Silky Chilled Banana Milk Jelly is a luscious dessert that marries the natural sweetness of ripe bananas with the creamy richness of milk, all set into a delicate, wobbly gel using gelatin. Simple to prepare yet impressive on the plate, this dessert requires minimal hands‑on cooking: bananas are gently softened in butter and sugar, blended with milk and additional sugar for depth, and then combined with melted gelatin for a beautifully smooth, custard‑like texture. After several hours of chilling, the mixture firms into a tender jelly that holds its shape yet melts on the tongue. Whether served in individual glasses, ramekins, or molded shapes, this dessert offers a refreshing finale to any meal and can be dressed up with fresh fruit, whipped cream, or a drizzle of flavored syrup.
Ingredients
• 3 ripe bananas (about 360 g peeled weight)
• 25 g unsalted butter
• 70 g granulated sugar (for the banana base)
• 700 ml whole milk
• 150 g granulated sugar (for the milk mixture)
• 30 g powdered gelatin (or 3 packets)
• 70 ml cold water (for blooming the gelatin)
• Additional water (approximately 20 ml) to adjust consistency, if needed
Equipment
• Medium saucepan
• Mixing bowls
• Blender or immersion blender
• Whisk
• Heatproof bowl for gelatin
• Measuring cups and spoons
• Ramekins, molds, or serving glasses
• Plastic wrap or lids for covering
Directions
Begin by preparing the banana base. Peel and slice the bananas into 1 cm pieces. In a medium saucepan over low to medium heat, melt the butter. Once it foams and starts to turn pale golden, add 70 g of granulated sugar and whisk until the sugar dissolves. Add the banana slices and stir to coat them in the buttery sugar mixture. Cook gently, stirring occasionally, for about five minutes, until the bananas soften and release their juices but still retain some texture. Remove the pan from the heat and transfer the banana mixture to a blender. Add 100 ml of the milk and blend until completely smooth, scraping down the sides as needed. Set this banana purée aside.
Next, prepare the gelatin. In a small heatproof bowl, sprinkle the gelatin evenly over 70 ml of cold water. Let it stand for five minutes to “bloom,” during which time the gelatin granules will swell and absorb the water. Meanwhile, in the same saucepan used for the bananas (no need to wash it), combine the remaining 600 ml milk and 150 g granulated sugar. Heat gently over low to medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming—do not let it boil. Remove from heat and stir in the bloomed gelatin until it dissolves completely. If any gelatin granules remain undissolved, return the pan to very low heat and whisk until the liquid is clear.
Combine the milk‑gelatin mixture with the banana purée. Pour the steaming milk into the blender with the banana purée and blend on low speed until fully incorporated, producing a uniform, pale yellow liquid. Taste and, if the mixture seems too thick or too intense in banana flavor, whisk in a tablespoon of water to adjust the consistency. Pour the blended mixture into a large mixing bowl or directly into individual serving vessels, such as ramekins or glasses. Let the mixture cool to room temperature, then cover each vessel with plastic wrap or a lid and transfer to the refrigerator. Chill for at least five hours, or preferably overnight, to allow the jelly to set properly.
When ready to serve, if using molds or ramekins, dip the bottom of each briefly into warm water for around five seconds to loosen the edges, then invert onto a serving plate. If the jelly does not release immediately, run a thin knife around the edge and scrape under the mold gently. If serving in glasses, simply garnish as desired. Decorate each portion with a few banana slices, a dusting of ground cinnamon, or a sprig of fresh mint. For contrast, serve alongside a dollop of whipped cream or a spoonful of berry compote.
Nutritional Information (per serving, serves 6)
Calories: 230 kcal
Protein: 6 g
Carbohydrates: 35 g
Fat: 8 g
Fiber: 1 g
Sugar: 32 g
Sodium: 40 mg
Origin and Popularity
Gelatin‑set desserts date back millennia, with early versions appearing in medieval European cookery when sugar and gelatin were luxury ingredients. The technique of soft‑cooking fruit with sugar and binding it with gelatin evolved into modern panna cotta and fruit jellies. Banana Milk Jelly draws on banana pudding traditions popular in the American South, where layers of banana, custard, and wafers create a beloved dessert. By replacing custard with gelatin and combining fruit purée directly with milk, this recipe offers a lighter, more refreshing experience while preserving the comforting flavors of banana and cream.
