Skillet Chai-Caramel Bananas with Cold Tahini–Vanilla Panna Cotta & Toasted Walnut Crunch

Name: Skillet Chai-Caramel Bananas with Cold Tahini–Vanilla Panna Cotta & Toasted Walnut Crunch
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 400 g Heavy cream (35%); 150 g Whole milk; 55 g Granulated sugar; 45 g Tahini; 6 g Vanilla extract; 1.5 g Fine sea salt; 5 g Powdered gelatin; 25 g Cold water; 80 g Walnuts; 12 g Light brown sugar; 1 g Flaky salt; 4 Bananas; 120 g Granulated sugar; 35 g Unsalted butter; 80 g Heavy cream (35%); 2 g Fine sea salt; 2 g Ground cinnamon; 1 g Ground ginger; 0.5 g Ground cardamom; 0.2 g Freshly ground black pepper; 1 g Espresso powder; 15 g Dark rum or bourbon; 5 g Lemon juice

Warm, quick skillet caramel clings to bananas and hits you with chai spice and a tiny edge of bitterness. Underneath: a clean, cold tahini–vanilla panna cotta that sets firm enough for neat scoops, soft enough to melt fast. Contrast is the secret ingredient—hot fruit, cold cream, and a salty walnut crunch to keep it honest.

Theo Glass

February 10, 2026

Prep: 20 minutes

Cook: 20 minutes

medium

dessert

bananachai-spicepanna-cottaskillet-caramel+1

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Ingredients

400 g Heavy cream (35%)(for panna cotta)
150 g Whole milk(for panna cotta)
55 g Granulated sugar(for panna cotta)
45 g Tahini(well-stirred, not separated)
6 g Vanilla extract(or 1 tsp)
1.5 g Fine sea salt(for panna cotta (about 1/4 tsp))
5 g Powdered gelatin(about 2 tsp)
25 g Cold water(to bloom gelatin)
80 g Walnuts(roughly chopped)
12 g Light brown sugar(for walnut crunch (about 1 Tbsp))
1 g Flaky salt(to finish walnuts (to taste))
4 Bananas(firm-ripe (yellow with a few freckles), peeled and halved lengthwise)
120 g Granulated sugar(for skillet caramel)
35 g Unsalted butter(cubed)
80 g Heavy cream (35%)(warm it slightly to reduce splatter)
2 g Fine sea salt(for caramel (about 1/3 tsp))
2 g Ground cinnamon(about 1 tsp)
1 g Ground ginger(about 1/2 tsp)
0.5 g Ground cardamom(about 1/4 tsp)
0.2 g Freshly ground black pepper(a few grinds)
1 g Espresso powder(optional but recommended for gentle bitterness)
15 g Dark rum or bourbon(optional, about 1 Tbsp)
5 g Lemon juice(about 1 tsp, for brightness at the end)

