Firm banana slices are enveloped in a velvety filling made with buttery white chocolate namelaka — a ganache-like spread whose name translates to “extra creamy” in Japanese (though it was invented at L’École Valrhona in Paris). With its light, mousse-like texture, the filling glides over slices of milk bread, a popular Asian bread prized for its signature texture that balances the softness of the sweet filling with a satisfying chew. 

What is namelaka? 

Namelaka is a thick spread made of whole milk, heavy cream, chocolate, and unflavored gelatin. It’s similar to a ganache but with an overall lighter texture. This recipe is for a white chocolate namelaka, but they can also be made with dark or milk chocolate.

Can I substitute unflavored gelatin for pectin?

Although both ingredients are gelling agents, pectin and unflavored gelatin are not the same and should only be substituted in some recipes with the amounts adjusted. Gelatin activates at a lower temperature than pectin and creates a softer texture, whereas pectin activates at a higher temperature and creates a firmer, jelly-like texture.

Notes from the Food & Wine Test Kitchen

For more chocolate flavor, substitute the espresso powder with a sprinkle of Dutch- process cocoa. 

Make ahead

Sandwiches can be stored, tightly wrapped in plastic wrap, in the refrigerator for up to one day. Store namelaka in an airtight container in the fridge for up to two days.