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.

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. 

*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.

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

BANANA PANNA COTTA     {PRINT THIS RECIPE}
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)
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 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.

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 cooling 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!

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 at 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,

Thank you so much for visiting me here today in my Kudos Kitchen!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

For more Kudos Kitchen recipe information, please follow me on my social medial channels (listed below), and don’t forget to TAG me @kudoskitchen with photos so I can view all your delicious recipe creations! It’s exciting for me when you share them, so don’t be shy!

Instagram, Pinterest, Facebook, and YouTube

Kudos Kitchen by Renee – BRINGING YOU EASY, ECONOMICAL, AND DELICIOUS DISHES TO FEED YOUR LOVED ONES!

Until we eat again, I hope you have a delicious day!