Banana Panna Cotta

Silky, creamy, and full of banana flavor! If you love bananas, then Banana Panna Cotta is one of the desserts you just can't get enough of.

*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

The February 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. 

Of course, you can always adapt the chosen recipe and add your own twist and spins on the original so I chose to 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!

BANANA PANNA COTTA     {PRINT THIS RECIPE}
1 cup whole milk
1 packet unflavored powdered gelatin
3 cups whipping cream
⅓ 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 you are 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)
freshly 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 into 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 of 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 for at least 6 hours or overnight.

Before serving, garnish the top of each with the additional graham cracker crumbs and toasted almonds.