Berry and Banana Terrine

Beautiful summer berry and banana dessert terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.

Berry & Banana Terrine
Elise Bauer

This berry and banana terrine is one of my favorite summer desserts. It's so pretty!

It's packed with potpourri of berries, speckled with banana slices, and held together with a grape-juice based gelatin.

Think Jello, but a grown-up, sophisticated version, with all natural ingredients and much less sugar.

Banana and berry terrine
Elise Bauer

I first got the idea from a Martha Stewart recipe in her (now defunct) Every Day Food magazine from years ago. Since then we've made versions with rhubarb, nectarines, cherries, and pluots. Basically any easily slice-able fruit will do.

You can layer the fruit so that when you slice the terrine you get a decorative pattern (red white and blue for patriotic holidays), or do what I've done here and just toss them all together in a jumble.

It's all good. Every bite comes with an explosion of fruit. Enjoy!


Berry Banana Terrine

Berry and Banana Terrine

Prep Time 20 mins
Cook Time 5 mins
Chilling 3 hrs
Total Time 3 hrs 25 mins
Servings 6 to 8 servings

Adapted from a recipe in Everyday Food magazine, June 2004


  • 2 (.25-ounce) envelopes unflavored gelatin

  • 2 cups white grape juice, divided

  • 1/2 cup sugar

  • 6 cups mixed fresh berries and slices of banana (berries can include blueberries, raspberries, blackberries, and sliced or quartered strawberries)


  1. Soften the gelatin:

    Put 1/4 cup of the white grape juice into a small bowl. Sprinkle the gelatin over the grape juice and let sit for 2 to 3 minutes while the gelatin softens.

  2. Make grape juice gelatin base:

    Put another 1/4 cup of the white grape juice and a 1/2 cup of sugar into a saucepan and heat on medium high heat until the sugar has dissolved.

    Remove from heat and stir in the gelatin mixture until it has dissolved. Stir in the remaining 1 1/2 cups of grape juice.

  3. Put fruit in loaf pan, cover with grape juice gelatin mixture:

    Put the berries and banana slices in a 4x8 loaf pan. Pour the grape juice mixture over the berries, and press down on the berries to submerge them into the juice/gelatin mixture.

  4. Chill:

    Cover with plastic wrap. Chill in the refrigerator until firm, 3 hours.

  5. Un-mold:

    To un-mold, fill a basin half-way with hot water. Carefully lower the bottom of the loaf pan into the hot water and hold for 5 to 8 seconds. This will melt the gelatin at the edge of the pan, helping it to release.

    Run a dull knife around the edge of the pan as well.

    Place a serving platter topside down on top of the loaf pan and turn the whole thing over. Shake gently to release the mold.

    Slice to serve.

    Berry Banana Terrine
    Elise Bauer
Nutrition Facts (per serving)
138 Calories
1g Fat
33g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 138
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 15%
Total Sugars 28g
Protein 2g
Vitamin C 47mg 235%
Calcium 27mg 2%
Iron 1mg 4%
Potassium 210mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.