Banana Cream Jello

March 23, 2010 at 12:01 am | Posted in Banana, SweetenedCondensedMilk | 6 Comments
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Upon his last visit to Greece, Art got me an assortment of Greek gelatins including this box of banana flavored, a rare find in the U.S. I was inspired to make this banana cream jello with real bananas and sweetened condensed milk.

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  1. I’m not sure I’ve ever commented, but I’ve loved following your jello-molding adventures since your hamster’s appearance on Cute Overload. And DAMN that is one fine lookin’ jello! Always so impressive.

    • Thank you Dan!

  2. Looks delish. Next time try it with a vanila wafer crust! YUM!

    • Ooooh! Good idea!

  3. I would like the actual recipe! It doesn’t list it from how I am viewing it on my laptop. I’ve looked all over and even searched for it again on google and all that comes up are pies. So would someone please list the recipe?!

    • No recipe was included for this jello mold since the banana flavored gelatin is hard to find. Here is a similar recipe from my book with more accessible ingredients:

      3 tablespoons (3 envelopes) of unflavored gelatin powder
      3/4 cup cold water
      1 1/4 cups boiling water
      1/2 cup sugar
      2 cups banana nectar
      1 cup sweetened condensed milk
      1/2 cup chopped bananas
      1 cup sliced bananas

      In a bowl, sprinkle 2 tablespoons (2 envelopes) of gelatin evenly over 1/2 cup of the cold water and allow the gelatin to absorb the water for two minutes. Stir in 1 cup of the boiling water until gelatin is fully dissolved. Stir in sugar and banana nectar. Refrigerate until thickened (or place in the freezer to speed up thickening).

      Meanwhile, in a bowl, sprinkle 1 tablespoon (1 envelope) of gelatin evenly over 1/4 cup of the cold water and allow the gelatin to absorb the water for two minutes. Stir in 1/4 cup of the boiling water until gelatin is fully dissolved. Stir in sweetened condensed milk until mixture is smooth. Leave out at room temperature until thickened.

      Once the sweetened condensed milk layer is thickened, stir in chopped bananas. Spoon into a 8 cup mold. Refrigerate until gelatin is set but not firm. (Again, check on the consistency of the banana nectar layer and wait for it to be nearly thickened before refrigerating this layer.)

      Once the sweetened condensed milk is set but not firm and the banana nectar layer is thickened, gently spoon some of the banana nectar gelatin over the sweetened condensed milk layer in the mold. Arrange the sliced bananas on the banana nectar gelatin in the mold, spacing them a half inch apart. Spoon remaining banana nectar gelatin into the mold. Refrigerate until gelatin is set but not firm.


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