Viral Banana Dessert
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This Viral Banana Dessert is almost too cute to eat! The silky, creamy filling is shaped into adorable little bananas, creating a dessert that looks just like a real thing. With its smooth texture, delicious sweetness, and fun presentation, it’s the kind of treat that’s guaranteed to impress. It may look fancy, but this dessert is something everyone can make at home.
Table of Contents
Why You’ll Love This Recipe
- This dessert requires no baking. Try also Pumpkin or Coffee mousse.
- Simple ingredients and amazing texture.
- This dessert is gluten-free. Also, check out Banana Macarons or Meringue Roulade.
- Professional recipe adapted for home bakers. Try also tart or a Ladurée ganache.
Ingredients
- Chocolate: Milk and dark chocolate for the filling. White chocolate for the coating. I used Callebaut chocolate.
- Cream: Heavy cream. Do not substitute with milk or half-and-half.
- Sugar: White granulated and brown sugar.
- Butter: Unsalted butter. You can also use salted butter if you like.
- Vanilla: Vanilla bean paste. You can substitute with vanilla extract.
- Banana: Fresh banana. You can also use banana puree.
- Cocoa Butter: Used for coating. Important ingredient. Do not substitute.
How to Make Viral Banana Dessert
- Ganache: Start with Chocolate ganache, because it requires time to stabilize. If you tried my previous recipes for viral fruit desserts, then you know that I use gelatin in many of my recipes. To make ganache for a banana dessert, I don’t use gelatin. I use two different chocolates and caramel.
- Filling: Prepare banana filling. Can be done the same day you make ganache or the day you assemble the dessert.
- Assembling: Assemble the dessert and let it freeze for at least 12 hours. Important step. Do not skip or speed up this step.
- Coating: Prepare chocolate coating and finish assembling the dessert.
- Before eating: Dessert needs to defrost in the fridge for at least a few hours before you can enjoy it.
How to Make Caramel Whipped Ganache
In the saucepan, add heavy cream and vanilla bean paste. Over medium heat, warm the mixture, but do not boil. Set aside.
In the other large saucepan, over medium heat, melt the sugar.
Add warm heavy cream to the melted sugar in a few parts.
Turn off the heat and mix with the spatula. Be very careful! Do not burn yourself! Pour the caramel mixture over the chocolate and let it sit for a few minutes. Emulsify with an immersion blender. Add cold heavy cream and emulsify again.
Transfer ganache into a flat container and cover with plastic wrap “to contact”. Refrigerate the ganache for 12-24 hours.
When ready to assemble dessert, whip ganache with the hand mixer and transfer into a pastry bag.
How to Make Banana Filling
Cut the fresh banana into cubes. Do not slice.
In the frying pan, melt the butter and sugar. Add the banana and vanilla bean paste. Cook the filling for a few minutes.
After that, let it cool in the pan for a few minutes. Transfer the banana filling into a pastry bag and refrigerate until use.
How to Assemble
Using a hand mixer, whip the ganache and transfer it into a pastry bag. Do not over-whip ganache! Place the banana silicone mold on the cutting board or tray. Pipe ganache into about half of each cavity of the mold. Using a spatula, move ganache to the sides of the mold.
Pipe the banana filling right into the center of the ganache. Then pipe ganache onto the banana filling.
After that, using a spatula, level the ganache in each cavity. Cover with plastic wrap and place in the freezer for at least 12 hours.
How to Make Chocolate Coating
In the saucepan, melt the cocoa butter over medium heat. Semi-melt the chocolate in the microwave. Add food coloring to the chocolate, then pour in the melted cocoa butter. Emulsify with an immersion blender. Make sure the chocolate is melted and there are no chunks left. The working temperature for the coating is 30oC -32oC.
For the final steps, you need to remove each banana from the silicone mold and dip it into the chocolate coating.
After that, transfer the dessert to the box or tray. Let the dessert defrost in the refrigerator for a few hours before you can enjoy it.
Expert Tips
- Measure all ingredients correctly using a digital scale.
- Do not over-whip ganache.
- Use good quality chocolate.
Recipe FAQs
Store in the fridge for 72 hours. Must me comsumed during this time.
Yes, you can use banana puree in this recipe.
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Recipe
Viral Banana Dessert
Equipment
- 1 digital kitchen scale
- 1 immersion blender
- 1 hand mixer
- 1 spatula
- 2 sauce pan
Ingredients
Caramel Whipped Ganache
- 80 gr milk chocolate
- 80 gr dark chocolate
- 50 gr white granulated sugar
- 200 gr heavy cream (warm)
- 120 gr heavy cream (cold)
- 2 gr vanilla bean paste
Banana Filling
- 2 fresh banana
- 28 gr unsalted butter
- 20 gr brown sugar
- 2 gr vanilla bean paste
Chocolate Coating
- 200 gr white chocolate
- 200 gr cocoa butter
- 1 g yellow food coloring (oil based)
Instructions
How to Make Caramel Whipped Ganache
- In the saucepan, add heavy cream and vanilla bean paste. Over medium heat, warm the mixture, but do not boil. Set aside.
- In the other large saucepan, over medium heat, melt the sugar. Add warm heavy cream to the melted sugar in a few parts. Turn off the heat and mix with the spatula. Be very careful! Do not burn yourself!
- Pour the caramel mixture over the chocolate and let it sit for a few minutes. Emulsify with an immersion blender. Add cold heavy cream and emulsify again.
- Transfer the ganache into a flat container and cover with plastic wrap "to contact". Refrigerate the ganache for 12-24 hours.
- When ready to assemble the dessert, whip the ganache with the hand mixer and transfer it into a pastry bag.
How to Make Banana Filling
- Cut the fresh banana into cubes. Do not slice.
- In the frying pan, melt the butter and sugar. Add the banana and vanilla bean paste. Cook the filling for a few minutes.
- Let it cool in the pan for a few minutes. Transfer the banana filling into a pastry bag and refrigerate until use.
How to Assemble
- Using a hand mixer, whip the ganache and transfer it into a pastry bag. Do not over-whip ganache!
- Place the banana silicone mold on the cutting board or tray.
- Pipe ganache into about half of each cavity of the mold. Using a spatula, move ganache to the sides of the mold.
- Pipe banana filling right to the center of the ganache.
- Then pipe ganache over the banana filling. After that, using a spatula, level the ganache in each cavity.
- Cover with plastic wrap and place in the freezer for at least 12 hours.
How to Make Chocolate Coating
- In the saucepan, melt the cocoa butter over medium heat. Semi-melt the chocolate in the microwave.
- Add food coloring to the chocolate, then pour in the melted cocoa butter.
- Emulsify with an immersion blender. Make sure the chocolate is melted and there are no chunks left. The working temperature for the coating is 30oC -32oC.
- For the final steps, you need to remove each banana from the silicone mold and dip it into the chocolate coating.
- After that, transfer the dessert to the box or tray. Let the dessert defrost in the refrigerator for a few hours before you can enjoy it.
