I suddenly keep finding myself with way too many bananas ripe at the same time. So, I wanted a somewhat healthy snack that was quick and easy to make. I was able to come up with this panna cotta recipe to suit my personal needs 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.
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 occasionally.
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.
Notes
I used whole milk yogurt, Elmhurst unsweetened cashew milk, and Great Lakes gelatin.
