Haniela's: Chocolate Panna Cotta Banana Dessert

Chocolate Panna Cotta Banana Dessert

Monday, April 12, 2010

 Banana in Chocolate
bananas and chocolate that you don't have to bake
this is something i want to make
the taste of chocolate is so incredibly fine
creamy bananas and cookie crunch make it divine
© Iris Zuares
Creative works of Iris can be also
viewed on her flickr page eyewrisz

I have received  lots of emails requesting  this recipe - I call it "Banana in chocolate", after researching a bit it I found out that chocolate part is well know also as Chocolate Panna Cotta. This is a no-bake dessert and in my household I make this at least once a month. It is very popular and very easy to make, but you know me I like to try new things more than repeating one thing over and over..but it is his favorite. You know what they say..love goes through the stomach. LOL. So I made it once again this weekend. If you like chocolate and banana this is a dessert for you. It is very chocolaty and banana adds that special touch  to it.

Okay, enough of the small talk let's put the apron on ...

Chocolate Panna Cotta Banana  Recipe
300 grams of chocolate/ I use 150grams dark, 150grams milk/
400-500 ml whipping cream
2tbl sugar /to taste, depends on how sweet the chocolate is, you may use more sugar if desired/
1tbl gelatin
200ml milk /for dissolving the gelatin/
crackers, vanilla crackers/tea biscuits or perhaps you like chocolate flavor, go with it, my recommendation can be found at the end of this post under TIPS
3-4 medium size bananas
one loaf pan.
I use a more decorative loaf pan / Rehrucken Loaf Pan /, but you can use just a regular loaf pan as well.
Plastic wrap

Rehrucken Loaf Pan

1. On medium heat cook whipping cream ,chocolate and sugar  until chocolate is melted. Let cool in the fridge overnight.

2. Prepare the loaf pan by lining it with plastic wrap

3. Next day whip the chocolate mixture in the bowl using an electric mixer.You'll get a nice thick looking cream.

4. Prepare gelatin. Pour 200ml milk into a heat proof bowl, sprinkle gelatin over 200ml cold milk. Let sit for about 5-10 minutes. Then using double boiler/or you can place the  bowl with milk & gelatin on the top of pot  with simmering water/, carefully stirring the milk, dissolve the gelatin. Take care not to boil the milk.

5. Pour gelatin mixture into chocolate mixture and stir gently until combined

6. Using a measuring cup, pour some of the chocolate mixture into the prepared loaf pan, just  enough to cover the bottom of the pan

7. Make a layer on the top of the chocolate mixture using crackers, I use plain vanilla crackers.

8.Peel the bananas and layer them gently on the top of the crackers.

9. Cover banana layer with the chocolate cream, taking care to fill all the cavities.Reserve some chocolate cream/optional/

10. Layer more crackers on the top of the chocolate cream.This can be a final step of layered, if you desire add more chocolate mixture on the top, like it is shown in the next step.

11./optional/: I like to pour some of the reserved  chocolate cream on top of the last layer of crackers. This is really up to you, you can use up all the chocolate cream in the Step 9 if you'd like and skip the Step 11 completely.

12. Cover with plastic wrap foil.

13. Refrigerate overnight or at least 8 hours.

14. Unmold  the dessert from the pan. Carefully open the plastic wrap on the top of the pan, place the serving tray upside down on the top of the loaf pan.
15. Using both hands/holding the loaf pan and the serving tray in place/ flip the loaf pan.

16. Lift the loaf pan and carefully peel the plastic wrap...and voila you are ready to indulge your self with a delicious no-bake dessert. You can simply sift some good quality cocoa on the top, or leave it bare. Here I sifted some cocoa on the top.

Tips: Once cut into individual servings it is best to eat immediately, with time bananas will oxidate when exposed to light / bananas will turn brown/
When not using the whole piece of the dessert  all at once, I recommend storing uncut portion in the fridge covered with the loaf pan you used to make it, I use the loaf pan to cover it  as it helps to keep the light away. I  stored it  like this in the fridge for several days and it was fine.

TEA BISCUITS - PETIT BEURRE are perfect for  this dessert, seriously I think these are the best store bought tea biscuits you can get, they are just perfect. Some of you may recognize French Company LU/theLU brand now belongs to Danone group/ that was the first to launch the mass production of  Petite Beurre Cookies. I don't know how they tasted when they launched,but they sure taste awesome now, they are just right  - not too sweet, not too rich, no to hard, they melt in your mouth..and before you know it you'll be reaching for another one, they also hold their shape in the desserts very well.

I buy mine at a local supermarket called Net Cost Market, it is a Russian owned market. I love their selection of jams, preserves, teas, sugars, baked goods....and don't get me start on honey... I have never seen such rich selection anywhere. You can also use other tea biscuits if you can't find these.


  1. What a neat recipe! I like that it's a no-bake but still elegant dessert. Great for summer.

  2. I just left a comment and was looking for a way to contact you :). I'd love to feature this post on our blog, for next week's Tutorial Tuesday Special. I know our members and bloggers would love to see a tasty no-bake recipe like this one with a tutorial! Please feel free to email me at sophie@keyingredient.com if you're interested. Thanks!

  3. So pretty! Great step-by-step, I really need to try this! I think my man may like it too!

  4. Hello,

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  5. YUM! What a perfect combination!

  6. I love this idea! So great for the hot summer months. And so pretty!

  7. such a great idea! would have to try it soon..so easy and so good!

  8. Still mourning the demise of his favourite brand banana/chocolate ice-cream my husband will love this dessert!!! Looks just fabulous & I love the ribbon on the spoon... did you make the ribbon too?

  9. What a fantastic idea. I have never seen anything like this. I want to try it!. Thanks for the tips on storing, I was wondering how the bananas stayed looking so great.

  10. Thank you so much everyone.
    I hope you give it a try, it is really worth it. We love it.♥♥♥

    Jeniffer I bought the ribbon..but what a great idea,there are textile pens that could be used to write anything on these ribbons.Fantastic.

  11. Haniela,thank you so much for the wonderful tutorial.I'm making this soon!If you won't mind I'd love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and it's good to go.Thanks!

  12. Thank you Alisa-Foodista,
    I added the widget at the end of the post.Let me know how you like this no bake dessert.