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.
I found a chicken nugget recipe online that uses sweet potatoes, but I cannot have those nor many of the replacements one might use in their place. So, I opted to go with bananas in this recipe. These are great with honey mustard or ketchup.
Chicken Nuggets (Banana, SCD)
- 2 cups sliced bananas (~3 bananas)
- 1 egg yolk, large
– 2 tbsp coconut oil
- 4 tbsp coconut flour
- 1 tbsp cashew flour (or other nut flour)
- 2 tbsp minced onion, dried
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- Preheat the oven to 400F. Line baking sheets with parchment paper.
- Mix all but the ground chicken together well. Mix in the ground chicken using your hands until thoroughly incorporated.
- Using two tablespoons, portion out ~1 tbsp of the mixture for each nugget. Lay out on the baking sheet and use the spoons to shape/flatten into a nugget.
- Bake for 25 minutes or until the internal temperate is over 165F. Remove from the oven and cool for a few minutes before serving.
**A variety of squash, such as pumpkin or butternut, can be subbed 1:1 to replace the bananas. I intend to attempt using celeriac/celery root to replace the banana down the road. If you sub the banana with any of the aforementioned items, I suggest reducing the coconut flour to 2 tbsp and omitting the nut flour.