Reasons to Love It
This dessert requires no complex pastry skills or specialized equipment—gelatin and a blender are all you need. The flavor is naturally sweetened by fruit, with no need for excessive sugar, and the texture is remarkably smooth and delicate. Prep can be spread over two days: make the banana purée and heat the milk one evening, then assemble and chill overnight. On the day of serving, simply unmold, garnish, and enjoy. It adapts beautifully to other fruits—mango, strawberry, or peach purées can replace banana for seasonal variations.
Health Benefits
Bananas provide potassium, vitamin B6, and dietary fiber, supporting heart and digestive health. Milk delivers calcium and protein for bone strength. Gelatin contributes amino acids like glycine and proline, which some studies suggest support joint and gut health. By using fresh fruit and moderate sugar, this dessert balances indulgence with nutrition. For a lighter version, substitute half of the milk with unsweetened almond or oat milk, and reduce sugar by 25 g.
Serving Suggestions
Serve the chilled jelly as the finale to a rich meal to cleanse the palate. Pair it with a cup of fragrant green tea or a lightly brewed black tea to complement the creamy sweetness. For brunch, offer alongside freshly baked muffins or scones. At a dinner party, present it in clear shot glasses with alternating layers of crushed graham cracker crumbs for a playful parfait.
Cooking Tips
Ensure the gelatin fully dissolves—undissolved bits will mar the texture. Do not let the milk boil; gentle heating preserves its creaminess and prevents a skin from forming. Blend the banana purée and milk gradually to avoid splashing and to maintain a silky consistency. If the mixture seems too runny after chilling, melt a few extra grams of gelatin in a little water and whisk it into the set jelly, then chill again briefly to firm up.
Variations
• Mango Milk Jelly: Replace banana with 300 g of ripe mango chunks; reduce initial butter and sugar to 50 g to let mango shine.
• Strawberry Banana Duo: Purée 150 g strawberries with the bananas in the first blending step for a dual‑fruit jelly.
• Coconut Banana Jelly: Substitute 200 ml coconut milk for part of the whole milk and reduce sugar by 20 g for a tropical twist.
• Honey‑Infused Version: Swap half the sugar for honey and drizzle extra honey atop each serving before chilling.
• Layered Presentation: Divide the jelly mixture into two halves; flavor one half with cocoa powder for a chocolate layer, then pour sequentially to create marbled or layered effect.
Storage
Unmolded jelly holds up to three days refrigerated in an airtight container. In-serving vessels, keep covered to prevent fridge odors. Avoid freezing, as ice crystals will disrupt the smooth texture.
Conclusion
Silky Chilled Banana Milk Jelly transforms simple ingredients into a sophisticated dessert that delights both the eye and the palate. Its gentle sweetness, creamy mouthfeel, and subtle banana fragrance make it a versatile option for any occasion—from everyday family meals to festive gatherings. The recipe’s flexibility and ease of preparation ensure it will become a favorite in your culinary repertoire.
Frequently Asked Questions
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Can I use sheet gelatin instead of powdered? Yes. Soak two sheets (about 6 g total) in cold water for five minutes, then squeeze out excess water and add to warm milk.
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Why bloom gelatin? Blooming hydrates gelatin granules, ensuring even dissolution and a smooth set.
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Can I omit butter in the banana step? You may, but butter enhances flavor and silkiness. Replace with a small amount of oil if dairy‑free.
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How do I prevent lumps? Whisk the milk‑gelatin mixture thoroughly off heat and blend with banana purée immediately.
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What if my jelly is too soft? Bloom additional 5 g gelatin and whisk into the warm mixture, then chill again.
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Can I add spices like nutmeg? Yes—add a pinch of ground nutmeg or vanilla extract for aromatic nuance.
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How to cleanly unmold? Dip the mold bottom in warm water for a few seconds, then invert onto a plate.
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Is this recipe gluten‑free? Yes, it contains no wheat. Verify that gelatin is certified gluten‑free.
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Can I serve it warm? The jelly must chill to set; however, you can warm gently before unmolding for a softer texture.
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Can I use skim milk? You can substitute skim or low‑fat milk, but the texture will be slightly less creamy.