Start by blooming the gelatin. Place 3 tablespoons of water in a small bowl and sprinkle the gelatin powder evenly over the top. Let it sit for about 5 minutes until it softens and absorbs the water.

While the gelatin is blooming, peel and slice the bananas. Mash them into a smooth puree using a fork or blender. If you want a super-smooth finish, strain the puree to remove any fibers.

In a saucepan, heat the milk and sugar over medium-low heat until the sugar dissolves. Do not let the milk boil, just warm it enough to combine with the gelatin. Stir in the vanilla extract.

Remove the milk mixture from the heat and stir in the bloomed gelatin until fully dissolved. Make sure there are no lumps.

Add the banana puree to the milk mixture, stirring well to combine. For an extra silky texture, you can blend the mixture briefly with an immersion blender.

Pour the mixture into individual serving glasses, cups, or a large mold. Allow it to cool slightly before refrigerating.

Chill for at least 4 hours, or until fully set and jiggly.

Before serving, garnish with fresh banana slices, a drizzle of honey, or mint leaves for a pop of color.