Instructions

1
Bloom the gelatin: sprinkle 5 g Powdered gelatin over 25 g Cold water in a small bowl. Stir once, then leave it alone for 5–10 minutes until fully hydrated.
10 min
Tip: Precision is freedom here—dry gelatin clumps are the only real way to ruin panna cotta.
2
Heat the panna cotta base: in a small saucepan, combine 400 g Heavy cream (35%), 150 g Whole milk, 55 g Granulated sugar, 45 g Tahini, 6 g Vanilla extract, and 1.5 g Fine sea salt. Warm over medium-low heat, whisking, until steaming and the sugar dissolves (do not boil).
6 min
Tip: Steaming, not simmering. Boiling can dull tahini and risks a rubbery set later.
3
Melt in the gelatin: remove the pan from heat. Add bloomed gelatin and whisk until completely dissolved.
1 min
Tip: If you see specks, keep whisking. If they persist, gently re-warm 30 seconds and whisk again.
4
Portion and chill: pour into 4–6 small cups or ramekins (about 120–160 g each). Chill uncovered 20 minutes, then cover and chill until fully set, at least 4 hours.
260 min
Tip: Uncovered first prevents condensation. Let it cool. Future you deserves clean slices—or at least clean scoops.
5
Make walnut crunch: toast 80 g Walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes. Add 12 g Light brown sugar and toss until it melts and lightly coats the nuts, 30–60 seconds. Slide onto a plate and finish with 1 g Flaky salt. Cool completely.
6 min
Tip: Stay close. Sugar goes from glossy to bitter fast. We’re not adding steps—just improving decisions.
6
Prep for caramel: warm 80 g Heavy cream (35%) (microwave 20–30 seconds). Set 4 Bananas near the stove. Wipe the counter. Set a timer. Caramel is quick on purpose.
2 min
Tip: Warm cream = less splatter + smoother caramel. This is me saving your shirt.
7
Quick skillet caramel: in a medium skillet, spread 120 g Granulated sugar in an even layer over medium heat. As it begins to melt, swirl the pan (no stirring) until deep amber. Add 35 g Unsalted butter and swirl to combine. Carefully add warm cream and whisk smooth. Whisk in 2 g Fine sea salt, 2 g Ground cinnamon, 1 g Ground ginger, 0.5 g Ground cardamom, 0.2 g Freshly ground black pepper, and 1 g Espresso powder (if using).
6 min
Tip: Go darker than you think—bananas are sweet. Aim for a copper penny color for contrast.
8
Caramel the bananas: add bananas cut-side down. Cook 45–60 seconds, spooning caramel over the tops. Flip and cook 30–45 seconds more. Off heat, add 15 g Dark rum or bourbon and 5 g Lemon juice. Spoon caramel over everything.
3 min
Tip: Firm-ripe bananas hold shape. If yours are soft, shorten the cook and just glaze.
9
Plate with contrast: spoon or unmold cold panna cotta into bowls. Top with hot bananas and a generous spoon of caramel. Finish with walnut crunch and an extra pinch of 1 g Flaky salt if you’re feeling brave (you should be).
3 min
Tip: Hot on cold is the whole point—serve immediately after the skillet step.

Chef's Notes

This one is my winter crowd-pleaser when I want restaurant contrast without a restaurant prep list. The panna cotta is the calm, cold base—tahini keeps it grown-up and slightly nutty, not peanut-buttery. The caramel is intentionally taken a shade darker, because bananas need an opposing force. Fix it fast: panna cotta not setting? Your gelatin was likely under-weighed or your base boiled. Next time, weigh 5 g gelatin and keep the dairy at ‘steaming.’ Too stiff? Drop gelatin to 4 g. Too sweet? Add 2–3 g more lemon juice to the caramel and a bigger pinch of salt. Travel/hold: panna cotta keeps 4 days covered; walnuts keep 1 week airtight; caramel bananas are best made right before serving.

Frequently Asked Questions

How long does Skillet Chai-Caramel Bananas with Cold Tahini–Vanilla Panna Cotta & Toasted Walnut Crunch take to make?

Skillet Chai-Caramel Bananas with Cold Tahini–Vanilla Panna Cotta & Toasted Walnut Crunch takes about 40 minutes total. That includes 20 minutes of prep and 20 minutes of cooking.

How many servings does this recipe make?

This recipe makes 6 servings.

What skill level is needed for Skillet Chai-Caramel Bananas with Cold Tahini–Vanilla Panna Cotta & Toasted Walnut Crunch?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Skillet Chai-Caramel Bananas with Cold Tahini–Vanilla Panna Cotta & Toasted Walnut Crunch?

The main ingredients are: Heavy cream (35%), Whole milk, Granulated sugar, Tahini, Vanilla extract, Fine sea salt, Powdered gelatin, Cold water, Walnuts, Light brown sugar, Flaky salt, Bananas, Granulated sugar, Unsalted butter, Heavy cream (35%), Fine sea salt, Ground cinnamon, Ground ginger, Ground cardamom, Freshly ground black pepper, Espresso powder, Dark rum or bourbon, Lemon juice.

What type of meal is Skillet Chai-Caramel Bananas with Cold Tahini–Vanilla Panna Cotta & Toasted Walnut Crunch?

Skillet Chai-Caramel Bananas with Cold Tahini–Vanilla Panna Cotta & Toasted Walnut Crunch is categorized as: dessert.

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