipe for Florentine cookies.


2/3 cup unsalted butter
2 cups quick oats
1 cup granulated sugar
2/3 cup plain all-purpose flour
1/4 cup dark corn syrup
1/4 cup whole milk
1 teaspoon vanilla extract
pinch of salt

-Preheat oven to 375 degrees and prepare your baking sheets with parchment paper.
-Melt butter in a medium saucepan and remove from heat.
-To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well.
-Drop a tablespoonful, three inches apart, onto your prepared baking sheet.
-Flatten slightly with the back of your spoon or use a spatula.
-Bake for 6-8 minutes, until the cookies are golden brown.
-Allow to cool until you are just able to handle them.
-Fold each cookie into thirds and allow to cool completely.
-Dip your folded Florentine cookies into the banana panna cotta for a lovely crunchy, creamy dessert sensation!

Banana Panna Cotta with Florentine Cookie Recipe

If you would like to see other participant’s completed panna cotta and cookie dishes (and I highly recommend that you do), hop on over to The Daring Kitchen and get a load of all the simply stunning panna cotta’s.   I promise that your chin will fall to the floor in awe of all the talented group of bakers and their wonderful photographs you’ll find there.

Wonder what we’ll be baking the end of March? Me too.  I’m headed there now to find out. I’ll bet it will be spectacular and something that will challenge me and my skills in the kitchen. Count me in!

Until we eat again,


  1. I love love love this post, Renee. And you're so right, I love saying Banana Panna Cotta! Great job.

  2. Your banana panna cotta looks soooo good. I would have never of thought of making banana panna cotta! And your cookies look delicious too! 🙂

  3. Hi Renee! I've had the honor of awarding you a Stylish Blogger Award. You can find all the details regarding the award on my blog. Congratulations!

  4. Sort of a deconstructed banana cream pie. Well done!

  5. What an innovative, delicious-looking variation on this month's Daring Bakers' theme. Just love what you've done here, Renee!

  6. I loved what you have done here, awesome version of the recipe.

  7. This is such a beautiful dessert. Great job Renee!

Leave a Comment

Your email address will not be published. Required fields are marked *


By submitting this comment you agree to share your name, email address, website and IP address with Kudos Kitchen by Renee. This information will not be used for any purpose other than enabling you to post a comment. *