Banana Milk Jelly Delight

This Banana Milk Jelly Delight transforms simple, everyday ingredients into an elegant, jiggly dessert that feels light yet indulgent. Ripe bananas are pureed and gently cooked with butter and sugar to enhance their natural sweetness and soften their flavor profile. Whole milk is warmed with additional sugar to create a custard‑like base. Gelatin, bloomed in cold water, is melted into the warm milk, binding the banana puree and milk into a silky mixture that, once chilled, forms a smooth and tender jelly. The result is a dessert that offers the familiar comfort of banana pudding with the refined texture of a panna cotta. Each spoonful yields a subtle banana aroma, creamy mouthfeel, and a wobbly consistency that holds its shape on the plate yet yields easily to the fork.

Preparation, Cook, and Total Times

Preparation Time: 15 minutes
Cooking Time: 10 minutes (to warm milk and dissolve gelatin)
Chilling Time: Minimum 5 hours for proper set
Total Time: Approximately 5 hours 25 minutes

Yield and Cuisine

Yield: Makes 6–8 individual servings
Cuisine: Contemporary fusion dessert with classic European jelly techniques

A Full List of Ingredients

• 3 very ripe bananas, peeled and roughly chopped
• 25 g unsalted butter, at room temperature
• 70 g granulated sugar (for banana puree)
• 700 ml whole milk
• 150 g granulated sugar (for milk base)
• 30 g unflavored gelatin powder
• 70 ml cold water (for blooming gelatin)
• Optional garnish: sliced bananas, mint leaves, or a dusting of cinnamon

Step‑by‑Step Cooking Directions

1. Place the chopped bananas, 25 g butter, and 70 g sugar in a medium saucepan over low heat. Stir continuously until the butter is melted and the sugar dissolves, and the bananas begin to break down into a smooth puree—about 5–7 minutes. Remove from heat and let cool slightly.

2. In a separate saucepan, pour the 700 ml whole milk and add 150 g sugar. Warm over medium heat, stirring occasionally, until the sugar fully dissolves and the milk is just below simmering—do not boil. Remove from heat.

3. Meanwhile, sprinkle 30 g gelatin powder evenly over 70 ml cold water in a small bowl. Allow the gelatin to bloom for about 5 minutes, until it swells and absorbs the water.

4. Stir the bloomed gelatin into the warm milk mixture, whisking gently until the gelatin is completely dissolved and the liquid is smooth.

5. Strain the banana puree through a fine‑mesh sieve into the milk mixture to remove any fibrous bits, ensuring a silky texture. Stir to combine thoroughly.

6. Divide the mixture evenly among 6–8 small serving dishes or ramekins. Let them cool slightly at room temperature before covering and transferring to the refrigerator.

7. Chill for at least 5 hours, or overnight for the best set. The mixture will transform into a delicate jelly that holds its shape.

8. To serve, run a thin knife around the edge of each ramekin to loosen the jelly. Invert onto dessert plates or serve directly in the dishes. Garnish with banana slices, mint, or a light dusting of cinnamon.

Nutritional Information

Per serving (assuming 8 servings): Calories 200 kcal • Protein 6 g • Carbohydrates 28 g • Fat 7 g • Fiber 1 g • Sugars 25 g • Sodium 40 mg

The Origins and Popularity of the Recipe

Milk‑based jellies and custards have roots in European dessert traditions such as panna cotta and blancmange. Banana desserts originated in tropical regions where bananas are abundant, evolving into puddings and creams. This fusion—combining banana puree with a milk jelly technique—appeared on social media as home cooks sought creative ways to elevate simple fruits into sophisticated sweets. Its popularity stems from its minimal ingredient list, make‑ahead ease, and the playful, wobbly texture that delights both children and adults.

