I suddenly keep finding myself with way too many bananas ripe at the same time. So, I wanted a somewhat healthy snack that is easy to make and fast. I was able to come up with this panna cotta recipe to suit my personal needs and without adding too much fat to the nutritional value.
I did find it annoying to remove the panna cotta from the liners I used and it will require running a butter knife around the edge of the muffin slot to release. I think individual silicone muffin holders or individual ramakins may work best and can be used to serve without a need to remove the panna cotta at all. That’s just my personal opinion as I am not above eating an ugly panna cotta if it tastes good.
Banana Panna Cotta
- 2 cups bananas, sliced
- 1 cup yogurt
- 1.5 cups nut milk
- 2 tbsp honey
- 1 tbsp gelatin
- 2 tbsp water
- 2 inch section of a vanilla bean
- Place the gelatin and water in a small bowl or cup to bloom.
- Add the sliced bananas and yogurt to a blender and blend until smooth.
- Add the nut milk, blended banana and yogurt, honey, and sliced vanilla bean to a saucepan. Heat slowly until it is hot, but not boiling, while whisking occassionally.
- Remove the saucepan from the heat and fish out the vanilla bean. Scrape the seeds into the saucepan mixture.
- Whisk the bloomed gelatin into the saucepan mixture until smooth.
- Fill a 12-count silicone muffin pan on a cookie sheet with the mixture and let set for at least 4 hours in the fridge.
I used whole milk yogurt, Elmhurst unsweetened cashew milk, and Great Lakes gelatin.