Banana Yum Yum

Prep: 30 mins / Cook: 30 min / Total: 2 days / Servings: 6

Banana Gelatin LayerCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 1/2 cup (360g)  water0000000
Dash salt0000000
1/2 cup (120g)  sugar-free banana syrup0000000
1 packet (about 2 1/4 to 2 1/2 tsp, total) (7g)  gelatin powder23.4506.020000
Banana Cake CubesCaloriesFatProteinCarbsFiberSA'sNet Carbs
1/2 cup (56g)  almond flour320281212606
3 tbsp (21g)  coconut flour932.255.2513.5904.5
1 tbsp (15g)  'Swerve' or other sugar replacement000150150
1/2 tsp (2g)  baking powder2.500.5000.5
Dash salt0000000
2 large (100g)  eggs14310131001
1/2 small (50.5g)  banana, still a bit green4500.511.51.5010
2 tbsp (30g)  sugar-free banana syrup0000000
2 tbsp (28g)  melted butter2002200000
1/2 tsp (2g)  vanilla extract0000000
Vanilla Panna Cotta LayerCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 cup (238g)  cream, heavy whipping8218857007
1 cup (240g)  unsweetened almond milk, divided453.523102
1/4 cup (60g)  'Swerve' or other sugar replacement000600600
1/2 tsp (2g)  vanilla extract0000000
Dash salt0000000
1/2 cup (120g)  sugar-free banana syrup0000000
1 packet (about 2 1/4 to 2 1/2 tsp, total) (7g)  gelatin powder23.4506.020000
Per Serving:353.5725.63g8.3g20.58g2.92g12.5g5.17g *


  1. In a small sauce pan, place the water on the stove and bring it up to a boil. Add a dash of salt.
  2. While waiting for the water to boil, pour the banana syrup into the bottom of a small mixing bowl.
  3. As evenly as possible, sprinkle the powdered gelatin over the surface of the syrup. This will allow it to “bloom” (the gelatin granules will swell in size, absorbing the liquid from the syrup, helping it to dissolve in the hot water you’ll add). Spreading it evenly helps to prevent clumping. Allow it to bloom for at least 5 minutes.
  4. Once the water has boiled and the gelatin has been allowed to bloom, pour the hot water into the gelatin bowl and whisk until the gelatin is completely dissolved.
  5. Pour the banana flavored gelatin base into the jello mold. Place the jello mold into a refrigerator and allow the mixture to chill for at least 8 hours.
  6. At some point while the banana gelatin is chilling, pre-heat your oven to 350 F (177 C).
  7. In a medium mixing bowl, combine the almond flour, coconut flour, sugar replacement, baking powder and salt.
  8. In a separate bowl, whisk together the eggs, mashed banana, sugar-free syrup, melted butter and vanilla extract.
  9. Pour the liquid ingredients into the dry ingredients and mix to combine. The batter should look like a pancake batter. You may need to add a bit of water or almond milk to thin it out, depending the ingredients used and the size of the banana.
  10. Grease a standard 9-inch (23 cm) cake pan.
  11. Add the batter to the cake pan and bake for about 15 to 18 minutes, or until the cake is golden and puffy. Remove and set on a cooling rack to cool. Once it’s cool, remove the cake and cut it into cubes. Set the cubes aside.
  12. Now, before continuing to the next step, make sure that your banana jello is completely solid and chilled all the way through. Also, make sure your banana bread cubes are room temperature. This is all typically done first thing in the morning, the next day.
  13. In a small sauce pan, place the cream, 1/2 cup (120 mL) of the almond milk, sweetener, vanilla and a dash of salt on the stove and bring it up to a point just below a very low simmer.
  14. While waiting for the cream mixture to heat up, place the remaining 1/2 cup (120 mL) almond milk into a mixing bowl.
  15. As evenly as possible, sprinkle the powdered gelatin over the surface of the almond milk. Allow the gelatin to bloom for 5 minutes.
  16. Once the cream is hot and the gelatin has bloomed, pour the hot cream mixture into the bowl with the gelatin and whisk until the gelatin is completely dissolved. Set the warm gelatin mixture aside and allow to come down to room temperature. Whisk every once and again. The idea is, if your mixture is too hot and you pour it on top of the banana jello, it will melt the surface and create a bit of a muddy layer between the two gelatin layers. By allowing the temperature to drop to room temperature, you’ll get a clean line between the two layers. However, if you put it in the refrigerator, your jello will start to firm. The goal is a room temperature well mixed jello base. (If you’re really in a hurry, you can put the bowl inside a larger bowl filled with ice water, keeping the jello bowl floating on top. Careful not to get any water in the jello, you can whisk the jello inside the chilled bowl until the temperature drops to room temperature. This will likely happen in 2 to 3 minutes. Just don’t let it get too cold.)
  17. Once the vanilla jello base has cooled, evenly distribute the banana bread cubes over the surface of the banana jello, being careful not to create too many crumbs.
  18. Pour the vanilla jello over the top of the banana bread cubes. The cubes will likely want to float to the top. Push them down with your finger, until they’ve soaked up enough liquid to stay in place.
  19. Place the yum yum into the refrigerator to chill for at least 8 hours.
  20. Once the yum yum is chilled all of the way through, remove it from the fridge and VERY carefully submerge the base of the mold in a large bowl or sink filled with hot water. DO NOT let the water flow over the rim of the mold, but you do want as much of the mold submerged under the water, as possible. The goal is to melt the very thin outer layer of jello, by warming the surface of the mold. This will take about 30 to 90 seconds, depending on the thickness and material of the bowl. Test by pushing down on the edge of one side of the jello. You should see it easily separate from the edge of the mold.
  21. Once the yum yum easily separates from the edge of the mold, place your serving plate, upside down, over the top of the mold’s base. Quickly flip the platter and mold upside down, then gently wiggle and lift the mold off the yum yum. The yum yum should slide easily out of the mold onto the platter. Slice and serve!