Reasons Why You’ll Love the Recipe

You’ll appreciate its effortless assembly, the balance of natural fruit sweetness with creamy milk, and the luxuriously smooth mouthfeel. It requires no special equipment—just a saucepan, sieve, and ramekins—and can be prepared hours or even a day in advance. The result is an impressive, restaurant‑style dessert that feels both nostalgic and modern.

Health Benefits

Bananas provide potassium, vitamin B6, and dietary fiber. Whole milk contributes calcium and protein essential for bone health. Gelatin offers collagen peptides beneficial for skin and joint health. By controlling sugar quantity and opting for whole, minimally processed ingredients, you achieve a treat that is lighter than many conventional cakes or custards.

Serving Suggestions

Serve these Banana Milk Jellies chilled, accompanied by fresh berries, a drizzle of berry coulis, or a scoop of vanilla ice cream. For a tropical twist, top with toasted coconut flakes or a dollop of passionfruit puree. Pair with a cup of black tea or espresso to cut through the richness.

Common Mistakes to Avoid

Do not boil the milk—high heat can cause a skin to form and alter the gelatin’s setting properties. Ensure the gelatin fully dissolves by adding it to warm (not boiling) liquid and whisking slowly. Over‑cooking the banana puree can make it too thick or caramelized, disrupting the final texture. Straining the puree is crucial for a smooth, lump‑free jelly.

Pairing Recommendations

A glass of late‑harvest Riesling or Moscato enhances the banana’s sweetness with complementary fruit notes. For a non‑alcoholic choice, serve with chilled chamomile tea or sparkling water with a twist of lime.

Cooking Tips

Use fully ripe bananas for maximum sweetness and ease of pureeing. Bloom gelatin properly by sprinkling it over cold water—do not stir vigorously. Cool the banana mixture slightly before combining with hot milk to avoid shocking the gelatin. Chill in shallow dishes for quicker setting.

Variations to Try

Replace half the milk with coconut milk for a tropical coconut‑banana jelly. Fold in pureed strawberries or mangoes for dual flavors and color. Add a teaspoon of vanilla extract or a pinch of ground cinnamon to deepen the aroma. For a richer dessert, stir in a splash of heavy cream before chilling.

Similar Recipes to Try

Coconut Panna Cotta Mango Milk Jelly Almond Milk Blancmange Strawberry Mousse Yogurt Panna Cotta

Ingredient Spotlight

Gelatin is a protein derived from collagen that gives this dessert its signature wobble and silky texture. It’s essential to bloom gelatin in cold water and then dissolve it in warm liquid for a perfect set without lumps.

Conclusion

This Banana Milk Jelly Delight is proof that simple ingredients can yield extraordinary results. Its light, creamy texture and gentle banana flavor make it a versatile dessert for brunches, dinner parties, or a comforting treat at home. With easy make‑ahead preparation and endless customization options, it’s a must‑try for any home cook seeking an elegant yet straightforward sweet.

10 Comprehensive FAQ Section

1. Can I use alternative milk? Yes—almond, soy, or oat milk can replace whole milk, though texture may vary.

2. How long does it take to set? At least 5 hours in the fridge; overnight yields the best firmness.

3. Can I omit gelatin for a vegetarian version? Use agar‑agar (follow package ratio) to set the jelly.

4. Why is my jelly weepy? Over‑blooming gelatin or adding it to boiling liquid can prevent proper setting.

5. Can I reduce sugar? Yes—adjust both sugar amounts to taste, keeping in mind the bananas and milk need some sweetness.

6. How do I prevent a skin from forming on the milk? Stiring gently and avoiding boiling helps, as does covering the pan while cooling slightly.

7. Can I make this in one large dish? Yes—just allow extra chilling time and slice upon serving.

8. Why did my jelly not set firmly? Ensure correct gelatin ratio (30 g for 770 ml total liquid) and full dissolution.

9. Can I add chunks of banana? Fold in small banana pieces after combining the puree and milk for texture contrast.

10. How do I unmold the jelly cleanly? Dip the bottoms of ramekins in warm water for a few seconds, then invert onto a plate.