Banana Jelly (Natural “Set” Jelly) — No Gelatin, No Agar-Agar

Description

A creamy banana–cacao pudding that sets overnight in the fridge into a jelly-like texture without using gelatin or agar-agar. It’s blended smooth with oat milk and (optionally) protein powder, then chilled to thicken and firm.

What you’ll need (for 1 serving)

Based on your quantities:

1 medium banana
1 tbsp cacao powder
1/4 cup oat milk
1 tbsp protein powder (optional)

Optional add-ons (to improve “jelly” setting)

If your protein powder is not strongly thickening on its own, add one of these:

1/2–1 tsp chia seeds, or
1 tbsp finely ground oats/rolled oats powder (blend with the mixture)

(Chia especially helps create a gel-like set without gelatin/agar.)

Steps

Blend: Add banana, cacao powder, oat milk, and protein powder (if using) into a mixer grinder.
Blend until very smooth (about 30–60 seconds).
Pour into a bowl/cups.
Chill overnight: Cover and refrigerate for at least 8–12 hours.
Check texture:If it’s too soft: chill longer or add a pinch more chia next time.
If it’s too firm: add 1–2 tsp oat milk and stir/whisk once before eating.

Nutritional benefits (from ingredients)

Banana

Provides natural sweetness
Contains potassium and fiber (supports digestion and muscle function)

Cacao powder

Rich in antioxidants (like flavonoids)
Adds a chocolate flavor without added sugar

Oat milk

Adds carbohydrates and a creamy base
Often contains fiber and may be fortified with calcium/vitamin D (depends on brand)

Protein powder (optional)

Helps increase protein intake
Useful for muscle repair/satiety (amount depends on the specific brand/type)

If you add chia seeds (recommended for true “jelly” set)

Provides omega-3 (ALA), fiber, and helps the mixture form a gel
Supports fullness and gut health

Estimated calories: ~220–270 kcal

(Depending on protein powder—some are higher-calorie than others.)

Estimated macros (typical):

Protein: ~10–20 g
Carbs: ~30–40 g
Fat: ~3–6 g

Banana Cacao Jelly

Nutrition

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