Viral Banana Dessert

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Viral Banana Dessert shaped like real bananas! Discover this creamy, adorable treat that's as delicious as it is eye-catching.

Prep Time30

Cook Time5

stabilizing1

Total Time1 35

Course: Dessert

Cuisine: American

Servings: bananas

Calories: 402kcal

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.

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.

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.

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 30^oC -32^oC.
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.

Measure all ingredients correctly using a digital kitchen scale.

Do not over-whip ganache.