Discover how to prepare an irresistible Italian dessert with just two ingredients.

Get ready to be amazed by an irresistible Italian dessert, made with just two simple ingredients: milk and banana!

This delicious combination will win you over with every spoonful, providing a sweet and smooth experience that will have you licking your fingers!

In this post, we will show you how to prepare this divine dessert quickly and easily, ideal for both a special dinner and for that moment of sweet pleasure in your everyday life.

We will guide you step by step through the preparation and share some tips to make your creation even more refined.

Don’t waste time and come fall in love with this irresistible temptation!

Ingredients:

• • 3 bananas
  • 2 tablespoons of butter
  • 70 g sugar (for the banana)
  • 700 ml of milk
  • 150 g sugar (for the caramel)

• 70 ml of water (to dissolve the gelatin)
• 30 g unflavored gelatin powder

Preparation method:

In a pan, melt the butter and add the sliced ​​banana. Sauté, stirring constantly, until it begins to break down.

Add the sugar and continue cooking until the banana breaks down completely.

Transfer to a bowl and process with a mixer (or blender) until you obtain a smooth puree.

Add the milk in two stages, mixing with a whisk until well incorporated. Set aside.

Dissolve the unflavored gelatin powder in 70 ml of water, stirring until completely dissolved.

Refrigerate for 5 minutes, then microwave for 30 seconds.

Mix the dissolved gelatin into the banana cream with milk, stirring well. Set aside.

Prepare the caramel:

In a saucepan, melt the sugar over medium heat until it turns into a golden caramel.

Pour the caramel into a glass baking dish (Marinex type), spreading it along the sides as well.

Assembly:

Pour the milk, banana and gelatin mixture over the caramel in the baking dish.

Refrigerate for at least 5 hours, until completely set.

Carefully unmold onto a plate.

To serve, cut into slices or chunks and, if desired, garnish with crushed nuts and banana slices.